Kushiage et Niboshi

Each has a different character, Hotaru's specialties! Each of the three major stews is a masterpiece that has been slowly simmered for over 6 hours. Beef tendon, salted offal, pork tongue... which one do you prefer? 980 yen (excluding tax)

Only the top-level 'skewered frying craftsmen' in Japan, who have passed the skewered frying certification exam developed through a unique method, fry each skewer with soul and care at the open kitchen frying counter.

The 'Hotaru' secret homemade sauce is a confident creation made by simmering seven types of vegetables with chicken bone broth and bonito stock over 24 hours. It enhances the flavor of skewered fried dishes remarkably, resulting in a gentle and healthy sauce that you can enjoy with as many as you like.

Kushiage relies on fresh ingredients. Seasonal fresh vegetables sourced from the morning market are used the same day. You can enjoy over 30 new menu items featuring exceptionally delicious seasonal ingredients.

This seasoning is perfect for each skewer, bringing out exquisite flavors. Enjoy the optimal combination recommended by artisans, including Okinawan salt, dashi vinegar, ponzu, wasabi, plum, lemon, and maple syrup.

After three years of pursuit, we have adopted the finest breadcrumbs in Japan, developing a healthy ultra thin coating that maximizes the quality of the ingredients.

Using a plant-based oil that is surprisingly light and crispy, you can enjoy as many skewers as you like.

The skewered fried food from 'Hotaru' completely changes the image of skewered fried food. With Hotaru's unique method, we are able to offer skewered fried food that usually costs around 500 yen for half to one-third of the price. Using the finest ingredients and the highest level of technique, all at a low price. I want more people to enjoy such exquisitely 'delicious skewered fried food'.

<Plain / Yurinchi Style / Chicken Nanban Style> Large cuts of fried chicken made in-store! The flavor is absorbed, making it irresistibly juicy. Of course, the plain version, as well as the Chicken Nanban style and Yurinchi style, are all our proud creations. Please enjoy with your preferred flavor. Each 580 yen

1 piece 330 yen

Make it even more delicious for an additional 30 yen! <Salted Kombu/Sour Cream Chili Sauce>

Enjoy the fire-grilled mackerel from Aomori Prefecture right in front of you! Savor the oil and the aroma of the freshly grilled mackerel!

Handmade cream cheese finished with a gentle and delicate flavor like a goddess. Enjoy the gentle melt-in-your-mouth texture along with the melting sweetness of maple.

Orders start from 2 pieces. 1 piece 160 yen

<Plain/Salty Kombu> Each 350 yen

With meat miso - The time and effort put into making the meat miso is irresistible! It has a lingering deliciousness.

You can get a refill of seaweed for an additional 50 yen!

"I" made it sweet and cute with pumpkin and maple, while "he" finished it salty and cool with salted kelp and smoked daikon! Which one do you prefer?!

<Plain/Salty Kombu> Each 380 yen

We have pickled crunchy nagaimo in homemade soy sauce. It's the kind of dish that makes you want to reach for more. Please enjoy the crunchy texture.

<Popular with women!> You can enjoy a little bit of the three main stews that are a specialty of Hotaru. Since it is served in smaller portions than ordering individually, if you're unsure, this is the way to go. Whether with friends or alone... And once you've decided on your favorite flavor, you can place your main order!! This is the style of Hotaru!

With green chili pepper included, we braised the tender beef tendon for 3 hours. The sweet and spicy braise is delicious on its own, but the accent of the green chili pepper is irresistible! Please enjoy the delightful harmony of flavors.

Beef tendons, beef tripe, small intestines, and honeycomb tripe are simmered slowly until tender. Then, when you add the secret weapon of ginger vinegar, it transforms into a surprisingly refreshing dish that doesn't feel like offal stew. Please enjoy while savoring the change in flavors.

We braised the rare 'pork tongue' for 5 hours to ensure no unpleasant odor. Fresh tomatoes were used for a refreshing finish. Topping it with cheese completes this Italian-style braise. Please enjoy this unique 'braise' that is hard to find.