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淡海地鶏を中心に、その日のおすすめ部位が串で次々と供され、ささみ・ねぎま・もも・ハツ・レバー・つくねなど、火入れの妙が光る一本ばかり。特にレバーは、とろりとした半レアの火入れで、表面は香ばしく中はクリーミーという絶妙な仕上がりでした。
途中で挟まる季節野菜の串や、鴨・つくねスープなどの一品も秀逸で、コース全体の流れがよく計算されています。味付けは塩主体でシンプルながら、肉そのものの旨みと炭の香りを最大限に引き出している印象でした。