Nagoya, Aichi, Japan｜Yakitori no meimon Akiyoshi

Great!

I went to Akiyoshi for the first time in a while, and since it was a Sunday, I went late. Thanks to this, I was able to sit down and order right away, and it was served to me right away, so I ate it wholeheartedly! I appreciate the speed of this delivery. The popular Shiro (leather) red is out of stock at Sun Moon. The pure chicken was tender and Mino's miso flavor was also the best♪ The gizzard was soft and easy to eat even when it was cold. I ordered a variety of flavors, including salty, sauce, and miso, and the beer was also delicious. The grilled rice balls are grilled over charcoal, so they are fragrant and have a crunchy surface, and the soy sauce flavor is not too strong. I couldn't help but take out the skewers and rice balls (^◇^;) I will go again.

I have used it several times, but it still gives me delicious yakitori. I think that it is difficult to grill it with charcoal grilling, but it is exquisitely grilled by fine-tuning the parts and heat with many years of skill. It's good at grilling and the saltiness is perfect, so I'm going to have a good time without any extra seasoning. As the name suggests, the menu is mainly yakitori, so it doesn't have a repertoire like a typical izakaya, but I think it's enough. It was my first visit in a long time around 20:30 on Saturday, July 15, 2011, but as someone said, the table seats were closed and only the counter seats were open due to a shortage of staff, so there were no vacant seats. I was worried about it, but luckily there was a vacant seat. I'm from outside Nagoya, but it's in front of the station, so I'd like to use it again even if I go to the train. postscript There is a half-life in the word of mouth, but when yakitori is completely heated, it becomes hard and the meat juice escapes and it becomes dry. I think this is a good way to grill it, as it will cook in the residual heat right after it is served to the customer. There are different likes and dislikes, so I can't say in a word, but I think it's a craftsmanship that is probably served at 70-80% doneness, and cooked so that it is about 90% by the time the customer eats it. (I also had a yakitori restaurant in the past)