Previously available only at Kumawaki’s two exclusive restaurants, Kyukyoku-dori, or “Ultimate chicken,” is an original breed raised in Chiran in Kagoshima Prefecture. Perfected by the chef’s craftsmanship, the omakase menu takes you through a decadent full course that shows off the quality of premium Japanese poultry.

The meat has this incredible flavor and texture that you can’t forget, the chefs say repeatedly. The meal begins with a couple of appetizers that give you a taste of the meat. Some of the chef’s favorites include chicken yukke tartar and chicken flakes, made just like fish flakes.

Each skewer is cooked in their own special way that brings out the flavor of the ingredients. The custom-made grill is designed specifically to have depth so the melted fat drips onto the scorching binchotan charcoal. The rising smoke adds a layer of flavor to the succulent meat. The chicken skewers are typically cooked rare but if you prefer it well done, don’t hesitate to ask.

The signature fugu-mune is a skewer of Kyukyoku-dori breast meat. The name, meaning blowfish breast, comes from its unique texture. The meat at the tip of the skewer is firmer and muscular, the chef describes. The second piece is softer and more tender. Grilled with a little grain of salt, each bite unleashes a burst of umami in your mouth.

The dakimi skewer has Kyukyoku-dori breast meat wrapped around with crispy skin. Served with fresh wasabi, the combination of flavors is superb. The negimi skewer, playing on the word negima, uses Date chicken thighs and green onions. Other skewers include the heart, tsukune balls and liver, where some are served with sauce and others with just salt. The chef likes to serve a few non-chicken skewers as well like quail eggs and eel.

Yamato-niku-dori chicken wings are grilled slowly while all the other skewers are cooked and served. The extra cooking time allows the meat to be smoked for its aromatic flavor. The condiments on the table - black shichimi spice and Budo sansho pepper powder - let guests add some spiciness and extra aroma as they please.

The warm chawanmushi custard is made with fresh Okukuji eggs, cheese and cream. Served with tonburi, or land caviar, each spoonful melts gently on your tongue. For your final course, you can choose from oyako-don with egg and chicken, soboro-don with ground meat or nyumen noodles.

INGREDIENTS
At Yakitori Kumawaki, guests can savor three kinds of high-quality chicken brands: Kyukyoku-dori, Date-dori and Yamato-niku-dori, each of them unique in flavor, texture and aroma. In particular, Kyukyoku-dori holds a special place for Kumawaki. Collaborating with a poulterer in Kagoshima Prefecture, they have created a special breed used exclusively for his yakitori. The birds are matured for as long as 180 days, slightly longer than a typical breed, until they are as heavy as 9-10 kg. “The texture is just incredible,” he says.