Yakitori Imai

This is a course featuring Amagi Shamo yakitori and seasonal vegetable skewers. You can fully enjoy various cuts of yakitori and charcoal-grilled seasonal vegetables. You will experience the richness of Japanese ingredients through this meal.

The Omakase Course offers a selection of dishes carefully chosen by the chef, from grilled items to a〆 (closing) meal and dessert. As dishes are prepared using the best seasonal ingredients and the chef's daily inspiration, each experience is unique.

This cheese, made by Kyodo Gakusha in Tokachi, Hokkaido, is characterized by its mild acidity and creamy texture. It is served with honey from Takamine in Hakodate, and the flavors of the cheese and the sweet honey are exquisitely balanced. It is perfect as a light appetizer or dessert, or as an accompaniment to wine.

This is a traditional Japanese pickle made by fermenting various vegetables such as cucumber, turnip, daikon radish, and carrot in rice bran. It is characterized by its unique aroma and deep umami, and you can enjoy the crisp texture of the vegetables. It is a perfect palate cleanser between yakitori dishes or when you want something refreshing.

A simple salad of fresh mini-leaf lettuce. Enjoy with our special vinaigrette dressing based on apple vinegar and high-quality olive oil. Its refreshing flavor and light texture, which bring out the natural taste of the ingredients, make it a perfect start to your meal.

This is a dish of fresh daikon radish from Mr. Yoshida's farm in Yamanashi, simply salted with salt and pure rice vinegar. You can enjoy the natural sweetness and crisp texture of the daikon radish, and it has a refreshing taste. It pairs well as a palate cleanser or a snack with drinks.

This is grilled chicken thigh, coated in our special sweet and savory sauce. The thigh meat is juicy and tender, thoroughly infused with the savory sauce. The fragrant char and the sweetness of the sauce stimulate the appetite, making it a dish that goes well with rice and drinks.

This is grilled chicken breast. Chicken breast is characterized by its low fat content and light flavor, but Amagi Shamo breast meat is moist and packed with umami. It is recommended to enjoy the natural flavor of the ingredient with salt. It is a healthy and light option.

Tsukune, made from minced chicken, is characterized by its fluffy and tender texture. The umami of the chicken is blended with hidden ingredients like vegetables and seasonings to create a deep flavor. Served with either sauce or salt, it is a popular dish enjoyed by all ages.

This is a yakitori made from 'sori', a rare part found in small quantities from the hollow of the chicken's hip. As only a small amount can be obtained from one chicken, it is also called a 'phantom' part. The meat is very tender, juicy, and characterized by its unique umami and elastic texture. It is simply seasoned with salt to maximize the natural flavor of the ingredient.

Seseri, the meat from the chicken's neck, is a yakitori known for its elastic texture and strong umami due to the muscle being well-exercised. It has a good balance of fat and lean meat, and juicy meat juices overflow with each bite. The fragrantly grilled seseri is a popular dish that stands out for its excellent texture and flavor.

This is grilled chicken liver. It features a melt-in-your-mouth rich texture and a unique, deep flavor. It is often served rare inside, allowing you to fully enjoy the natural umami of the liver. It is rich in iron and is a popular accompaniment to drinks.

This is a yakitori made from carefully selected, thick, and flavorful cuts of chicken thigh, simply grilled with salt. It is characterized by its juicy meat and fragrant skin, with the deep flavor of the chicken spreading with each bite. The salt enhances the meat's sweetness, making it a classic yet never boring dish.

This is grilled chicken breast, simply seasoned with salt. Although low in fat and healthy, it has a moist texture and the delicate umami of the chicken. With no excess fat, it has a light flavor and is easy to eat plenty of.

This is grilled chicken wing, fragrantly cooked. It features crispy skin and juicy meat, with the meat around the bone being particularly rich in umami. It has a good amount of fat and is rich in collagen, making it best enjoyed eaten by hand.

Bonchi, the meat from the base of the chicken's tail, is a particularly fatty and juicy part of yakitori. It is characterized by its unique chewy texture and rich umami, with the sweetness of the fat spreading in your mouth with each bite. The fragrantly grilled bonchi pairs exceptionally well with drinks.

This is grilled chicken cartilage. It is characterized by its unique chewy texture, and combined with the slight umami of the meat around the cartilage, it offers a simple yet profound flavor. It is fragrantly finished with salt and its light texture makes it a perfect snack with drinks.

This is grilled chicken gizzard. It is characterized by its unique chewy texture, low fat content, and light flavor. The fragrantly grilled gizzard releases more umami with each bite, making it a simple yet satisfying dish. It pairs particularly well with salt, beer, and sake.

This is grilled chicken tenderloin wrapped in nori seaweed. Tenderloin is low in fat and healthy, yet has a moist texture. The savory aroma of nori enhances the delicate umami of the tenderloin, creating a flavorful dish. Its light taste makes it popular among women.

This is a yakitori made from 'harami', the diaphragm of a chicken. It is a rare cut, with only a small amount available from each chicken, characterized by its moderate fat content and elastic texture. The umami of the chicken is concentrated, and juicy meat juices overflow with each bite. It is fragrantly grilled and a satisfying dish.

This is a dish of quail eggs, soft-boiled, then lightly seared and grilled. It is characterized by its fragrant exterior and runny yolk inside. The rich egg flavor spreads in your mouth, making it a perfect palate cleanser between yakitori dishes or as a snack with drinks. They are easy to eat in bite-sized pieces and are popular.

This is grilled chicken wingette, served with or without the bone. It is characterized by its thick and juicy meat, crispy and fragrant skin, and moist interior. The bone-in version is packed with umami and is very satisfying. Simple salt grilling enhances the natural flavor of the wingette.

This is a dish of assorted grilled chicken offal. You can enjoy the different textures and umami of each part, such as liver, heart, and gizzard, all at once. The unique flavors and aromas of each part blend together, allowing you to experience the depth of yakitori. This is a must-try for offal lovers.

This is a Chinese noodle soup featuring thin, finely-cut noodles made from domestic wheat, and a soup seasoned with Guerande salt, made from a broth of Shamo chicken, katsuobushi (dried bonito flakes), and Rishiri kelp. It is finished with chopped yuzu, chopped green onions, organic white pepper, and a soft-boiled quail egg. It is a refined and deeply flavorful bowl with a harmonious blend of chicken umami and seafood essence.

This is a Oyakodon made with Amagi Shamo chicken, quickly simmered in Kawagoe horikomi soy sauce, Mikawa mirin, and Shamo soup, then finished with rich Okukuji eggs for a melt-in-your-mouth texture. It is served over pesticide-free Koshihikari rice from Kyo-gakusha in Yamanashi. It is a luxurious dish with a deep umami and a melt-in-your-mouth texture.

This is a special dessert made by sandwiching Kinako caramel ice cream from Mameno between flat-baked 'steamed' dorayaki, and flavoring it with aged shochu. The nutty aroma of kinako, the sweetness of caramel, and the gentle sweetness of dorayaki are exquisitely combined, with the subtle aroma of aged shochu adding an adult touch. Shochu can be omitted upon request.

Hikomago from Shinkame Brewery in Saitama Prefecture is a Junmai sake that has been aged at low temperatures for a long time. Brewed by a pioneer of the all-Junmai sake movement, this sake uses Yamada Nishiki sake rice and is carefully crafted with a 55% polishing ratio. It is characterized by its mellow mouthfeel and deep umami due to aging, and truly shines when served warm.

Kimoto Junmai from Tamaze Brewery in Shimane Prefecture is a Kimoto-style sake made with Yamada Nishiki sake rice, polished to 70%. It is characterized by the complex and deep umami unique to Kimoto brewing, with a gentle and lingering taste that spreads in your mouth. When served warm, the rice umami and richness are further enhanced, providing a comforting sensation.

Benten Musume Junmai Ginjo from Ota Brewery in Tottori Prefecture is a sake made with Tama-e sake rice, polished to 55%. It has a solid, umami-rich flavor with a gentle and pleasant lingering aftertaste. When served warm, its mellow aroma and umami are further enhanced, making it an excellent food pairing with yakitori.

Tsukinoi Junmai from Tsukinoi Sake Brewery in Ibaraki Prefecture is a Junmai sake made with Dewa Sansan sake rice, polished to 65%. It is characterized by its rich and full-bodied taste that allows you to fully appreciate the umami of the rice, and is served in a 300ml bottle. It is delicious both chilled and warm, and is a versatile sake that pairs well with various dishes.

Shinmaito 2003 Jukusei from Shinkame Brewery in Saitama Prefecture is a special sake brewed in 2003 and aged for 20 years. It is made with 100% organic Gohyakumangoku sake rice, polished to 60%. It features a deep, complex aroma and flavor with a rich amber color due to long aging, and a very mellow and elegant mouthfeel.

Hakurakusei Junmai Daiginjo from Miyagi Prefecture's Shinsawa Brewery is a premium sake made with Omachi sake rice, polished to 40%. It features a refreshing acidity and soft rice umami that gently spread in your mouth, offering a highly refined and clear taste. This award-winning sake is perfect for special occasions.

Shinomine Aiyama Muroro Nama Genshu from Chiyo Sake Brewery in Nara Prefecture is a sake made with the rare sake rice 'Aiyama', polished to 66%. As a Nama Genshu (unfiltered, unpasteurized, undiluted sake), it has a fresh and powerful taste. You can enjoy the elegant sweetness unique to Aiyama and the lingering condensed umami that spreads in your mouth. It also has a citrus-like freshness.

Take-suzume Usunigori Nama Genshu from Gifu Prefecture is a freshly brewed new sake made with Gohyakumangoku sake rice, polished to 60%. It is super dry with a sake meter value of +13 and features a refreshing, crisp taste. The slight cloudiness adds rice umami and richness, offering a fresh yet deep flavor.

Asukadai Junmai Ginjo from Tsuneyama Brewery in Fukui Prefecture is a Junmai Ginjo sake made with local Gohyakumangoku sake rice from Echizen Town, polished to 50%. It is characterized by its soft and mellow rice umami and elegant aroma. It has a smooth mouthfeel and a clear finish. While gentle, it has a solid taste and is ideal as a food pairing sake.

Tsukinoi Hikoshichi Junmai Ginjo from Tsukinoi Sake Brewery in Ibaraki Prefecture is a Junmai Ginjo sake made with Koshi Kagura, local rice from Oarai, polished to 55%. It is characterized by its balanced taste, harmonizing the umami of the rice and the ginjo aroma, with a focus on integrated production using local rice. It is a crisp yet flavorful sake that allows you to fully appreciate the taste of the rice.

Daigorei Manazuru Gi from Fujii Brewery in Hiroshima Prefecture is a sake made with Ginfu sake rice, polished to 70%. By using a special polishing method called 'heitan seimai' (flattened rice polishing), it achieves a clean and beautiful taste that highlights the rice's umami, different from Ginjo sake. While it has a crisp mouthfeel, you can also sense the mellow flavor of the rice, making it a sake that is not tiring to drink.

Kinshiya Junmai Daiginjo from Miyagi Prefecture's Wataya Brewery is a top-tier sake made with 100% organic Yamada Nishiki from Miyagi Prefecture, polished to 40%. It features a refined, floral aroma and a transparent, delicate taste. Upon tasting, you'll experience the gentle umami and elegant sweetness of the rice spreading in your mouth. It is best enjoyed chilled and savored slowly.

Shinomine Junmai Ginjo Nama from Chiyo Sake Brewery in Nara Prefecture is a Junmai Ginjo Nama sake made with Aiyama sake rice, polished to 77%. It is characterized by gentle fruity notes derived from the rice and a fresh taste reminiscent of citrus. You can enjoy the lively mouthfeel unique to Nama sake and a pleasant aftertaste. It is recommended to drink it chilled.

Tamaze Junmai Ginjo Roku from Tamaze Brewery in Shimane Prefecture is a Junmai Ginjo sake made with Gohyakumangoku sake rice, polished to 60%. It is characterized by its excellent balance, being crisp and dry yet still conveying the umami of the rice. It has a clear taste when chilled and its rice umami is enhanced when served warm, allowing it to be enjoyed at various temperatures. It is also an ideal food pairing sake.

Jusuraku Junmai Ginjo from Asahi Brewery in Shimane Prefecture is a Junmai Ginjo sake made with Midori no Mai sake rice, polished to 55%. It is characterized by its soft mouthfeel and the mellow umami of the rice. The gentle sweetness that spreads in your mouth and the pleasant aftertaste linger for a long time. It is delicious both chilled and at room temperature, and is said to pair particularly well with Japanese cuisine.

Kinshiya Junmai Daiginjo from Miyagi Prefecture's Wataya Brewery is a top-tier sake made with 100% organic Yamada Nishiki from Miyagi Prefecture, polished to 40%. It features a refined, floral aroma and a transparent, delicate taste. Upon tasting, you'll experience the gentle umami and elegant sweetness of the rice spreading in your mouth. It is best enjoyed chilled and savored slowly.

Tsukinoi Junmai from Tsukinoi Sake Brewery in Ibaraki Prefecture is a Junmai sake made with Dewa Sansan sake rice, polished to 65%. Taru-zake (sake aged in cedar barrels) is usually considered a sake for special occasions, but this one is made with the intention of being enjoyed casually in everyday life. It features a calm aroma reminiscent of taru-zake and a mellow taste where the rice umami is harmonized. It is delicious both chilled and warm, and is a versatile sake that pairs well with various dishes.

Tenon Nama Kimoto Junmai from Itakura Brewery in Shimane Prefecture is a Kimoto-style Junmai sake made with Gohyakumangoku sake rice, polished to 60%. It is characterized by a gentle rice umami that fills your mouth within a light mouthfeel. It has the complexity and depth unique to Kimoto brewing and can be enjoyed at various temperatures, from chilled to warm. It is especially flavorful when served warm.

A refreshing sour made with a shochu base, soda, and organic lemon juice from Sicily. It highlights the fresh acidity and aroma of the lemon, with a clean finish. It pairs well with dishes like yakitori and refreshes your palate. It is a classic and popular drink.

This is a highball made by mixing Dewar's Scotch whisky with soda. It is characterized by its clean and soft taste, and is said to be non-tiring. The rich aroma of the whisky and the refreshing soda are perfectly matched, making it ideal as a meal accompaniment or for enjoying slowly after dinner.

A sour made with a shochu base, soda, and a special cordial made with seasonal herbs and berries native to Yanbaru, Okinawa, organic shikuwasa, and ginger. It features complex aromas of herbs and fruits, the refreshing acidity of shikuwasa, and a spicy ginger accent. It is a unique and flavorful drink that cannot be found elsewhere.

This is a unique drink made by mixing Kubohonten's Kimoto-zukuri 'Dobu' (cloudy sake) from Nara Prefecture with soda. The refreshing soda complements the rice umami and richness of Dobu, creating a light yet deep flavor. It has a subtle sweetness and a slight carbonation, making it recommended even for those who don't usually enjoy sake.

This is a luxurious highball made by mixing the single malt Scotch whisky 'Cragganmore 12 Year Old' with soda. It features an elegant aroma typical of the Speyside region and a gentle peat flavor. The complex taste of the whisky and the refreshing soda are harmonized, creating a drink that can be savored slowly while enjoying its aroma.

Mugikanjo Jyo-shima, a barley shochu from Hachijojima, is characterized by the fragrant aroma and rich umami of barley. It is made to pair well with yakitori and leaves a gentle aftertaste. Enjoy it in your preferred way: enhance the aroma with hot water, savor it slowly on the rocks, or enjoy it lightly with soda.

Asahi Mannen Black, an imo (sweet potato) shochu from Watanabe Brewery in Miyazaki Prefecture, is made with black koji and is meticulously produced in-house from start to finish. It is characterized by the rich aroma of the sweet potato and its deep, full-bodied flavor. Enjoy it in your preferred way: enhance the aroma with hot water, enjoy it crisp on the rocks, or drink it lightly with soda.

Izumi-hashi's Junmai Umeshu, 'Yamada Juro', made with their own Junmai sake, is characterized by its light sweetness and soft mouthfeel. The refreshing aroma of plum harmonizes with the umami of the Junmai sake, creating an elegant taste. Enjoy it in various ways: savor the original plum flavor slowly on the rocks, enjoy it lightly with soda, or warm yourself with hot water.