1,725文字★
This restaurant opened in July 2023 (March 11).
The name of the restaurant, “Fudani,” is a dialect term from Ibaraki Prefecture, which means “many” or “a lot.”
Bell, white liver of chicks and parents, seasonings, chirping sounds
A rare cut of meat is prepared using yakiniku charcoal in Yase (Otaira-ku). It's a authentic restaurant offering rare dishes.
The category of high-end roast chicken has been established, and this world has also become capitalist.
That's why high-end restaurants that skillfully prepare branded local chickens are more advantageous.
For about 200 yen, this is a decent yakitori restaurant in a down-to-earth area with a red lantern sign.
The interior of the restaurant has a counter with 10 seats (6 seats on the straight counter in front of the kitchen and 4 seats on the straight counter along the wall).
2人用テーブルが3卓、4人用テーブルが3卓、合計28席です。
A couple, including a chef from Tsukishima Prefecture and a young man, runs the restaurant.
On the table: soy sauce, seven-spice powder, black chopsticks, toothpicks, tissues, ashtray.
ORANGE RANGEや大塚愛など、2000年代のJ-POPが流れていました。
At the entrance, it is marked as “Restaurant Using Noborikawa Charcoal”. The grills here use charcoal as their heating source.
Asahi Super Dry Live Beer Megajoki (880 yen)
Handmade Yuzu Wine (550 yen)
Master Chef Tsubune (200 yen)
ぼんじり（180円）
Hatch Chicken White Veggie (240 yen)
Parent Chicken Foie Gras White Veal (240 yen)
Sauce (240 yen)
Furisode (240 yen)
鐘（240円）
Saezuri (240 yen)
Half-cooked Yaki Dofu (350 yen)
Normally, it’s called “Fuda ni Ryukara Age” (450 yen).
Using Koshihikari produced in Tsukishima, this is a famous "Toritori Potato Stew" (850 yen).
The reviews of the dishes served are as follows: 【】 indicates individual scores, and the indicated prices include tax.
【3.4】名匠つくね（200円）
It's a fluffy and soft type of wagashi, but it seems that the proportion of ground meat in the breast meat is quite high.
The meaty texture is enjoyable, but the juicyness feels a bit lacking.
【3.3】ぼんじり（180円）
The upper two cuts have vertebrae attached to them, and the hardness of the bones is considered somewhat unpleasant.
I would like to cook them thoroughly, to break down the resistance of the bones.
【3.3】雛鶏の白いレバー（240円）
【3.5】ペアホラーベイフ（240円）
All of these white ribbons have a rich fat content and a rich flavor, retaining a rare taste that seems to melt in the mouth.
It seems rare to find a restaurant that allows you to enjoy even the white meat of the mother chicken.
First, I tried eating the baby chicks. However, I found something troubling about their bitterness and peculiar taste.
The parent chicken has less bitterness and fewer peculiarities, and its flavor is purer than that of the chicks.
If the price is the same, the mother hen has higher performance.
【3.7】つなぎ（240円）
The artery that connects the liver and heart was fresh, and I hardly detected any odor.
A delicious baked dish with a crispy texture and strong umami flavor to be enjoyed.
Today's white-browed dish was truly delicious.
【3.5】ふりそで（240円）
As a part of the chest area, it's prone to getting dry when heated, but the final result is a soft texture.
【3.3】鐘（240円）
"Unfertilized eggs" and "oviducts" combined together.
While these restaurants are highly valued, there are very few yakitoris that can be considered delicious, even among the premium establishments.
This restaurant, too, was no exception—I simply felt that the semi-mature yakiniku (to be described later) was more delicious.
【3.6】さえずり（240円）
Esophagus (Lymph).
A rare cut of meat that offers a texture unlike anything else—a unique experience.
In this area, the restaurant I rated as No.1 is the Iwaburo (3.33 stars).
The number of restaurants they deal with is quite limited, making it a precious dining experience to be able to enjoy food.
【3.5】半熟味玉（350円）
The texture is quite rare; the yolks seem to be about to overflow.
Although it's not rare, it's more delicious than "ちょうちん".
It seems there is some confusion in your text as it appears to be a mix of Japanese and unclear instructions. However, I'll try to translate it into English while maintaining the natural flow of the original text.
"Compared to immature eggs, fully developed semi-mature products have a richer umami flavor."
【3.5】ふだに流からあげ（450円）
A crust that resembles fried tofu, with a crispy texture, pairs perfectly with the juicy meat.
【3.6】使用されているのは茨城県産のこしひかり。有名な「とり釜飯」です（850円）。
It takes about 30 minutes to prepare the food, so it's better to order early.
Pot rice cooked together with ingredients such as chicken, burdock, radish, fried tofu, etc.
The rice, which seems to have absorbed the delicious umami flavor that overflowed from the chicken, is truly delicious.
The hard-cooked texture of the rice also pleases me.
If you can't finish eating, you can have the remaining portion as "onigiri" and take it with you.
