Nishidaya

A signature dish featuring a raw, crisp green bell pepper served with a juicy chicken meatball (tsukune). The cold crunch of the pepper pairs perfectly with the hot, savory meat.

Slow-simmered beef tendon stew with a rich, savory miso-based broth. The tendon is cooked until gelatinous and tender. A classic Japanese comfort food.

Minced chicken meatballs grilled on a skewer. Often served with a sweet soy glaze (tare) or simple salt. Soft and savory.

Chicken gizzards known for their firm, crunchy texture. Lean and rich in iron, typically grilled with salt to highlight the natural flavor.

Grilled chicken skin. It becomes crispy on the outside and juicy on the inside. Rich in fat and umami.

The tail meat of the chicken (coccyx). Very juicy and fatty with a unique melt-in-the-mouth texture.

Chicken heart. It has a springy, firm texture and a strong, metallic iron flavor. A popular choice for organ meat lovers.

The artery connecting the heart and liver. It combines the resilience of the heart with a fatty richness.

Chicken liver. Creamy and rich, with a distinctive metallic taste. Best enjoyed with the sweet tare sauce.

Juicy chicken thigh meat. The standard yakitori cut, tender and flavorful.

Chicken thigh skewered alternately with pieces of green onion (negi). The sweetness of the roasted onion complements the chicken.

Chicken skin skewered with garlic cloves. The garlic becomes soft and sweet when grilled, adding a punch to the fatty skin.

Soft bone cartilage from the chicken breast bone. Crunchy texture, very light flavor. Often salted.

Chicken neck muscle. Since the neck moves constantly, this meat is muscular, juicy, and packed with umami.

Chicken tenderloin (inner breast). Lean, soft, and high in protein. Often served with wasabi or plum paste toppings.

Pork cheek/temple meat. It has a slightly chewy texture and intense pork flavor.

Pork diaphragm. Juicy and tender like steak, with a deep savory taste.

Pork small intestine. Chewy and fatty, often grilled until crispy on the outside. Best with miso or tare sauce.

Fatty pork belly slices. Rich, juicy, and decadent.

Pork tongue. Firm and crunchy texture.

The root of the tongue. Fatty and softer than the tip of the tongue.

Pork belly wrapped around aromatic shiso (perilla) leaves. The refreshing herb cuts through the fat of the pork.

Cherry tomatoes wrapped in thin pork slices and grilled. The hot tomato juice bursts in your mouth.

Melted cheese wrapped in savory bacon. A rich and salty combination.

Mochi (rice cake) that has been deep fried. Crispy outside, chewy inside.

Grilled onion slices. Sweet and tender.

Small Japanese green peppers. Usually mild, but occasionally spicy.

Grilled shiitake mushroom. Earthy and aromatic.

A set of 6 skewers selected by the chef based on the day's best recommendations.

A large set of 10 skewers selected by the chef. Great for sharing.

Japanese style fried chicken (Karaage). Marinated in soy sauce and ginger, then fried until crispy. Sold by the piece.

Breaded and deep-fried horse mackerel fillet. Crispy and flaky.

Deep-fried thick tofu block. The outside is golden and the inside stays soft.

Thick slice of ham, breaded and deep-fried. A nostalgic Showa-era snack.

Small river shrimp deep-fried whole. Crunchy and savory, excellent with beer.

Classic deep-fried potato sticks.

A complimentary condiment of spicy miso paste. Adds a kick of umami and heat.

Fresh raw cabbage chunks served with a side of savory miso dip. A refreshing palate cleanser.

Cold block of soft tofu topped with green onions, ginger, and bonito flakes. Light and cooling.

Whole cucumber pickled on a stick. Crisp and salty.

Thinly sliced raw onions, soaked to remove harshness, topped with bonito flakes and dressing.

Chilled, sliced tomatoes. Simple and refreshing.

Japanese-style creamy potato salad with mashed potatoes, vegetables, and mayonnaise.

Boiled pork uterus served cold. Crunchy texture, served with a tangy ponzu and miso sauce.

Shark cartilage tossed with sour plum paste. Crunchy and tart, a perfect delicacy for sake.