博多烤雞肉串 かわ庵 元町本店

Only the softest chicken neck skin is used, wrapped around skewers and grilled, repeatedly marinated in a special sauce. Additionally, it is finished by dipping in another secret sauce and grilled. When it enters your mouth, excess fat drips off, and the flavor of the sauce is concentrated. It is common to have at least five pieces per person. Be sure to try both the black and white special chicken skin. The number of people addicted to Hakata chicken skin is rapidly increasing in Kobe.

A specialty of Kawa-an! Chewy and juicy! Grilled chicken skin with sauce

A specialty of Kawa-an! Crispy and light! Grilled chicken skin with salt

A popular menu item found in Hakata's yakitori restaurants

Everyone loves it! Momo negi momo negi momo

Classic thigh meat! Accented with black pepper

Neck

Stuffed with meat for a hearty portion

Limited quantity due to its rarity

The plural form of kokoro, which means hearts, is the origin.

Liver

In the Kanto region, it is also called sunagimo.

Meat from the fatty part of the chicken's rear

Crispy on the outside, Altbayerische

Marinated in a special sauce

Sweet purple squid flesh

Usually Awaji-produced onion *subject to availability

Sliced and skewered

When roasted with the skin, it becomes fluffy like a sweet potato.

Crispy texture

Wrapped mini tomatoes in bacon

Wrapped a whole asparagus with slices of pork belly

Wrapped cheese in bacon and baked until gooey

Wrapped rice cake with bacon

Chicken breast wrapped in shiso leaves with ume paste

Small bowl

Small bowl

Please enjoy with wasabi soy sauce

Crispy on the outside, fluffy on the inside

A luxurious dish connected from chicken wings to drumsticks

Excellent compatibility with special sauce and butter

Special broth tea rice with wasabi and plum paste

What seems like a mismatch

Just a little to cleanse the palate

The amount in yen that occurs at the time of payment will be rounded down.