Both charcoal and wood flames are in this restaurant’s arsenal. These ancient heat sources draw out the deliciousness of the free-range Hinai-jidori chicken. The meat is rested in a curing house, judiciously draining moisture to concentrate the flavour. Service begins with a single skewer of breast meat, the better to showcase the poultry’s delicious taste. The kagoyaki technique, which wreathes the meat in fire and smoke, is an idea borrowed from the yakitori traditions of Miyazaki. Dinner ends with a bowl of ginger rice in chicken broth, cooked over wood flame.