Kushiyaki Nishi

Chef's recommended 7-skewer course. Enjoy the recommended cuts of the day. Priced more affordably than ordering individually.

Skewers of chicken meatballs, grilled. Characterized by their fluffy texture and juicy umami. Seasoned with a special sauce.

Skewers of chicken wings. The skin is crispy, the meat is juicy, and you can enjoy the rich flavor of the fat. May be served with bones.

Quail eggs skewered and grilled. Enjoy the firm texture of the white and the fluffy yolk.

Skewers of grilled okra. Its unique slimy texture and grilled aroma are characteristic.

Meat from around the chicken's neck, also called 'seseri'. As it's a well-exercised part, the meat is firm with rich fat and strong umami.

Grilled chicken liver skewers. Known for its rich and creamy taste. It has a unique flavor that pairs well with sauce.

Bite-sized pieces of beef skewered and grilled. Enjoy the rich fat and meaty flavor unique to beef, different from chicken.

Skewers of grilled garlic sprouts (stems). Their crisp texture and unique garlic aroma stimulate the appetite.

Chicken gizzard (part of the stomach). Low in fat, it is characterized by its unique, crisp texture. It is commonly eaten lightly seasoned with salt.

Grilled chicken skin skewers. The surface is crispy and fragrant, and when you bite into it, the sweetness of the fat spreads in your mouth.

Chicken heart. It has a firm, chewy texture and a mild, iron-rich umami flavor.

Grilled shishito peppers. They have a slightly bitter and smoky flavor, and occasionally contain spicy ones.

A cut from the cow's tongue. It has a unique chewy texture and juicy umami. It is typically eaten with salt and lemon.

Shiitake mushrooms grilled over charcoal. Grilling concentrates their umami components, offering a highly aromatic flavor.

Skewers of large green onions, cut into chunks and grilled. They are charred and fragrant on the outside, and tender and sweet on the inside.

Skewers of sliced lotus root, grilled. Enjoy its crisp and fluffy texture.

Skewers of lightly grilled, lean chicken tenderloin topped with wasabi. The refreshing taste of the chicken is accented by the spiciness of the wasabi.

Skewers of chicken tenderloin or other parts served with wasabi, or a dish featuring wasabi itself. Its pungent aroma is characteristic.

Ginkgo nuts, shelled and skewered, then grilled. Their chewy texture and unique slightly bitter taste pair well with alcoholic beverages.

Cartilage from the chicken's knee joint. It has a firm, crunchy texture, and its flavor intensifies with chewing.

Skewers of grilled cherry tomatoes. Grilling enhances their sweetness, and the juice bursts in your mouth. Eat carefully to avoid burns.

Cartilage from the tip of the chicken's sternum. It is triangular and offers a crunchy texture with a moderate amount of meat flavor.

Skewers of eggplant topped with cheese and grilled. The richness of the melted cheese pairs well with the eggplant.

Skewers of chicken meat (mainly tenderloin or breast) combined with plum paste and perilla leaves (shiso). The sourness of the plum and the aroma of the shiso make it refreshing.

Meat from around the chicken's tailbone. It is one of the fattiest parts of the chicken, characterized by its juicy and melt-in-your-mouth texture.

A different name for gizzard, or the edge part of it. Enjoy its unique, crisp, and easily biteable texture.

This dish is made by searing the surface of fresh local chicken over high heat, serving it rare inside. Enjoy its fragrant flavor, the unique chewy texture of local chicken, and its rich umami, all refreshed with ponzu sauce and condiments.

Fresh chicken served raw as sashimi. It has a melt-in-your-mouth texture and sweetness, and is eaten with soy sauce and condiments (ginger, garlic, etc.).

Pickled burdock root in sweet vinegar. Its crisp texture and sweet and sour taste are perfect for a palate cleanser.

Beef tendon simmered for a long time in a soy sauce or miso-based broth until tender. Its melt-in-your-mouth texture and rich flavor pair well with drinks.

A Japanese pickle assortment made by pickling seasonal vegetables in salt or rice bran paste. It is refreshing and suitable as a palate cleanser or to finish a meal.

A dish made by blanching chicken skin, etc., in boiling water to remove excess fat, then chilling it in cold water. It has a chewy texture and is enjoyed refreshingly with ponzu sauce.

A simple salad primarily of leafy greens. Served with dressing for a refreshing taste.

A salad with salted kelp mixed with or topping vegetables. The umami and saltiness of the kelp enhance the sweetness of the vegetables.

Creamy avocado seasoned with soy sauce and wasabi. The spiciness of the wasabi perfectly complements the richness of the avocado.

A rice bowl dish topped with cooked chicken (such as yakitori or teriyaki). Served with a side of chicken soup.

A Japanese rice porridge dish made by simmering rice in chicken broth and finishing with egg. It has a gentle flavor and is popular as a finishing dish after drinking.

A flavorful soup made by simmering chicken bones and other ingredients for a long time. It is simple yet has a deep richness that warms the body.

Onigiri (rice ball) brushed with soy sauce or miso and grilled over charcoal until fragrant. Crispy on the outside and fluffy on the inside.