Yakitori no meimon Akiyoshi

Skewer of mature female chicken meat, known as Junkei. It offers a firm, chewy texture and concentrated umami flavor. Grilled over charcoal for a smoky aroma.

Grilled pork intestine skewers. Known for a soft, elastic texture and rich, fatty flavor that melts in the mouth. Often served with a savory miso-based sauce.

Beef rib cap meat skewered with pieces of sweet spring onion (Negima style). Juicy beef paired with the aromatic char of the grilled onion.

Grilled beef tongue skewers. Has a unique, slightly crunchy yet tender texture. Usually seasoned simply with salt to highlight the meat's natural flavor.

Skewers of soft, young chicken meat. Tender and mild in flavor. A classic yakitori staple suitable for all tastes.

Classic Negima skewers featuring pieces of tender chicken alternated with green onions. The sweetness of the roasted onion complements the savory chicken.

Grilled chicken skin. Crispy on the edges and fatty in the center. Rich in collagen and savory flavor.

Grilled pork diaphragm meat. Tender and juicy with a strong meat flavor similar to beef. A popular cut for its satisfying texture.

Lean chicken breast fillets. Soft and low in fat with a mild flavor. Often cooked carefully to maintain tenderness.

Grilled beef tripe (first stomach). Distinctively chewy and crunchy texture. Grilled until slightly charred for a savory taste.

Pork loin skewers with green onions. A hearty skewer combining savory pork meat with sweet, charred onions.

Fatty pork jowl meat (Pith). Rich, juicy, and has a pleasant crunch. Very savory due to the marbling.

Grilled pork liver. Creamy texture with a distinctive metallic, rich iron flavor. Best eaten warm.

Grilled pork heart. Dense, muscular texture that is crisp to the bite. Mild meaty flavor compared to liver.

Chicken gizzard skewers. Known for their crunchy, firm texture. A popular snack with alcohol.

Skewers of fatty cut, likely pork intestine or fatty skin area. Very rich and juicy.

Grilled pig's trotter. High in collagen with a gelatinous, chewy texture. Served on the bone.

Part of the heart (artery) known for its cartilage-like crunch ('korikori' sound). Unique texture.

A rare, fatty part of the heart. More tender and juicy than standard heart skewers.

Chicken soft bone or rib meat. Crunchy texture from the cartilage mixed with meat.

Minced chicken meatballs grilled on a skewer. Soft and savory, often seasoned with herbs or onion.

Grilled pork belly slices. Rich in fat and very juicy. Crispy exterior from the charcoal grill.

Selected cut of tripe. Chewy and flavorful, grilled to perfection.

Grilled King Trumpet mushrooms. Meaty texture similar to abalone. Mild, earthy flavor.

Grilled green onion stalks (Negi). Sweet and aromatic when charred.

Grilled green bell peppers. Slightly bitter and crisp.

Grilled Shishito peppers. Usually mild but occasionally spicy. Thin-skinned and flavorful.

Grilled Shiitake mushrooms. Juicy and aromatic with a deep umami taste.

Skewered beef breaded and deep-fried. Crispy coating with tender meat inside. Dip in the savory sauce.

Deep-fried boiled quail eggs. Soft egg inside a crispy breadcrumb shell.

Deep-fried slices of lotus root. Crunchy, starchy texture with a crispy coating.

Deep-fried onion skewers. The onion becomes sweet and soft inside the batter.

Deep-fried chicken skewers. Juicy chicken meat in a crispy panko crust.

Deep-fried green pepper. The slight bitterness pairs well with the fried batter.

Crispy fried potato sticks. A classic side dish.

Deep-fried chicken wings prepared in a 'tulip' shape for easy eating. Crispy skin and juicy meat.

Deep-fried chicken soft bone/ribs. Crunchy and savory snack.

Deep-fried tofu served in a savory dashi broth. The tofu has a crispy skin and soft interior.

Crisp fresh cucumber stick. Refreshing palate cleanser.

Crunchy fresh cabbage leaves served with dipping sauces. A common accompaniment to yakitori.

Sliced fresh tomato. Served cold and refreshing.

Fresh green salad with lettuce. Light and healthy side dish.

A smaller portion of fresh salad.

Chilled soft tofu topped with garnishes like green onion and bonito flakes. Refreshing and light.

Thick fried tofu served with grated daikon radish. Savory and textured.

Warm stew containing tender chicken and cabbage. Comforting and savory.

Japanese-style hamburger steak. Juicy ground meat patty served with sauce.

Konjac jelly cake, often served in oden style or with miso. Low calorie with a firm, bouncy texture.

Rolled Japanese omelet made with dashi stock. Sweet, savory, and fluffy.

Spicy pickled cucumber in Kimchi style. Crunchy and hot.

Traditional fermented cabbage kimchi. Spicy, sour, and full of umami.

Assorted Japanese pickled vegetables (Tsukemono). Salty and crisp.

Traditional soybean paste soup. Warm and savory.

Rice box topped with grilled tender chicken and spring onion skewers dipped in sauce. A satisfying meal.

Rice balls grilled until crispy on the outside, brushed with soy sauce. Smoky and savory.

Grilled rice ball served in a bowl of savory dashi broth. Comforting and warm.

Steamed white rice.

Traditional rice dish cooked in a small iron pot with various ingredients (meat, vegetables). Flavorful and aromatic.

Chewy noodles served in a cold, tangy broth. Topped with kimchi, egg, and cucumber. Very refreshing.

Ice cream wrapped in soft, chewy sweet rice dough (mochi).

Draft beer options including standard lager, dark beer, or a mix of both.

A refreshing highball-style drink made with Shochu (distilled spirit) and soda/tea. Available in various fruit flavors or tea mixers.

Japanese distilled spirit made from barley (Mugi Shochu). Clean and crisp flavor.

Glass of red or white wine.

Japanese distilled spirit made from sweet potato (Imo Shochu). Rich aroma and distinct sweet flavor.

Umeshu (Plum wine). Sweet, fruity, and sour liqueur made from steeping plums in alcohol.

Whiskey served your way. Popularly enjoyed as a Highball (with soda).

Beer-flavored beverage with 0% alcohol. Crisp and refreshing.

Non-alcoholic beverages including sodas and teas.

Traditional Japanese rice wine. Available hot (Atsukan), cold (Reishu), or as a modern sparkling version.

Add-on garnish for drinks. Pickled plum (umeboshi) or cut lemons to enhance flavor.