Yakitori Ichinao

It is very delicious with a crispy texture that is not too crispy.

When eaten, it is cooked rare inside.

Even those who are not good with internal organs, many people can eat this.

Made with the thigh meat of a parent chicken. It has a firm texture, and when chewed, umami oozes out.

A skewer of blood vessels coming out of the heart. Many people are addicted to it when they eat it.

Chicken thigh meat. This is the part commonly referred to as yakitori.

Neck meat. It has become quite popular recently.

Skewered with green onions in between chicken tenderloin pieces.

Minced chicken thigh meat mixed with a secret seasoning.

This is the kneecap. It is the smaller one that rolls around.

Refers to the heart. There are quite a few fans who like hearts.

Chicken tenderloin wrapped in shiso leaves. Enjoy by dipping in the plum paste served on the side.

Chicken tail. Some shops also call it tail or bonbochi.

The meat around the bones is really delicious, isn't it?

Enjoy tender chicken tenderloin with a spread of wasabi.

Sasami wrapped in shiso leaves. Please eat with the plum meat and seaweed placed on the side.

Thinly sliced chicken breast lightly blanched on the surface and served as sashimi.

Chicken thigh meat is grilled over charcoal, giving it a crispy surface. It has a firm texture and is satisfying to eat.

The crunchy texture is irresistible. It has many fans.

We use two types of liver, young chicken liver and adult chicken liver. Why not try comparing them?

The heart is surface-grilled with charcoal. Even those who are not good with liver might be able to handle this...

Chicken breast grilled over charcoal, with a refreshing ginger soy sauce flavor.

If you grill it with salt, serve it with grated daikon radish and green onions, and eat it with ponzu sauce.

Pork belly slices with green onions sandwiched in between, skewered together.

Asparagus wrapped in pork belly slices, skewered and grilled.

Shishitou is eaten with ponzu sauce and bonito flakes.

Shiitake mushrooms are served with grated daikon radish and green onions on the side, and eaten with ponzu sauce.

After being carefully grilled, it is eaten with yakitori sauce.

Isn't it a food that clearly shows your likes and dislikes?

Served with ginger and eaten with soy sauce and bonito flakes.

Nagaimo is sliced and grilled with soy sauce until golden brown.

Let's forget about tomorrow.

Made with pork. The crispy coating is delicious.

Asparagus wrapped in pork belly slices. Quite popular among customers.

I tried making skewers by stuffing meat into bell peppers.

There is no meat stuffed inside the shiitake mushroom. It is sandwiched with shiitake mushroom.

Onions and pork are skewered and fried.

Chicken skewers with cheese sandwiched inside.

A cheese sandwiched between wieners.

I tried sandwiching cheese between eringi mushrooms.

This is the most popular dish. It is served with grated daikon radish and green onions, and eaten with ponzu sauce.

A crunchy daikon salad. You can choose between sesame and Japanese-style dressing.

This menu is quite labor-intensive to make, making it a staff-tearjerker.

The dressing is a bit different. Please try it.

The rice with exquisite sauce is the best.

Crispy and delicious when grilled.

A refreshing dish with a recommended dashi for the finishing touch.

You can eat it all smoothly.

A must-have after drinking.

Tender chicken breast with a perfect match of wasabi.

No doubt about the butter on the fluffy sweet potatoes.

Sour and salty pickled plums.

Mixing natto, takuan, okra, nagaimo, and chicken tenderloin.

Motsuni is a simmered dish made with heart, liver, kinkan (kumquat), and tamadou (daikon radish).

The deliciousness brewed by black koji has a rich sweetness and a sharp finish.

Let's enjoy a refreshing glass together~!!

The first one is the best~!!

Even drivers can enjoy, just for the mood...

We value the fresh scent and flavor of freshly picked yuzu, resulting in a refreshing and invigorating taste.

A refreshing and smooth throat sensation that never gets tired of drinking.

Sake from Miyagi and Matsuyama regions.