Kushiage Katayama

There are also skewered fried items not listed here, depending on the season.

A classic skewer of crispy fried banana shrimp and perilla leaves with a plump texture.

Delicious brand from New Caledonia, tasty from head to tail

Mainly from Tsushima and Sanriku. The fluffy boiled anago is finished simply.

The compatibility of Kyoto vegetables and clams from Hokkaido is outstanding.

This is a skewer that disregards cost, please enjoy it.

Since it is an image of steaming, we will serve it rare inside.

From June to young sweetfish, but sweetfish over 15cm are not suitable for skewered frying, so we will serve delicious young sweetfish raised in aquaculture.

We will serve it simply in a shape unique to a skewered fried food shop, and of course, it comes with the liver.

I think those who like them will find it irresistible, so we will serve them large and easy to eat.

This is an image of takoyaki filled with large octopus.

We will serve it fried to a fragrant finish.

This is a skewer with a fun popping texture, marinated only in sake and soy sauce.

Hokkaido Wagyu, Nasu Wagyu, etc. (The brand may change depending on the procurement)

This is also disregarding cost. You can enjoy the tender roast skewers mixed with plenty of egg yolk and dipping sauce.

We have simply skewered the tender braised pork belly.

Domestic asparagus from March to October, foreign asparagus from November to February (we cannot use asparagus that is too thin, so we will provide delicious asparagus available during that season)

A perfect combination of tender tenderloin and hot eggplant

This is a skewer that cannot be missed, made by a shop owner who loves yakitori, even in fried skewers.

We are also serving this, captivated by grilled chicken.

Please enjoy it like fried chicken.

Since it is wrapped in deep-fried tofu, the tsukune is finished juicy.

I prefer it soft-boiled, so I will serve it soft-boiled.

This is an image of fried rice cake.

It is more of a wine pairing, but you can enjoy it with your favorite drink.

This is also a skewer that strangely pairs well with any drink.

Coated with French cream cheese made from mushrooms produced in Chiba Prefecture.

We serve deep-fried Hokkaido Camembert cheese drizzled generously with honey from Ehime Prefecture.

We serve it with the image of grilled corn that I used to eat at festival stalls when I was a child.

Tara no me, fukinoto, koshia-bura, takenoko, and others

We will serve you a greedy selection of skewered and deep-fried dishes.

Even though it's a skewered dish, it has a refreshing touch from the minced Nanko plum.

We will serve it fried thoroughly and piping hot.

We will serve it freshly fried, as is typical for a skewer fried food shop.

A dish topped with plenty of aonori seaweed on tofu. It is served hot.

Lightly pickled cucumbers, lemon pickled garlic, smoked daikon, spicy pickled small eggplants, bettara, etc.

Grilled mentaiko, miso-marinated cream cheese, salted squid, and more

These are mainly vegetables produced in Chiba Prefecture.

It is full of the delicious flavor of Nanko plums.

This is a tea-based ochazuke.

The surface is crispy, while the inside has a chewy texture. *It is purchased when we procure breadcrumbs, so it may sell out.

This is the classic vanilla ice cream.