Tsuki no Akari

Please refrain from ordering if you are a child or if you are not feeling well. If you choose to consume it, please do so at your own risk. Our establishment cannot take responsibility. Please order with this understanding.

Please note that while the tataki is prepared using low temperature cooking, we advise against consumption for children or those who are not feeling well. If you choose to consume it, please do so at your own risk. Our establishment cannot take responsibility. Please order with this understanding.

Popular! *Although Tataki is prepared with low temperature cooking, please refrain from ordering if you are a child or if you are not feeling well. If you choose to consume it, please do so at your own risk. Our restaurant cannot take responsibility. Please order with this understanding.

Enjoy fresh sashimi with two pieces of each of the five types.

The usual platter of 5 types comes with 2 pieces each, but this one comes with 3 pieces each.

Popular! *Tataki is prepared using low temperature cooking, but please refrain from consuming if you are a child or if your health is not at its best. If you choose to eat it, please do so at your own risk. Our establishment cannot take responsibility. Please order with this understanding.

Well received!

Classic sauce flavor.

This is a Chinese-style yakisoba with a soy sauce base.

Recommended

Recommended

5 recommended varieties of the day

While the harami of beef and pork refers to the diaphragm, in the case of chicken, the abdominal muscle part is called harami. The amount that can be obtained from one bird is a rare cut, only about 4 to 10 grams. Its characteristic is a texture that is intermediate between meat and offal, and the flavor is also close to that of offal.

Hatsumoto is the root part of the heart. It takes about 4 to 5 birds to make one skewer, making it a rare cut that is sometimes referred to as 'kokorokori.' Many restaurants discard it due to the troublesome preparation, leading to it being left uneaten, which is how it got its name. It is well-marbled with fat and features a crispy texture that is easy to bite through.

This is the part between the chicken breast and the wing tip, corresponding to the shoulder meat. It is delicious enough to be called chicken toro toro, has less fat than the wing tip, and is juicier with a moderate sweetness of fat compared to the breast meat. It is named because it resembles the part of a kimono where the furisode sleeve passes through. Only 40 to 60 grams can be obtained from one chicken, and it is a part that has a moderate elasticity and is well-marbled.

Engawa, served as yakitori, refers to the meat from the outer part of the chicken gizzard. Previously, this part was discarded during the preparation of gizzards, but recently it has started to appear on menus as a rare cut. Only a small amount can be obtained, requiring 4 to 6 chickens to make one skewer, which is why it is treated as a rare cut. Engawa has a firm and crunchy texture, being located around the gizzard. While gizzards also have a chewy and crunchy texture, engawa is said to have a firmer texture.

Back liver refers to the liver of chicken. It is located near the ovaries and fallopian tubes, and also positioned on the back side close to the tail. It is rich in fat, has a strong umami flavor, and also has some sweetness. It is said to have a taste somewhat similar to liver, but without the strong odor of liver, making it easier to eat for many people. Moreover, in terms of iron content, it is actually richer than regular liver. Since the amount of back liver that can be obtained from one chicken is small, it is considered a rare part that is not often encountered.

This is meat attached to the pelvis, characterized by a moderate amount of fat and a chewy texture. Since the amount obtained from one bird is only a few grams, it typically requires 4 to 5 birds to make one skewer, making this an extremely rare cut as well.

Kaburi, located near the toro skin, is a cut from the inner thigh. The skin is similar to toro skin with a moderate amount of fat, making it juicier compared to the thigh.

Soriaka is the only part of the boneless thigh meat that can be extracted without damaging the fibers, about the size of a ping pong ball. It connects the femur and the pelvis, consisting of a small portion of lean meat. It is firm and delicious. The origin of the name Soriaka is said to come from the French phrase 'sot-l'y-laisse' (those who leave this are fools). The raised muscle part at the center of the red thigh is called 'Aka or Obi', which is soft, juicy, and as rare and delicious as Soriaka. Aka is located on the inside of the chicken thigh and is a part with few tendons. Only two pieces can be extracted from one chicken, one from each thigh, making it a rare cut. It has a high moisture content and a texture similar to that of oysters, which is why it is also referred to as oyster meat or chicken oyster. In our restaurant, we serve Soriaka, Soriresu, and Aka skewered together as the most delicious part of the thigh.

This is the meat around the ponjiri. The balance between the muscle that moves the tail and the fat of the skin is exquisite! Those who love ponjiri will surely enjoy this. There is only one piece per bird, so it is a super rare part, and I think there are not many shops that handle it. (Please try ordering it at another restaurant once. I think it is mostly unavailable. Even if it is available, I believe it is kept for regular customers.) It is one of the parts that quickly runs out right after we open, so it is difficult to serve unless it is early in the day.

Recommended

It is fried and grilled with sesame oil.

You can choose from salt, plum, salmon, or salted kelp.

You can choose from salted kelp, plum, or salmon

Highly recommended