Yakitori "Torikurui"

A representative Japanese draft beer. Characterized by its maltiness and refreshing aftertaste.

Bottled Japanese beer. Easy to share, with a choice of brands.

A Japanese izakaya style drink where shochu is mixed with a malt-based beverage. White is refreshing, black is fragrant.

A refill of shochu for the Hoppy Set.

Refill of the bottled mixer for the Hoppy Set.

A refreshing soda mix of the Japanese craft gin "Sui", with aromas of yuzu and green tea.

A fruity cocktail made with "Sui" gin and freshly squeezed grapefruit.

A soda mix of Scotch whisky. Smooth and easy to drink.

A classic highball made with Suntory Kakubin from Japan.

Whiskey mixed with cola. Sweet and easy to drink.

Whiskey mixed with ginger ale. A refreshing taste with a strong ginger flavor.

A traditional Japanese brewed alcoholic beverage made from rice.

Brewed wine from grapes.

Simple appetizer of cold tofu with condiments and soy sauce.

Vegetables lightly pickled in salt or seasoning. Refreshing taste.

Chilled sliced tomatoes. Served with mayonnaise or salt.

Thinly sliced onions. Often served with ponzu or egg yolk.

A delicacy of shark cartilage mixed with plum paste. Features a crunchy texture and sourness.

Fermented squid innards and meat, salted. Rich salty taste that pairs well with drinks.

A Korean fermented food made by pickling vegetables like napa cabbage with chili peppers.

Marinated squid and cheese with dressing.

A rare cut from around the bone of domestic tuna. Rich umami.

Fermented salted pollack's stomach. Features a crunchy texture and spiciness.

Cold tofu topped with spicy kkanjangi.

An appetizer combining cucumber and kkanjangi.

An appetizer with the perfect balance of spicy kkanjangi and creamy cheese.

Edamame lightly seared for a smoky flavor.

Cucumber pounded to absorb flavor, mixed with sesame oil and salt.

A refreshing appetizer of cucumber with plum paste.

Simple dish of sliced kamaboko with wasabi soy sauce.

Lightly blanched chicken tenderloin mixed with wasabi soy sauce.

Tenderized chicken seasoned with miso.

Chicken tenderloin seasoned like raw meat, topped with egg yolk.

Very spicy seasoned cold tofu.

The chef's proud stewed chicken dish, simmered slowly.

Iburigakko (smoked pickled radish) and cheese appetizer. Features a smoky flavor.

Shrimp and avocado salad.

A Western-style appetizer of thinly sliced chicken tenderloin with dressing.

Juicy fried chicken thigh meat seasoned with soy sauce.

French fries made from thinly sliced potatoes.

Whole grilled red shrimp on a skewer.

Boiled pork and tofu served with sesame dressing salad.

A salad with the enjoyable texture of crisp mizuna and stir-fried bacon.

Caesar salad topped with shrimp and a soft-boiled egg.

Thigh meat of chicken. Fatty and juicy.

Skewers of chicken and green onions alternately.

Chicken skin. Crispy on the outside, chewy on the inside.

Chicken Liver. Rich flavor.

Chicken heart. Firm and springy texture.

The part connecting the heart and liver. Fatty and tender.

A part of the chicken gizzard. Features a unique crunchy texture.

Chicken breast cartilage. Enjoy the crunchy texture. Served with salt.

Meat around the tail bone of a chicken. Very fatty and juicy.

Chicken neck meat. Firm and elastic with rich flavor.

Chicken meatballs, shaped and grilled.

Tsukune with cartilage. The crunchy texture is a highlight.

Tsukune mixed or wrapped with perilla leaves. Refreshing aroma.

Tsukune topped with cheese. Melts in your mouth.

Toppings and sauces that can be added to yakitori.

Lean, mild chicken breast meat. Enjoy with various toppings.

Creative skewers with ingredients wrapped in chicken tenderloin.

Chicken wing part. Boned but prepared for easy eating. Crispy skin and juicy inside.

A sour made with freshly squeezed grapefruit.

A refreshing sour made with freshly squeezed lemon.

A sour with the flavor of plum.

A sour made with tomato juice. Refreshing.

A sour with acidity, made with Okinawa's citrus fruit, Shikuwasa.

A sour with citric acid, making it tart and refreshing, perfect for combating fatigue.

A highball made with oolong tea and shochu.

A highball made with jasmine tea and shochu. Fragrant.

A drink mixed with the superfood moringa tea.

A drink mixed with Aojiru (green juice).

A highball made with green tea and shochu.

A drink mixed with corn silk tea. Fragrant flavor.

A highball made with rich matcha.

A highball made with soy milk and shochu. Smooth taste.

A drink mixed with unsweetened black tea.

A premium barley shochu called "Drogame". Smooth and easy to drink.

A barley shochu called "Drogame".

A sweet potato shochu called "Drogame". Has the aroma and sweetness of sweet potato.

A soda mix made with high-quality gin.

Kahlua mixed with soy milk. Sweet, like a dessert drink.

A cocktail of beer and ginger ale.

A cocktail of beer and tomato juice.

Peach-flavored liqueur.

Blackcurrant liqueur.

A cocktail made by adding cassis liqueur to beer.

A distilled spirit originating from Mexico.

Premium tequila aged in barrels. Smooth taste.

Premium tequila aged for a long period. Deep richness and aroma.

A standard Chinese tea.

A standard Japanese tea.

Rich matcha drink.

A healthy drink to supplement vegetable intake.

Tea made from corn silk. Characterized by its fragrant aroma.

Superfood "Moringa" tea.

Chinese tea with a floral aroma.

Tomato juice.

Unsweetened black tea.

A drink made from soybeans.

Tea with the sourness of plum and the umami of kelp.

Citrus juice.

Carbonated beverage.

Ginger-flavored carbonated drink.

A non-alcoholic beer-flavored beverage.

A non-alcoholic highball-flavored beverage.