Kushiyaki Daiki
串焼 大紀
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valutazione
Recensioni
menù
The heat of the charcoal and the aroma of the wood are woven together to create a supreme experience that touches the essence of the chicken. Each part of the chicken is cooked to the second, and the ingredients' vitality is brought out to the fullest.
Colorful seasonal ingredients are prepared with the magic of wood-fire. This course is rich in variety, with surprises and discoveries to be had with each skewer, including not only standard portions, but also creative vegetable rolls grilled over charcoal and seasonal vegetables whose sweetness is concentrated over a wood-fired fire.
The elastic neck meat is finished with a three-stage cooking process, giving it a fragrant aroma. The burnt scent of miso stimulates the appetite.
Sun-dried salt enhances the sweetness of the chicken. The use of firewood allows for easy separation from the bones, resulting in an astonishingly fluffy finish.
The strong flavor of the meat is enhanced by a secret sauce. The aroma of charcoal adds depth to the sauce, and the taste expands with each bite.
Achieved with exquisite cooking, it has a crunchy texture and surprising tenderness. Simply seasoned with salt to highlight its freshness.
Grilled quickly over a strong fire, this dish combines the punch of garlic soy sauce with the depth of the meat, resulting in a satisfying piece.
The craftsmanship shines through with a melt-in-your-mouth smooth texture. The rich flavor without any unpleasant odor is a testament to the highest quality cooking.
Chicken breast wrapped in skin, steamed to perfection. This dish features a fluffy texture that highlights the refreshing taste of wasabi.
The rare 'Miyaji Pork' sweet fat is carefully concentrated with three stages of cooking. Excess fat is removed, leaving only the umami.
A rare cut from the base of the thigh. You can enjoy the contrast between the crispy skin finished over an open fire and the robust texture of the meat.
By grilling over charcoal, the flavor of the fat is activated. A skewer with a unique chewy texture and rich flavor that becomes addictive.
The fat is rendered with wood and charcoal, resulting in a crispy exterior and a chewy interior. This is the ultimate texture that embodies the essence of three-stage cooking.
Incredibly firm and bouncy. By removing it from the heat at just the right moment, it traps the juices inside.
An artistic skewer that symbolizes an adult yakitori experience, where the richness of bursting egg yolk blends with the savory aroma of the sauce.
Seasonal vegetables cooked with skill. Maximizing sweetness while retaining moisture, providing a refreshing break between bites of chicken.
The sweetness and richness of the ingredients are enhanced by cooking and wrapped in the umami of the meat. This is a vibrant skewer that pairs excellently with wine.
The soboro finished over a wood fire releases a fragrant aroma, a blissful ending. The lingering essence of the wood remains pleasantly until the last bite.
A refined and gentle sweetness suitable for the conclusion of a meal. It quietly wraps up a calm adult evening.
Sapporo Ebisu
Sapporo Ebisu
Sapporo Lager Beer / Asahi Super Dry
Sapporo Premium Alcohol-Free
Miyazaki Prefecture: The rich flavor combines the natural roasted aroma of barley from Yanagida Sake Brewery with a sweet caramel-like taste. The refined sharpness created by traditional brewing methods resonates beautifully with grilled chicken that carries the scent of firewood and charcoal. By mixing it with soda, it pleasantly washes away the fat from the cooked chicken.
Oita Prefecture: Characterized by an overwhelming roasted aroma, it is referred to as 'Mugi Choco' by Fujii Brewing. The deep richness of handmade koji exudes a presence that does not lose to the strong flavor of Hinai chicken, which has been concentrated through three stages of heating. When diluted with hot water, the roasted aroma stands out even more, creating a blissful pairing.
Miyazaki Prefecture: This shochu from Shitake Brewery, which has the strength of 'not breaking even when diluted with water,' is characterized by its very smooth mouthfeel. The gentle sweetness of the sweet potato and the herbal aftertaste enhance the delicate flavors of the rare cuts grilled simply with salt, gently and more vividly.
Kagoshima Prefecture: The strong richness created by the black koji from the long-standing Tamura Gomei Meiji. The punch of the sweet potato is perfect for the savory grilled 'tsukune' and 'liver' that are coated in a sweet and spicy sauce. This is a combination where the depth of the shochu and the richness of the sauce come together in the mouth, ideal for adults.
Yamagata Prefecture: A cup that brings together the rich and juicy flavor unique to 'Omachi' from Mitobe Brewery with a sharp finish characteristic of the brewery. It has a strong rice richness, yet the aftertaste is surprisingly smooth. It pairs well with the flavor of fatty grilled chicken.
Miyagi Prefecture: Produced by Hagino Sake Brewery using traditional 'Namamoto' method, it features a core acidity and a depth of flavor that is appealing. It is characterized by a rich umami, and when served at room temperature or warmed, the aroma further develops. It pairs excellently with chicken that has been roasted to a fragrant finish using a three-step heating process.
Fukushima Prefecture: A fine sake with a gentle aroma reminiscent of melon from Matsuzaki Brewery, and a transparent, soft mouthfeel that is pleasant. The balance of umami, acidity, and crispness is exceptionally outstanding, enhancing the flavor of the ingredients with each sip. It is recommended as a versatile food sake that does not clash with any part of the meal.
Nagano Prefecture: A representative brand of Miyasaka Brewing, this is a refreshing and dry Junmai Ginjo. It has a subtle richness and a refined taste with a harmonious balance of crisp acidity. It refreshes the palate, allowing you to enjoy yakitori with a fresh sensation with each bottle.
Osaka Prefecture: Akishika Brewery is particular about using rice grown in-house, resulting in a unique character with the strong acidity typical of Yamahai brewing and the rich punch of unfiltered sake. The complex interplay of the five flavors (sweet, sour, spicy, bitter, astringent) creates a robust taste that stands out against rich dishes like grilled chicken with sauce and liver.
Ibaraki Prefecture: A supreme cup with the rich sweetness unique to 'Aiyama' from Raifuku Brewery, and a floral, elegant aroma that spreads. The umami is concentrated by the three-stage heating process, complemented by a noble essence. A luxurious bottle to enjoy with the first skewer on a special day.
Niigata Prefecture: Aoki Sake Brewery. A dry sake that brings out the rich flavor of the rice itself, making it enjoyable without getting tired of it. It robustly holds the strong aroma of firewood and the juicy fat of free-range chicken, deepening the aftertaste. It is a reliable companion for grilled chicken, whether with salt or sauce.
Kyoto Prefecture: Matsumoto Brewery's fresh taste with a slight effervescence and refreshing acidity is a next-generation sake. The 'pure umami' of chicken, drawn out by three-stage heat pasteurization, is vividly highlighted with a sharp finish. Its light drinking experience is perfect for delicate rare cuts.
Sparkling wine / Champagne France: Cremant de Bordeaux has delicate bubbles and fresh fruit flavors that provide a pleasant sparkling experience. It refreshingly cuts through the crispy skin of chicken that has been roasted to a perfect golden brown and the moderate fat. This is a perfect bottle to celebrate the beginning of a course with a festive toast.
Sparkling wine / Champagne France: A beautiful Champagne with delicate bubbles and a golden shine, primarily made from Taittinger Chardonnay. The fresh fruit and white flower aromas enhance the special experience of yakitori on a special day. It is the perfect choice for a toast.
Sparkling wine / Champagne France: A prestigious offering from Bollinger, characterized by rich aromas of red fruits like berries and a robust flavor profile. Its luxurious thickness creates a perfect pairing with strong meats such as Hinai chicken or dishes grilled with sauce.
Blanc Okayama Prefecture: A delicate and refreshing taste that brings out the individuality of Japan's unique grape varieties from Gran Polaire. Despite being dry, it has a soft mouthfeel and is a perfect complement to skewers simply grilled with salt, enhancing the original flavors of the ingredients.
Blanc Hokkaido: Using Kerner from Chitose Winery in the Sorachi region of Hokkaido. It has a refreshing citrus aroma, a crisp acidity, and a pleasant mineral feel that spreads comfortably. This white wine cleanses the palate even with rich dishes, making it a wine that doesn't get boring with meals.
Blanc Yamanashi Prefecture: A bottle that maximizes the potential of Koshu grapes, which can be said to be a benchmark for Japanese wine from Chuo Budoshu. Its transparent and clear taste pairs exceptionally well with Japanese seasonings such as salt, wasabi, and citrus. It enhances the delicate flavors of grilled chicken to the utmost.
Blanc France: A vibrant and full-bodied white crafted by a master of the Côtes du Rhône. The rich aroma of white fruits pairs perfectly with grilled 'tsukune' that has been slowly cooked over charcoal to lock in flavor, as well as with rich and rare cuts of meat.
White wine from France: A masterpiece that highlights the crisp acidity and clear minerality characteristic of Burgundy Chablis. It beautifully balances the concentrated umami of grilled chicken with a sharp aftertaste, making it a perfect white wine for yakitori.
White France: A rich and powerful Burgundy, this white wine exudes a buttery smoothness and hints of oak. It produces a heavy and luxurious aftertaste, perfect for the finest grilled chicken carefully prepared with a steamer and firewood.
Rouge Okayama Prefecture: A light red wine with a vibrant aroma of Gran Polaire black grapes and a gentle astringency. It is designed to pair well with Japanese cuisine, maintaining a perfect balance with the savory aroma of sweet and spicy sauces and the juicy fat of tsukune.
Rouge Nagano Prefecture: Kusunoki Winery's Pinot Noir, nurtured by the terroir of Suzaka City in Nagano Prefecture, is elegant and refined. It has a cherry-like red fruit flavor and delicate acidity, harmonizing gracefully with complex tastes such as the 'rare cuts' that showcase the skill of the heating technique.
Rouge Hokkaido: A wine made from grapes produced in Yoichi, Hokkaido, at Chitose Winery, featuring beautiful acidity and depth of fruit flavor derived from a cool climate. It has a long, refined finish and is a bottle to be enjoyed slowly with high-quality chicken infused with the aroma of charcoal and firewood.
Red France: A soft texture primarily based on Bordeaux Merlot, with a concentration of ripe fruit. The sweetness, richness, and char of grilled chicken skewers are gently enveloped by the unique round tannins of Bordeaux.
Red France: A prestigious Bordeaux wine with a harmonious balance of refined acidity and strong yet smooth tannins. The essence of triple firing, achieving both 'strength and delicacy,' is elevated further by its rich flavor.
Red France: A brilliance that is also referred to as the jewel of Burgundy, with a sensuous and exceptionally long finish. This is a special cup that elegantly and dramatically showcases the peak flavor of the finest free-range chicken.
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