Bistro Fukumimi Ginza COREDO Shop

Chicken slow-cooked at low temperature until incredibly tender, similar to sous-vide. Topped with a fragrant sesame oil and green onion sauce plus a secret savory glaze. Juicy and aromatic.

A whole onion sliced to bloom and deep-fried until golden and crispy. The onion becomes sweet and tender inside while the batter is crunchy. Visually striking and great for sharing.

Japanese rice porridge cooked in a rich, savory chicken broth. Comforting and warming, with a texture similar to risotto but soupier. A popular way to finish the meal.

A curated set of 5 popular yakitori (grilled chicken skewers) selected by the chef. Grilled over charcoal for a smoky flavor. Includes a variety of textures and cuts.

Creamy potato salad topped with a smoked boiled egg. The smokiness adds a deep savory flavor to the classic comfort dish. Mix the egg into the potato salad to enjoy.

Parboiled chicken skin served with a refreshing sour radish ponzu sauce. The texture is chewy and crunchy ('kori-kori'). A light, quick appetizer that goes well with drinks.

Japanese rolled omelet topped with fresh salmon roe (ikura) and coarse grated radish. The savory, popping texture of the roe contrasts with the soft, sweet egg.

Gyoza dumplings boiled in a rich, creamy white chicken bone broth (paitan). The skins become silky and the filling is juicy. Served hot like a soup dish.

Soft tofu coated in starch and deep-fried, then served in a savory dashi broth. The outside is slightly sticky and chewy while the inside is creamy. Topped with bonito flakes or green onions.

Vinegar-cured mackerel that has been lightly seared with a torch. Topped with pickled ginger (gari) and shiso leaf. The searing brings out the oils of the fish, balancing the acidity.

Fried chicken soaked in a sweet and sour vinegar sauce and topped with rich tartar sauce. A hearty dish from Miyazaki prefecture. Crunchy, creamy, and savory.

Fried potato wedges tossed with anchovy paste and cheese. Savory and salty with a strong umami kick from the fish. Great with beer.

A crisp salad made with julienned daikon radish and piquant mizuna greens. 'Harihari' refers to the crunchy texture. Served with a light dressing.

Parboiled chicken skin with a firm, chewy texture. Dressed with a sour radish sauce. A classic izakaya appetizer.

Crunchy shark or chicken cartilage tossed with sour salted plum (ume) paste. A delicacy appreciated for its unique crunchy texture and tart flavor.

A whole cucumber pickled Japanese-style. Crunchy, salty, and refreshing. Served chilled on a stick or sliced.

Creamy potato salad topped with a smoked egg for added depth. A staple side dish in Japanese pubs.

Sliced cucumber and tiny dried sardines (jako) dressed with sour plum paste. Salty, sour, and crunchy.

Korean-style seasoned bean sprouts (namul) with a spicy kick from sesame oil and chili. Crunchy and appetizing.

Soybeans in the pod, boiled and lightly salted. The quintessential Japanese beer snack. Pop the beans out of the pod to eat.

A set of 5 chef-selected skewers. Grilled over charcoal. A great way to try different cuts of chicken.

Pieces of chicken thigh alternated with pieces of leek (negi). One of the most popular yakitori items. Juicy meat with sweet, charred leek.

Chicken thigh skewer. Tender, juicy, and flavorful meat.

Chicken neck meat. It has a muscular texture and is rich in flavor.

Chicken hearts. Firm, springy texture with a metallic iron rich taste.

Chicken gizzards. Known for their distinct crunchy and firm texture. Low fat and savory.

Chicken wings grilled on a skewer. The skin is crispy and the meat is juicy. Contains bones.

Chicken tail meat. Very fatty, juicy, and succulent. Often considered a delicacy.

Minced chicken meatballs seasoned with spices and herbs. Soft and savory, often served with sweet tare sauce.

Meat (usually pork belly or chicken) wrapped with shiso leaf. The herbal fragrance of shiso cuts through the fat.

Chicken skin. Grilled until crispy on the outside and chewy on the inside. High fat content.

Chicken soft bone cartilage (usually from the knee). Very crunchy texture with a little bit of meat attached.

Grilled vegetables on skewers. Choose from Shishito peppers (mildly spicy), Shiitake mushrooms, or Eringi mushrooms.

A bowl of steamed rice topped with grilled chicken (yakitori) and savory sauce. A filling meal.

Savory rice porridge cooked in chicken broth. Gentle on the stomach and flavorful.

A combo of a grilled rice ball (yaki onigiri) with crispy soy-sauce crust and a cup of warm chicken soup.

A rice ball brushed with soy sauce and grilled until the outside is crispy and smoky.

Simple savory chicken broth.

Steamed white rice.

A premium version of the Yakitori rice bowl, likely with more meat or additional toppings like an egg.

Homemade rich custard pudding with caramel sauce. Creamy and sweet.

Warm chocolate cake with a molten chocolate center. Served with powdered sugar.

A popular Japanese lager beer known for its balanced taste and crisp finish.

A beer cocktail made with beer and ginger ale. Sweet and refreshing.

Alcohol-free beer taste drink. 0.00% Alcohol.

Japanese highball. Whisky mixed with soda water. Crisp and carbonated.

A large beer tower dispenser served at the table. Contains about 13 cups worth of beer for the price of 10. Great for groups.

A selection of premium regional sakes (Nihonshu). Brands include Zaku, Suminoe, Taka, and others. Rice wine with varying profiles from dry to fruity.

One of Japan's most famous premium sakes. Polished to 23% of the original rice grain. Extremely refined, fruity, and floral aromatic profile. Sold by the bottle (720ml).