Yakitori Ebisu Imaiya

A signature dish of a whole Hinai Jidori chicken thigh grilled over Binchotan charcoal. The skin is crispy, the inside is juicy, and you can enjoy the unique firmness and rich flavor of this local chicken. It takes a little time to prepare, but it's worth the wait.

A dish of carefully selected Hinai Jidori chicken thigh grilled simply with salt. The charcoal's aroma and the chicken's natural sweetness and umami are enhanced. Enjoy the juices that flow out as you chew.

A set of 4 recommended skewers of Hinai Jidori for the day. Our chefs will prepare each skewer to its optimal doneness. This is a great value set to enjoy the different flavors and textures of various parts at once.

A skewer of chicken breast wrapped in fatty chicken skin. The contrast between the crispy skin and the moist breast meat is exquisite. The fat from the skin enhances the chicken's flavor.

A classic yakitori made by alternately skewering chicken and green onions and grilling them. The sweetness and aroma of the charcoal-grilled green onions enhance the flavor of the chicken. You can enjoy the robust flavor of Hinai Jidori.

A skewer of chicken thigh. Due to the high activity of this muscle, it has a firm texture and a rich flavor. The umami spreads in your mouth as you chew.

Homemade chicken meatball skewers, made by rolling and grilling minced chicken. They have a fluffy texture and may contain accents like cartilage. The savory sauce and the chicken's flavor pair well.

One of the fattiest parts, located around the chicken's tailbone. It is characterized by its juicy, melt-in-your-mouth texture and rich, sweet fat. Recommended for those who enjoy rich flavors.

A part of the chicken's gizzard, characterized by its unique, firm, and crunchy texture. It is low in fat and light, and is typically enjoyed grilled with salt to appreciate its texture. Perfect as a snack with drinks.

Grilled chicken liver skewers. Fresh Hinai Jidori liver has little odor and a rich, creamy taste. Enjoy its melt-in-your-mouth texture and richness.

This is the chicken's heart. It has a unique, firm yet tender texture and a rich, iron-like flavor. It is one of the rare parts.

This is the meat from the hollow of the chicken's hip bone, a rare cut from which only a small amount can be obtained per bird. It is said to be so delicious that the French have a saying, "Fools leave it behind." It has a very strong texture and flavor.

A fresh lettuce salad topped generously with fluffy boiled whitebait. It is served with a refreshing dressing made with the local citrus fruit "Hebezu." The refreshing citrus aroma stimulates the appetite.

Thick and juicy shiitake mushrooms grilled over charcoal. When you bite into them, the mushroom's umami essence overflows in your mouth. The charcoal's aroma enhances the natural flavor of the ingredients.

A dish of sweet and tender white leeks grilled over charcoal. Crispy on the outside and meltingly soft on the inside. You can simply enjoy the natural sweetness of the leeks.

Fresh sea bream brushed with a slightly bitter miso made with butterbur and grilled over charcoal. The fragrant miso aroma pairs well with the flaky sea bream. A grilled fish with an adult taste.

A luxurious dish of premium Ise lobster, steamed over charcoal and coated with rich sea urchin soy sauce. The plump texture of the lobster and the rich flavor of the sea urchin combine. An exquisite seafood dish to savor on a special occasion.

A traditional Akita prefecture dish made by wrapping mashed rice around a cedar stick and grilling it. It is grilled to a fragrant crisp over charcoal and seasoned with a sweet and savory miso or soy sauce. You can enjoy its chewy texture and the sweetness of the rice.

Momiiika, whole squid dried and aged with its innards, is lightly grilled. The rich flavor of the innards and saltiness pair well with sake. A delicacy from Toyama Prefecture.

A classic appetizer of Miyagi Prefecture's specialty sasa-kama (bamboo-shaped fish cake) lightly seared over charcoal. The searing enhances the fish's flavor, making the surface fragrant and the inside fluffy. A simple yet flavorful dish.

A salad mainly featuring fresh lettuce. It is characterized by a homemade dressing made with Kyoto-grown chirimen sansho (young sardine and sansho pepper) and fragrant sesame oil. The slight spiciness of the sansho pepper adds a nice accent.

A salad combining traditional Kyoto vegetables with fragrant grilled Kyō-age (fried tofu). You can enjoy the unique flavors of Kyoto vegetables and the richness of the fried tofu. Served with a refreshing Japanese dressing.

Fresh and crispy raw cabbage. Served with the restaurant's secret special miso. It's a simple yet addictive classic appetizer.

Chicken breast ham made from "Hakata Ichiban Dori," a famous brand chicken from Fukuoka. Served sliced like sashimi, it has a moist texture and concentrated flavor. It is best enjoyed with sudachi lime and salt for a refreshing taste.

Chicken breast meat is blanched and mixed with grated yam. The wasabi soy sauce flavor pairs well with the bland chicken breast and the crisp yam. A perfect appetizer to go with sake.

Tofu drained in a sieve, offering a rich soy milk flavor. You can taste the natural sweetness of the soybeans, and it's recommended to enjoy it simply with salt and sudachi lime. It has a smooth texture.

The surface of fresh chicken liver is lightly seared and finished with ponzu sauce for a refreshing taste. The inside remains rare and creamy. The acidity of the ponzu sauce enhances the richness of the liver.

A Korean-style salted dish made by pickling cod innards with chili peppers and garlic. It features a crunchy texture and spiciness, making it a great snack to go with drinks.

Tamagoyaki (rolled omelet) made with carefully selected eggs, soaked in plenty of dashi broth, and grilled. Served hot on a clay plate with an ankake sauce poured over it. You can enjoy its fluffy texture and gentle dashi flavor.

Our restaurant's special kimchi, made with napa cabbage and other vegetables. You can taste the spiciness of the chili peppers and the fermented umami of the vegetables. Perfect as a palate cleanser or an appetizer.

A selection of pickles made with seasonal vegetables. It has a refreshing taste and is perfect to enjoy between meals or as a final dish. It also pairs well with sake.

Edamame are boiled in salt, made from the "Hiden Mame" variety from Akita Prefecture. They have a richer flavor than regular edamame, with a strong sweetness and aroma. A staple snack that's a must with beer.

Fried Hinai Jidori chicken thigh pieces coated in a sweet and sour green onion sauce (Yurinchi sauce), a Chinese-style dish. The juicy chicken and the aromatic vegetable sauce are appetizing. Served with miso soup made from chicken bones.

Ginkgo nuts are deep-fried after being shelled and sprinkled with salt. They have a slightly bitter taste and a chewy texture, popular as an autumn delicacy. Perfect as a snack with drinks.

Chicken cartilage is battered and fried. Its unique crunchy texture is addictive. It is commonly eaten with a squeeze of lemon for a refreshing taste.

Thick-cut fried Zaru Tofu. Crispy on the outside and retaining a fluffy tofu texture on the inside. Served with condiments and soy sauce.

Chicken wings are slowly fried. The skin is crispy, and the meat inside is juicy and full of flavor. The best way to enjoy them is to hold them with your hands and take a hearty bite.

A luxurious Oyakodon made with Hinai Jidori chicken and eggs. The chicken is simmered in a flavorful dashi-based sauce and then topped with a semi-cooked, runny egg. It's a perfect dish to finish your meal with, allowing you to fully enjoy the rich flavor of Hinai Jidori.

A soup made by simmering chicken bones for a long time until they become cloudy white, extracting their rich flavor. It is full of collagen, and while rich, it has a gentle taste. Perfect for the end of a meal or when you want to warm up.

Inaniwa udon, a specialty of Akita Prefecture, is served as cold zaru udon. It features thin noodles with a smooth texture and a firm chewiness. Recommended when you want a light finish to your meal.

Zosui (rice porridge) made with a soup from chicken broth. Seasoned with Akita's Ani miso, it has a deep richness. The soup, infused with chicken collagen, is absorbed by the rice, warming both body and soul.

Miso soup made with a broth from chicken bones. It has more richness than regular miso soup and you can taste the chicken's umami. It's a comforting bowl to end your meal with.

Ice cream made with salt from Noto, Ishikawa Prefecture. The subtle saltiness enhances the sweetness of the milk, leaving a refreshing aftertaste. It's perfect for dessert after a meal.

A Japanese-style ice cream blended with fragrant black soybean kinako (roasted soybean flour). You can enjoy the rich flavor of kinako and the depth of black soybeans. A gentle sweetness that complements Japanese meals.

A refreshing sherbet made with white peach juice. The elegant sweetness and aroma of white peach fill your mouth. It cleanses your palate after rich dishes.

A dry sake from Kochi Prefecture. It has a crisp finish and a clean taste that does not interfere with the flavor of food, making it a characteristic choice.

A sake from Miyagi Prefecture. It has a well-balanced taste with a harmonious blend of elegant aroma and mellow rice umami.

A famous sake from Niigata Prefecture. A representative of the dry and crisp style, it has a clean taste without any off-flavors and is easy to drink.

A representative dry Japanese beer. It is characterized by its crisp finish and smooth drinkability, pairing well with yakitori and fried foods.

A shochu-based cocktail with freshly squeezed lemon juice. The fresh lemon's acidity and aroma are refreshing and pair well with any dish.

A representative Japanese single malt whisky. A premium whisky characterized by its gorgeous aroma and smooth, sweet taste.