Walked into a restaurant and found jidori on the menu. Watching the chef cook, I stared in despair. The chicken was first tapped on the grill face down to crust the skin and without much success the cook took a blow torch.
Using a blowtorch is fine but not if you use it incorrectly it turns the chicken into torch-poison. Holding it too close or too long, or if the flame is not adjusted correctly it imparts the heavy particles onto the food. The end result is soaked up torched chicken, not what I call appetizing.