Shiokusaka Ebine

The course content and price vary depending on the season. For details, please contact us.

The 'Hatsu', which is the first of the seven types of skewers served in the course, boasts exceptional freshness. It is prepared to a near-rare state with exquisite cooking, resulting in an astonishingly tender texture. This heightens the anticipation for the skewers that follow.

'Thigh', which can be said to be the classic of yakitori, is a dish with a delightful 'plump' texture. The homemade sauce, which is applied in two stages, enhances the meat's flavor. Combined with the fragrant aroma of charcoal, it offers an exceptional taste.

Homemade 'Tsukune' created after much trial and error for the opening of the restaurant. A blend of four different types of ground meat with varying grind sizes and cuts, allowing you to fully enjoy the umami and texture of the meat. It can be enjoyed with either sauce or salt.

・Thigh ・Neck Meat ・Chicken Breast ・Tail ・Cartilage ・Meatball ・Skin ・Haramaki ・Chicken Wings ・Quail ・Liver ・Heart ・Gizzard ・Chouchin ・Shiitake ・Eggplant ・Shishito Pepper ・Asparagus ・Ginkgo Nuts (Seasonal)

The 'Hatsu', which is the first of the seven types of skewers served in the course, boasts exceptional freshness. It is prepared to a near-rare state with exquisite cooking, resulting in an astonishingly tender texture. This heightens the anticipation for the skewers that follow.

Glass 750 yen, Bottle 3900 yen

Ichiko, Tamasaka, Aramasa, Noguchi, Hiraki from 1100 yen