Yakitori Torishiba

A luxurious course featuring abundant Hokkaido ingredients. From appetizers to skewers, meals, and desserts, you can fully enjoy the flavors of Hokkaido.

A course combining seafood, Kuroge Wagyu beef, and carefully selected yakitori. Enjoy a variety of flavors created by seasonal ingredients and the chef's skill.

A pairing set of four types of Hokkaido wines: Sparkling, White, Orange, and Red. Each wine enhances the flavors of the food.

Chicken wing parts, with crispy skin and juicy meat. Rich in collagen and concentrated flavor.

Chicken skin from around the neck, grilled to a crisp. The sweetness of the fat spreads with each chew.

Chicken heart. It has a unique firm texture and a rich, game-free flavor.

Meat from around the tailbone of the chicken, one of the fattiest parts. It is characterized by its juicy and melt-in-your-mouth texture.

A classic yakitori dish using chicken thigh meat. It has moderate fat and richness, and is tender and juicy.

Chicken and leek pieces alternated on a skewer. The sweetness of the leek and the umami of the chicken are a perfect match.

Chicken gizzard. It has a unique chewy texture and a light flavor.

Cartilage from the tip of the chicken's sternum. It has a chewy texture and is typically enjoyed lightly salted.

Chicken liver. Characterized by its rich and creamy taste, it pairs perfectly with sauce.

Chicken neck meat. As it's a well-exercised part, the meat is firm, and you can enjoy its elasticity and the richness of the fat.

Tender chicken breast, grilled plumply and served with wasabi. Low in fat and light.

A refreshing yakitori dish combining tender chicken breast with plum paste and perilla (shiso).

A set of five recommended yakitori skewers. You can enjoy the taste and texture of various parts at once.

Pickled Hokkaido Suzukabucha squash. It has a crunchy texture and a unique raw squash flavor.

Hokkaido-grown corn grilled with soy sauce, a taste of street food. The sweetness and aroma of soy sauce are appetizing.

Caciocavallo cheese from a cheese studio in Makubetsu Town, Hokkaido, wrapped in bacon and grilled. The rich cheese and salty bacon are exquisite.

A warm dish featuring Hokkaido vegetables and bacon with a special cheese sauce.

Konjac simmered in a spicy seasoning, served as a snack.

A refreshing dish of mozuku seaweed vinegar with grated yam, smooth and easy to swallow.

A simple side dish of seasonal greens steeped in dashi soy sauce.

Boiled chicken skin tossed with ponzu sauce. A chewy texture and refreshing taste.

Well-chilled sliced tomatoes. Perfect for cleansing the palate.

Whole peeled tomatoes chilled in dashi broth. The umami of the broth has permeated the tomatoes.

A simple salad made with fresh vegetables.

Grilled eel and cucumber tossed in Sanbaizu (three-vinegar dressing). The richness of the eel and the refreshing acidity of the vinegar are well-balanced.

Eggplant, peeled and grilled. Enjoy its melty texture and smoky flavor.

Dried stingray fin, lightly grilled. The sweet and savory flavor pairs well with mayonnaise and is perfect with drinks.

Simple appetizer of seasonal broad beans boiled with salt. Enjoy the sweetness of the beans and their fluffy texture.

A seasonal dish of grilled fresh bamboo shoots. Enjoy the unique aroma and texture of bamboo shoots.

Chashu-style dish using the brand chicken 'Daisen Chicken'. It is moist and tenderly simmered.

Sakuramasu (cherry salmon) marinated in miso and grilled. The savory miso enhances the fish's umami.

Squid lightly dried to concentrate its flavor, then grilled. It is tender and flavorful with each chew.

Satsuma-age (fried fish cake) lightly grilled. Savory and enjoyable with ginger soy sauce.

Large fried tofu from Tochio, Niigata Prefecture, lightly grilled. Crispy on the outside and fluffy on the inside.

A luxurious dish of grilled large scallops topped with sea urchin. The aroma of the sea spreads.

A hearty dish of grilled king crab legs. The sweetness of the crab and the grilled aroma are exquisite.