Yakitori Kamimura Shibuya Main Branch

Skewered and grilled meatballs made from minced chicken. Characterized by their fluffy texture and juicy flavor.

Lightly grilled chicken tenderloin topped with wasabi. The mild, tender chicken pairs well with the refreshing spiciness of wasabi.

Chicken thigh meat. It has a moderate amount of fat and richness, and the juices overflow with each bite, making it a classic cut.

Meat from around the hip bone of a chicken. It is very fatty, offering a melt-in-your-mouth texture and rich umami.

Chicken skin. Grilling over charcoal makes the surface crispy and the inside chewy, releasing the sweetness of the fat.

The tip of the chicken wing. You can enjoy the flavor of the skin and the juicy meat around the bones, and it's also rich in collagen.

Chicken liver. Characterized by its rich, creamy taste and unique depth of flavor.

Grilled duck skewers. Darker in color than chicken, with a firm texture and a rich, gamey flavor.

Part of the chicken's gizzard (sunagimo). Low in fat, it offers a unique crispy and crunchy texture.

Meat from around the chicken's neck. As it's a well-exercised area, the meat is firm, offering a springy texture and concentrated umami.

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

A rare cut from the hollow of a chicken's hip bone (sori-resu). It is muscular and springy, with a very strong meaty flavor.

Chicken cartilage. Its most distinctive feature is its crunchy texture, and it is commonly enjoyed with a simple salt grilling.

The yolk (kinkan) before the shell forms and the oviduct (himo) are skewered together. The rich yolk bursts in your mouth.

The vascular region connecting the heart and liver. It is fatty and a rare cut with a unique texture.

Small sweet peppers. Grilling makes them fragrant, and the occasional hint of spiciness stimulates the appetite.

Potato slowly grilled over charcoal. Crispy on the outside and fluffy on the inside.

Ginkgo nuts. A taste of autumn with a unique slightly bitter flavor and a chewy texture when heated.

Thick green onions cut into chunks and grilled. Grilling brings out their sweetness and a fragrant flavor.

Fresh asparagus skewers. Characterized by its juiciness and crisp texture.

Skewered and grilled onion. Grilling eliminates its pungency, making it surprisingly sweet.

A vegetable characterized by its slimy texture. Grilling removes its grassy flavor and adds a fragrant aroma.

Thick shiitake mushroom. When you bite into it, the umami-rich broth spreads in your mouth.

A sweet potato with a strong sweetness. Slow-roasting over charcoal brings out a rich, dessert-like sweetness and fluffy texture.