Tsurukawa

Skewered chicken tenderloin (inner part of the breast meat). Low in fat, with a tender and mild flavor. Often eaten with wasabi soy sauce or plum paste.

Skewered chicken skin, grilled until crispy on the outside and juicy on the inside, allowing you to enjoy the savory fat.

Skewered chicken heart. It has a firm, springy texture and a unique chewiness. It has a rich flavor with a hint of iron.

Skewered chicken thigh meat. It has moderate fat, is rich in juices, and has a rich flavor. A standard part for yakitori.

Chicken liver rich in fat (fatty liver). Less gamey than regular liver, with a rich and creamy texture like foie gras.

A set of 5 recommended yakitori skewers of the day. An economical assortment that allows you to enjoy various parts at once.

Ground chicken formed into balls or sticks. It has a fluffy texture and pairs well with sauce.

Meat from around the tailbone of a chicken. It's the fattiest part of the chicken, characterized by its juicy and melt-in-your-mouth texture.

Chicken and green onions skewered alternately. The savory fat of the chicken and the sweetness and aroma of the grilled green onions are a perfect match.

The part connecting the heart and liver. A rare cut, as only a small amount can be obtained from one chicken. It's fatty and has a unique texture.