Yakitori; a cuisine of 1 skewer being an entire dish of its own.
Even before becoming a chef and during his salaryman years, Takumi Naganuma was constantly filled with ideas of how to improve the various restaurants he frequented as a gourmet. He eventually quit his job and after 2 years of training and learning the techiniques of cooking Yakitori, opened Ayamuya in Fukushima, Osaka.
His strong passion and commitment towards every single Yakitori dish instantly attracted many fans and even famous celebrities to his Yakitori grill, and this culminated in Ayamuya becoming the very first Yakitori restaurant in Osaka to be awarded a Michelin star.
The placement of the skewer into the meat, the exact amount of salt and the precise adjustment of the temperature of the Kishu Binchotan charcoal are all what Chef Naganuma carefully changes and adjusts, depending on the cut of the Tamba Jidori chicken he strictly selects.
Ayamuya is a place where the best Yakitori can be enjoyed for extremely reasonable prices in a luxurious course format.