Tosakana Mizoguchi Branch

A unique potato salad served hot in a heated stone bowl. The potato is mashed and mixed with creamy dressing, becoming warm and savory. Often topped with a soft-boiled egg to mix in.

Horse meat tartare seasoned with a savory sauce. Served raw with sliced onions and a raw egg yolk. Mix everything together for a rich, creamy texture and umami flavor.

Fried chicken soaked in sweet and sour vinegar sauce, topped with rich tartar sauce. Served with plenty of vegetables. A hearty dish with a perfect balance of crispy, creamy, and tangy flavors.

Boiled or grilled chicken skin served with grated daikon radish and ponzu sauce. The texture is chewy or crispy, and the citrusy soy sauce makes it refreshing.

Chicken breast or cartilage prepared to be translucent (crystal) and served with grated daikon (mizore). A light and refreshing appetizer with a unique texture.

Assortment of Japanese pickles. Salty and crunchy vegetables that cleanse the palate. Perfect accompaniment for alcoholic drinks.

A 6-skewer course menu selected by the grill master. Features the best yakitori of the day served one by one to ensure optimal temperature. A great way to try a variety of specialties.

Chicken neck meat grilled with secret sauce. A rare cut with a firm, elastic texture and concentrated savory flavor. The sweet and savory soy-based sauce complements the juicy meat.

Chicken hearts grilled with sauce. They have a plump, springy texture and a strong iron-rich flavor. A popular skewer choice.

Chicken skin grilled until crispy on the outside and chewy on the inside. Seasoned with savory sauce.

Chicken thigh and green onion (leek) skewered alternately. A classic yakitori item where the sweetness of the leek matches the juicy chicken.

Special chicken meatball seasoned with 16 types of spices. Grilled with sauce. Soft and flavorful.

Green pepper stuffed with minced chicken meat. The bitterness of the pepper balances the savory meat juices.

Shiitake mushroom caps stuffed with minced chicken. The mushroom absorbs the meat juices and sauce for a rich flavor.

Grilled pork neck (jowl) meat. Known for its crunchiness and rich, sweet fat.

Rice cake (mochi) wrapped in thin pork or bacon. Grilled until the mochi is soft and the meat is crispy.

Chicken tail meat (coccyx). Very fatty and juicy with a unique texture. Rich in collagen.

Chicken tenderloin grilled with seaweed (nori). A lighter cut of meat flavored with the aroma of the ocean.

Chicken neck grilled with mineral-rich algae salt. The simple salt seasoning highlights the strong umami of the meat.

Chicken liver wrapped in caul fat (lace fat) and grilled at high heat. The fat melts to keep the liver incredibly moist and creamy. Best eaten immediately while hot.

Chicken hearts grilled with salt. Chewy texture and simple salty flavor that enhances the natural taste.

Chicken gizzard grilled with salt. Known for its distinctive crunchy texture and clean taste.

Chicken thigh with skin on, grilled with salt. Juicy meat with crispy skin.

Chicken tenderloin topped with sour plum paste (ume) and perilla leaf (shiso). A refreshing and aromatic combination.

Chicken tenderloin topped with mountain horseradish (wasabi). Provides a sharp, spicy kick.

Chicken tenderloin topped with yuzu kosho (citrus chili paste). Spicy and citrusy.

Chicken meatball topped with grated daikon radish and soy sauce. A lighter, Japanese-style variation.

Chicken meatball topped with cheese and okonomiyaki sauce (savory pancake sauce). A rich and savory fusion flavor.

Whole grilled shiitake mushroom. Juicy and fragrant.

Whole grilled king oyster mushroom (eryngii). Meaty texture and savory flavor.

Whole grilled green pepper. Simple and slightly bitter.

Grilled Japanese leek (negi) skewers. Sweet and aromatic when grilled.

Grilled onion skewers. Becomes sweet and tender after grilling.