Kushiyaki Yakitonya Tayu Tayu Ohatsu Tenjin

Please enjoy it without removing it from the skewer. The reason we want you to eat one skewer by yourself is... ◎ Considering the balance of texture due to the shape of the meat within one skewer, ◎ Adjusting the amount of fat within one skewer, ◎ Placing the 'best part' at the top to enhance the saltiness and create an impactful 'first bite'... Also, if you remove it, the delicious meat juices will flow out. We would be delighted if you could enjoy the rich flavors without removing it.

If you're unsure, start with this!! (Pork Belly, Premium Pork Intestine, Upper Skirt, Heart, Stamina Hormone) *Please note that the contents may change depending on the availability of ingredients.

Our most popular item! Special Premium Pork Mino

Uses two pigs for one skewer. Crunchy texture.

Rich in mild flavor.

A skewer packed with a satisfying texture and the delicious flavor of fat.

A crunchy texture with a mustard flavor. Crispy breadcrumbs.

Tender and mild, making it easy to eat. Served with a special sauce unique to this skewer.

A fresh and bouncy texture.

The deliciousness of hatsu and its crunchy texture.

Full of flavor, overflowing with meat juices.

A part of harami. Grilled with sauce.

Absolutely delicious. The king of pork.

The texture of nagaimo and the fat of pork belly are a great match.

Deliciousness unique to its firm meat quality.

The texture is bouncy and fresh.

With a special sauce that pairs perfectly with the delicious fat of pork.

This part is similar to a certain area in fish. It has a juicy flavor.

Vividly delicious! Carefully selected for a white, firm texture.

The texture is similar to liver but has no odor.

Crispy on the surface, with a wonderfully chewy texture.

Coated with a sauce that has been continued since the establishment and egg yolk

With raw green peppers!

Creamy Coating

The concentrated umami flavor pairs well with both sake and rice. Using various types of pork offal, including large intestine, stomach, and special cuts, it is slowly simmered for over 5 hours.

Our pork sashimi is prepared using a unique cooking method to enhance the texture. 5 types... 1,100 yen, 3 types... 820 yen

Very similar to whale meat. Extremely rare.

The part equivalent to the beef's tripe. The most popular.

Vividly delicious. Unique texture.

More tender than beef. Seasoned lightly.

Spicy Chojang Sauce

A gently swaying new face. Moist and smooth.

A refreshing ponzu sauce with a texture similar to that of shirako (cod milt).

Yukhoe-style with homemade sauce and egg yolk.

Crispy texture, refreshing...

The vegetable-based dressing is delicious!

Pickled using a unique method.

A variety of pickles are served.

・Plain…495 yen・Smoked…495 yen・Curry Oil…495 yen

Crispy.

Smoked takuan, a specialty of Akita.

Just before melting. Tenderly simmered pork cartilage.

Juiciness that rivals chicken.

Thickly cut yam with skin on. Served with charcoal salt.

A classic pork dish

We tried making negitoro with pork instead of tuna.

A nostalgic bomb ice. Be careful towards the end.

Please check the in-store menu and wall postings.