Aishin Yuuan

Skewers made with Kamo duck thigh meat. Characterized by the rich umami and moderate chewiness unique to duck meat. Grilled fragrantly over charcoal.

Kamo duck gizzard. A muscular part with a unique chewy texture. The flavor deepens with each chew.

Kamo duck heart. It has a firm, springy texture that is also easy to bite. It has a rich flavor without any gaminess.

Kamo duck tenderloin. Low in fat, moist, and with a delicate flavor. Characterized by its tender and elegant texture.

Kamo duck liver. Characterized by its rich, creamy texture and deep flavor. Pairs well with alcoholic beverages.

Chicken thigh meat. Has moderate fat, is juicy, and has a rich flavor. A standard cut for yakitori.

Chicken breast meat. Low in fat and light, but cooked to be fluffy without overcooking.

Skewers with alternating pieces of chicken and green onion (Negima). The richness of the chicken fat and the sweetness of the grilled green onion are a perfect match.

Chicken gizzard. Characterized by its distinct firm, chewy texture. Often eaten simply with salt.

Refers to parts like chicken skin or neck meat. It is fatty and has a strong umami flavor.

Chicken heart. Enjoy its unique chewy texture and clean, iron-rich umami.

Chicken breast cartilage (Yagen cartilage). Has a distinct crunchy texture, and you can also enjoy the umami of the surrounding meat.

Chicken tenderloin. High in protein, low in fat, with a delicate flavor. Often enjoyed with wasabi or plum paste for a refreshing taste.

Chicken liver. Characterized by its rich, creamy texture and deep flavor. Usually grilled with sauce.

A part of the chicken's neck meat (seseri). Named for its resemblance to abacus beads, it's a rare cut that is elastic and fatty.

Chicken tail bone meat (bonjiri). One of the fattiest parts of the chicken, with a juicy, melt-in-your-mouth texture.

Skewered quail eggs. Fragrant when grilled over charcoal, with a fluffy texture.

Chicken wing tips. Crispy skin, juicy inside, and rich in collagen. The meat around the bones is delicious.

Our restaurant's special chicken meatballs. They have a fluffy texture, and may contain cartilage or vegetables kneaded in, concentrating the umami.

Char-grilled shiitake mushrooms. Grilling brings out the umami components and the fragrant aroma stimulates the appetite.

Green onions arranged like a raft and skewered, then grilled. Enjoy the sweetness and aroma of the grilled green onions.

Char-grilled shishito peppers. Characterized by a slight bitterness and mild spiciness, it's perfect as a palate cleanser between yakitori.

Char-grilled ginkgo nuts. A fall delicacy with a unique bitterness and chewy texture, well-paired with salt.

Ryder Estate Cabernet Sauvignon. American red wine. Enjoy its solid structure and fruitiness.

Three Lions Shiraz. Australian red wine. Characterized by spiciness and concentrated fruitiness.

Ryder Estate Cabernet Sauvignon. A bottle of American red wine.

La Passion Vieilles Vignes. French red wine. A deep flavor using grapes from old vines.

Bassac Armonia Blanc. French white wine. A fresh, aromatic organic wine.

Domaine Seguinot-Bordet Chablis. A dry French white wine with minerality, pairs well with seafood.

Bassac Armonia Blanc. A bottle of French white wine.

Ryder Estate Sauvignon Blanc. American white wine. Characterized by a refreshing citrus aroma and acidity.