Yakitori Enjin
焼鳥 炎人
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ร้านชื่อดังที่ซ่อนตัวอยู่ซึ่งสามารถเพลิดเพลินกับยากิโทริระดับพรีเมียม
คะแนน
รีวิว
เมนู
Today's recommended platter of 5 chicken skewers. We carefully select the origin of each part and serve the most delicious chicken skewers of the day! When you visit Kemuri, please be sure to try it.
Grilled together with our delicious chicken and green onions.
Economical assortment of 5 flavors (Tartar / Mentaiko Mayo / Ume Shiso / Nori Wasabi Mayo / Garlic Mayo)
Even more delicious!
For more details, please ask the staff
For more details, please ask the staff
Bottled beer
Non-alcoholic
Refreshing with soda as well!!
The hidden gem of that Kirishima
From 600 yen※For more details, please ask the staff♪
Bottle
Bottle
Draft beer / Highball with whiskey / Ginger highball / Cola highball / Yuzu highball / Oolong highball / Green tea highball / Jasmine tea highball / Grapefruit sour / Lemon sour / Ume punch / Shikwasa sour / Otsukaresan sour / Tomato highball / Yuzu sour / Calpis sour / Green apple sour / Ramune sour / Kyoho grape sour / Green tea plum wine / Red plum wine / Brown sugar plum wine / Cloudy plum wine / Choya black plum wine / Apricot liqueur / Apple liqueur / Cherry liqueur / Yuzu liqueur / Strawberry liqueur / Makgeolli / Shochu (potato, barley, rice, brown sugar, shiso, awamori) / Wine (red, white) / Sake (cold, warm) / Cassis / Peach / Lychee / Vodka / Tequila / Gin / Oolong tea / Jasmine tea / Green tea / Cola / Tonic water / Ginger ale / Grapefruit / Orange juice / Pineapple juice / Tomato juice / Calpis / Soda
Today's recommended platter of 5 chicken skewers. We carefully select the origin based on the part of the chicken, and serve the most delicious chicken skewers of the day! If you stop by Smokeman, please be sure to give it a try.
Grilled proud and delicious chicken together with green onions.
Value set of 5 types (Tartar sauce / Mentaiko mayo / Ume shiso / Nori wasabi mayo / Garlic mayo)
It has become even more delicious!
For more details, please ask the staff
For more details, please ask the staff

