新しい焼鳥の楽しみ方を提供する『鳥匠 あさぎり』 : Torishou Asagiri

For dinner on the first day in Fukui, I changed my taste and made yakitori. Shortly after opening, we went to Asagiri, a remarkable restaurant listed in the Michelin Guide Hokuriku 2021. It's welcome for travelers to have more options other than seafood, but it seems to be popular with locals as well. Creative Cuisine Until now, there have not been many places to have yakitori in a kappo style with a mix. The atmosphere is not like a yakitori restaurant... It was probably a bar or some kind of restaurant, the main space was the counter, and there was also a private room. It can be described as stylish with black and low lighting, but it is more of a night atmosphere. When I visited, there were couples at the counter × 2 and a private room, and I think it was a fashionable yakitori restaurant and matched the target audience. The dish is an olive chicken course (¥6,380). There are 15 to 18 dishes of creative platters, Grilled skewer dishes, gems, rice (egg-covered rice with chicken flakes), and desserts. You can add more after that. First of all, a tamate box with white smoke rising from the clouds appeared. I don't know if it's called morning fog from the name of the store, but if you think it's quite a thick fog, it seems that this is an image of the sea of clouds of Echizen Ono Castle (by the way, the wall behind the counter is also designed with the motif of a sea of clouds). Inside the one-tier box, there are chicken ham, gizzard sashimi, pickled scissors, seared ponzu sauce jelly, and items cooked at low temperatures. Finally, yakitori ... However, the vegetable-based chopsticks rest (tossed with yam plum vinegar, pickled Koshi no Ruby, Fukui's original midi tomato, etc.) are almost alternated, so there are not many of them, and yakitori! The feeling is weak. Of course, I think it's healthier, more balanced, and more structured, but it's a little different from what I'm looking for in yakitori. In the first place, the theme of this dish is "I want to convey the excitement that can be tasted with local chicken from Kagawa Prefecture, olive chicken, which was raised by feeding olives to Sanuki Cochin", and its characteristics were "very tender meat, gravy overflowing in the mouth, melting sweetness and umami", so I was looking forward to that point. Not necessarily in a good way) light, bland. I didn't feel too sweet. On the course, the lanterns left an impression on me, and the rest is this... I want more greasy glue, elasticity, and juiciness. I wasn't satisfied, so I added white liver, and since I had only had it as sashimi before, the liver-like flavor was emphasized more than I thought it would be, and I was a little uncomfortable. However, there was a handling of Japan's first luxury beer, ROCOCO Tokyo WHITE (the first time I had it), but this seems to be a beer that can only be tasted in some fine dining, and on the flip side, this is a restaurant that is recognized as such. I think the direction of the restaurant is in line with the concept of the restaurant, so it may be that they are deliberately emphasizing the characteristics of the chicken with the grilling technique. In that case, it was not just a good fit for my taste, but on the contrary, it is understandable that it will be appreciated if you think that it will provide a new way to enjoy yakitori. And it's definitely reasonable. I thought it would be hard to find this style and at this price.