Izakaya Kitsuki

Ground chicken formed into balls and grilled. A standard yakitori menu item with a fluffy texture and juicy flavor.

Parts of the pig's temple and cheek. Low in fat, with a chewy, firm texture and rich umami.

Cartilage part of chicken. Characterized by its unique crunchy texture and refreshing taste.

Meat around the tailbone of a chicken. The fattiest part of the chicken, with a juicy, melt-in-your-mouth texture.

Garlic skewered and grilled to a fragrant crisp. The fluffy texture and unique aroma stimulate the appetite.

Pork tongue. Low in fat, with a unique, crisp, and chewy texture.

Scallions grilled to a fragrant crisp. Grilling brings out their sweetness, resulting in a soft, melt-in-your-mouth texture.

Skewered fresh green peppers. Grilling mellows the bitterness, allowing you to enjoy the sweetness and freshness of the vegetable.

Uses thigh and breast meat of young chicken. A standard yakitori with a tender, mild flavor that everyone enjoys.

Chicken gizzard (part of the stomach). Very little fat, with a characteristic crunchy and elastic texture.

Chicken skin. The surface is grilled to a crispy, fragrant finish, and chewing releases the sweet, rich flavor of the fat.

Chicken liver. A rich, creamy, and smooth taste. Also rich in nutrients like iron.

Pork large intestine. Has moderate fat and a delightfully chewy, firm texture.

Chicken heart. Has a unique, firm, and springy texture with a mild flavor that is easy to eat.

Skewered shishito peppers. The occasional hint of spiciness and the grilled aroma make it an ideal accompaniment to sake.

Thick shiitake mushrooms grilled. When bitten, the flavorful juices unique to shiitake mushrooms overflow.

The tip part of a chicken wing. The skin is crispy, the inside is juicy, and it's rich in collagen. The meat around the bones is particularly delicious.

Cherry tomatoes wrapped in thinly sliced pork and grilled. The sweet and sour taste of the heated tomatoes and the fat of the pork are a perfect match.

A popular skewer dish with quail eggs wrapped in meat, combining the mellowness of the egg with the umami of the meat.

Eringi mushrooms wrapped in meat. Enjoy the crunchy texture of the eringi and the flavor of the meat.

A creative skewer with cheese and green pepper wrapped in meat. The richness of the melting cheese and the flavor of the green pepper blend with the meat.

Chicken neck (seseri) wrapped with shiso leaves. The aroma of shiso complements the umami of the elastic seseri, making it refreshing.

Boiled egg infused with dashi broth. A standard oden ingredient, offering the fluffy texture of the yolk and the flavor of the broth.

Kelp knots tenderly simmered in broth. Characterized by their oceanic aroma and unique texture.

A processed fish cake made with ground fish and cartilage. You can enjoy the crunchy texture and the umami of the fish.

A white, fluffy processed fish cake made with white fish paste and yam. It becomes even softer as it absorbs the broth.

A low-calorie ingredient with a firm texture. Flavors penetrate deeply after long simmering.

Fried tofu mixed with vegetables. The sponge-like batter absorbs plenty of oden broth.

A Kanto region specialty made by kneading flour into a tube shape. It has a chewy, mochi-like texture and is satisfying.

Mochi (rice cake) wrapped in aburaage (fried tofu pouch). The mochi inside becomes soft and melty when simmered.

A fish cake made from ground sardines formed into balls. You can enjoy the unique flavor and umami of blue fish.

The king of oden ingredients. Simmered until deeply infused with broth and tender, juicy.

Parts such as beef Achilles tendon simmered on skewers. Cooked until tender and rich in flavor.

Thick-cut fried tofu. You can enjoy the rich flavor of the crispy outer layer and the smooth texture of the tofu inside at the same time.

A fluffy and soft fried fish cake made with ground fish and tofu.

Fresh tomatoes baked with cheese on top. The acidity of the tomatoes and the mellowness of the melted cheese complement each other well.

A classic combination of potatoes and cheese. The fluffy potatoes and melty cheese create an irresistible taste.

A dish made with cabbage and cheese. The sweetness of the cabbage and the saltiness of the cheese make for a great snack.

A simple dish of steamed potato topped with butter. The rich aroma and saltiness of the butter enhance the sweetness of the potato.

A dish of grilled atsuage (thick fried tofu) served with condiments and soy sauce. Enjoy the crispy exterior and fluffy interior.

Eggplant grilled over an open flame, peeled, and chilled. Characterized by its melty texture and grilled aroma, served refreshingly with grated ginger and soy sauce.

Aburaage (fried tofu pouch) grilled with negi miso spread on it. The richness of the miso and the grilled aroma enhance the sake.

A salad made by mixing potatoes and mentaiko (spicy cod roe). The slight spiciness and popping texture of mentaiko add a nice accent.

A simple salad made with fresh sliced tomatoes. Refreshing and perfect for cleansing the palate.

A salad mainly featuring shredded or roughly chopped cabbage. Enjoy its crisp texture.

A croquette made by wrapping a creamy white sauce-based gratin in batter and frying it. Crispy on the outside, melty on the inside.

Tempura fried with green laver mixed into the batter. The flavor of green laver is excellent, a standard for bento boxes and snacks.

Cheese coated in batter and deep-fried. An irresistible dish with hot, melting cheese.

Thick-cut ham coated in breadcrumbs and fried. A humble dish that allows you to directly taste the deliciousness of the ham.

A set of juicy menchi-katsu with plenty of minced meat and fluffy potato croquettes.

Onigiri (rice ball) with soy sauce brushed on and grilled to a fragrant crisp.

A hearty dish of俵型 (tawara-gata,俵-shaped) onigiri wrapped in pork and grilled with a sauce.

A rice bowl topped with juicy pork belly. The sweetness of the fat and the sauce pair well with the rice.

A rice bowl topped with fragrant grilled yakitori. The sweet and savory sauce is appetizing.

A rice bowl dish with chicken, onions, and egg simmered in dashi broth. A classic Japanese rice bowl with a gentle flavor.

Salt-grilled mackerel with plenty of fat. The skin is crispy, the flesh is plump, and it pairs well with white rice and sake.

Dried small fish that can be eaten whole, including the head. Fragrant when grilled, with an enjoyable popping texture from the eggs.

Dried whole sardines. Characterized by the slight bitterness of the innards, a sophisticated taste that pairs well with sake.

Dried fish of the cod family caught in northern regions (Kihada-bakke). Although bland, it has a strong umami and is often eaten with mayonnaise or ichimi chili pepper.