Hiroyuki, I just got home to San Francisco after a month long trip in Japan. We had the most delicous Yakitori in an old place in Nagoya that served parts of the chicken that a lot of people would never even think of eating. Skin, cartilage, rare hearts, & gizzards. They also prepared quail eggs, whole baby partridge, and chicken sashimi. We spent Obon in a village quite close to you (Sumon) and had a wonderful time with all the relatives eating many different Niigata speciaties