Shunkan Shokuraku Asunaro

Tsukune that surpasses tsukune. The best specialty of Asunaro is this 'Duck Tsukune.' It is a carefully crafted dish with attention to the quality of the meat, the way it is kneaded, and how the onions are sautéed. You must try it. There are 5 types of flavors: egg, homemade curry, grated ponzu, Yufuin mustard, and a 5-variety miso... 1,600 yen for a single item... 350 yen.

Enjoy five flavors: egg, grated ponzu, Yufuin mustard, homemade curry, and grilled miso.

The highest quality bluefin tuna is aged for about 4 days after delivery. The dark edges are cut off, and only the red center is used. By aging, the rich and flavorful bluefin tuna is quickly grilled over charcoal and served with only wasabi. Limited to one per person at 700 yen.

We source only the most tender and flavorful parts of the filet. Enjoy the same quality meat served at high-end steakhouses at Asunaro!

The price varies depending on the day's catch. We only source the best quality.

We smoke the extremely rare white liver. It tastes just like cream cheese. Many people who are not fond of liver can enjoy it.

Moist chicken breast from Daisen chicken cooked at low temperature with homemade sauce.

A classic dish at our restaurant since we opened. It brings a sense of calm when you eat it.

More suitable for pairing with alcohol than a home-style potato salad

Please enjoy with our proud selection of sake

When it comes to yakitori, it's 'Negima'. However, Asunaro's Negima is particular about its quality. Even with thigh meat, it offers a variety from juicy parts to rich flavors. All of these are crafted to be enjoyed on a single skewer.

The large size of upper zuri over 80 days old and high mountain garlic is addictive.

The chicken wings are dried overnight to achieve a crispy skin and juicy inside. Additionally, the chicken wings from Asunaro are particular about the origin, rearing days, and grams, and they are also boneless... easy to eat...

I never knew that the yuzu pepper I ground myself could be so different from store-bought ones... Of course, I am particular about the peach meat, but I also have a strong preference for the condiments.

This is a piece that combines the healthiness of the breast and the flavor of the wing, divided by two. With some creativity in skewering, it becomes this juicy.

If you focus on the preparation and cooking method, you can achieve such juicy chicken neck. This is a piece that comes from knowing the characteristics of the meat inside and out.

Cartilage that is mostly bone can be quite tough, right? We grilled the harami and cartilage together without separating them. It's a meaty cartilage.

Our hatsu is carefully prepared. It is quite a juicy hatsu.

The rare skewer from Asunaro, only two made per day. First come, first served. The taste is guaranteed to be delicious.

Eating kinkan in this way might be rare, perhaps only at Asunarokurai?? It's a grilled chicken that will blow your mind.

This thickness of meat. This juiciness that doesn't feel like yakitori. You won't understand until you try it.

How can we prevent it from becoming dry? We have put a lot of effort into the preparation and it is finally complete. Grilled to perfection with exquisite heat control, topped with our homemade plum sauce.

It takes four days to remove excess fat and infuse the flavor with a special sauce. The taste is quite concentrated, making it go well with beer.

Everything is in the preparation. Grilled to perfection with exquisite heat control, juicy despite being chicken breast. Served with special wasabi.

Bonjiri that is satisfying and over 70 days old. A battle of ingredients.

Healthy yet deliciously chewy Harami and Kujo Negi make a nice collaboration

How can we make this lean, low-fat, skinless chicken tender juicy and delicious? After extensive research and experimentation, we finally completed it. It overturns the concept of chicken tender.

The Kamameshi. With crispy rice, broth, and vegetables, this Kamameshi will definitely bring a smile to your face.

Plenty of Mikoko mushrooms with grilled Oyamadori thigh meat. A piece of butter is added to create a Japanese-style risotto. This is a kamameshi that is particularly popular with women.

A dish that showcases the full potential of Asunaro's rice 'Okuyama Rice'. Please enjoy the greatness of freshly cooked rice and the deliciousness of Okuyama Rice.

A dish that showcases the full potential of Asunaro's rice 'Okuyama Rice'. Please enjoy the greatness of freshly cooked rice and the deliciousness of Okuyama Rice.

I requested my friend's gelato shop to make a hojicha ice cream that tastes like drinking tea, and they specially made it for me. I have definitely never had such delicious hojicha ice cream before. Ice cream only... 300 yen with coffee... 450 yen