I visited a robatayaki restaurant that had its grand opening on February 10th! 🔥

There were counter seats and tatami seating, and the counter seats offered a great view of the robatayaki being prepared right in front of me, which was quite thrilling‼️

The restaurant was bustling with many customers‼️

Meat, seafood, and vegetables were beautifully displayed, creating a sense of excitement. ✨

I tried the restaurant's recommendations. ✨

For my drink, I chose a mango sour🥭, which had a strong mango flavor and was delicious! 🥭

The prime grilled eel (unagi) was exquisite! ✨
They prepared and grilled fresh eel right in the restaurant. 🔥
Since grilled white eel is something I rarely get to eat, it was grilled right in front of me and served on a large wooden spatula. 🔥
It was rich in fat, with a crispy skin and fluffy meat, and it was incredibly delicious. 😍
I enjoyed it with some salt and wasabi, and it was absolutely delightful! ✨

The Saba sashimi from Shimonoseki was also excellent! 🐟
The skin was lightly seared. 🐟
The fish was rich and the texture was soft and delicious. 🐟
The skin was crispy and tasty as well. 🔥
The pairing with salt and wasabi was outstanding. 🔥

I had the negima from Isshin. 🐔
They used older chickens, so the meat had a nice texture and was chewy. 🐔
The more I chewed, the more delicious it became.
The green onions were sweet and tasty, and the light sauce was also good! ✨
I thought it was rare to use older chickens for yakitori. 🐔

The toroteba (soft chicken wing) was extremely tender and delicious! 🐔

The seseri cheese was great too! 🐔🧀
The seseri (neck meat) was topped with processed cheese and grilled. 🐔🧀
It was flavorful and had a nice texture. 🐔

Every yakitori was unique and had an original taste! 🐔

The restaurant, just opened and full of energy, was a fantastic experience!‼️