Honda Shoten Nakameguro

A rare cut of chicken liver with a particularly high fat content. Characterized by a rich, creamy flavor like foie gras and a melt-in-your-mouth texture. Finished with a smoky char on skewers.

Sardines, rich in fat, are low-temperature cooked and seasoned yukke-style. Mixing with egg yolk enhances its mellowness and brings out the fish's umami. Perfect as a snack with drinks.

Fresh duck liver prepared sashimi-style (low-temperature cooked). Enjoy a rich body and smooth texture similar to beef liver. Typically eaten with sesame oil and salt.

Chicken heart. Characterized by its plump, firm texture. Low in fat with a light, iron-rich, deep flavor.

Part of the chicken gizzard. Characterized by its unique, crunchy texture. Low in fat and light, typically enjoyed with salt.

Chicken skin (from the neck, etc.) skewered and grilled. Fragrant on the outside, with rich fatty umami when chewed.

Chicken meat around the tailbone. The fattiest part of the chicken, with a juicy, melt-in-your-mouth texture.

A rare part located at the base of the bonjiri (tailbone). Very fatty and rich, but becomes fragrant when grilled.

Chicken neck meat. Since it's a well-exercised part, the meat is firm, with moderate fat, elasticity, and strong umami.

A classic yakitori with chicken and leeks skewered alternately. The sweetness of the leeks and the umami of the chicken are a perfect match.

The part of the tube connecting the heart and liver. It's fatty and a rare cut with a soft texture and rich umami.

A part inside the chicken breast. Low in fat, high in protein, and light in flavor. Fluffy and tender.

Chicken's regular meat (mainly thigh or breast meat). Enjoy the firm meat flavor and moderate chewiness of chicken.

A rare cut using parts of the gizzard, like the silver skin. It has a crunchy texture and a unique umami.

The tip part of the chicken wing. Lots of skin, crispy and fragrant on the outside, juicy on the inside. The meat around the bones is delicious.

The part between the chicken wingette and breast. A rare cut that combines the lightness of breast meat with the juiciness of thigh meat.

Chicken mince formed into meatballs or logs. Fluffy texture that pairs well with sweet and savory sauce.

Chicken liver with a high fat content. Less gamey than regular liver, with a creamy and rich flavor.

The part connecting the heart and liver. It's fatty and has a unique texture and rich umami.

Tsukune (chicken meatballs) baked with cheese topping or mixed in. The rich flavor of melted cheese enhances the umami of the chicken.

A platter of 6 recommended yakitori. A great value set to enjoy various parts at once.

Skewered cherry tomatoes. Grilling enhances their sweetness, and the juicy pulp bursts in your mouth.

Grilled green asparagus skewers. Grilling over charcoal adds a smoky aroma, allowing you to enjoy its crisp texture and the sweetness of the vegetables.

Eringi mushrooms grilled with butter. The crunchy texture of eringi mushrooms and the rich aroma of butter stimulate the appetite.

Mochi wrapped in bacon and served with nori, then grilled. The chewy mochi, salty bacon, and fragrant nori are a perfect combination.

Chicken mince stuffed into shiitake mushroom caps and grilled. The shiitake's umami extract combines with the meat juices for a juicy result.

Green peppers stuffed with cheese and wrapped in bacon, then grilled. The melted cheese and bacon's umami mellow the pepper's bitterness.

Grilled avocado seasoned with wasabi soy sauce. Grilled avocado becomes even creamier, with the spiciness of wasabi as an accent.

Simply salt-boiled edamame. A classic bar snack.

Fresh cabbage seasoned with special dressing and salt kelp. Perfect as a palate cleanser, you'll find yourself reaching for it.

Dried chicken, like jerky. The more you chew, the more the chicken's umami is released. A great snack.

Avocado topped with a spicy sauce (similar to "yodare dori" sauce). The creamy avocado and spicy sauce are a great match.

Crispy raw green peppers topped with sweet and savory meat miso. The bitterness of the pepper matches the richness of the meat miso.

Crispy seared chicken skin tossed with ponzu sauce. The ponzu cuts through the richness of the fat.

Pounded cucumber, making it easier for the flavor to soak in. A refreshing dish eaten with our special miso.

An appetizer combining Akita's famous smoked pickles, "iburigakko," with creamy mascarpone cheese. The smoky aroma and cheese richness pair well with sake and wine.

The restaurant's original potato salad. A classic yet carefully crafted dish with unique ingredients and seasoning.

Chicken tataki (lightly seared sashimi) dressed with wasabi soy sauce (wasabi-style). Enjoy the sweetness of the chicken and the spiciness of the wasabi.

Yukke made with low-temperature cooked beef. Enjoy a texture and flavor similar to raw meat, safely. Rich flavor when mixed with egg yolk.

Char-grilled tataki of Kagoshima's premium brand chicken "Satsuma Chiran-dori" thigh. It has a firm texture and a strong umami that spreads as you chew. The thigh meat is juicy, while the breast meat is light.

Freshly fried french fries. Choose your favorite flavor.

Tempura made from sweet corn coated in batter. Characterized by its crispy texture and the sweetness of corn. Topped with a burnt yakitori sauce.

A cream croquette with the concentrated umami of oysters and snow crab. Crispy on the outside, creamy and rich seafood flavor on the inside.

The restaurant's special fried chicken. Juicy chicken meat is thoroughly seasoned and pairs well with beer or highballs.

Dried chicken wings, with concentrated flavor, deep-fried without batter. Crispy and fragrant skin, with a rich meat flavor.

A Hakata specialty dish where gyoza are boiled in chicken broth. The wrappers are chewy, and it's a warm dish enjoyed with the soup.

Thick champon noodles enjoyed as a finishing touch to the boiled gyoza soup or hot pot.

Luxurious french fries infused with the rich aroma of truffle. A rich flavor that pairs well with drinks.

Crispy fried shrimp tossed in a rich, special mayonnaise sauce. A good balance of sweetness and acidity.

A simple soup with chicken umami dissolved into it. A gentle flavor to finish a meal or cleanse the palate.

"TKG" stands for Tamago Kake Gohan (egg over rice). A luxurious, adult version of egg over rice, topped with truffle aroma and caviar.

Ramen made with a cloudy, rich chicken soup. Creamy flavor packed with chicken collagen.

A rice bowl topped with sweet and savory simmered chicken soboro, and a soft-boiled egg. Mix and eat after breaking the egg.

Rice cooked in a clay pot with chicken mince. Enjoy the smoky aroma of charcoal and the texture of the scorched rice.

Ice cream sandwiched between crispy monaka (wafer) shells.

A dessert with a rich custard cream flavored with milk tea, caramelized on top. The aroma of black tea matches the bitterness of caramel.