Satsuma Yakitori Sakaba Toridamashii

Experience the new 'black' of Kagoshima with 'Kuro Satsuma Chicken', born as the third black following the black pig and black beef of Kagoshima, served as tataki.

The "Yokotsubara Plymouth Rock," nicknamed "Goishi" in Kagoshima because of its black-and-white feathers that look like go stones, has a Western-style name, but it is a magnificent native breed of chicken. The more you chew it, the more the flavor seeps out of its crispy texture.

This is a generous platter that allows you to enjoy various parts of fresh Satsuma chicken deliciously. Sakurajima lava grilling uses high far-infrared radiation to cook the surface to a crisp while keeping the inside fluffy and juicy.

When it comes to the skin served at yakitori restaurants, it usually refers to the skin from the neck area.

A part of the chicken's stomach, characterized by a crunchy and crispy texture.

The meat from the part of the leg from the joint to the tip, it is the most popular and classic type of yakitori.

Shoulder meat. This cut is located between the chicken wing and breast, combining the juiciness of the wing with the moist texture of the breast.

Also known as 'soroban neck'. It is the part around the neck of the chicken.

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

Liver. It has a sticky texture and offers rich flavor and umami.

A part of the chicken's heart. It is characterized by a chewy and elastic texture.

Cartilage located at the tip of the chicken's breastbone. It offers a unique crunchy texture.