Yakitori Haretsubame Shinjuku3

Minced duck meatball grilled and served with a raw egg yolk sauce. The richness of the duck pairs perfectly with the creamy yolk. Dip the meatball in the egg before eating.

Roasted duck loin. Tender and juicy with a savory umami flavor typical of duck meat.

A large, premium skewer of grilled duck thigh. Expertly grilled over charcoal to lock in the juices and flavor.

Duck and leek skewer. The sweetness of the grilled leek complements the savory duck meat.

Grilled chicken skin. Crispy on the outside and chewy on the inside, seasoned to enhance its fatty richness.

Chicken gizzard. Has a distinctive crunchy texture and clean taste. Great with alcohol.

Chicken shoulder meat. Juicy like thigh meat but with a lighter texture.

Grilled avocado with leeks. The heat makes the avocado creamy and rich.

Large fried chicken piece marinated in 'Koshino Murasaki' soy sauce. Crispy skin and very juicy meat. 'Genkotsu' implies it's fist-sized.

Chicken breast tempura seasoned with salt. Light and crispy batter with tender meat inside.

French fries. A classic side dish.

Deep-fried chicken knee cartilage seasoned with Sansho (Japanese pepper). Crunchy texture with a citrusy, numbing spice.

Fish cake (Chikuwa) tempura served with a tartar sauce containing seaweed and red pickled ginger. Savory and unique.

Assortment of 5 seasonal side dishes. A great way to try a variety of flavors and vegetables.

White celery and sweet shrimp dressed in sesame oil and salt (Namul style). Crisp and refreshing.

Cabbage served with 'crispy soy sauce'—a condiment with fried garlic/onion in soy sauce. Crunchy and savory.

House special potato salad. Creamy mashed potatoes mixed with vegetables and other ingredients.

Marinated tuna wrapped in Yuba (tofu skin). A delicate appetizer combining the texture of yuba with savory tuna.

Firefly squid marinated in soy sauce. Salty and rich in sea flavor, perfect with sake.

Smashed cucumber with sour plum paste. A refreshing and palate-cleansing side dish.

Assortment of 3 oden items stewed in savory chicken stock.

Thick slice of daikon radish stewed until soft and soaked with broth.

Hard-boiled egg stewed in the broth.

Konjac jelly cake. Low calorie and has a chewy texture.

Rice croquette filled with Shirako (cod milt). Creamy and rich interior with a crispy fried exterior.

Beef offal (hormone) steamed and then charcoal-grilled. Juicy, fatty, and smoky.

Tuna sashim cured with kelp (Kobujime). The kelp imparts umami and tightens the texture of the fish.

Monkfish liver, often called the foie gras of the sea. Rich, creamy, and savory. Served with ponzu sauce.

Japanese rolled omelet made with dashi stock. Juicy, fluffy, and slightly savory.

Chilled Soba noodles served with a hot, rich duck dipping broth. Dip the noodles into the soup to eat.

Standard chilled Soba noodles served with a dipping sauce.

Grilled rice ball brushed with soy sauce. Crispy on the outside and soft inside.

Rice porridge (Zosui) with plum and seaweed. Gentle on the stomach, perfect for finishing a meal.

Crème Brûlée made with brown sugar. Rich custard with a caramelized crunchy top.

Matcha flavored Warabimochi (jelly-like mochi) served with vanilla ice cream.

Whisky soda made with Jim Beam bourbon. Refreshing and carbonated.

Japanese Gin 'Sui' mixed with soda. Features notes of yuzu, green tea, and ginger.

Various sour drinks (shochu based cocktails) and tea-highballs. Choose your preferred flavor or tea mixer.

Suntory The Premium Malts draft beer. Rich and aromatic pilsner.