Yakitori Toriyoshi Nakameguro

Chicken meatballs, grilled. Features a fluffy texture and juicy flavor. A classic yakitori dish, enjoyed with sweet and savory sauce or salt.

Chicken thigh or other prime cuts. Moderate fat content, resulting in a tender and juicy flavor. Grilling over charcoal enhances the chicken's natural umami and aroma.

Part of the chicken's gizzard (muscular stomach). Low in fat, it has a unique, firm, and chewy texture. Its delicate flavor is mainly enjoyed grilled with salt.

Chicken liver. Characterized by its rich, creamy taste and smooth, viscous texture. It has a unique richness and is a nutrient-dense cut.

Quail Egg. Enjoy the firm texture of the white and the rich flavor of the yolk. A popular item to break up the palate.

Chicken skin. Crispy and fragrant on the outside, chewy on the inside. Its rich fat and intense flavor pair excellently with drinks.

Chicken tail meat, also known as Bonjiri. The fattiest part of the chicken, characterized by its melt-in-your-mouth juicy texture and rich flavor.

Chicken heart. Characterized by its plump, elastic, and unique texture. It has a mild flavor with little gaminess and is rich in nutrients.

Yagen cartilage (tip of the sternum). Characterized by its firm, chewy texture, it also has a little meat attached, allowing you to enjoy its flavor. A healthy cut to enjoy the texture.

Lightly seared chicken tenderloin, served with wasabi. A refined dish where the moist, delicate flavor of the meat is accented by the refreshing spiciness of wasabi.

The tip of the chicken wing. Enjoy the crispy skin and the juicy meat around the bones. Rich in collagen.

Skewered and grilled duck breast. Darker in color than chicken, it features a rich flavor and the deliciousness of its substantial fat. The taste deepens with each chew.

A rare cut combining the oviduct (himono) and the yolk before the shell forms (kinkan). Enjoy the rich yolk that bursts in your mouth along with the unique texture of the meat.

Fresh asparagus grilled over charcoal. While retaining a crisp texture, grilling enhances its sweetness and aroma.

Skewered and grilled shishito peppers. They have a unique slightly bitter taste and aroma, which is enhanced by grilling. The occasional spiciness adds an accent.

Thick shiitake mushrooms grilled over charcoal. Grilling concentrates the umami components, offering a rich aroma and juicy texture.

Skewered and grilled large nameko mushrooms. Characterized by their unique sliminess, smooth texture, and firm bite.

A bud of a lily family plant, used in Chinese cuisine. It has a crisp texture and a mild sweetness.

Leeks skewered and grilled side-by-side. Fragrant on the outside, tender and sweet on the inside, with a strong leek sweetness.

Bite-sized pearl onions. Grilling them whole seals in their moisture and sugars, resulting in a very sweet and tender finish.

Ginkgo nuts, grilled after being removed from their shells. Beautiful jade green color, with a chewy texture and a unique slight bitterness, perfect with drinks.

Eggplant slowly grilled over charcoal. Characterized by the fragrant skin and the meltingly soft interior. Pairs well with ginger and soy sauce.

Potato grilled over charcoal. Crispy on the outside and fluffy on the inside. Enjoy the simple, natural flavor with salt or butter.

Japanese mountain yam sliced into rounds and grilled over charcoal. Unlike when raw, it offers a crispy, fluffy texture and a fragrant flavor.

Okra skewers. Grilling enhances its unique sliminess and sweetness, while the popping texture of the seeds can also be enjoyed.

A dish made with the most delicious vegetables of the season, simply enjoyed grilled over charcoal.