Hakkin Tsurugi Bekkann

The appeal lies in the crispy skin of the middle wing, harmonizing with the overflowing fat and meat juices. Savor the meat near the bone!

The shoulder meat, part of the breast, is the area near the wing joint that has a lot of movement, with firm fibers. The rich flavor cuts through lightly.

A plump sensation in the inner thigh with a striking flavor. It has low fat content but a high moisture retention, allowing for plenty of juicy meat to enjoy.

Tender white meat with zero fat. It has a mild flavor, but its tenderness is exceptional. It is wrapped with mitsuba and grilled.

The balance between the immature eggs before spawning and the egg tube that is cut off is nice.

The delicious fat of pork belly perfectly matches the crunch and tanginess of fresh ginger!

The balance of neck meat and chicken skin is exquisite. It has a firm texture, and the more you chew, the more the punchy flavor spreads in your mouth.

Thigh meat. Also known as momo-sei or sei-niku. This is thigh meat with the skin removed. It has a classic elasticity and is rich in juice. The sweetness of the smooth fat is top-notch.

Compared to a part of the thigh meat, the fibers are finer and denser. It is definitely recommended for those who want to emphasize the texture of the meat.

The tail part of the female. You can enjoy an elegant and plump, crispy texture. This is what is referred to as 'bonjiri' in males. The texture and fat content are completely different. This is one of our signature skewers.

A part of the misaki where fat is stored at the base of the tail. It has a rich flavor that surpasses the misaki and is addictive.

Homemade tsukune made from ground chicken, cartilage, onions, and more. The key is to deep-fry it in chicken fat before grilling it over charcoal!

A crisp and light texture in the tracheal tubular area. The meat around the trachea has a rich flavor.

It is located on the upper part of the first and second. People who get hooked on its lustrous, soft elasticity and the rich fat that oozes out like waves are ★★.

The opened heart fibers are fine and have a plump elasticity ★★★ A fragrant aroma gently spreads out, following it.

Grilled heart cooked without opening it, keeping it moist. With a rich aroma and flavor, it should be a delight for offal lovers.

The smooth texture and subtle bitterness of the umami evoke the taste of dark chocolate, a flavor for adults.

With a thin membrane on the spleen, it becomes fluffy when chewed. A faint bitterness that has moved from the gallbladder reminds one of liver pâté.

The soft and rough texture of the diaphragm, with a wonderful chewiness ★ is delightful. The firm fat spreads as you chew.

The bouncy texture around the gizzard is irresistible. The unique aroma of chicken is strong, and once you get hooked on this flavor, you are truly a 'connoisseur.'

The muscle of the stomach has little fat, offering a light and mild flavor. Enjoy the crunchy and crispy texture to the fullest.

A part close to the gizzard. The crunchy and chewy texture is reminiscent of something other than chicken and lingers on the palate. It is rich in fat and has a strong umami flavor.

The texture is impressively sticky and chewy. It has a buttery sweetness and a flavor reminiscent of rich dairy products.

A rich flavor reminiscent of kidneys and a fluffy texture. It's delightful to enjoy the unique crunch of membranes and blood vessels at the same time.

The appealing texture is bouncy and firm, found on top of the gizzard, along with the unique aroma of the internal organs. The flavor is similar to gizzard but has an even richer personality.

The comb itself has no flavor and is bland, but hidden within the crispy skin is a sticky texture.

You can enjoy the subtle flavor of the cartilage in the chest and the crunchy texture. Some restaurants serve it with meat around the cartilage.

The crunchy texture of the knee cartilage, combined with the rich gelatinous and fatty feel surrounding it, blends beautifully.

A rare cut that can only be obtained from 20 chickens, wrapped in cartilage. It offers a blissful experience with its rich fat and crisp texture, without any strong flavors.

A double impact of firm leather from the thickest part of the waist skin and creamy fat with a voluminous feel like pork belly.

A star reminiscent of a wafer crispily baked with chicken wing skin ★ A delightful duet of chewy gelatinous texture.

The meat is firm and has a chewy texture. The robust flavor of the chicken, with a rich umami that intensifies the more you chew, is a unique deliciousness of the old hen that cannot be experienced with young chickens.

A skewer made to resemble a raft using three long green onions. Can be served with salt or sauce.

A food from the grass family. It has a gentle taste similar to bamboo shoots, with a subtle sweetness and a fragrance reminiscent of young corn.

The flower buds of the true daylily (Hemerocallis fulva) from the lily family. It is popular as a Chinese herbal ingredient and contains many minerals.

We deliver seasonal flavors such as mugwort, yuzu, chestnut, pumpkin, corn, red shiso, basil, and pepper.

We will select 7 types from our wide variety of skewers. We will choose them to ensure a good balance of meat and offal, as well as salt and sauce, for your enjoyment. Each skewer will be served freshly grilled, one at a time.

We will select 10 types from our wide variety of skewers. We will choose them to ensure a good balance of meat and offal, as well as salt and sauce, for your enjoyment. Each skewer will be served freshly grilled, one at a time.

We will select 12 types from our wide variety of skewers. We will choose them to ensure a good balance of meat and offal, as well as salt and sauce, for your enjoyment. Each skewer will be served freshly grilled, one at a time.

We serve soft-boiled quail eggs grilled over charcoal.

Cheese made by a company located in Okuizumo, Shimane. It has a gentle smoky flavor, a mild and milky taste, and pairs well with wine and sake. It is grilled thinly on a hot plate over charcoal.

Fresh duck tenderloin is blanched and thinly sliced. Please enjoy it with wasabi soy sauce.

Fresh duck tenderloin blanched and mixed with wasabi.

Fresh duck tenderloin is blanched and mixed with salted kombu.

Japanese-style tea over rice with dashi broth. Topped with shredded chicken breast.

The aroma of seaweed stimulates the appetite.

Topped with the best pickled plum in Japan

The texture of fresh peppercorns bursting in your mouth. The original aroma of fresh pepper. A refreshing spiciness and the saltiness of dashi spread in your mouth.

Topped with the specialty chicken soboro, two skewers of grilled chicken, and a soft-boiled egg.

A hearty oyakodon with burdock root. This oyakodon was introduced as a 'master' on 'Chubo Desu yo!'

Sweet and salty ice cream with a soy sauce flavor.