Charcoal-grilled Yakitori Shige Sakae Honten

A precious meat from the neck that can only be taken one skewer from one bird, a grilled chicken that you must definitely try.

Crispy on the outside, fluffy on the inside

The texture that melts in your mouth is irresistible

A superb skewer topped generously with homemade green onion salt sauce on lightly grilled white liver!!

The liver, which can be eaten raw, is finished to medium rare over charcoal fire.

Rare part. The unique texture becomes addictive.

Exquisite grilling degree.

Shige's special plum sauce

Soft and very juicy

Kyushu specialty - fragrant yuzu pepper

It has been baked to a crisp on the surface.

The crunchy texture is irresistible.

Thick-hearted meat is gently grilled. You can taste the essence of yakitori.

Uses knee cartilage. The flavor of black pepper is excellent.

This is a juicy negima made with Mikawa chicken.

The fat inside is retained while the outside is crispy, showcasing the skill of the craftsman.

The chicken wings are opened and finished with a crispy skin.

Thick and aromatic special shiitake mushrooms from Ishikawa Prefecture

We change the supplier according to the season and use the most delicious asparagus of that season.

Italian skewer finished with olive oil.

Thick and aromatic selected shiitake mushrooms from Ishikawa Prefecture

Using Shishito peppers from Kochi.

The aroma of burnt soy sauce is irresistible.

Chicken Tataki Three-Item Platter: Thigh meat, breast meat, and half-size tenderloin for 1320 yen

Salt and Sauce

Plum, Mentaiko, Chan-Ja

Medium serving

Full size 858 yen

A Spanish regional dish arranged with black tea

Vanilla/Matcha