Yakitori Karaage Highball

Bird's heart. Since it is processed in-house, you can also enjoy parts like the heart's origin and the arterial sections.

The only digestive organ of birds that grinds sand. To emphasize the crunchy texture, the silver skin is intentionally left on, highlighting the 'deliciousness' of the gizzard.

A part that is attached to the backbone of the breast meat. It is named because its shape resembles a bamboo leaf. If overcooked, it becomes tough, so we have prepared this delicate chicken tender to be soft, sticky, and fluffy.

Chicken liver. Cooked just enough to achieve a melting texture like raw chocolate. A lot of effort is put into the cooking process.

It is said that the name 'Bonjiri' comes from the fact that the tail of the chicken resembles a cute shape like a 'bonbori' (a traditional Japanese lantern) that appears in the Hinamatsuri song. It has a plump and fatty texture that is satisfying to eat.

Our skin skewers are grilled from fresh skin. They are a proud dish that allows you to enjoy the perfect combination of crispy outside and tender inside, along with the sauce.

Unlike tenderloin, the muscular breast is cooked to a slightly rare texture without being too tough. Please enjoy the crunchy yet fluffy texture with the sauce.

This is a delicate part that can greatly change in moisture content between summer and winter. In the Kansai and Kyushu regions, it is called 'kashiwa'. Surprisingly, it is the most difficult item to cook properly.

A part of the neck that is fatty, yet tender despite its fibrous texture. This area is most affected by the chicken's activity level, so please try domestically produced ones at least once. Enjoy the crispy exterior and the sticky texture inside.

The part of a bird's ovary that becomes the yolk before taking the shape of an egg is called 'kinkan'. The part of the oviduct and ovary that the kinkan passes through until the egg is laid is referred to as 'himo'. The dish made by skewering and grilling both 'kinkan' and 'himo' together is called 'chouchin'. There is only one 'himo' per chicken. 'Chouchin' is truly a 'super rare part' as it represents one piece per bird.

A dish that embodies the idea that there are no parts of the chicken that go to waste, mixing various parts and chicken cartilage. Enjoy it with a raw egg yolk as 'Tsukune with a Moon View'.

Grilled King Oyster Mushrooms brushed with oil have a crispy cap and a juicy stem, overflowing with mushroom essence like meat juice, making it a dish suitable for any season.

Using Chinese techniques, it is first deep-fried in oil and then grilled. The eggplant, which pairs well with oil, has been grilled to retain its texture while becoming slightly creamy.

The hot, bursting tomato in your mouth is best enjoyed simply grilled. It's also a great palate cleanser between skewers of grilled chicken.

For those times when you're unsure, this is the set of 10 skewers! For 2 people, we will serve 5 of the same skewers each, and we can flexibly accommodate for 3 or 4 people as well. We want you to enjoy them hot, so we will serve them slowly.

The wasabi edamame is served as an appetizer while waiting for the first dish to arrive, made with edamame pickled in wasabi. The chicken white soup offers a pure taste without any seasonings. The grated daikon is served with homemade dashi soy sauce as a palate cleanser to prevent feeling heavy.

To preserve the smooth texture of the liver, it is cooked slowly at low temperatures every day. This dish has a texture somewhat similar to ankimo (monkfish liver), yet it also possesses a firm and resilient quality of meat. Enjoy it refreshingly with ponzu sauce and grated daikon radish.

This dish features chicken prosciutto with a hint of smokiness, marinated in oil. Enjoy it with a variety of condiments, just like a tartare steak.

Made with chicken cartilage and blended with Nanko plum. Enjoy it wrapped in seaweed with meat miso seasoned with sansho pepper, just like a torotaku.

This dish features a fluffy aroma of yuzu, a slight kick from yuzu pepper, and a punch from anchovies, making it a perfect match for drinks. Enjoy it with seasonal vegetables! It's great as a salad or as a snack.

Fresh seasonal vegetables pickled lightly. Enjoy with a slightly stronger flavor that pairs well with alcohol, slowly with a highball.

The chicken skin is boiled just at the point where the fat does not escape. Enjoy the slightly sesame oil-flavored chicken skin with plenty of green onions and ponzu sauce.

Chan-Ja is a dish made by pickling the entrails of cod in a manner similar to kimchi. When combined with cream cheese, the spiciness is slightly mellowed, making it easier to eat. It's an ultra-fast menu item! Definitely try it!

This is not the typical pounded cucumber with sesame oil and salted kelp, but rather a dish mixed with salt koji and seasonings. It has a mild flavor so that it can be enjoyed alongside grilled chicken without being overpowering. Feel free to add plum for a change in flavor.

Enjoy the crisp texture of watercress, the ocean aroma of shirasu and salted seaweed, and the bitterness of komatsuna, all mixed with olive oil. Perfect as a salad before a meal.

You can fully enjoy the rich and deep flavor unique to the parent bird. Since it is a fatty part, you can enjoy it either with a hearty garlic flavor or a refreshing ginger flavor.

It has a light flavor that pairs exceptionally well with soy sauce and condiments. It is also recommended for those who are not fond of the unique taste of chicken. Enjoy it refreshingly with wasabi.

If you're unsure which one to choose, this is definitely for you. It clearly showcases the differences in texture, aroma, and parts, allowing you to enjoy both thigh and breast.

The fried chicken, double-fried using the tempura technique, is a dish that lies somewhere between chicken tempura and fried chicken. The coating is crispy yet somewhat fluffy, and the well-seasoned flavor pairs perfectly with highball drinks. In addition to the base soy sauce fried chicken, there are a variety of other flavors available. If you like it, feel free to order a second helping!

This is a unique offal stew based on sweet bean paste, rather than the typical soy sauce or miso base, with a hint of Chinese aroma. Enjoy the crunchy texture of chicken innards, the rich flavor of chicken fat, and the tender root vegetables while it's hot. It's recommended for both cold winters and surprisingly hot summers.

※Reservation required. This dish is available for orders of 2 or more. Price per person is 2,180 yen including tax. This water hot pot uses chicken broth without additives. Enjoy the rich flavors from the chicken bones, the fat from the meat, as well as the umami from mushrooms and vegetables. It's also excellent when finished as a rice porridge.

Rice cooked in chicken white broth pairs perfectly with chicken eggs. This egg over rice dish is topped with plenty of condiments packed with chicken flavor. Please mix it like bibimbap and enjoy.

Rice cooked in white soup, with even more white soup. Perfect for preventing hangovers or as a palate cleanser before the second round. It's the best chazuke that you can drink down to the last drop.

When it comes to yakitori restaurants, dessert is definitely pudding. Enjoy the taste of chicken until the very end. The melting pudding, along with the caramelized sugar that has a brûlée-like texture, creates a contrast of texture, sweetness, and bitterness, resulting in a slightly bitter flavor. Be sure to enjoy it during the last order!

Please ask the staff on the day.