I went to a delicious yakitori restaurant in Temmabashi 🐔

The interior had a nice atmosphere, with counter seats, table seats, and private rooms ✨ On the table, there were chili powder 🔥 and sansho pepper 🔥.

For drinks, I had
champagne and oolong tea. The oolong tea was fragrant and tasted good 🍵.

I enjoyed the "Ikoka Course," a full-fledged charcoal-grilled yakitori and grilled vegetables for 5,000 yen (excluding tax) 🐔.

First, we had
oboro tofu seasoned with salt 🧂. The tofu was sweet, and the salt was just right, matching the sweetness and saltiness beautifully 🧂.

For salad 🥗, it was a refreshing dressing with fresh and crunchy vegetables, which was delicious 🥗.

For sashimi 🐔, I tried
grilled Kyotan chicken 🐔, wonderfully fragrant, juicy, soft, and delicious 🐔.
Breast sushi 🐔 was tender with a nice chew and very tasty 🐔.
Thigh with kelp marinade 🐔 had a strong kelp flavor, was tender, and delicious 🐔.
Liver sashimi 🐔 had a delightful sesame oil and sauce that was tasty and easy to eat with less odor. Everything was delicious, but I particularly loved the kelp-marinated chicken for its rarity and flavor 🐔.

Next was chicken soup 🥣, served hot 🔥. The chicken broth was rich with a hint of kelp flavor, seasoned gently, and the flavor of mitsuba added a refreshing touch, making it delicious ☘️. There was also chicken meat in it, which was tasty 🐔.

Then we had wasabi chicken breast 🐔. The outside was grilled while the inside was rare, soft, and incredibly delicious 🐔. The wasabi flavor added a nice kick 🐔.

For chicken neck meat 🐔, it was juicy, soft, plump, and rich with flavor 🐔.

For yagen cartilage, it combined cartilage and meat 🐔. The cartilage was crunchy while the meat was juicy, creating a delightful texture and deliciousness 🐔.

Next was hinetsukuri ponzu chicken 🐔, which had a firm texture, providing a nice chew. The larger cuts of radish complemented it well, pairing nicely with the ponzu sauce ✨.

For heart 🐔, it was plump, chewy, juicy, and tender, making it delicious 🐔.

Then came the thick fried tofu ✨, served fresh from the fryer 🔥. The outside was crispy while the inside was hot, gooey, and fluffy—absolutely delightful. It paired perfectly with soy sauce, ginger, and green onions ✨.

For negima 🐔, the sweet sauce paired well with chicken thigh, and the thick scallions were sweet, packed with flavor, juicy, and tasty 🎉.

Next was duck with daikon radish ponzu 🦆, generously topped with coarsely grated daikon 🦆. The rich duck meat matched perfectly with the refreshing ponzu and daikon, making it delicious 🦆.

Grilled vegetables with yam 🔥 were cooked with the skin on, had nice grill marks, and were crispy while being gooey and incredibly tasty ✨.

Tsukune 🐔 was round and cute in appearance 🐔. It was fluffy, soft, juicy, and delicious, with plenty of meat juice that made it incredibly tasty 🐔.

For chicken soboro kamameshi 🍚🐔, it arrived in a steamer filled with plenty of rice, chicken soboro, and thinly shredded egg 🍚🐔🥚. Even for two people, it was quite a lot‼️ It was hot and absolutely delicious ✨, with the rice, chicken soboro, and egg being sweet with a gentle flavor that was delicious 🐔🥚.

For dessert, we had Amaou gelato 🍓🍧, which was a cute pink gelato 🍧. It had a strong Amaou flavor, being sweet and slightly sour, deliciously refreshing 🍓🍧.

I think getting all this for 5,000 yen is quite a good value‼️ It was fully booked on the day I went, so I strongly recommend making a reservation before visiting‼️