Yakitori Hibikian, Kosaka Station West Exit

A luxurious skewer made with shoulder loin of Saitama Prefecture Black Pork!

The fat of Colorful Country Black Pork and the sweetness of green onions are exquisite!

This is a premium head skewer made from carefully selected cheek meat of pork, a specialty of Higashimatsuyama.

Full of satisfying volume. They come off nicely when you twist the skewer.

The meat from the neck of the chicken is called 'seseri' because it is taken from that part. Since it comes from a well-exercised area, it has a strong flavor.

The crunchy texture and the exquisite flavor when chewed are perfect.

The plump texture and the sweet flavor of the fat that spreads out are popular.

Skewers combining healthy chicken breast with juicy chicken skin

We use juicy chicken that has grown eating herb feed, raised at the foot of the Kirishima mountain range, which has little odor and excellent moisture retention.

The plump and creamy texture is fresh, and when eaten with miso sauce, it spreads a refined umami flavor like a liver pâté.

The sweetness and aroma of the chicken skin skewered from a live bird is different.

Purely domestic. Even more delicious, the umami has increased!

The chicken tsukune is shaped like a teardrop with a hint of ginger, and since it is eaten with wasabi, it makes you cry, hence the name 'Namida Kushi'.

A light flavor. Just the right amount of elasticity and a crunchy texture.

The salty flavor of cheese and bacon pairs well with alcohol.

Popular with children

The half-cooked yolk melts in your mouth

Soaked in dashi soy sauce

Aroma is fluffy and the flavor is juicy

The 'miso ginger sauce' enhances the sweetness of the eggplant.

Half-cooked quail eggs go well with potato salad and yakitori sauce.

Crispy sweet and salty sweet potato chips as an accent

Fried chicken neck bones shaped like a V

This is the soul food of Chichibu. A slightly comforting taste of home.

The sweetness of the potato and the depth of the miso. A slightly luxurious dish.

The exquisite balance of sweetness and acidity in the yuzu miso creates a delicious flavor that lingers.

Melt-in-your-mouth deliciousness from low-temperature cooking. Addictive special sauce with garlic, ginger, and sesame oil.

Low-temperature cooking for a crunchy + moist rare texture. With ponzu and green onions.

Please enjoy the deliciousness that you can understand in one bite.

The fragrant fried belly cartilage pairs exquisitely with yuzu miso sauce.

Fukuoka's soul food 'teppanyaki' arranged in the Higashimatsuyama style. A new encounter with Kashira and miso sauce.

Chinese-style noodles with an exquisite texture made with matcha blended in