Charcoal-grilled yakitori specialty restaurant Hinotori, Ishibashi

The softest and most elastic part of the thigh meat

Chicken thigh skewered plumply with the deliciousness of green onions in between.

Neck muscle. It is elastic, and the more you chew, the more juice comes out.

Skin of the neck. Crispy on the outside, soft and juicy on the inside.

Tender meat that is healthy due to its low fat content!

The part of the chicken wing that is closer to the body. Mild in flavor but with excellent texture.

The silver skin of the flounder. It has a crunchy texture, and the more you chew, the more flavor it releases.

Chicken heart. Characterized by a chewy texture.

The smooth liver, cooked at low temperature, is lightly seared to retain its texture.

Located on the back side of the diaphragm, characterized by its tenderness.

Part of the chicken's gizzard. Crunchy and crispy texture.

Meat around the tailbone. Rich in fat and juicy.

Egg yolk covered with a shell and white before it was inside the internal organs. The yolk bursts in the mouth.

Cartilage found in the chicken breast bone. Enjoy the unique crunchy texture.

Enjoy the soft and elastic umami flavor with a crispy texture of the skin.

Juicy texture made from freshly ground thigh meat, grilled without using any binders.

Topped with cheese and lightly charred with a burner for a gooey texture.

Finished lightly with grated daikon and ponzu sauce.

2 pieces

Between the chicken wing and breast. Juicy with a refined flavor.

Chest muscle. The surface has a fluffy layer of melting fat, while the inside has a chewy texture with a double sensation.

The upper part of the hatsu, at the joint. Although it is named after hatsu, the fat content is completely different.

Chest muscle. A part close to the bone, it is lean and healthy yet has a firm texture.

You can enjoy the meat remaining around the clavicle by dipping it. Delicious!!

Thigh skin from the waist to the buttocks. The skin is thick and the fat melts.

Center of the thigh. High moisture content with a chewy texture.

Kidney. Similar flavor to liver. Coarse texture with a rich taste.

Meat located near the hip joint. So rare that in French it means 'only a fool would leave it behind.'

Please note that the omakase contents vary daily.

Please note that the omakase contents vary daily.

The contents will be left to our discretion.

Served warm after being grilled over charcoal upon order. The thickness of the peach meat × fat × elasticity is excellent.

Low-temperature cooked, moist and smooth with enhanced flavor

Once you eat it, you'll get hooked.

Classic serving of cabbage. Enjoy it with homemade garlic miso.

A side dish that you can't stop eating

The sharp flavor of wasabi pairs perfectly with sake!

Fresh kimchi with a crispy texture, mixed to order.

Seasonal vegetables pickled by hand in salted koji. The koji enhances the umami of the vegetables.

Homemade meat miso enhances the vegetables

Potato salad with yuzu pepper and cream cheese. Generously topped with karasumi over a boiled egg...

It is not because the quantity is large.

1 piece

It will take some time, but the freshly fried thick tofu is a must-try.

A rich soup simmered for two days from chicken bones.

Revived due to popular demand!

Uses 2 kumquats soaked in dashi soy sauce.

Filled with chicken flakes. Grilled to a fluffy and fragrant finish. It will take some time.

Salt rice ball served with flavorful Awaji Island 'Oe Nori'.