Charcoal grilled chicken SALU

Chicken thigh and green onion skewered alternately and grilled over charcoal (negima). Characterized by its savory aroma and juicy taste.

Chicken thigh or breast meat. A cut that allows you to fully enjoy the natural umami of chicken.

Chicken breast wrapped in skin. The richness of the skin and the refreshing taste of the breast meat are in harmony.

Tip of the chicken wing. Crispy skin, juicy inside, rich in collagen.

Chicken neck meat. This part is frequently moved, giving it elasticity and a rich flavor that develops with chewing.

Veal thymus (sweetbread). Crispy on the outside, meltingly creamy on the inside.

A part of the chicken gizzard. Characterized by its unique crunchy texture and refreshing taste.

Chicken liver. Rich and creamy flavor. Highly nutritious.

Chicken heart. Has a firm, springy texture, is not gamey, and is easy to eat.

Chicken innards. Enjoy the unique texture and rich umami.

Chicken diaphragm. Thick and juicy texture with a rich meat flavor.

Chicken cartilage (yagen or knee) or the edge of the skirt steak. A rare cut with a crunchy texture.

Quail eggs grilled on a skewer. The aroma is enhanced by grilling over charcoal.

Chicken cartilage (yagen or knee). Enjoy the crunchy texture.

Minced chicken formed into balls and grilled. Fluffy texture.

Tsukune mixed with or wrapped in perilla (shiso). Refreshing shiso aroma.

Thick shiitake mushrooms stuffed with minced chicken and grilled. The umami of the shiitake and the meat juices complement each other.

Lean, white, and tender chicken breast (tenderloin). Enjoy with your favorite condiments.

A course of 8 recommended yakitori skewers.

Mizutaki hot pot served with a cloudy soup made by simmering chicken bones for a long time. Characterized by its rich chicken flavor. Reservation required.

Long green onions grilled over charcoal. Sweet and savory.

A type of green chili pepper. Mildly spicy, its flavor is enhanced when grilled.

Thick shiitake mushrooms grilled over charcoal. Rich in umami.

King oyster mushrooms grilled over charcoal with a crunchy texture.

Eggplant grilled over charcoal. Enjoy the soft, melt-in-your-mouth texture.

Fluffy baked potato grilled over charcoal.

Cherry tomatoes wrapped in bacon and grilled. The acidity of the tomato and the saltiness of the bacon complement each other.

Bell pepper stuffed with cheese and wrapped in meat. Features melting cheese.

Lightly seared pollock roe. Fragrant and rare inside.

Lightly grilled smoked cheese appetizer.

Oysters skewered and grilled. Concentrated with the aroma and umami of the sea.

Assortment of pickled vegetables. Perfect as a palate cleanser.

Raw eshallots. A simple appetizer eaten with miso or other seasonings.

Thinly sliced onion. Refreshing taste.

Dish of chicken fillet simmered in a salty broth.

A refreshing dish of boiled chicken innards dressed with ponzu sauce.

Cucumber and chicken fillet dish dressed with plum paste.

Smooth mousse made with chicken tenderloin.

Rich pâté made with veal thymus (sweetbread).

Rice topped with chicken soboro and raw egg. Mix well before eating.

Ochazuke (rice with tea) with rich chicken soup. Perfect for finishing a meal.

Warm soba noodles with chicken broth.

Special chicken soup-based curry rice.

Premium draft beer from Asahi Breweries. Deep richness and high-quality aroma.

A lager beer with a pleasant bitterness, affectionately known as "Akaboshi".

Pilsner beer from the Czech Republic. Rich flavor.

Craft beer from Kanagawa Prefecture. Fragrant dark beer.

Non-alcoholic beer-like beverage.

A simple cocktail of shochu mixed with soda water.

A pink, sweet and sour sour with shiso and plum extract.

Refreshing sour made with freshly squeezed lemon.

Fresh sour made with freshly squeezed grapefruit.

Shochu mixed with oolong tea.

Fruit liqueur made by steeping plums in alcohol and sugar. Sweet and easy to drink.

Refreshing plum wine with added yuzu fragrance.

Whisky mixed with soda.

Korean unfiltered rice wine. Sweet and sour.

Local sake from Fukui Prefecture. Crisp and refreshing taste.

Local sake from Miyagi Prefecture. Dry taste that pairs well with food.

Local sake from Yamagata Prefecture. Characterized by its extra dry and refreshing finish.

Local sake from Fukushima Prefecture. Well-balanced with the umami of rice and fruity aroma.

Local sake from Wakayama Prefecture. Soft and gentle mouthfeel.

Local sake from Yamaguchi Prefecture. Characterized by a gorgeous aroma and a clear sweetness.

Barley shochu from Miyazaki Prefecture. Light and fragrant flavor.

Rice shochu from Kumamoto Prefecture. Deep aroma and sweetness from barrel aging.

Sweet potato shochu from Yakushima. Rich aroma of sweet potato and a clean aftertaste.

Sweet potato shochu from Miyazaki Prefecture. Rich yet mellow flavor.

Brown sugar shochu from Kikaijima. Sweet aroma from brown sugar and a clean finish.

Awamori from Okinawa Prefecture. Rich and powerful flavor.

A Japanese spirit. Characterized by a nutty, savory aroma.

Refreshing tea.

Carbonated beverage.

Carbonated drink with a ginger flavor.

Orange juice beverage.

A popular clear carbonated beverage in Japan.

Sparkling wine.

Dry sparkling wine from Italy.

Fortified wine from Spain. Dry with a unique salty flavor.

Glass of house wine.

Wine from Chile. Rich in fruitiness.

Red wine from Argentina. Rich and spicy flavor.

White wine from Italy. Refreshing with a mineral feel.

Polish vodka characterized by the aroma of bison grass.

Mezcal, a distilled spirit from Mexico. Characterized by a smoky flavor.