Toriyuu

Chicken neck meat, often called 'Seseri' in Japan. It is juicy with a bouncy, elastic texture and rich flavor. Grilled and coated in a savory soy-based sauce.

Chicken skin, known as 'Kawa'. Grilled until the exterior is crispy while the inside remains chewy and fatty. Served with a savory sauce.

Chicken liver. It has a soft, creamy texture and a distinct, rich iron flavor. The sweet and savory sauce balances the metallic taste.

A varied skewer featuring chicken skin, liver, and gizzard on one stick. Offers a combination of crispy, creamy, and crunchy textures.

Minced chicken balls, known as 'Tsukune'. Soft and savory, typically seasoned with ginger or onion. Glazed with a sweet soy-based sauce.

Known as 'Negima'. Alternating pieces of chicken meat and green onions (scallions). The onions add sweetness and crunch to the tender meat.

Pieces of chicken grilled with green bell peppers. The slight bitterness of the pepper complements the savory chicken and sauce.

Freshwater eel grilled with a sweet soy-based glaze (kabayaki style). Rich, fatty, and savory. A popular delicacy.

Chicken gizzard, known as 'Sunagimo'. Has a firm, crunchy texture with little fat. Grilled with simple salt to highlight its natural flavor.

Chicken soft bone cartilage, usually from the breast bone. Extremely crunchy texture. Seasoned with salt, making it a popular snack.