Osaka's Famous Charcoal-Grilled Skewered Meat Eatery: Sumibi-Yakitori Morita

First of all, quench your thirst with a light, refreshing beer that isn't so bitter.

While enjoying your beer, cleanse the palate with grated daikon radish.
Slightly sweet yet sour, it leaves a nicely refreshing taste in the mouth.
You can eat as much as you like!

This assortment of pickles included: eggplant pickled in mustard, umeboshi pickled dried plums, takuan pickled daikon radish, shiba-zuke Kyoto-style salted and chopped pickles, and iburi-gakko, or smoked daikon pickles.

Among these pickles, the iburi-gakko featured a nice crispness and fragrant, smoky simplicity. They were so good, I couldn't get enough of them!

Since there are only counter seats here, you get to watch your yakitori being cooked right before your eyes!
The chef, who spoke a little to me, was an amiable yet modest guy.
To make the chicken even tastier, he carefully cut off the burnt parts. For the most delicious morsels, he sources the various chicken parts from different regions of Japan.

The course started with a light and simple chicken tenderloin.
Grilled rare, it was surprisingly soft and fluffy. The amount of salt was just right, too!
Inside, the meat was so juicy!
The flavor of the sansho (Japanese pepper) added a nice touch!

The moment I bit into them, these tender meatballs melted in my mouth. Their juicy meat was full of umami flavor!
Tsukune are ground meat balls on a skewer.

When eaten with daikon radish, the meatballs had a lighter, more refreshing taste.

So soft it melts in your mouth, this liver boasted a deep, rich umami flavor!

The sweet and sour daikon radish lightens up the liver. It's delicious, too!

Savor the different flavors of shichimi (seven-spice powder) and sansho (Japanese pepper).

The quality of this juicy meat is revealed in its firm elasticity! The taste of the Welsh onion offers a nice counterpoint to its mouthfeel!

Grilled to a crisp, the chicken skin was so juicy!

An ume plum from the Kishu region is slowly steeped in red wine to make this umeshu, a sweet and fruity Japanese liqueur.

I was wondering whether this drink was red wine or umeshu. With a keen interest in the topic, I ordered one.

If pushed to make the distinction, I'd say it's more like a sweet and sour red wine than umeshu liqueur. After eating oily chicken, its sweet sourness refreshes the palate.

The chicken neck served with its skin is a Nagoya Cochin breed. Since there's only one neck for each plate, this is a rare body part.
Featuring a crisply aromatic skin, the fatty part was tender and so juicy!

I felt like I could keep on chewing it forever!

Daisen-Tori is another brand of chicken from Shimane. It's really juicy, too!
I kept chewing on the meat until nothing was left on the bone!

It was tender and exceptionally fresh!

With a lot of meat around this cartilage, it was superbly substantial! The chewiness of the cartilage was perfectly balanced by the tenderness of the meat surrounding it!

This chicken back liver, grilled to a soft swell, was bursting with a comfortable chewiness. It was so full of flavor that it was like an umami treasure trove!

As soon as I placed the order, an onigiri rice ball was grilled. Soup was then poured over it to make chazuke, a simple Japanese dish usually made by pouring tea (cha) over rice.

The soup was full of chicken flavor! The seaweed also tasted good.

When grilled onigiri is paired with soup, the results are spectacular!

Finally, I could chill out with a nice, fragrant cup of green tea! I wanted to eat a lot more. Unfortunately, I was already too full!

At first, I thought the 7-skewer course was not quite enough, but when I ordered a little more, the volume was just right!
The taste was what you would expect from a famous yakitori restaurant!