Yakitori Haretubame Yokohama Tsuruyamachi

Carefully grilled duck skewers coated with a special sauce over charcoal for a fragrant finish. Among them, the specialty is the juicy duck meatball.

The hand-formed tsukune made from coarsely ground duck mince is very satisfying. To enhance its juiciness, each piece is grilled from a raw state after ordering.

It is recommended to eat Duck Tsukune with Egg Yolk Sauce!

The beef tongue, carefully grilled over lava, is crispy on the outside and juicy on the inside. Please enjoy it simply with lemon or yuzu pepper.

A dish from Haretubame that can be enjoyed both visually and gastronomically. It uses seasonal ingredients, incorporating Western ingredients and cooking methods into Japanese cuisine, resulting in a modern 'sensible Japanese food.' A recommended assortment of five types of cold dishes to nibble on.

An assortment of our proud cold dishes. This is highly recommended for those who want to try a little bit of everything.

The crispy texture of chicken skin chips adds an accent. Please enjoy by breaking the seasoned soft-boiled egg.

Caesar salad made with romaine lettuce and arugula

We finished with refreshing sweet summer and duck prosciutto, combined with the sweetness of sweet summer marmalade. Recommended as a companion to wine.

A refreshing Japanese-style Genovese with the aroma of perilla.

Layered with the freshness of lemon on octopus and zucchini, garnished with tomatoes for color. The flavor is refreshing with lemon, allowing you to enjoy a light taste.

Wrapped with flavor and vegetables in a delicate kelp. Please enjoy it with the special sesame sauce.

Prepared with horse mackerel using fish sauce and olive oil, finished as 'namero'. Please squeeze lime over it before enjoying.

A dish with a thick, crunchy texture and a spicy kick from green chili.

Generously coated with a miso that adds the accent of Saikyo miso, Sendai red miso, and the spiciness of green chili, then grilled to a crispy finish.

The umami of the squid is accented by the chili sauce combined with walnuts.

Crisp-fried young sweetfish finished with the richness and acidity of black vinegar.

A satisfying dish that allows you to enjoy the flavor of duck and the aroma and sweetness of edamame. Please enjoy it with curry myoga if you like.

We baked sweet potatoes with plenty of sweetness and cheese. When enjoyed with shirasu, the sweetness of the potatoes is further enhanced.

The anago tempura is served with a sweet sauce, and the dashi-maki tamago tempura is to be enjoyed coated in dashi.

A bite-sized boiled egg characterized by the refreshing aroma and flavor of tea leaves and star anise.

Single item variety from 209 yen

1 piece 264 yen

1 piece 209 yen

A premium duck broth made by slowly simmering duck bones and kombu, combined with Niigata's Tamamo salt, and grilled duck thigh that releases its fat into the broth. Enjoy the soba while savoring the fragrant roasted duck meat and green onions.

We have prepared just the right amount for the finish. We recommend one serving of the steamed dish per person.

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