Charcoal-grilled yakitori specialty restaurant Hinotori, Ishibashi

The most tender and elastic part of the thigh meat

Chicken thigh is skewered plumply, with the flavor of green onion sandwiched in between.

Muscle from the neck. It is elastic, and the more you chew, the more juice comes out.

Skin of the neck. Crispy on the outside, soft and juicy on the inside.

Tender among meats and low in fat, making it healthy!

The part of the chicken wing that is closer to the body. Mild in flavor but has excellent texture.

Silver skin of the flounder. It has a crunchy texture, and the more you chew, the more flavor it releases.

Chicken heart. Characterized by a chewy texture.

The smooth liver, cooked at low temperature, is lightly seared to retain its texture.

Located on the back side of the diaphragm, characterized by its tenderness.

The part of the chicken's gizzard. Crunchy and crispy texture.

Meat around the tailbone. Fatty and juicy.

Egg yolk covered with shell and white before it was inside the sansho sauce. The yolk bursts in the mouth.

Cartilage found in the chicken breast bone. Enjoy the unique crunchy texture.

Enjoy the soft and elastic umami flavor with a crispy texture of the skin.

Juicy texture made from freshly ground thigh meat, grilled without any binders.

Topped with cheese and torched for a gooey texture.

Finished refreshingly with grated daikon and ponzu sauce.

2 pieces

Between the chicken wing and breast. Juicy with a refined flavor.

Chest line. The surface has a layer of fat that melts softly, while the inside has a chewy texture with a double sensation.

The upper part of the hatsu, at the joint. It is called hatsu, but the fat content is completely different.

Chest muscle. A part close to the bone, it is lean and healthy yet has a good texture.

You can enjoy sucking and eating the meat that remains around the clavicle. Delicious!!

Thigh skin from the waist to the buttocks. The skin is thick, and the fat melts.

Center of the thigh. High moisture content with a chewy texture.

Kidney. Similar flavor to liver. Coarse texture with a rich taste.

Meat located near the hip joint. So rare that in French it is said, 'A fool leaves that behind.'

Please note that the contents of the assorted skewers may vary daily.

Please note that the omakase contents may vary daily.

The contents will be left to our discretion.

Served warm after being grilled over charcoal upon order. Peach meat thickness × fat × elasticity ◎

Low temperature cooked, moist and smooth with enhanced flavor

Once you eat it, it becomes addictive.

Classic serving of cabbage. Enjoy it with homemade garlic miso.

A side dish that makes you unable to stop using chopsticks

The sharp taste of wasabi pairs well with alcohol!

Fresh kimchi with a crispy texture, mixed to order.

Seasonal vegetables pickled in handmade salt koji. The koji enhances the umami of the vegetables.

Homemade meat miso enhances the vegetables

Potato salad with yuzu pepper and cream cheese. Generously topped with karasumi over boiled egg...

It is not because the quantity is large.

1 piece

The flavor of cream cheese and soy sauce. A croquette full of chicken taste.

It takes some time, but the freshly fried thick tofu is excellent.

Fried chicken sprinkled generously with four pieces of pepper spice and roasted sesame. The sweet and spicy sauce made from real pepper leaves you wanting more.

We also have a small quantity of 2 pieces available!

6 pieces of meat that are even more delicious when drunk

Three pieces of drunken meat are even more delicious

A rich soup slowly simmered for two days from chicken bones.

Due to popular demand, it's back!

Special TKG with sweet and spicy sauce containing real sansho pepper. Generously topped with sansho spice.

White rice with kombu-marinated chicken breast, shredded egg, seasoned nori, and plenty of chicken soup as a condiment.

Uses 2 kumquats soaked in dashi soy sauce.

Filled with chicken flakes. Grilled to a fluffy and fragrant finish. It will take some time.

Salt rice ball enjoyed with the rich flavor of Awaji Island's 'Ooe Nori'.

A combination of sweet sake derived from koji and ice cream based on soy milk with seasonal fruits. It is a guilt-free sweet treat.