焼鳥 望月
Yakitori restaurant · Nara-shi ·
Set course yakitori featuring rare chicken parts
Set course yakitori featuring rare chicken parts
"Hirokazu Bando follows the teachings of where he trained and uses and cooks at high heat directly over the flame. He fills the roaster with bincho charcoal, leaving no spaces in between. Only a set menu is offered so that customers can enjoy a variety of skewers. He dresses whole chickens himself, so also offers rare parts such as chicken oysters and arteries. The meal starts with shuko, such as liver pâté, and proceeds to yakitori chosen to provide gradual changes in taste." - Michelin Inspector
"Hirokazu Bando follows the teachings of where he trained and uses and cooks at high heat directly over the flame. He fills the roaster with bincho charcoal, leaving no spaces in between. Only a set menu is offered so that customers can enjoy a variety of skewers. He dresses whole chickens himself, so also offers rare parts such as chicken oysters and arteries. The meal starts with shuko, such as liver pâté, and proceeds to yakitori chosen to provide gradual changes in taste." - Michelin Inspector
Ruth L.
増田梨佐
nooko
羅鈺棠
MASAKI H.
genki 0.
ai M.
どすこいクリゲン
