Kemuri (Smoke)

Neck meat (seseri). Because it's a well-exercised part, the meat is firm and springy, with a juicy, fatty flavor.

Chicken and leek pieces alternately skewered. The sweetness and aroma of the grilled leeks enhance the savory flavor of the chicken, a classic yakitori.

Chicken liver. Characterized by its rich flavor and creamy texture. It's also highly nutritious and offers a unique taste.

Part of the chicken's gizzard. Low in fat, characterized by its unique crunchy texture. Often enjoyed with a simple salt seasoning.

Chicken skin. Crispy and fragrant on the outside, with juicy fat overflowing when bitten.

Chicken cartilage (Yagen or Knee). Characterized by its hard, crunchy texture, with umami developing as you chew.

Chicken heart. It has a firm, springy texture yet is tender and easy to bite, with a mild flavor.

Chicken wrapped in perilla leaves and grilled. The refreshing aroma of perilla pairs well with the chicken fat, creating a light flavor.

Chicken baked with cheese on top. The richness and saltiness of the melted cheese coat the chicken.

Chicken meatballs (tsukune). Fluffy texture and excellent compatibility with sauce.

Tip of the chicken wing. Crispy skin and juicy meat, rich in collagen. Enjoy the bone-in flavor.

Lean chicken tenderloin served with plum paste. The sourness of the plum acts as an accent, making it refreshing.

Tender chicken tenderloin served with wasabi. The pungent kick of wasabi enhances the sweetness of the meat, an adult taste.

Chicken tenderloin topped with kimchi. The spicy and sour flavor of kimchi pairs well with the bland chicken.

Chicken tenderloin topped with mentaiko. The saltiness and umami of the mentaiko deepen the flavor of the chicken.

Skewered pork ribs. Fatty and rich, roasting brings out the sweetness of the fat, resulting in a juicy, rich flavor.

Mini tomatoes wrapped in pork belly. The sweetness and acidity of the heated tomatoes perfectly complement the fatty pork.

Celery wrapped in pork belly. Enjoy the crisp texture and refreshing aroma of the celery.

Enoki mushrooms wrapped in pork belly. The texture and umami of the mushrooms blend with the pork fat.

Red pickled ginger wrapped in pork belly. The sourness and spiciness of the red pickled ginger mitigate the fattiness of the pork, making it refreshing.

Grilled pork belly topped generously with grated daikon radish. The fatty meat can be enjoyed refreshingly with the daikon.

Grilled green pepper. Roasting mellows its bitterness and brings out its sweetness. Enjoyed with simple salt or sauce.

Grilled onion. Roasting slowly removes its pungency, making it very sweet.

Skewered shishito peppers. Occasionally spicy, but generally have a mild heat and unique flavor.

Skewered white part of leek. The surface is charred and fragrant, while the inside is meltingly soft and sweet.

Grilled shiitake mushroom. The rich, unique aroma and umami of the mushroom fill your mouth.

Grilled eringi mushroom. Characterized by its chewy, firm texture similar to abalone.

Skewered boiled quail eggs. Easy to eat in bite-sized pieces, with a warm, fluffy texture.

Grilled eggplant. The skin is fragrant, and the flesh retains moisture, resulting in a meltingly soft texture.

An appetizer of fresh cucumber served with plum paste. The crispness of the cucumber and the sourness of the plum are refreshing.

Fresh cucumber served with miso. The richness of the miso enhances the refreshing cucumber, a classic palate cleanser.

Cold tofu topped with green onions, ginger, katsuobushi, and other condiments. A simple Japanese home-style dish enjoyed with soy sauce.

Chilled sliced tomatoes. Refreshing and perfect as a palate cleanser.

Japanese traditional preserved food made by pickling vegetables in salt, rice bran, etc. Goes well with meals or as a snack with drinks.

Chicken gizzard mixed with kimchi. The crunchy texture of the gizzard and the spiciness of kimchi make for an addictive appetizer.

Assortment of fresh vegetables. Enjoy with dressing for a refreshing taste.

Steamed potato topped with butter. The aroma and richness of the melting butter on the hot potato are irresistible.

Thick-cut tofu, deep-fried. Crispy on the outside, with the soft tofu texture remaining on the inside. Enjoyed with ginger-soy sauce, etc.

Potatoes mixed with mentaiko. The saltiness of the mentaiko adds an accent to the fluffy potatoes.

Tomato baked with cheese on top. The sweetness of the heated tomato and the richness of the cheese create a Western-style flavor.

Whole garlic cloves, skin and all, deep-fried. Roasting removes the pungent flavor, making them fluffy and sweet.

Chicken cartilage coated and deep-fried. The crunchy texture is enjoyable and makes for a perfect snack with drinks.

A classic Japanese dish of chicken marinated in soy sauce and garlic, then deep-fried. Juicy meat juices overflow.

Chicken karaage topped with grated daikon radish. Allows you to enjoy fried food in a refreshing way.

Soup made from chicken stock. A simple and gentle flavor concentrated with chicken umami.

A gently flavored soup with beaten egg. Enjoy the fluffy texture of the egg.

Soup containing chicken meatballs (tsukune). The dashi broth from the tsukune deepens the flavor of the soup.

Tofu simmered in a warm dashi broth. Enjoyed with ponzu sauce and condiments, a popular warming dish for winter.

Offal (motsu) from pork or beef, simmered for a long time with vegetables in miso or soy sauce. The flavors are deeply infused and the texture is tender.

The surface of an onigiri is grilled over charcoal, etc. Characterized by its fragrant charred crust.

Fragrant grilled onigiri brushed with soy sauce. The aroma of the grilled soy sauce whets the appetite.

Grilled onigiri brushed with miso. The rich, sweet flavor of grilled miso pairs perfectly with the rice.

Onigiri baked with cheese on top. The combination of Japanese rice and Western cheese is rich and delicious.

A triangular-shaped Japanese comfort food made of rice. Choose your filling and enjoy.

Grilled onigiri placed in soup. Eating it while breaking it apart creates a texture similar to zosui (rice porridge).

Rice dish with tea or dashi poured over it. Eaten smoothly, it's often enjoyed at the end of a meal.

A dish of rice simmered in chicken broth. Contains chicken, vegetables, and egg, it's gentle on the stomach and warming.

A rice bowl dish with cooked chicken placed over rice. It's filling and satisfying.

A rice bowl dish with chicken simmered in a sweet and savory broth, then topped with egg. Named for using chicken (parent) and egg (child).

Boiled white rice.

Fresh beer poured from the tap. Characterized by creamy foam and a refreshing throat feel.

Dark beer made with roasted malt. Fragrant aroma and a deep, rich flavor.

A mix of regular and dark beer, half and half. Enjoy the best of both worlds at once.

A beer cocktail using "Jahara," a citrus fruit from Okinawa. Its unique acidity and aroma complement the bitterness of the beer.

A cocktail of beer mixed with tomato juice (Red Eye). Refreshing and easy to drink.

A cocktail made by adding cassis liqueur to beer. The sweet and sour taste of cassis harmonizes with the bitterness of the beer.

Beer served in a bottle. Usually enjoyed by pouring into glasses together.

Non-alcoholic beer-like beverage. For those driving or unable to drink alcohol.

Shochu mixed with lemon juice and soda water. Refreshing with a strong sourness.

Sour with a rich yuzu aroma. Enjoy the refreshing citrus scent.

Sour made with orange juice. Sweet and easy to drink.

Sour made with the lactic acid drink "Calpis." Sweet, sour, and mild flavor.

Sour made with pomegranate syrup. Has a fruity sweetness and sourness.

A health-conscious sour made with black vinegar. Characterized by its mellow acidity.

Sour made with "Shikuwasa," a citrus fruit from Okinawa. Its unique sourness and bitterness are refreshing.

Shochu mixed with green tea. Refreshing with the aroma and astringency of the tea.

Shochu mixed with oolong tea. A classic drink that doesn't interfere with the taste of food.

Shochu mixed with corn silk tea. Characterized by its fragrant flavor.

Sour made with freshly squeezed lemon. Enjoy the fresh aroma and strong acidity.

Sour made with freshly squeezed grapefruit. Delicious with its pulpy texture and slight bitterness.

Sour with whole pickled plums. As you break down the plum, its saltiness and sourness spread.

Shochu mixed with tomato juice. Healthy and easy to drink.