Hinai Jidori female chickens, which have been raised for as long as 180 days to accumulate maximum flavor, are grilled over high-quality Tosa binchotan charcoal. The fat content of the chicken varies depending on the season. The charcoal fire is adjusted to burn according to the humidity and temperature of the day, and the exquisite grilling skill that brings out the best in the meat is a true artisan's skill. The course concludes with rice or somen noodles that make the most of the chicken broth.

The course includes eight to nine skewers and about six a la carte dishes. The Negima, which is made with the best part of the thigh meat, is carefully grilled at different angles to ensure that both the chicken and the green onions are cooked to the best condition. The meat is wrapped in the skin and grilled in the "hugimi" style, so that the skin is crispy and the meat inside is plump and juicy, locking in the flavor. Tsukune" is made without any glue and is chewy and meaty. The sauce is light and not too sweet, allowing you to taste the true flavor of the meat. The restaurant also offers a wide selection of natural wines and rare Japanese sake, so you can savor them with a glass of sake in hand.