Yakitori Toriyoshi Nishiazabu

Minced chicken formed into balls. May contain cartilage for added texture. Often served grilled with a sweet soy sauce and topped with egg yolk.

Chicken thigh meat. It has a good balance of fat and richness, allowing you to fully savor the original chicken flavor. Juicy and firm.

Chicken gizzard (part of the stomach). Low in fat, it's characterized by its unique, firm, and crunchy texture. Typically enjoyed lightly seasoned with salt.

Bonjiri. The meat around the tailbone of a chicken. One of the fattiest parts of the chicken, it's incredibly juicy and melts in your mouth with a rich flavor.

Quail egg. Grilling over charcoal makes the white fragrant, and the yolk becomes fluffy. Also good as a palate cleanser.

Yagen cartilage. Cartilage found at the tip of the chicken's sternum. Named 'yagen' because its shape resembles a kappa's shell. A healthy cut with a delightful crunchy texture.

Chicken skin. Often uses neck skin. Grilled over charcoal until crispy on the outside, chewy and juicy on the inside, with a strong sweet fat flavor.

Chicken liver. Rich in iron, it has a deep flavor and a creamy texture. Its unique flavor becomes milder when grilled with a sweet soy sauce.

Lightly seared chicken tenderloin topped with wasabi. The lean, delicate flavor of the tenderloin is accented by the spiciness of the wasabi.

The tip of the chicken wing. The skin grills up crispy, and the meat around the bone is juicy and full of flavor. Rich in collagen.

Chicken heart. Also called 'kokoro'. It has a plump yet tender texture with a rich, mild flavor.

An unlaid egg (kinkan) and oviduct (himo) skewered together. A rare cut that resembles a lantern. Characterized by the rich egg yolk that bursts in your mouth.

Quail. Served as eggs or meat. When served as meat, it resembles chicken but has a unique, wild flavor and a delicate taste.

A cross between duck and mallard. Darker in color than chicken, with a rich umami and sweet fat flavor. Its taste deepens with each chew.

Chicken neck muscle. As it's a well-exercised part, the meat is firm with a good balance of fat and strong umami. Its chewy texture is popular.

Chicken diaphragm. A rare cut, only a small amount can be obtained from one chicken. Tender and juicy, with a unique texture and umami.

Chicken knee cartilage. Also called 'marunankotsu'. Contains fat, offering both a crunchy texture and the richness of fat.

Cartilage from around the chicken's pelvis. It has a unique crunchiness different from yagen or knee cartilage, and its flavor deepens with chewing.

Chicken Achilles tendon. Becomes gelatinous when heated, offering a unique chewy and elastic texture. A rare cut.

Grilled from raw skin, this dish emphasizes freshness and texture over regular skin. Crispy on the outside, juicy on the inside, with a rich fatty flavor.

The skin part of the chicken wingtip. It grills up very fatty, resulting in a crispy texture and pronounced aroma.

The base of the chicken wing. It's meaty, with a good balance of fat and a firm texture, offering a satisfying volume.

The part of the heart where the blood vessels (aorta) connect. Also called 'tsunagi'. It's fatty, with a rich, intense flavor and a unique texture.

The heart is grilled whole, leaving the inner membrane intact. Unlike opened hearts, this retains more juices, offering a juicier and more plump texture.

Chicken kidney. Similar to liver but with more fat, offering a unique flavor and richness. A rare cut.

Also called 'saezuri', this is the chicken's esophagus. A tubular muscle characterized by its crunchy texture and the sweetness of its fat. Pairs well with drinks.

Also called 'soles-less', this is the meat found in the hollow of the hip bone. A rare cut, as only a small amount can be obtained from one chicken. It's muscular yet extremely juicy and full of flavor.

A small, pepper-like vegetable. Grilling over charcoal makes it fragrant, with a hint of spiciness that adds an accent.

Grilling over charcoal makes the outside crisp and the inside tender and sweet.

Grilling removes the spiciness, bringing out its natural sweetness and crisp texture.

Deep-fried tofu. The surface is grilled to a crisp, enjoyed with condiments and soy sauce for a fragrant taste.

Green asparagus. Grilling concentrates its sweetness and flavor, resulting in a fluffy texture.

Potatoes slowly grilled over charcoal. Enjoy their fluffy texture and simple, rustic flavor.

Large nameko mushrooms grilled on a skewer. Enjoy their unique sliminess and aroma.

Thick-cut shiitake mushroom. When grilled, its moisture-rich umami seeps out, resulting in a fragrant and juicy flavor.

Ginkgo nuts. Served grilled on a skewer after shelling. They have a unique slightly bitter taste and a chewy texture, perfect with drinks.

Grilling reduces its sliminess while adding a fragrant aroma. It has a refreshing taste.

Grilled eggplant. Cooked while retaining its moisture, it offers a melt-in-your-mouth texture and sweetness.

Buds of a lily family plant, often used in Chinese cuisine. They have a unique crisp texture and sweetness, pairing well with yakitori.

A donburi bowl topped with fragrant grilled chicken (kiji-yaki). Enjoy the full flavor of the chicken along with rice soaked in sauce.

Minced chicken (soboro) simmered in a sweet and savory sauce, served over rice. Often accompanied by egg yolk and seaweed, it has a simple and comforting flavor.

A dish of dashi or tea poured over rice. A refreshing way to conclude your yakitori meal.

Ochazuke (rice soup) made with chicken bone broth. A rich and luxurious way to finish your meal, enjoying rice in a soup infused with the umami of chicken.

Chicken pieces coated in batter and deep-fried. Crispy on the outside, juicy on the inside. A classic popular dish.

Tamagoyaki (rolled omelet) generously infused with dashi broth. It has a fluffy texture and a gentle, dashi-infused flavor that spreads in your mouth.

Steamed dish of chicken and other ingredients mixed with egg batter. It has a smooth texture and a warming, dashi-infused flavor.

Thinly sliced sashimi of fresh chicken (such as tenderloin or breast meat). It has a delicate, refined sweetness and is enjoyed with condiments or ponzu for a light taste.