스미비야키하나

Seasoned only with salt and then grilled over charcoal with added chicken fat for enhanced flavor. The flames and smoke create a smoky aroma, resulting in a dish that delivers a strong charcoal flavor the moment it enters your mouth, with a richness that intensifies the more you chew.

Grilled over charcoal with chicken fat for a robust flavor. Cooked to a rare state on the inside, it is served warm to preserve the aroma of the charcoal and the deliciousness of the chicken. Enjoy it with sweet soy sauce from Kyushu, adding garlic or ginger to taste. It is also delicious when paired with yuzu pepper for a change in flavor.

The surface is grilled over charcoal and then tightly chilled in ice water. Enjoy it lightly with sashimi ponzu and grated momiji (maple) radish.

It is finished with a fragrant touch by quickly grilling it. Please enjoy it with sweet soy sauce or sashimi ponzu to your liking.

This is fresh chicken breast sashimi. It has a mild flavor and a moist, tender texture unique to sashimi.

Fresh liver sashimi.

When you hear 'bonjiri', you might have an image of it being greasy, but surprisingly, it doesn't have the greasiness of grilled meat and is not pungent. It features a chewy texture, and when you bite into it, a rich umami and sweetness spread in your mouth.

Two pieces of tender thigh meat are sandwiched with green onions and grilled over charcoal until fluffy and juicy. This is a hearty serving of negi meat.

Tender young chicken thigh meat grilled slowly over charcoal to a juicy finish.

A refreshing skewer with a perfect combination of juicy grilled chicken breast cooked over charcoal, paired with shiso leaves and a tangy plum sauce.

Chicken skin grilled to a crispy surface and juicy inside using the effects of far infrared rays and heat from charcoal.

Carefully deboned the bonjiri of 'Michinoku Seiryuu Ajiwaidori' and skewered it. Bonjiri is characterized by its good fat content, sweet flavor of the fat, and a firm texture.

The tsukune is made fluffy and juicy, and is served on three skewers that are quite hefty. It is very satisfying to eat.

This is a skewer of gizzards from the 'Michinoku Clear Stream Chicken' combined with the rare part 'Engawa'.

Fresh chicken liver has been processed to remove blood and its unique odor. Thanks to the far-infrared effect of charcoal grilling, it is fluffy all the way through.

Using 'Michinoku Seiryuu Ajiwai Dori'. The part called 'Hatsu' is also referred to as 'Kokoro', which is the heart of the bird. Naturally, birds only have one heart, making this a rare part. At 'Sumibiyaki Hana', we provide this rare heart, skewered together from 3 to 4 birds, depending on the size.

Juicy chicken breast grilled to perfection over charcoal, paired with plump, fresh mentaiko. The juicy chicken combined with the flavor of mentaiko and its delightful popping texture is irresistible.

A perfect combination of juicy chicken breast grilled to perfection over charcoal, paired with a sharp wasabi kick and rich, flavorful mayonnaise.

Two skewers topped with fragrant grilled cheese made from three hefty meatballs. The flavor of the charred cheese is sure to whet your appetite.

The surface is finished with a crispy charcoal grill. It is very popular with children.

The surface is crispy, and the fragrant grilled cheese is gooey, making it popular among children.

This is a rare type of 'chilled yakitori' where the thigh meat is quickly chilled in ice water to minimize the loss of juices, served with a special Chinese sauce.

Tender and juicy thigh meat grilled over charcoal, topped with our homemade spicy sauce blended with Sichuan pepper, black pepper, and gochugaru.

Chicken skin grilled to a crispy exterior and juicy interior using the infrared effect and heat of charcoal, finished refreshingly with onions, green onions, grated daikon, and sashimi ponzu.

These are chicken wing midsections from 'Michinoku Seiryu Ajiwai Chicken', cut for easy eating and skewered in pairs. The bones can be easily removed, so please take them out before taking a bite.

Grilled to resemble liver sashimi. The flavor of sesame oil makes it easier to eat.

This is a rare part that can only be taken in small quantities from one bird. It is characterized by a softer texture and less fat compared to knee cartilage.

Spicy curry flavor added to the cartilage of the chicken neck.

Korean-style grilled chicken topped with a sauce made from homemade yangnyeom and mildly spicy shredded chili peppers.

Skewered zuri garlic, a staple of izakaya, with a punch of garlic and pepper.

The part called 'hatsu' is also known as the heart, and it is the heart of the bird. Naturally, birds only have one heart, making this a rare part. At [Charcoal Grilled Hana], we provide this rare heart, skewered with 3 to 4 hearts depending on their size. Furthermore, the 'Heart with Green Onion and Lemon Skewers' is a creative yakitori that uses two skewers. The fatty heart is topped with chopped green onions and enjoyed with a refreshing salt and lemon sauce. The refreshing acidity of the green onion, salt, and lemon stimulates the appetite.

We have skewered the popular cut of meat, beef tongue, which is also a favorite in yakiniku. The thickly cut and skewered tongue offers a satisfying bite, and the refreshing acidity of the green onions and lemon adds a delightful accent that whets the appetite.

A nostalgic taste of the food stalls. A whole ear of corn has been grilled. It's very popular with children.

Fish is definitely best when grilled over charcoal! The heat makes the outside crispy, while the far-infrared effect keeps the inside fluffy and juicy. The fat that drips down is instantly smoked, adding a unique charcoal flavor.

Grilled to a fluffy and tender finish over charcoal. The seasoning is simply salt. You can squeeze the accompanying lemon or enjoy it with a mayo-soy sauce for a twist.

Dried squid soaked in mirin and sake with the alcohol cooked off, mixed with homemade yangnyeom. It pairs well as a snack with alcohol or with rice.

This dish is made by roasting kombu over charcoal until it becomes crispy. With the concentrated umami of kombu and a robust flavor, it is perfect as a snack with alcohol, and can also be enjoyed as a snack when you're feeling peckish. Since it doesn't use any oil, it is low in calories, with only 33 calories, making it recommended for dieting.

Crispy cabbage topped with aged grilled chicken sauce.

This dish features a sauce based on sesame oil and dashi soy sauce that is truly addictive.

Soft-shelled shrimp grilled to a crisp over charcoal. You can bite into it from the head and eat it as is.

Crispy on the outside and gooey on the inside. Since it's on a skewer, you can enjoy it with one hand.

The familiar Hinepon from the Banshu region has been grilled to perfection over charcoal, giving it a fragrant aroma. Hine chicken is characterized by its strong texture and rich chicken flavor.

The skin is crispy and fragrant, while the inside is fluffy and soft. By grilling the Kyoto fried tofu, which retains a strong tofu flavor, over charcoal, it becomes even more fragrant and crispy. Enjoy it with a refreshing dipping sauce of sashimi ponzu and grated ginger.

Our original salad featuring charcoal-grilled flower uses firm-textured old chicken. Fresh, crispy lettuce, rich and creamy onsen egg, and the flavorful old chicken pair perfectly with the aromatic taste of charcoal grilling. Enjoy it with our refreshing homemade ponzu dressing.

This is a classic grilled chicken rice bowl using four pieces of thigh meat, prepared with charcoal grilling.

Fluffy on the inside, crispy and fragrant on the outside grilled rice ball.

A delicious final dish featuring fragrant grilled rice balls and the umami of bonito and dashi.

The classic red bean Daifuku mochi is skewered and grilled over charcoal.

Inside, there is a gooey Mitarashi syrup, perfectly paired with the flavor of kinako. It has been grilled over charcoal.

Chocolate Fuku Mochi filled with plenty of gooey chocolate inside and out, grilled over charcoal.

A classic barbecue dessert! Grilled over charcoal for a crispy outside and a gooey inside.