Masaya Yakitori

A platter of 5 types of yakitori seasoned with a sweet and savory sauce. Enjoy tsukune (chicken meatballs), bonjiri (tail), torimi (thigh meat), kawa (skin), and liver.

A platter of 5 types of yakitori simply seasoned with salt. The flavors of the ingredients are highlighted.

Zucchini grilled over charcoal. It's juicy, sweet, and refreshing.

A cold noodle dish topped with mentaiko-flavored tuna. Features a smooth texture and a spicy accent.

An appetizer of raw bell peppers topped with sweet and savory minced chicken. The bitterness of the bell pepper and the umami of the chicken complement each other.

Ajillo made with canned mackerel. Simmered in garlic oil, delicious with bread.

Gingko nuts grilled over charcoal. Their unique flavor and slight bitterness pair well with sake.

Salad with romaine lettuce and chicken. Topped with a rich cheese dressing.

A refreshing Japanese-style salad using napa cabbage. Enjoy the crisp texture.

A simple salad of fresh sliced tomatoes.

Slices of seared duck breast. Enjoy the fragrant aroma and the umami of the meat.

Thinly sliced fresh horse meat mixed with sauce and egg yolk. Rich and mellow flavor.

A simple dish of cold tofu topped with condiments (green onions, ginger) and soy sauce.

Seasoned quail eggs. The yolk is semi-liquid and rich.

Cucumbers, pounded to absorb flavor, mixed with a spicy sauce.

Lightly boiled young soybeans. A classic snack with beer.

Salt-cured pollack roe and entrails seasoned with chili peppers. Characterized by its crunchy texture and spiciness.

Celery lightly pickled in salt and seasoning. It's refreshing and perfect as a palate cleanser.

Skewers of chicken wings. The skin is crispy, the inside is juicy, and it contains collagen.

Chicken shoulder meat. A rare cut between the breast and wing, it's light yet flavorful.

Skewers of rare internal organ parts. Enjoy the unique texture.

Skewers of semi-boiled quail eggs. The yolk is rich and runny.

Skewers of pork belly. Characterized by the sweetness of the fat and its juicy meat.

A classic yakitori with chicken and green onions alternately skewered. The sweetness of the green onions enhances the flavor of the chicken.

Chicken thigh meat (mainly neck and thigh meat). It has a firm and juicy texture.

Chicken skin. The surface is crispy and fragrant, and the rich flavor of the fat spreads as you chew.

Chicken liver. Rich and creamy, also high in iron.

Meat around the chicken's tailbone. One of the fattiest parts, very juicy.

Chicken heart. It has a unique, firm texture with little gamey flavor.

Skewers of chicken wrapped in perilla leaves (shiso). The aroma of the perilla makes it refreshing.

Ground chicken meat formed into meatballs. Has a fluffy texture.

Chicken diaphragm. A rare cut, only a small amount is obtained from one chicken, with a unique texture and umami.

Muscle from the chicken's neck. Because it's a frequently used part, the meat is firm and becomes more flavorful the more you chew.

Cartilage from the tip of the chicken's sternum. It has a crunchy texture and is refreshing.

The inner part of the chicken breast. Low in fat, with a delicate and tender texture.

Plain chicken tenderloin skewers served with wasabi. The spiciness of the wasabi enhances the flavor.

Chicken thigh meat skewers generously topped with our special salted green onion sauce.

Juicy pork belly skewers topped with a refreshing salted green onion sauce.

A dish where plain chicken tenderloin skewers are paired with a delicious salted green onion sauce.

Shiitake mushrooms wrapped in pork and grilled. The flavor of shiitake mushrooms pairs well with the richness of pork.

Skewers of fresh lettuce wrapped in pork. Enjoy the crisp texture.

Tsukune skewers topped with melting cheese. Popular with both children and adults.

Chicken tenderloin baked with cheese on top. The richness of the cheese complements the delicate flavor of the tenderloin.

Skewers of tomato wrapped in bacon and topped with cheese. Features the sweetness of grilled tomato.

Skewers of mochi (rice cake) wrapped in bacon. The chewy texture and the saltiness of the bacon are exquisite.

A course plan featuring only dishes centered around yakitori.

Standard Yakitori Course Plan.

A satisfying yakitori course plan with abundant content.

A 2-hour all-you-can-drink plan. Can be used in conjunction with course meals.

Imo shochu characterized by its floral aroma and clean taste.

Sweet potato shochu made with water from Yakushima, a World Heritage site. It is mellow and easy to drink.

Aromatic and sweet imo shochu.

Shochu with a rich barley aroma.

Barley shochu made with famous water. It has a soft and mild flavor.

Sparkling sake born from rice. It's sweet and sour, low in alcohol, and easy to drink.

Sake served at room temperature. You can taste the natural sweetness and umami of the rice.

Sake served warm. The aroma is enhanced, and it has a mellow mouthfeel.

A representative light and dry sake from Niigata Prefecture. Its clean taste pairs well with meals.

Tokubetsu Junmai sake with a good balance of rice umami and refreshing acidity.

A crisp, strong, and dry sake. It has a sharp aftertaste.

Junmai sake finished to be extremely dry. Enjoy the sharp finish and the umami of the rice.

Ginjo sake characterized by its fruity aroma and light taste.