야키토리 시키노후 와온

- Negima (chicken and green onion skewers) - Tsukune (chicken meatballs) - Negima (chicken and green onion skewers) - Mune (chicken breast) - Tebasaki (chicken wings) - Hiza nankotsu (chicken knee cartilage) - Sunagimo (chicken gizzard) - Kubi kawa (chicken neck skin) - Bonchiri (chicken tail) - Liver - Shiso maki (shiso leaf wrapped around meat) - Cheese - Kashira (pork cheek) - Butabara (pork belly)

For those who are undecided.

Addictive special sauce.

The crispy texture of potatoes adds an accent♪ Enjoy with your favorite dressing.

THE Boneless Chicken

A dish made with chicken thighs instead of pork for a healthier option! The mellow acidity of black vinegar adds a unique flavor.

A new sensation sweet potato tempura made with chicken meat! It has a kick of red ginger.

A dish inspired by the flavors of Ebi Chili.

A simple dish made with offal and konjac only.

Very popular! It is a traditional sweet rolled omelette.

A classic dish!!

Made with domestically produced high-quality garlic.

Kombu dashi, napa cabbage, tofu, shungiku, enoki mushrooms, shiitake mushrooms, long green onions, kuzukiri noodles, daikon radish, carrots, kiritanpo (grilled pounded rice cake), chicken thighs, yuzu (optional)

Cabbage, garlic chives, tofu, green onions, enoki mushrooms, bean sprouts, ground chicken thigh meat