Kimura

Miyazaki specialty charcoal-grilled local chicken. Grilled vigorously over charcoal until almost black. Features a smoky aroma and chicken umami. Typically eaten with yuzu pepper.

Salt-grilled chicken sternocostal cartilage. Cartilage with meat attached, offering a unique chewy texture. Simply seasoned with salt.

Salt-grilled chicken neck. This part is well-exercised, making the meat firm, fatty, and juicy with a chewy texture.

Chewy mature chicken meat mixed with wasabi soy sauce. The strong umami of mature chicken and the spiciness of wasabi pair well with sake.

Salt-grilled chicken skin. Crispy on the outside, juicy on the inside. The richness of the fat and saltiness pair well with drinks.

Salt-grilled chicken tenderloin, high in protein and low in fat. Light and tender texture.

Salt-grilled chicken cartilage. Crispy and chewy texture, with flavor intensifying as you chew.

Grilled zucchini. Grilling enhances its sweetness and makes it juicy.

Grilled shishito peppers. Occasionally spicy, but generally slightly bitter and fragrant. A standard grilled vegetable in Japanese cuisine.

Grilled shiitake mushrooms. Thick shiitake mushrooms are grilled, allowing you to enjoy their rich aroma and umami.

Fresh chicken tenderloin and other parts lightly blanched and mixed with wasabi soy sauce. White on the outside, rare inside, with a moist texture and refreshing taste.

Chicken meat lightly seared on the outside, sliced rare inside. Enjoy the smoky flavor and the sweetness of raw meat simultaneously. Eaten with condiments like ponzu or soy sauce.

Raw chicken (likely sashimi-style, similar to tuna with grated yam) topped with tororo (grated yam). Smooth texture.

Chicken tenderloin marinated in a soy sauce-based sauce. The flavor is well-absorbed, and it has a sticky texture.

Thinly sliced onion topped with a raw egg yolk. Breaking and mixing the yolk mellows the sharpness of the onion.

Refreshing salad using crisp daikon radish and mizuna. Perfect as a palate cleanser.

Chilled sliced tomatoes. Simply enjoyed with salt or mayonnaise.

Chicken liver simmered in a sweet and savory sauce with ginger. The ginger flavor eliminates the gamey smell of the liver, resulting in a rich taste.

Chicken skin slowly simmered in a salty broth. Features a jiggly texture and a light, savory flavor.

A Miyazaki specialty chicken dish. Fried chicken coated in a sweet and sour sauce, topped with tartar sauce. Rich and hearty.

Assortment of three types of 'satsuma-age' (fried fish cake). A specialty of Kyushu. Typically eaten with ginger soy sauce.

Fried chicken wings. Crispy skin and juicy meat. Served with bones, meant to be eaten by hand.

Deep-fried chicken gizzard. A snack with a unique, crunchy texture.

Deep-fried chicken cartilage. A classic izakaya menu item with an addictive crunchy texture.

Grated yam baked on a griddle. Crispy on the outside, fluffy and melty on the inside.

Refers to 'Sarashikujira'. Finely sliced tail fin meat of whale, blanched. Typically eaten with vinegar miso, it has a unique crunchy texture.

Boiled chicken skin dressed with ponzu sauce. A light and refreshing appetizer.

Assortment of seasonal pickled vegetables. Perfect as a palate cleanser or with drinks.

Simple dish of cold tofu topped with condiments (green onions, ginger, bonito flakes, etc.) and dressed with soy sauce.

A rice bowl dish where chicken (oyadori) and onion are simmered in warishita (sweet soy sauce mixture) and finished with beaten egg. Named for using parent chicken (oya) and egg (ko). The melty egg and dashi flavor pair well with rice.

Rice topped with grated yam (tororo). Seasoned with dashi soy sauce, etc. Said to be good for vitality.

Ochazuke with hot chicken soup poured over rice. The soup is concentrated with chicken flavor and is popular as a finishing dish after drinking.

Soup made by simmering chicken bones for a long time. Enjoy the rich chicken flavor.

Ice cream rich in black sesame flavor. Characterized by its nuttiness and moderate sweetness.

A representative Japanese draft beer. Characterized by its malty flavor and crisp finish.

Non-alcoholic beer.

Local sake from Niigata Prefecture. Clean, light, and dry, enjoyed warm (kanzake).

Famous brand from Niigata Prefecture. Crisp and dry, it pairs well with any dish.

Junmai Daiginjo sake from Yamaguchi Prefecture. Globally popular for its fruity aroma and elegant sweetness.

Japanese craft whiskey. Highly acclaimed worldwide.

Suntory's single malt whiskey. Fruity aroma and deep flavor.

Suntory's single malt whiskey. Youthful aroma like a forest and a light taste.

Yuzu liqueur made by a brewery in Tochigi Prefecture. Enjoy the refreshing aroma and tartness of yuzu.

Fruity liquor combining the sweetness of mango and the tartness of plum wine.

Rich plum wine with plum puree.

Thick plum wine made with abundant plum pulp.

Dessert-like sweet liquor with peach pulp.

Whiskey with Soda.

Shochu with lemon and soda. Refreshing and pairs well with meals.

Shochu with oolong tea.

Cassis liqueur with oolong tea.

Cassis liqueur with soda. Sweet and sour taste.

Shochu with green tea (Fukuoka's Yamecha).

Refreshing Chinese tea.

A representative Japanese lactic acid beverage. Sweet and sour taste.

Lemon-flavored carbonated drink.

Orange Juice.

French Red Wine. Medium-bodied.

French Red Wine. Medium-bodied.

California Red Wine. Full-bodied.

French Red Wine. Full-bodied.

New Zealand White Wine. Medium-bodied.

California White Wine. Full-bodied.

California Sparkling Wine. Dry.

California Sparkling Wine. Dry.