Tanboku Kushiyaki Uegusa
炭火串焼うゑ草 / Sumibi Kushiyaki Uekusa
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Exquisite yakitori with fresh local chicken and binchotan charcoal
valutazione
Japan Valutazioni degli utenti3.28(1risultati)Recensioni
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Sand gizzard. Among the muscles of the stomach in birds, it is a hard part, but its unique texture is the secret of its popularity. Lowest in calories.
A part that connects the heart and liver, using one piece for 8 servings. Please enjoy the texture, it is very popular.
Also known as kappa. Our store uses cartilage for the meat. Please enjoy the crunchy texture.
Also known as the meat around the neck bones, it is considered a delicacy due to the small amount that can be taken from one bird.
Bonjiri is the tail part of the chicken, also known as the oyster or triangle. It is popular among fans for its high fat content and juiciness.
Homemade tsukune with chewy cartilage for a crunchy texture, available with either a raw egg or salt seasoning.
Shirakimo is different from regular liver as it has a lot of fat like foie gras and can be eaten as sashimi.
Chicken thigh meat. When grilled over charcoal with moderate fat content, the skin becomes crispy and the meat part has a juicy texture.
The wing tip has less meat and more fat. It contains the most collagen.
