Charcoal Yakitori Yondaime Hashimotoya

A sauce that does not interfere with the rich flavor of the chicken.

Cooked thoroughly, yet retains moisture and flavor. Choose from three types: wasabi, yuzu pepper, or plum.

Crispy on the outside, moist on the inside, showcasing the craftsmanship.

Each piece is shaped in the shop with ingredients that include cartilage. Please enjoy it with the yolk of Zao Jiyotan eggs.

Crispy texture. Just the right amount of salt.

The plump texture of whole hatsu is exquisite.

A rare part that requires more than 15 chickens for one skewer. The aorta that connects the heart and liver.

Enjoy the texture.

Excess fat is removed, resulting in a crispy and juicy flavor that spreads.

Wrapped in a crispy skin with the aroma of charcoal.

Includes meat, not only crunchy but also juicy.

The meat near the bone is exquisite.

Charcoal grilling has a different flavor.

Grilled with salt, but one marinated in soy sauce adds a nice accent.

Without leaving any remnants of the broth infused with umami.

The inside is gooey and hot.

The fluffy nagaimo has a good flavor with premium pink salt.

The aroma of charcoal combined with the sweetness and saltiness of long green onion creates a perfect harmony.

A unique dish. Stuffed peppers with cheese wrapped in pork.

A unique dish. Wrapped cheese with lettuce and pork.

Please enjoy the carefully selected skewers recommended by the chef.

Crispy pickles and smooth potatoes are the best match.

Plenty of local chicken from Miyazaki Prefecture served with various condiments.

Crunchy texture of sunazuri with mild ponzu and grated daikon.

Carefully prepared offal simmered slowly in a Shinshu miso-based soup.

Freshly fried eggplant soaked in broth.

Made with soybeans from Miyagi Prefecture. Served with plenty of condiments.

Homemade pickles. A palate cleanser.

Skate wing grilled to a fragrant crisp, served with shichimi and mayonnaise.

Transforms into a versatile appetizer that pairs well with any drink, featuring smooth cream cheese with olive oil, premium pink salt, and black pepper.

Dip cucumbers, freshly boiled broccoli, bell peppers, and tomatoes in mayonnaise, mentaiko, and bagna cauda sauce. *The contents may change depending on availability.

Broccoli with enhanced sweetness served with mayonnaise.

With mayonnaise and premium pink salt.

Miso, mayonnaise, and mentaiko to your liking.

Crispy and juicy, piping hot, popular as a lunch option.

A popular dish that goes well with both drinks and rice, featuring plenty of garlic and ginger.

A tribute to Miyazaki Prefecture. The tartar sauce made with Zao organic eggs is exquisite.

Hot and full of volume.

Fried after receiving your order. Served with plenty of condiments.

Irresistible and addictive.

A slightly adult flavor.

A slightly sweet and creamy half-cooked egg oyakodon made with luxurious Zao free-range eggs.

A rice ball blended with rice that pairs well, using premium pink salt.

Grilled to a fragrant crisp over charcoal.

Thin noodles are well coated in homemade chicken broth.

Effective after drinking alcohol.

This is a smooth pudding made with fresh cream.

Full of vanilla beans.