YAKITORI B NAKAMEGURO

Skewers of lean chicken meat (such as thigh meat). Made with Hakata Jidori chicken, it is characterized by its juiciness and rich umami.

Minced chicken formed into meatballs. Concentrated with the umami of Hakata Jidori chicken, it has a fluffy texture.

A dish of chicken meatballs (tsukune) served with a raw egg yolk. Coating it with the rich yolk creates a more mellow flavor.

A part located inside the chicken breast. It is lean and bland, with a moist and tender texture.

Chicken liver. Enjoy the rich, creamy taste and unique flavor. Hinai Jidori chicken liver is particularly rich.

The tip of the chicken wing. Crispy skin, juicy inside, and rich in collagen. Often served with the bone.

A rare cut from the area between the thigh and breast meat. It has the umami of the skin and the elasticity of the meat, resulting in a juicy taste.

Meat from around the chicken's neck. It's a well-exercised part, so the meat is firm, with moderate fat and a springy texture.

Chicken heart. It has a unique, firm, and springy texture, with a mild flavor that is easy to eat.

The part connecting the heart and liver. It is fatty, and is a rare cut with a unique texture and rich flavor.

A rare cut found in the hollow of the thigh joint. In French, it means "fools leave it," and it is extremely juicy and rich in umami.

Tender cartilage from the tip of the breastbone. Characterized by its crunchy texture and refreshing taste.

A classic yakitori dish with chicken and green onions skewered alternately. The fat from the chicken and the sweetness of the grilled green onions are a great combination.

A tender part of the duck breast. Darker in color than chicken tenderloin, it offers a deep richness and flavor unique to duck.

Skewered duck meat and green onions. The sweetness of the duck fat and the fragrant green onions are a perfect match.

A rare cut of the egg before the shell forms (Kinkan) and the oviduct (Himo) grilled together. Characterized by the rich flavor of the yolk that bursts in your mouth.

Eggplant grilled over charcoal. Enjoy the melt-in-your-mouth texture and the smoky aroma of charcoal.

Small green chili peppers. They have little heat and their unique slightly bitter taste and aroma are a good accompaniment to yakitori.

Mushrooms rich in umami. Grilling brings out their aroma and juicy essence.

Small, bite-sized onions. They become sweeter and have a tender texture when grilled.

Skewered quail eggs. Crispy on the outside and fluffy on the inside.

Fresh grilled zucchini skewers. Characterized by a crisp texture and natural sweetness.

Juicy grilled zucchini skewers. Grilling enhances its sweetness and makes it juicy.

Fresh beer poured from the tap. Cold and refreshing, it pairs perfectly with yakitori.

A beer-like beverage without alcohol. Allows those who don't drink alcohol to enjoy the beer experience.