Fujisawa, Kanagawa, Japan｜一徳

Ittoku passed by after lunch at another restaurant. The appearance of the store is already different from other stores. This place is delicious. There is a shopkeeper who is picky about it, and he will treat you with picky ingredients, maybe. I want to go I want to go I want to go Have been waiting. I will definitely go.

Regardless of the owner's personality, if we talk about the yakitori in its purest form, each item is truly exquisite and stands out for its careful preparation. The fast-food yakitori industry begins in the central kitchen, and when you add in frozen skewers, there are many skewers at every restaurant where you can't see the craftsmanship of the maker. However, this store is completely different. Every skewer is made with the owner's particular attention to detail, from the selection of ingredients to the preparation. All the ingredients are carefully grilled so that the amount of heat is consistent. Nowadays, this type of restaurant is extremely rare, and it is no exaggeration to say that it is one of the few in Japan that ``competes based on the owner's skill and taste.'' The store owner is a bit picky about the color of the store, and on the other hand, it would be sad if it disappeared. Just hearing that the restaurant has been in business for 54 years makes you realize that the owner's personality is as much a part of this restaurant as the taste.

I happened to be in Fujisawa on a business trip, and I was intrigued by the long-established shop that caught my eye, so I stopped by before leaving. I was worried because I saw so many positive and negative reviews from other people, but by the time I left, I felt so comfortable that I started liking it (lol) The inside of the store is very Showa-era, but it's a fun mix of old and new, with drones and the general using an iPad. The energetic 75-year-old general manager runs the restaurant by himself, and serves the chickens. Yakitori is generally made from young chicken, so I think it's quite rare. He started working at a yakitori restaurant as a live-in worker when he was 15 years old, and has been a craftsman for 60 years. The chef has his own particular preferences, but that's why you can't go wrong if you follow the chef's recommendation. It's insanely delicious. The natural flavor of the meat is on a whole other level. The menus are hung on the wall and placed in a case from the left in the same order as the menus. When ordering, I was often given advice on how many bottles to order and how many words to use, but it was also a great social study for me. In addition to being a yakitori chef, he was also the first captain and instructor of the fire department and marine rescue team, and I was able to see photos and newspaper articles from that time. I've written this for a long time, but I think you can't really understand the charm of the owner as a person and the charm of the store unless you go inside and talk to him, so why not come and try it out? Recommended.