Yakiya
やきや
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Dernières informations
A cozy yakiniku restaurant where you can enjoy charcoal-grilled offal
Évaluation
Avis
Menu
A Japanese gin made with domestic ingredients that pairs well with meals. It features three types of yuzu, offering a refreshing yuzu aroma. It uses three yuzu-based spirits. Green tea enhances the flavor of Japanese cuisine, utilizing gyokuro and matcha-infused spirits. The spiciness of ginger provides a refreshing aftertaste and enhances the overall dining experience. It can be enjoyed straight, on the rocks, with soda, cola, orange juice, or ginger ale.
Red or White each
Red or White each
1 go
1 go
"Imo" means this!!
Highly recommended with a fruity aroma and exceptional drinkability
When you say 'barley', this is it!!
Authentic shochu with the aroma of barley and a deep flavor
Casual Plum Wine
Aroma and Flavor Plum Wine
Not too sweet, the original flavor of the plum
Cassis liqueur / Peach liqueur / If you let us know about other alcohols like plum wine, we can try adding them too♪ Each
A genuine shochu made from 100% barley, achieving a perfect balance of fruity barley aroma and refreshing taste, 720ml, 25% alcohol
Characterized by a deep flavor with sweetness and richness, using sweet potato black koji. 720ml 25 degrees.
A dish with a refreshing sweetness and a crisp aroma, complemented by the smoothness of stored sake. 900ml, 25 degrees.
Amami brown sugar sound-aged sake. Smooth and gentle taste, characterized by rich aroma and flavor. 720ml 25 degrees
A refreshing flavor characterized by carefully selected aromatic shiso and pure water from the Daisetsuzan mountain range, 720ml, 20 degrees
As a rice-based sake, it pairs well with any dish, characterized by the inherent quality of the ingredients, a refined aroma, and a light mouthfeel. 720ml 25% alcohol.
A clear drinking experience characterized by a soft aroma and mellow flavor achieved by using non-peated malt whiskey. 700ml 37 degrees.
Asahi Dry Zero
Taste
Orange, Soda, Oolong each
On the rocks or soda
With sauce or without, each
King Oyster Mushroom, Bell Pepper, Corn, Onion each
Small...190 yen, Medium...290 yen, Large...390 yen
Using Morioka noodles
Generous 500g suitable for 2 to 3 people. The contents will vary based on today's supply situation, and a selection of several types from the following will be served: shima-chou (large intestine), shou-chou (small intestine), techan (beef tongue), aka-sen (red beef), grilled liver, grilled heart.
Affordable 250g suitable for 1 to 2 people
Affordable 210g. Contains loin, belly, and skirt steak.
Limited
Limited
Limited
King Oyster Mushroom / Bell Pepper / Corn / Onion each
Rich in nutrients, dietary fiber, protein, potassium (prevents high blood pressure), VB1, niacin (prevents hangovers), methionine, ornithine (boosts liver health)! Alcohol and edamame are the perfect match.
A rare cut that can only be obtained from about 1 kg of a whole cow. The flavor is light, without any strong aftertaste, and full of umami with just the right amount of elasticity that is irresistible! The name comes from its appearance, which resembles a 'honeycomb.' Please enjoy the original umami of 'Hachinosu' with the 'sashi' style!
The seasoning consists of only a small amount of soy sauce, sugar, and garlic! It features domestic beef tendon and konjac, simmered slowly without additives, making it safe for small children. Please be careful as small children may choke.
Limited availability. Sorry, we may run out!! ... The number of items is limited. Yaki-chan's grilling lesson 1) Fatty parts (small intestine, shima-chon, etc.) 1. Grill the skin side thoroughly until crispy 2. For the fatty side, it's up to your preference! If you love fat, flip it over immediately. If there's too much fat, grill it slowly around the shichirin (charcoal grill). By the time the skin side is grilled, the inside is almost cooked through. 2) Hormones close to red meat (neck, heart, liver, etc.) Be careful not to burn! Since it's grilled over charcoal, it's cooked through when it seems just about done, so the outside is crispy! The inside is fluffy!! 3) Liver grilling a) If you place too many on the grill at once, flames will flare up, so please place 1-2 pieces at a time. b) When placed on the grill, fat will start to melt from the bottom. Once it melts, repeat for the next side and the next side. c) When it has shrunk a bit, it's just the right time to eat. *It won't get grill marks. The more you grill, the more it will melt away. *No distractions! It will melt and disappear into the grill!! About the shichirin (charcoal grill) Wait a minute!! Are you grilling with too much flame?! The trick to enjoying hormones deliciously is to grill without producing too much flame. Unlike gas, the shichirin brings out the meat's flavor by grilling with far infrared rays. The proper way to handle the shichirin is to space things out appropriately to allow oxygen in, placing 'fatty parts' where the charcoal is weak and 'lean parts' where the charcoal is strong, maintaining an appropriate heat level. Business hours: 17:00 - 23:30 Last order: 22:50 We also accommodate large group reservations and early hours. Please feel free to ask.
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