Kushhiyoshi Wai-wai

Chef's recommended 5-skewer yakitori set. A great choice when undecided.

Chicken thigh meat. Juicy with a rich flavor.

Chicken skin. Enjoy the umami of the fat and the crispy texture when grilled.

Part of the chicken's gizzard. Low in fat with a unique, chewy texture.

Chicken heart. Features a plump, chewy texture and a rich umami flavor.

Chicken liver. Has a smooth, soft texture with a unique flavor and richness.

Chicken cartilage. Features a firm, chewy texture and pairs well with salt.

A classic yakitori skewer with chicken and scallions. The sweetness of the scallions enhances the chicken's umami.

Meat from around the chicken's tailbone. Very fatty, with a juicy, melt-in-your-mouth texture.

Inner meat of the chicken breast, low in fat and bland. Enjoyed with condiments like plum or wasabi for a refreshing taste.

Ground chicken mixed and formed into balls. Fluffy texture and excellent with sauce.

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

Beef tongue. Has a unique texture and umami, typically eaten grilled with salt.

Meat from the temple and cheek of a pig. Moderately fatty, with increasing umami as you chew.

A type of small green chili pepper. Not very spicy, and becomes more fragrant when grilled.

Charcoal-grilled green onions. Crispy on the outside, sweet and melt-in-your-mouth on the inside.

Grilled fragrant shiitake mushrooms. The umami of the mushrooms is concentrated.

Thick-cut deep-fried tofu, grilled. Enjoy the fragrant exterior and fluffy interior.

Grilled asparagus wrapped with pork or bacon. The texture of asparagus and the umami of the meat are a great combination.

Thinly sliced cherry tomatoes wrapped in thinly sliced meat and grilled. The hot tomatoes burst in your mouth, releasing their sweet and sour juices.

Grilled chicken thigh wrapped with perilla leaves (shiso). The refreshing aroma of shiso balances the richness of the meat.

Sticks of raw vegetables such as cucumber and daikon radish. Served with a dipping sauce.

Raw cabbage seasoned with salt-based sauce, etc. An addictive snack that pairs well with drinks.

Healthy salad with tofu served on fresh vegetables.

Salad of shredded daikon radish and crispy chirimen jako (small fish). Served with a refreshing Japanese-style dressing.

A hearty salad for sharing, suitable for groups.

Assortment of pickles, including lightly pickled seasonal vegetables. Refreshing and perfect as a palate cleanser.

Simple appetizer of raw cabbage served with a special miso dip.

Fresh chicken tenderloin lightly boiled, then tossed with wasabi soy sauce. Characterized by its pungent spiciness.

Beef tendon simmered for a long time in a soy sauce or miso-based broth until tender. The flavors are deeply infused.

An appetizer combining cream cheese with salted and fermented cod innards (chanja).

A refreshing dish of chicken tenderloin and avocado, finished with grated daikon radish and citrus ponzu sauce.

A rich dish of tuna sashimi and avocado, seasoned in a tartar sauce style.

Thinly sliced fresh scallops dressed with olive oil and dressing. A Western-style sashimi dish.

Assortment of several types of cheese. Pairs well with wine.

Mackerel belly seared over an open flame. The fat melts, creating a smoky aroma.

Fresh Aka-dori chicken lightly seared on the outside, served rare inside and sliced. Eaten with ponzu sauce and condiments.

Thick-cut beef tongue, grilled over charcoal until fragrant. Enjoy the chewy texture and juicy umami.

Pizza with crispy thin crust topped with ingredients. Characterized by its crunchy texture.

Mio-dori chicken thigh meat, grilled whole over charcoal. Crispy skin and moist meat.

Charcoal-grilled duck steak. Enjoy the rich, duck-specific fat flavor.

A Japanese Western-style dish made from minced meat and onions, coated and fried. Characterized by its juicy meat.

Cheese coated and fried. Enjoy the gooey, melted hot cheese.

Crispy fried spring rolls filled with shrimp. The contrast between the crispy wrapper and the plump shrimp is delicious.

Bite-sized pieces of octopus, seasoned and fried. The umami of the octopus spreads with each chew.

Japanese fried chicken made with Mio-dori chicken. Marinated with soy sauce, garlic, etc.

Deep-fried mountain yam and maitake mushrooms without batter. Enjoy the natural flavors of the ingredients.

Fried soft-shell crab. Can be eaten whole, including the shell.

French fries. A standard bar snack.

Spicy french fries seasoned with spices.

Grilled fish dish featuring capelin roe. Can be eaten whole, including the head.

Whole Camembert cheese baked in the oven. Melts into a gooey center.

Grilled dried Atka mackerel. Thick fillets, pairs well with rice and drinks.

A gratin-like dish combining potato, mentaiko (spicy pollack roe), tartar sauce, and cheese, then baked.

Steamed white rice.

Japanese soul food: rice formed into a triangle. Choose your filling.

A popular dish to finish the night, featuring fragrant grilled onigiri served with dashi broth. Perfect for after drinks.

A gentle, porridge-like dish made by simmering rice in chicken broth and binding it with egg.

A hearty noodle dish with yakisoba topped with spicy mapo tofu.

A delicacy made from fermented and salted squid innards and meat. Pairs well with sake.

A traditional pickle from Akita Prefecture, made by smoking and then pickling daikon radish. Characterized by its smoky aroma.

Simple dish of thinly sliced, chilled tomatoes. Served with salt or mayonnaise.

Pounded cucumber for better flavor absorption, seasoned with sesame oil, garlic, etc.

Boiled soybeans (edamame). The most classic izakaya appetizer in Japan.

Celery lightly pickled. Enjoy its crisp texture and refreshing aroma.

Sweet potato shochu made with black koji. Characterized by a thick sweetness and a crisp finish.

A mellow imo shochu. Smooth and easy to drink.

Shochu made from brown sugar. Has a slightly sweet aroma and richness.

Brown sugar shochu aged with sound. Characterized by a light and fruity aroma.

A barley shochu with a fruity aroma and a clean taste.

An imo shochu with the sweetness of sweet potato and a clean aftertaste.

An imo shochu from Yakushima. Popular for its unique flavor and refreshing finish.

An imo shochu with a fruity and refined taste.

An imo shochu made using traditional kameko (earthen pot) brewing. Strong richness and aroma.

A shochu with a light and crisp taste, complemented by the sweet aroma of sweet potato.

A light and easy-to-drink shochu, a blend of sweet potato shochu with a small amount of rice shochu.

Read as "Bunise". A shochu for connoisseurs, characterized by its strong, original sweet potato aroma and rich flavor.

Shochu made with shiso leaves. Enjoy the refreshing aroma of shiso.

A unique barley shochu with a strong, fragrant barley aroma, described as having a "barley chocolate" flavor.

A barley shochu with an elegant, fragrant barley aroma and a light mouthfeel.

Sake made only with rice and rice koji. Enjoy the original umami and richness of the rice.

Sake with a high rice-polishing ratio, fermented at low temperatures. Characterized by a floral aroma and a clean taste.

Local sake from Okayama Prefecture.

One of Japan's representative draft beers. Balanced flavor and refreshing finish.

Beer served in a bottle. Pour into a glass to drink.

A non-alcoholic beer-like beverage.

A cocktail made by mixing shochu with soda water and fruit juice. Refreshing and easy to drink.

Luxurious sours made by freshly squeezing fruits on the spot. Full of fruitiness.

A drink made by mixing shochu with tea. Not sweet and pairs well with meals.

Whiskey mixed with soda. A refreshing taste.

Whiskey mixed with ginger ale.

Whiskey mixed with cola.

A sweet and sour cocktail made with cassis liqueur.

A cocktail with a refreshing aroma based on gin.

A cocktail based on vodka with a mild flavor.

A sweet cocktail made with peach liqueur.

A fruit liqueur made by steeping plums in alcohol and sugar. Sweet, sour, and fragrant.

Non-alcoholic beverages.