[Tokyo, Roppongi] YAKITORI Moes — Dinner Omakase Course, Approx. ¥44,000 for Two [Visited December 2025]

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YAKITORI es (Roppongi/yakitori)

★★★★☆4.12 ■A gem of a skewer made using French techniques. An evolution of yakitori dinner in a stylish space. ■Budget (night): ¥10,000 - ¥14,999

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『OMAKASEI made a reservation and visited with my wife.

Regarding the difficulty of reservations, if you make a reservation one month in advance, you will be able to choose the date and time relatively freely.

When I visited, I got the impression that the customer base was half Japanese and half foreign.

The people overseas are from China and South Korea in Asia, and I didn't find them to be particularly noisy or have bad manners.

Ordering and Payment

Dinner omakase course

Christmas is chicken, right?

So, I decided to go for Yakitori this Christmas.

Personally, I feel that there is a limit to yakitori, and I feel that the deliciousness will not change even if you spend more than 10,000 yen per person.

I chose ``YAKITORI Moes'' because it seemed like it would break my way of thinking.

From 18:00 onwards, the dinner omakase course costs 15,000 yen per person.

Now, let me introduce you to the menu we received this time.

1st cup: Sparkling Ajimu

First, let's start with sparkling.

Although it has a fruity feel, it has a dry and sharp impression.

I get the impression that you could buy it for about 3,000 yen in the past, but now it costs about 4,000 yen. .

1st item: Chicken rillettes and cracker cauliflower soup

Rillettes are a pate-like dish.

The rillettes are surrounded by green seaweed, giving you the flavor of chicken and the seaweed.

Crackers have a crunchy texture.

The cauliflower soup has a sweetness to it, but is drizzled with chicken oil, so you can feel the flavor of chicken from here as well.

2nd item: Chicken crepe

Chicken, perilla leaves, and cheese are sprinkled on top of crepe dough, and the dough is rolled up by hand.

The flavor of the chicken, the flavor of the charcoal, the freshness of the perilla leaves, and the richness of the cheese.

The crepe dough has a fluffy and chewy texture that ties everything together.

2nd cup: Lemon sour

It is dry and has a strong acidity, making it a perfect match for meals.

1st skewer: Seseri

It's juicy and you can really feel the flavor of the meat.

2nd skewer: chicken fillet

It's juicy and not dry at all.

You can feel the flavor of the meat, but the wasabi is a bit too strong and stings your nose.

3rd skewer: Turnip

It's sweet.

The skin has a unique turnip flavor that makes it stand out.

3rd glass: Tsuno Winery Chardonnay

It has a barrel feel, nutty flavor, and acidity, but it also has a rich impression due to the barrel.

Many whiskey lovers prefer barrel-aged wines.

It has a level of deliciousness that makes you want to buy it normally.

4th skewer: Tsukune

It's a gravy bomb.

The flavor of the meat is well encapsulated, and the onions still have a crunchy texture that gives them an accent.

5th skewer: El France

It's a quail egg.

The yolk is almost raw and will pop the moment you put it in your mouth.

3 items: Brioche, liver pate, apple

Brioche is topped with liver pate and caramelized apples.

The brioche has a fluffy texture and a bit of salt and wheat.

Although the liver pate was rich, I got the impression that the aftertaste was masked by the apple.

As for the temperature, the brioche is slightly warm, while the pate and apple are cold, so this is also a learning experience.

Item 4: Guinea fowl

The breast meat in the foreground is concentrated in flavor.

The meat in the back is the thigh meat, and the flavor of the meat is the same or slightly higher than the umami, but the texture is strong.

4th cup: Shichita Junmai 70% polished

I was thinking of going with wine, but I decided to try sake instead.

This is Shichida from Saga Prefecture.

Personally, I felt it tasted like lychee and had a fruity impression, but my wife said it was spicy.

6th skewer: gizzard

It has a crunchy texture and is still juicy.

There is a bit of blood in the aftertaste.

7th skewer: Snap peas

It's crunchy and extremely sweet.

There are beans inside, but they are fluffy.

8th skewer: liver

It gives the impression that it has been cooked at a low temperature and is sticky and rich.

5th cup: Sharaku Junmai Ginjo

This one has a full sweetness and a fruity impression.

9th skewer: Shiitake

It was the most water I had in my life.

The moment you eat it, the water drips down, so you have to be careful when eating it.

10th skewer: chicken wings

It's a guinea fowl chicken wing.

You can feel the fat all over, but it's not bitter, and you can enjoy the crispy and crunchy texture.

Added: Misuji

I was told that I could request up to two additional skewers per person for the course, so I asked for them.

It is said that it is not possible to select the part and that it is added by leaving it to you.

By the way, my wife was full, so I was the only one who added more.

The first additional piece is Mizuji, which is the part near the shoulder area and close to the breast meat.

You can feel the juiciness of the fat and the flavor of the meat.

It has a slight fibrous quality, or rather, it feels like breast meat because it is a part close to breast meat.

Added: Bonjiri

The second addition is a bonjiri, and the part is the buttocks.

You can really feel the flavor of the fat and chicken.

chicken soba

Finish with chicken soba.

The noodles have a springy texture and a aroma of barley and umami.

While the soup has the flavor of chicken, you can also feel the sweetness and flavor of the vegetables in the aftertaste.

It's high quality. .

I'd like to make a full-sized version and eat it because it costs around 2,000 to 3,000 yen per cup.

pudding

Dessert is not included in the course and requires an additional charge.

It was a pudding that had a rich egg flavor throughout.

Some are creamy or sweet, but I personally prefer the ones that are mixed with eggs.

Impressions and Rating

The total cost was approximately 44,000 yen for 2 courses + 2 additional drinks + dessert + 7 drinks (including the wife's order).

If you go to the yakitori at the counter, it usually costs around 30,000 yen, but since I added extra food and drank a lot, I ended up paying a little more.

YAKITORI Moes was delicious.

Personally, I was particularly impressed by the guinea fowl, snap peas, shiitake mushrooms, vegetables, and mushrooms.

The other one is chicken soba.

This one was as delicious as the rumors say, and I wanted a full size to finish it off.

Although it was yakitori, I could tell that the cooking method was different from other yakitori restaurants I've been to.

However, to be honest, I don't think it was enough to overturn the concept of yakitori or to go beyond what I personally feel about yakitori.

I think it's a delicious restaurant, but personally my interest in yakitori is waning and I don't really go that far for yakitori, so I hope to visit again sometime on Christmas.

Summary