Kagurazaka Yakitori Monya

The premium 'Matsu' course offering a complete yakitori experience. Includes 7 signature skewers featuring Date chicken hen, truffle-topped chochin, and premium liver, along with seasonal vegetables, liver mousse, soba noodles, and dessert.

The 'Take' course featuring 6 signature skewers including Date chicken hen and chochin. Accompanied by seasonal appetizers, liver mousse, vegetable dishes, soba noodles, and dessert.

Chicken neck meat grilled with salt. Known for its juicy, elastic texture and concentrated umami flavor.

Whole chicken heart grilled and accented with fresh black pepper. It has a tender, springy texture.

Chicken tail meat grilled with salt. Very juicy and fatty, with a rich, melting texture.

Chicken thigh meat seasoned with Kuro-shichimi (black seven-spice blend). Juicy meat with a spicy, aromatic kick.

The 'oyster' of the chicken thigh, a rare cut, seasoned with white balsamic vinegar. Extremely tender and flavorful.

Chicken shoulder meat, which combines the texture of breast meat with the juiciness of thigh. Served with spicy citrus yuzu kosho paste.

Chicken diaphragm meat grilled with savory tare sauce. It has a unique, slightly chewy texture and rich flavor.

Minced chicken meatballs containing duck meat. Grilled to be savory and tender.

A rare skewer combining the heart-liver connector (hatsumoto) with an unlaid egg yolk (chochin). A rich, creamy, and unique yakitori delicacy.

Mozzarella cheese pickled in soy sauce. A savory fusion appetizer.

A premium rice bowl topped with chicken and egg. Made with 2 rich 'Okazaki Ouhan' eggs and fresh Daisen chicken thigh, simmered in a bonito dashi broth for a creamy finish.

A set meal featuring 'Itasoba' (soba noodles served on a board) made with Hokkaido buckwheat flour. Includes your choice of a small rice bowl (chicken & egg, minced chicken, or yakitori).