Hakata Yakitori Kawa An Sannomiya Higashimon Ten

Only the softest skin from the chicken's neck is used, wrapped around skewers and repeatedly grilled and marinated in a special sauce. Additionally, it is finished by dipping in another secret sauce and grilled. When it enters your mouth, excess fat drips off, and the flavor of the sauce is concentrated. It is common to have at least five pieces per person. Be sure to try both the black and white specialty torikawa. In Kobe, the number of people addicted to Hakata torikawa is rapidly increasing.

A specialty of Kawa-an! Chewy and juicy! Grilled torikawa with sauce

Kawa-an specialty! Crispy and light! Grilled torikawa with salt

A popular menu item found at yakitori restaurants in Hakata

Everyone loves it! Momonegi momonegi momo

Classic chicken thigh! Accented with black pepper

Neck

Packed with meat in between, full of volume

Limited quantity due to its rarity

The plural form of kokoro, which means hearts, is the origin.

Liver

In the Kanto region, it is also called sand liver.

Meat from the fatty part of the chicken's rear

Crispy on the outside, Altbayerische

Marinated in a special sauce

Sweet purple squid flesh

Usually Awaji-produced Tamanegi *Depending on supply conditions

Sliced and skewered

When roasted with the skin, it becomes fluffy like a sweet potato.

Crispy texture

Wrapped a whole asparagus with slices of pork belly

Wrapped cheese in bacon and baked until gooey

Wrapped rice cake with bacon

Sasami wrapped in shiso leaves with ume paste

Small bowl

Small bowl

Please enjoy with wasabi soy sauce

Crispy on the outside, fluffy on the inside

A luxurious dish connected from chicken wings to drumsticks

Excellent compatibility with special sauce and butter

Special broth tea rice with wasabi and plum paste

What seems like a mismatch

Just a little to refresh your palate

The amount in yen that occurs at the time of payment will be rounded down.