I went to a delicious chicken restaurant in Fukushima 🐔.

The restaurant is called "Harvard" and is located just a short distance from Fukushima Station on the Osaka Loop Line 🚃.

It’s situated in a triangular area, and the interior is quite stylish, with both counter seating and table seating available✨.

On the table, there were ponzu sauce, shichimi spice 🔥, sansho salt 🧂, and Worcestershire sauce✨.

For drinks, I ordered a perfectly ripe melon muscat cooler 🍈🍇 for 649 yen and a draft beer for 649 yen✨. The melon muscat cooler, with its combination of melon and muscat flavors, was incredibly delicious 🍈🍇.

As for the yudofu (hot tofu), it was simple with just tofu, chrysanthemum leaves, and pea shoots✨. The tofu was soft and tasty 🥰. The broth had a simple flavor, but it was also delicious with ponzu added✨. A bit of shichimi made it even better 🔥.

For the grilled dish, I had the natural boned bonito tataki 🐟🔥 for 1290 yen (1419). The freshly caught bonito was momentarily frozen on board, making it tender🐟. The garnishes included green onions, myoga ginger, ginger 🫚, and garlic 🧄, and it was served with soy sauce, snow salt, and ponzu 🐟. The grilled bonito had cuts in it, allowing for the toppings and sauces to enhance its flavor. The charred skin added a wonderful aroma, making it delicious with all the garnishes and sauces🐟.

Next was the Tajima chicken, grilled with aromas 🐔 for 890 yen (979). Fresh Tajima chicken was roasted with a straw and served with ponzu and sesame oil and garnished with green onions, myoga ginger, and ginger 🫚. The skin was crispy, and the meat was juicy, rich, and tender—truly delicious 🐔🔥. Both the garnishes and sauces were tasty✨.

I also tried the chicken dashi oden with four varieties 🍢 for 890 yen (979), which included chicken dashi soaked daikon, quail egg skewers 🥚, fluffy fried mochi, and chikuwa with aonori tempura✨. The daikon was tender, deeply soaked in dashi, rich, and delicious 🍢. The egg was easy to eat and tasty 🥚. The fried mochi was crispy and fluffy, and the tempura was flavorful and delicious 😋. Because the chicken dashi was extremely good, all the ingredients were tasty 🐔🍢.

The chicken shumai 🐔 (99 x 2) was fluffy and soft, with soft cartilage inside providing a nice crunchy texture; it was delicious🐔. It had enough seasoning to be tasty on its own🐔.

For the Osaka-style chicken barbecue 🐔, I had a platter with five types of grilled chicken 🐔 for 1490 yen [1639]. The selection included chicken thigh, chicken breast, harami (skirt), seseri (neck), and sunagimo (gizzard). This chicken, known for its freshness, used "asa-biki Tajima chicken" raised with safe feed in rich natural surroundings, offering a firm texture and rich flavor. I enjoyed it with sesame sauce and egg yolk sauce 🥚. The sunagimo 🐔 was tender yet had a good texture, making it tasty🐔. The seseri 🐔 was soft, juicy, and delicious🐔. The chicken breast 🐔 was fluffy, tender, and juicy🐔. The chicken thigh 🐔 had crispy skin, and the meat was juicy and tasty🐔. The harami 🐔 was tender and rich in flavor🐔. The sesame sauce had a slight kick🔥, while the egg yolk sauce was rich, making both sauces a delightful pair✨.

Every dish and drink was delicious, and it's a place I'd love to visit again🐔.