Charcoal Yakitori Yondaime Hashimotoya

A sauce that does not interfere with the delicious flavor of the chicken packed with umami.

Cooked thoroughly, yet a dish that locks in moisture and flavor. Choose from three types: wasabi, yuzu pepper, and plum.

Crispy on the outside and moist on the inside, showcasing the craftsmanship.

Each piece is shaped in the shop with ingredients that include cartilage. Please enjoy it coated with the yolk of Zao Jiyou eggs.

Crispy texture. Just the right amount of salt.

The plump texture of maruhatsu is exquisite.

A rare part that requires more than 15 chickens for one skewer. The aorta that connects the heart and liver.

Enjoy the texture.

Excess fat is removed, and the delicious flavor spreads with a crispy and juicy texture.

Wrapped in the crispiness of the skin with the aroma of charcoal.

Not only is it crunchy with meat, but it is also juicy.

The meat near the bone is exquisite.

Charcoal grilling has a different flavor.

It is grilled with salt, but one that has been marinated in soy sauce adds a nice accent.

Without leaving any residue of the broth infused with umami.

The inside is gooey and hot.

The fluffy nagaimo has a good saltiness from premium pink salt.

The aroma of charcoal, the sweetness of Welsh onion, and the saltiness are a perfect trinity.

A unique variation. Bell peppers are stuffed with cheese and wrapped in pork.

A unique variation. Cheese wrapped in lettuce and pork.

Please enjoy the carefully selected skewers recommended by the owner.

Greetings from the fourth generation Hashimoto-ya.

Crispy pickles and smooth potatoes are the best match.

Served with plenty of condiments from Miyazaki Prefecture.

Crunchy texture of sunazuri with mild ponzu and grated daikon.

Carefully processed offal simmered slowly in a Shinshu miso-based soup.

Freshly fried eggplant soaked in dashi broth.

This is a fluffy rolled omelette made with Zao free-range eggs and chicken broth.

Made with soybeans from Miyagi Prefecture. Served with plenty of condiments.

Homemade pickles. A palate cleanser.

Skate wing grilled to a fragrant crisp with shichimi and mayonnaise.

Transforms into a versatile accompaniment that pairs well with any drink, featuring smooth cream cheese with olive oil, premium pink salt, and black pepper.

Dip cucumbers, freshly boiled broccoli, bell peppers, and tomatoes in mayonnaise, mentaiko, and bagna cauda sauce. *The contents may change depending on the availability of ingredients.

Broccoli with increased sweetness served with mayonnaise.

With mayonnaise and premium pink salt.

Miso, mayonnaise, and mentaiko to your liking.

Crispy, juicy, and piping hot, this karaage is popular even for lunch.

A popular dish that goes well with both alcohol and rice, featuring a generous amount of garlic and ginger.

A tribute to Miyazaki Prefecture. The tartar sauce made with Zao free-range eggs is exquisite.

Hot and full of volume.

We fry it after receiving your order. Served with plenty of condiments.

Can't stop, won't stop.

A slightly adult flavor.

A slightly sweet and creamy half-cooked egg oyakodon made luxuriously with Zao Jiyou eggs.

Onigiri blended with rice that pairs well, using premium pink salt.

Grilled over charcoal for a fragrant flavor.

Thin noodles are well coated with homemade chicken broth.

Effective after drinking alcohol~.

This is a smooth pudding made with fresh cream.

Generously topped with condensed milk sauce.

Full of vanilla beans.