The priority here is freshness and quality, so only chickens slaughtered that morning are bought in from a trusted producer. Only an omakase menu is offered so the owner-chef can use the whole chicken without waste. Items like lotus root stuffed with ground chicken and vinegar-marinated fried chicken are served in between the yakitori. Ramen with chicken dashi is served at the end. Also popular in winter are the white broth chicken nabe and foie gras nabe.