Yakitori Yatagarasu

This is thigh meat made from freshly caught chicken.

This is a part of the chicken's stomach called the gizzard. It is a muscular part with almost no fat, characterized by a crunchy texture.

This is a part rich in collagen. It is thickly cooked to a crispy exterior while locking in the richness inside. This is a masterful skewer where the chef's saltiness is more prominently displayed.

Carefully processed, excess fat is removed, and it is grilled to fry in its own fat.

This is the heart part of the chicken, also called 'hatsu'. Among the internal organs, it has a mild odor and a moderate elasticity, making it easy to eat even for those who are not fond of it.

This is a part that means 'what remains is foolish' in French. It is a rare cut that can only be taken from one bird, yielding one to two pieces. It is more elastic than kashiwa and is characterized by its unique texture.

This is a part of the inner thigh. Like the sirloin, it is a rare cut that can only be obtained in limited quantities from one bird. Among the thigh meat, it is characterized by its rich flavor and marbling, making it juicy and tender.

Incorporated with salt and pepper and onion, the chicken itself is seasoned thoroughly. By grilling it for a longer time than other skewers, the umami is locked inside, and the moment you take a bite, the juices burst out.

It varies depending on the availability of ingredients, so please feel free to ask.

This is chicken sashimi made using the Satsuma Gokkei 'Daimo Sakura' produced in Chiran Town, Kagoshima Prefecture. It features moderate marbling and elasticity, and is best enjoyed with authentic sweet soy sauce.

Using freshly caught local chicken, we tightly wrap the chicken sashimi with kombu and rapidly chill it to enhance the umami flavor. Please enjoy it with our homemade ponzu sauce and special yuzu pepper.

Enjoy the gently grilled chicken breast with special fresh wasabi on top.

This is a pâté made by turning fresh liver into a paste and seasoning it with our secret recipe. It has no unpleasant odor, and the slight saltiness and sweetness pair perfectly with drinks like wine and sake. It is served spread on bread toasted over charcoal.

Enjoy freshly cooked rice topped with kinkan (egg yolk before the shell forms) that has been soaked in soy sauce for a day. Please savor the very rich flavor that cannot be experienced with regular chicken eggs, and the marriage of flavors with the rice.

Our homemade sauce is enhanced with sweetness and deepened in flavor by soaking kombu dashi for over a week. We use local chicken to maximize the umami of the bird. Finished with a sprinkle of sansho from Gion, Kyoto, please enjoy our proud Oyakodon, which is rich yet elegant.

Noodle is a local dish from Nara Prefecture where noodles are boiled in broth. Our restaurant uses chicken broth rich in collagen, extracted by simmering chicken bones for more than half a day, resulting in a rich and elegantly finished flavor. It is a perfect bowl to conclude the lingering taste of the dish.

This is a keema curry made with the brand pork 'Chami Ton' from Kagoshima Prefecture. Chami Ton is raised on catechin, a component of tea, and is characterized by its sweet fat and lack of odor, with the richness of the pork spreading behind the spiciness.

Using finely sliced ginger to enhance the aroma and chopped ginger for a burst of spiciness, we add them in multiple stages to deliver the refreshing taste of ginger along with the warmth of freshly cooked rice.

Marinated in a broth blended in a unique ratio, cooked slowly at low temperature until thoroughly done, and then quickly fried at high temperature to crisp the outside. Enjoy the overflowing rich meat juices and texture.

This is a gateau chocolat made with Chiran tencha (the tea leaves before being ground into matcha). You can enjoy the texture of the tea leaves that gently spreads within the moist and rich melting of the gateau chocolat.