Bei Hun Shao Niao Jiu Chu

Fin meat from the fluke, rich in fat and melts in your mouth. Mixed with wasabi, its spiciness perfectly balances the richness of the fish. It has a smooth texture and is a classic Japanese appetizer.

Treated pork tripe, shredded, with a crisp and chewy texture. Chilled with Japanese dressing, it's refreshing and appetizing. Perfect with beer.

Simple and refreshing Japanese chilled tofu. Silken tofu is drizzled with soy sauce, usually topped with chopped green onions, grated ginger, or bonito flakes. It has a soft, cool texture and helps to cut through richness.

Edamame in pods (chazutsu variety) are grilled over charcoal. Compared to boiled edamame, the grilled beans have a more concentrated aroma with a hint of char. Shell the beans and eat the edamame.

Classic Japanese boiled edamame, sprinkled with a little salt. It has a crisp texture and a simple bean flavor. It's the most common snack while waiting for main dishes.

Mizutaki is a slippery seaweed soaked in a sweet and sour vinegar dressing. It has a smooth, slippery texture with a hint of the ocean. A very appetizing and palate-cleansing healthy side dish.

Ground chicken stuffed into fresh shiitake mushrooms, or meatballs made with chicken and mushrooms. The umami of the mushrooms combines with the sweetness of the chicken, resulting in a juicy texture. Usually grilled and brushed with sauce.

Small pieces of raw octopus marinated in wasabi stem and sauce. It has a slippery and crispy texture with a strong, pungent wasabi flavor. Perfect as a strong-flavored snack to pair with sake or soju.

Pickled cod roe (mentaiko) is lightly torched on the surface, making the outside slightly charred and the inside retain a semi-raw, granular texture. The flavor is savory and rich, an excellent delicacy to pair with sake.

A specialty pickle from Akita Prefecture, Japan. Radishes are smoked and then pickled in rice bran. It has a crisp texture with a unique smoky aroma and fermented sourness, offering a deep flavor.

Cooked or fried chicken skin, shredded and mixed with ponzu sauce. It has a chewy and springy texture, and the acidity of the vinegar cuts through the greasiness of the chicken skin. It's even more refreshing when eaten with shredded onion.

Lightly pickled Japanese vegetables, usually cucumber, cabbage, or radish. Pickled for a short time, they retain their original crispness and color, with a light and refreshing taste, suitable for cleansing the palate.

A traditional delicacy made by fermenting and pickling squid meat and innards together. It has a very salty taste with a strong seafood aroma and a slippery texture. It's a perfect match for Japanese sake, recommended to be savored in small sips.

Fresh, crisp raw cabbage pieces served with a special spicy miso sauce. Dip directly into the miso sauce when eating. The crisp texture and savory, spicy sauce are very appetizing.

Chopped cabbage mixed with salted konbu. The umami of the konbu and salt permeate the cabbage, requiring little seasoning. It has a crisp and fresh taste, a simple yet addictive salad.

Pan-fried or grilled Matsusaka pork (pork neck) slices, served on fresh vegetables. Matsusaka pork has a crisp, elastic, and juicy texture. Paired with a refreshing salad dressing, it satisfies your craving for meat without being greasy.

Whole or sliced cucumber lightly pickled. It has a crisp and juicy texture with a slight saltiness and sesame oil aroma (depending on the preparation). A very refreshing appetizer.

Chilled sliced fresh tomatoes, usually served with a little salt or Japanese mayonnaise. Enjoy the natural sweet and sour taste of tomatoes directly, with a cool and juicy texture.

Classic Japanese karaage (fried chicken). The chicken is marinated in soy sauce, ginger, and garlic, then coated in a light batter and deep-fried. The skin is crispy, and the chicken inside is tender and juicy. Recommended to eat while hot, with a squeeze of lemon juice for added freshness.

Chicken skin deep-fried until crispy like crackers (senbei). The fat is completely rendered out, leaving only a crispy texture. A very popular snack to pair with drinks, with a satisfying crunch.

Fresh cuttlefish coated in batter and deep-fried. The batter is crispy on the outside, and the seafood inside is springy and sweet. Recommended with salt and pepper or dipping sauce.

A specialty dish from Miyazaki Prefecture, Japan. Fried chicken is coated in a sweet and sour nanban sauce, topped with plenty of tartar sauce (mayonnaise mixed with onions and pickles). The flavor is sweet, sour, and rich, very satisfying.

Octopus pieces coated in flour and deep-fried. Crispy on the outside and chewy on the inside, the octopus becomes more flavorful the more you chew it. A fried snack full of oceanic flavor.

Horse mackerel coated in breadcrumbs and deep-fried. The crust is golden and crispy, and the fish is delicate. It's a common comfort food in Japanese set meals or izakayas, recommended with Worcestershire sauce or tartar sauce.

Ground chicken and shiso leaves wrapped in wonton wrappers and deep-fried. The wrapper is crispy, and the filling has the unique refreshing aroma of shiso, making it light and not greasy.

Plump oysters coated in breadcrumbs and deep-fried. Crispy on the outside and soft on the inside when bitten, full of oceanic flavor (bursting with juice). Must be eaten hot, be careful of the heat!

Chikuwa (a type of fish cake) coated in batter and deep-fried, sometimes with nori powder mixed into the batter (isobe-age). It has a chewy texture with the sweetness of fish cake and the aroma of nori.

Tender tofu coated in a light batter and deep-fried, then soaked in warm dashi broth. The skin becomes soft and absorbs the broth, while the inside remains tender. Topped with grated daikon and green onions for added flavor.

Chicken soft bone coated in flour and deep-fried. It has a crispy texture with the characteristic chewiness of soft bone (a satisfying crunch). A very popular snack to pair with drinks, making you want more.

Hokke fish, a specialty from Hokkaido, is salted, air-dried overnight, and then charcoal-grilled. The meat is thick and rich in fat, and the bones are easy to remove. After charcoal grilling, the skin is crispy, the meat is tender, and it has a rich fish oil aroma.

Large scallops from Hokkaido, simply charcoal-grilled. The flesh is sweet and juicy, with a distinct flaky texture. Usually seasoned with only a little salt or soy sauce to appreciate the original flavor.

A common high-grade fish in Taiwan, the threadfin fish has delicate flesh and a very high fat content. After being charcoal-grilled whole, the skin is crispy, the flesh is tender and moist, and it's full of umami.

Fresh clams steamed with sake. The sweet essence of the clams is fully released into the broth, with a hint of sake aroma. After eating the clams, the broth is the real treasure.

Shishamo smelt, full of roe inside. Grilled whole, edible from head to tail. The popping sensation of the roe in your mouth and the aroma of the grilled fish are very captivating.

Grilled chicken thigh meat topped with plenty of scallion-salt sauce (onion, green onion, sesame oil, salt). The chicken is tender, and the scallion-salt sauce is savory and appetizing, enhancing the chicken's flavor.

Chicken skin folded and skewered, then charcoal-grilled. Properly grilled chicken skin is crispy and charred on the outside, with a chewy texture on the inside, and the fat melts in your mouth. A must-order classic at yakitori restaurants.

Fresh chicken liver charcoal-grilled, usually brushed with a rich sauce. It has a dense and tender texture, similar to foie gras. Rich in iron with a deep flavor.

Chicken hearts, split and skewered, then grilled. They have a Q-crisp and chewy texture, with firm meat. The more you chew, the more flavorful they become, without much of an internal organ smell.

Chicken gizzard. It has a very crisp and firm texture with a strong chewiness. Simple salt grilling best brings out its unique texture and flavor.

Chicken tenderloin (inner part of the chicken breast) with less fat, grilled to just the right doneness to remain tender and not dry. Served with yuzu kosho (a condiment made from yuzu peel and chili peppers), it has a refreshing citrus aroma and a slight spiciness.

Chicken tail tip (giles). Extremely rich in fat, it becomes crispy and tender after charcoal grilling, full of oily aroma. If handled properly, there is no unpleasant smell, only a rich fat aroma.

Triangular cartilage from the tip of the chicken breast bone. It has a crisp and hard texture with a bit of surrounding meat. The aroma is rich after charcoal grilling, a favorite for chewiness lovers.

The restaurant's signature special chicken skewer, usually using thigh meat. The meat is thick and juicy, with crispy skin and tender meat. It might be the restaurant's confident salt-grilled or secret sauce-glazed option.

Meat from the tip of the chicken neck (Seseiri). Because the neck moves frequently, this part of the meat is very elastic, with moderate fat and a rich meaty flavor.

Chicken wings with bones carefully removed. You can enjoy the tender meat and collagen-rich skin of chicken wings without the hassle of dealing with bones.

Thinly sliced pork belly rolled with fresh asparagus. After charcoal grilling, the pork fat seeps into the asparagus, which remains crisp and juicy, cutting through the richness. A dish with layered textures.

Thick-cut pork tongue charcoal-grilled. It has a crisp, tender, and elastic texture without any gamey smell. Usually simply salt-grilled and eaten with lemon juice, its texture is no less than beef tongue.

Pork belly slices rolled with enoki mushrooms. When bitten, the enoki mushrooms absorb the pork's juices and sauce, resulting in a crisp and juicy texture.

A combination of 5 assorted skewers chosen by the chef based on the day's ingredients. Suitable for indecisive customers or those who want to try multiple flavors at once. Usually includes chicken, pork, or vegetable skewers.

Pork belly slices with alternating lean and fatty parts, skewered. Charcoal grilling renders out excess fat, making the outside crispy and charred, while the meat remains tender and moist. A classic snack to pair with drinks.

Precious pork cheek meat (jowl meat). It has evenly distributed fat, a unique crispness and elasticity, and a sweet meaty flavor.

Matsusaka pork (pork neck) is marinated in Saikyo miso (a sweet white miso) and then charcoal-grilled. The crisp and elastic texture of Matsusaka pork combined with the sweet and savory charred flavor of the miso creates an elegant taste.

Bacon slices wrapped around whole quail eggs and skewered. The salty, savory bacon and the creamy yolk create a perfect combination, loved by both adults and children.

Bacon slices wrapped around cherry tomato skewers and grilled. The tomatoes burst with juice when bitten, and the sweet and sour hot juice perfectly balances the greasiness and saltiness of the bacon. Be careful, it's hot!

The restaurant's proud pork roll, usually pork slices rolled with shiso leaves. The unique refreshing aroma of shiso removes the greasiness of the pork, making the flavor more fresh and elegant.