Yakitori Takumi

A course meal including appetizers, grilled dishes, and rice dishes. Enjoy fresh fish, chicken ham, and classic yakitori. Recommended to enjoy with drinks.

Skewered chicken and sweet Fukaya leeks alternately threaded. The fragrant leek flavor enhances the chicken's umami. Usually eaten with shichimi togarashi (seven-spice blend).

Skewered chicken tenderloin, which is lean and has a light flavor. It has a moist texture and is often eaten with wasabi or plum paste for a refreshing taste.

Skewered chicken liver. Characterized by its rich flavor and creamy, smooth texture. Often grilled with sauce.

A rare chicken liver rich in fat. Enjoy a rich, melt-in-your-mouth flavor similar to foie gras.

Liver wrapped in caul fat (fat surrounding the organs) and grilled. The sweetness and juiciness of the caul fat are added, suppressing the dryness of the liver for an exquisite dish.

Chicken gizzard (sunagimo). Characterized by its unique, crunchy, elastic texture. Recommended to enjoy simply with salt grilling.

Skewered chicken skin. Crispy and fragrant on the outside, with a rich sweetness of fat when bitten. Popular as a snack with drinks.

Skewered chicken cartilage. Offers a crunchy, firm texture. Often seasoned with salt and pepper.

Minced chicken formed into balls and grilled. Fluffy texture, pairs well with sweet and savory sauce. May also contain cartilage or vegetables mixed in.

Skewered chicken heart. Has a firm, springy texture yet is tender. A rich flavor with a hint of iron.

A rare cut connecting the heart and liver. Rich in fat, offering a crunchy texture and juicy flavor.

Meat from around the chicken's neck. As it's a well-exercised part, the meat is firm, with moderate fat and a strong umami.

Meat around the chicken's tailbone. One of the fattiest parts, characterized by its melt-in-your-mouth juicy texture.

The tip of the chicken wing. Crispy skin, juicy meat inside, and rich in collagen. Served with the bone.

Skewered quail egg. Enjoy the firm texture of the white and the mellow flavor of the yolk. Also good as a palate cleanser.

A rare cut made by grilling the unfertilized egg (kinkan) and oviduct (himo) together. Named after its lantern-like appearance. Characterized by its rich yolk that bursts in the mouth.

Skewered dish with peppers wrapped in pork belly or other meat. The bitterness of the pepper and the sweetness of the meat's fat are a perfect match.

Skewered dish with ginger wrapped in meat. The spiciness and aroma of the ginger cut through the richness of the meat.

Skewered enoki mushrooms wrapped in meat. The crispiness of the enoki and the meat juices that seep out are delicious.

Skewered dish using "Oimo Pork," a brand of pork from Miyazaki Prefecture. Pork raised on sweet potatoes has a sweet, light fat.

Skewered okra. Its stickiness and fragrance increase when grilled, and you can enjoy the sweetness of the vegetable with simple saltiness.

Skewered shiitake mushrooms. Thick shiitake mushrooms are full of umami and their aroma is enhanced when grilled.

Skewered Sadohara eggplant, a traditional vegetable from Miyazaki Prefecture. The flesh is soft and becomes melt-in-your-mouth tender and sweeter when grilled.

Skewered ginkgo nuts. Characterized by a slight bitterness and chewy texture, popular as an autumn delicacy. Eaten with salt.

Skewered nagaimo (mountain yam). Enjoy a crispy, fluffy texture when grilled. Usually enjoyed simply with salt or soy sauce.

Skewered shishito peppers. Characterized by a slight bitterness and aroma, sometimes with a spicy one. Perfect as a palate cleanser between yakitori.

Skewered garlic. Slowly grilled to eliminate its spiciness, bringing out a fluffy texture and sweetness. A dish full of stamina.

Kikurage (wood ear mushrooms) pickled in a sweet and savory sauce or soy sauce. Its crunchy texture is addictive and pairs well with drinks.

Tsukemono (pickled vegetables) made with seasonal vegetables. A refreshing salt flavor, perfect as a palate cleanser.

Potato salad served warm. The fluffy texture and sweetness of the potatoes stand out, offering a creamy mouthfeel.

A delicacy of shark cartilage mixed with plum paste. The crunchy texture of the cartilage and the tartness of the plum are refreshing, pairing well with sake and shochu.

Lightly seared mentaiko (spicy cod roe). Crispy on the outside, with a rare texture inside, its concentrated umami is perfect as a snack with drinks.

Rich salted squid guts (wata). Strong saltiness and the richness of the guts, pairing exceptionally well with sake.

Rolled omelet grilled after being soaked in plenty of dashi broth. Features a fluffy texture and the gentle flavor of dashi spreading in your mouth.

Tempura of small garlic called "Kohime Garlic." Becomes fluffy and sweeter when cooked. Recommended to eat with salt.

Fried Mehikari (deep-sea smelt). Soft enough to eat the bones, with a light white flesh and rich fat, and a delicious crispy texture.

A dish originating from Miyazaki Prefecture, featuring fried chicken dipped in sweet and sour sauce, topped with tartar sauce. The sweet and sour sauce and rich tartar sauce pair well with both rice and drinks.

French fries sprinkled with fragrant truffle salt. A classic snack with a luxurious aroma that whets the appetite.

Smoked scallops with a rich miso-zuke marinated with sea urchin. The intense seafood umami and smoky aroma pair exceptionally well with sake, making it a luxurious dish.

Fatty bonjiri (tail meat) stir-fried with a spicy seasoning. The sweetness of the fat and the spiciness are intertwined, creating a flavor that goes well with drinks.

Oyakodon (chicken and egg over rice) made with Miyazaki local chicken. The firm texture and umami of the local chicken, along with the creamy egg, pair perfectly with rice, making it a classic finishing dish.

A donburi (rice bowl) topped with sweet and savory minced chicken (soboro). Simple yet packed with the umami of chicken.

Ochazuke (rice with tea) made with chicken broth or chicken. Easy to eat, with a gentle flavor perfect for finishing after drinking.

Onigiri grilled with soy sauce for a fragrant finish. Crispy on the outside, fluffy on the inside, with the aroma of charred soy sauce whetting the appetite.

A bento box with the restaurant's yakitori served over rice. Enjoy authentic yakitori flavors at home.

Take-out pickled kikurage (wood ear mushrooms) served in the restaurant.

Dressing made with Hyuganatsu, a specialty citrus from Miyazaki Prefecture. The refreshing aroma and acidity of the citrus enhance the salad.