1000(Sen)

“The owner, Kensuke Senda, trained for 10 years at Yokohama’s famous yakitori restaurants, Riyotei and Tori.
We use “Kobe Takasaka chicken,” a rare chicken in the Kanto area that can age and was raised by Mr. Hideki Kosaka, a genius poultry farmer from Hyogo Tamba.
I was impressed by the deliciousness and the sense of unity between the skin and the body, so I spoke directly with him. His enthusiasm was understood and he was allowed to handle it.
The restaurant uses locally sourced rare ingredients and grills them to the perfect degree of perfection, using either distant or close flames depending on the material and part of the restaurant.
Tabelog Yakitori EAST Hyakumeiten”

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