The charcoal grill and the wood-fired oven in the centre of the open kitchen catch the eye. The chef flexes his culinary muscles with yakitori grilled over charcoal and wood flame. Fire is manipulated to smoke the poultry, which is mainly free-range chicken and duck raised in Kyoto. While various cuts are chargrilled on skewers, joints of meat are patiently roasted over wood flame. Ramen or curry made with chicken dashi is served to close out the meal. The flavour of chicken can be enjoyed to the full.