Yakitori Torihige Kintetsu Yao

Of course, the classic options like negima, thigh, and tsukune are available, but the grilling technique brings out the charm of each part, including kokoro, seseri, and bonjiri. The outside is fragrant while the inside is fluffy and juicy, enhancing the umami of the ingredients. Seasonal vegetable skewers, finishing dishes, and a variety of side dishes are also plentiful. The pairing with beer, highballs, sake, and shochu is excellent.

The sound of charcoal crackling and the rising aroma are a feast for the senses. At the counter facing the grill, you can closely observe the craftsman's movements, while at the table seats, lively conversations flourish. Whether you are alone or in a group, a comfortable distance allows for a delightful time to savor the day.

From skewering to grilling, our basic principle is meticulous preparation without cutting corners. We carefully assess the cooking process to ensure we capture the peak of flavor and texture. While being casual, we aim for a memorable deliciousness—striving for yakitori in Kintetsu Yao that makes you want to come back.