Kushiyaki Bistro Fukumimi Ginza

A chef's selection of five different grilled skewers (yakitori). Typically includes a mix of chicken parts and vegetables seasoned with either salt or tare sauce. A great way to sample the restaurant's specialties.

Tender poached chicken topped with a generous amount of chopped green onions and a savory secret sauce. Juicy and aromatic, served as a shared appetizer.

Japanese-style rolled omelet (dashimaki tamago) filled with spicy cod roe (mentaiko). Soft and fluffy texture with a burst of salty spice from the roe.

Cubes of firm tofu lightly dusted with starch and deep-fried, served in a hot savory dashi broth. Crispy on the outside and silky soft inside.

A whole onion cut into a flower shape and deep-fried. Crispy batter gives way to sweet, tender onion layers.

French fries tossed with an anchovy seasoning. A savory and salty snack that pairs excellently with beer.

Fried chicken coated in a sweet and sour vinegar sauce and topped with rich tartar sauce. A popular Miyazaki-style dish known for its creamy and tangy flavor profile.

Grilled skewers of pork belly. Rich, fatty, and juicy with a savory char from the grill.

Grilled pork belly topped with grated daikon radish and citrus-soy ponzu sauce. The toppings add a refreshing acidity that cuts through the fat of the pork.

Cherry tomatoes wrapped in thin slices of pork and grilled. The hot tomato bursts with juice when bitten, contrasting with the savory meat.

Chewy Japanese rice cake (mochi) wrapped in pork slices and grilled. A delightful combination of crispy meat and soft, stretchy mochi.

Rice cake and cheese wrapped in pork and grilled. The melted cheese adds a creamy richness to the chewy mochi and savory pork.

Grilled beef skirt steak skewer. Known for its strong beef flavor and tender texture.

Beef skirt steak skewer topped with refreshing grated radish and ponzu sauce.

Thick-cut grilled beef tongue. Has a unique firm and crunchy texture with a savory taste.

Grilled beef tongue topped with a salty green onion sauce (shio-negi) that enhances the meat's flavor.

Beef skirt skewer seasoned with garlic, offering a punchy and aromatic flavor.

Classic yakitori skewer with pieces of chicken thigh alternated with scallions (Negi). Juicy meat with sweet roasted leeks.

Juicy chicken thigh meat grilled over charcoal. Tender and flavorful.

Chicken neck meat (seseri). Known for its elasticity and rich umami flavor. A favorite among yakitori enthusiasts.

Chicken hearts. Firm, springy texture with a metallic iron flavor. Not overly gamy.

Chicken gizzards. Prized for their distinct crunchy texture. Usually served with salt.

Grilled chicken wings served on a skewer. Crispy skin and juicy meat. Requires navigating the bones.

Chicken tail meat. One of the fattiest and juiciest cuts of yakitori. Rich and melt-in-the-mouth.

House-made minced chicken meatballs. Seasoned with herbs and spices, glazed with tare sauce.

Chicken breast or thigh wrapped with aromatic shiso (perilla) leaf and topped with sour plum paste (ume). Refreshing and herbal.

Grilled chicken skin. Can be crispy on the outside and chewy inside. Rich in fat and savory flavor.

Chicken soft cartilage. Very crunchy and chewy, often from the breast bone or knee. Light flavor, mainly about texture.

Grilled small green peppers. Mildly sweet with a slight bitter kick. Occasionally spicy.

Grilled shiitake mushrooms. Earthy and aromatic.

Grilled King Oyster mushroom slices. Meaty texture and savory flavor.

A bowl of steamed white rice topped with grilled chicken skewers and sauce. A filling meal.

Japanese rice porridge cooked in savory chicken broth with egg and vegetables. Warm and comforting.

A combination set of a crispy grilled rice ball and clear chicken broth.

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

A cup of clear, savory chicken broth. Great for cleansing the palate.

Steamed white rice.

An upgraded yakitori rice bowl topped with a raw egg yolk and mayonnaise for extra richness and creaminess.

Creamy mashed potato salad mixed with vegetables and topped with a smoky flavored boiled egg.

A fresh salad with Korean-style dressing, topped with savory seaweed (nori) and tiny whitebait fish (shirasu).

Sliced cucumbers and tiny dried fish tossed in a sour plum (ume) paste. Refreshing and salty.

A whole cucumber pickled on a stick. Crunchy and cooling.

Shark cartilage (suisho) mixed with sour plum paste. Known for its unique crunchy, crystalline texture.

Parboiled chicken skin served with ponzu and radish. Chewy texture without the grease of grilled skin.

Korean-style seasoned bean sprouts with sesame oil and chili. Crunchy and slightly spicy.

Boiled soybeans in the pod, salted. The quintessential snack for beer.

Homemade custard pudding with a rich egg flavor and caramel sauce. Smooth and creamy.

Warm chocolate cake with a molten chocolate center, served with a scoop of vanilla ice cream.

Suntory The Malt's draft beer. Rich umami flavor from the barley.

Beer mixed with ginger ale. Refreshing and slightly sweet.

Alcohol-free beer taste drink.

Whisky mixed with soda water. A classic refreshing drink in Japan.

Whisky highball with added lemon for citrus freshness.

Whisky mixed with ginger ale.

Whisky mixed with Coca-Cola.

Highball made with Suntory Ao whisky.

Highball made with Maker's Mark bourbon.

Shochu mixed with soda and topped with frozen lemons instead of ice.

Shochu soda with frozen mixed berries.

Shochu soda with frozen kiwi chunks.

Shochu soda with frozen mango pieces.

Shochu mixed with Oolong tea. A non-carbonated alcoholic drink.

Shochu mixed with Jasmine tea.

Shochu mixed with green tea (specifically with roasted brown rice/genmai).

Shochu sour flavored with yuzu citrus and honey.

Shochu sour served with a salted pickled plum (umeboshi). Salty and sour.