Sumibi Yakitori Senmon Tsuta

When it comes to yakitori, the well-known 'negima' comes to mind. It is said that its origin began with alternating pieces of tuna and green onion on a skewer. The sweetness of the green onion combined with the umami of the chicken creates the perfect skewer.

It is a skewer of chicken thigh. Please enjoy the texture of the meat.

The star player of yakitori, 'seseri' is the neck meat. It is named after the gesture of pulling the meat from the neck.

Named because the shape of the meat resembles a bamboo leaf. It is a skewer that tests the skill of the yakitori chef, as it is very difficult to cook properly. Its mild flavor enhances the quality of the subsequent yakitori. When you go to a yakitori restaurant, you should order this first. It is truly the leadoff man of the yakitori world.

The skewer 'Plum-Stuffed Chicken Tender' is something you want to read out loud, so please join in!

Eat Mentaiko Mayo Chicken Tender and win again tomorrow!

He is the fourth catcher and captain in the world of yakitori. Tsukune is a dish that every restaurant takes pride in, and its variations are numerous. It truly represents the face and pillar of the team. At our establishment, we do not use unnecessary additives; we focus solely on the rich flavor of chicken fat and the cooking technique. This concludes the introduction of Tsukune by Taro Yamada from Tsuta.

Because our tsukune is simple, the depth of the cheese stands out.

Because our tsukune is simple, the aroma of yuzu pepper stands out.

It is precisely because our tsukune is simple that the aroma of truffle stands out.

Diaphragm. It is a mysterious entity that belongs to the internal organ system while being part of the body.

The skin used in yakitori is generally made from the neck. A crispy and juicy skewer pairs perfectly with a highball.

This is a nickname generator with various names such as hip, bonjiri, ponchiri, tail, and triangle, depending on the shop. In the tail section, there is an organ called 'aburatsubo' at the tip of the triangle, where birds store oil to preen their feathers.

Our nankotsu (cartilage) is made from the cartilage of the sternum. It is named after a tool called a 'yagen' that was used to grind old medicines, as it resembles it. When viewed from the side, it also resembles a kappa (a mythical creature), and is sometimes referred to as 'kappa nankotsu'.

The muscular stomach. It refers to the part of the stomach in birds where they store gravel and other materials to grind and digest their food. This is why the muscles of the gizzard are well-developed, resulting in that texture.

Heart. Rich in vitamins, folic acid, and iron, it is easier to eat than liver and is a friend to women.

The rich flavor of liver pairs exceptionally well with red wine. It is also very nutritious and healthy. However, handling it on the grill is even more difficult than with chicken breast, and it can show various characteristics depending on how it is cooked. The manager, being the eldest son, is well-versed in handling this mischievous liver. By the way, since the manager's brother's wife started eating liver at our place, she hasn't broken her fingernails anymore, lol.

I wonder why bone-in meat is so delicious... The manager believes it's because the marrow seeps into the meat during the cooking process. Please enjoy the chicken wings boldly with your hands. We will provide plenty of wet towels!!

We consult with the bird shop and receive rare parts. Please feel free to ask.

Very popular with children! It is ordered by children with a probability of 33.34%. {Why is that! It has nothing to do with Hanshin!}