Yakitori Mugen Ekimaecho

Also known as chicken toro meat, it is the part located between the breast and the drumette. A rare cut that yields only about 30 to 60 grams per bird. The flavor is lighter and less fatty than thigh meat, making it juicy without being dry.

We are offering it at a special price, so please order one per person. The same applies for additional orders.

We have put effort into preparation to make it easier to eat. Chicken wings rich in collagen with moderate fat and flavor. Please order from one piece.

A special Shiretoko chicken recommended by the third generation of Nichiyama Meat Shop. Please enjoy the plump and juicy thigh meat.

Wrapped Oyamadori chicken with onions and perilla leaves from Okayama Prefecture.

Chicken neck meat. The amount that can be obtained from one bird is small, ranging from 20 to 100 grams, making it a rare cut. It offers a firm texture that can be enjoyed.

It is the tender part of the chicken breast. The skin is crispy, and the meat is moist.

Using equal amounts of chicken neck and chicken thigh minced meat for a fluffy texture. Also using miso from Kyoto. It has a refined finish. The eggs are from Okayama Prefecture's Takahashi City. The yolk is beautiful and the taste is outstanding!

We topped the grilled tsukune with Parmigiano-Reggiano cheese!

Rich in collagen, it has skin beautifying effects. A recommended dish for women.

Gizzard. A part of the chicken's stomach. It has almost no fat and is mainly made of muscle.

Bonjiri, also known as Pompocchi. Juicy with a melt-in-your-mouth texture.

It is cooked through, but slightly rare. Please consume within 5 minutes. Those with health concerns are advised to refrain.

Chicken heart. It contains a lot of vitamin A and vitamin B. In particular, it is richer in iron than beef and pork hearts.

It is cooked but still slightly rare. Please consume within 5 minutes. Those with health concerns should refrain from eating.

This is a rare part of chicken with a crunchy texture. It is similar to offal in beef and pork.

Because they are raised for a long time, their muscles develop and the meat becomes elastic. It has a unique texture that is neither too hard nor too soft, providing a satisfying chew.

The tip of the sternum. Contains protein equivalent to Wagyu sirloin and is low in calories. A rare cut that only has one piece (30 grams). Characterized by being tender with meat attached.

The crunchy texture of lotus root is enjoyable!

Local gyoza made with high-quality yellow garlic chives from Okayama Prefecture.

Enjoy the rich flavor and elegant texture made with Amakusa Daisuke from Kumamoto Prefecture.

Carefully handmade. Finished in the classic chilled style.

The crunchy texture and spicy flavor are sure to be addictive!

Delicious edamame seasoned with a carefully blended salt

A flavorful dish made with freshly harvested cucumbers and Rishiri salt kelp.

This is the dish when it comes to spicy snacks.

Please enjoy the directly sourced tomatoes with the carefully selected salt 'Okinawa Sun-Dried Salt'.

Please enjoy it mixed with a special white dressing and rich eggs from Takahashi City.

Directly shipped from Hokkaido. It is characterized by its rich sweetness.

Directly shipped from Suan Mountain, with a special seasoning of radish from the beautiful Mount Daisen.

Coated with homemade sauce and carefully grilled over charcoal. This is an exquisite dish that can only be tasted at a yakitori specialty shop.

Please enjoy it mixed with rich eggs. The key to the flavor is the special 'Umami Soy Sauce.'

Please enjoy the mythical part 'Furisode' mixed with Mugen's special sauce and rich egg.

Uses Kawamata Shamo with just the right elasticity, juiciness, and deep richness.

The deliciousness of chicken soup and specially made noodles intertwining.

3,000 yen and up

We charge 330 yen as a seat fee. Cabbage is available for unlimited servings as a palate cleanser, so please feel free to ask.