Saga Prefecture Misemura Fumotoakatori Tamachi Main Branch

An assorted set of 7 skewers made with Saga Prefecture's "Mitsuse Chicken." An advantageous set where you can enjoy the textures and umami of various parts at once. Fragrantly grilled over charcoal.

An assorted set of 5 skewers of Mitsuse Chicken. Features a selection of popular and recommended cuts. Recommended for first-timers.

A steak-like dish of fresh chicken liver lightly seared on the surface. Characterized by its rich flavor and smooth texture. Typically enjoyed with sesame oil and green onions.

A steak-like dish using chicken hearts (hatsu). Enjoy the springy, elastic texture and light umami. Perfect as a snack with drinks.

A dish combining plain chicken breast with sesame. The tenderness of the chicken breast and the fragrant sesame flavor pair well, offering a healthy and refreshing taste.

Steamed shumai made with minced chicken. Lighter than pork, with a gentle sweetness of chicken. Juicy and fluffy texture.

A skewer made from a part of the chicken's gizzard, characterized by its unique crunchy texture. It has a lean, plain flavor and is typically enjoyed grilled with salt.

Skewers of chicken breast served with plum paste sauce. The plum's acidity accents the plain taste of the breast meat. A refreshing dish.

Skewers of chicken liver. Characterized by its rich flavor and smooth texture. Pairs well with sauce and offers a unique taste.

Chicken tail bone meat, which is fatty and juicy. Enjoy the springy elasticity and the melting sweetness of the fat.

Soft cartilage from the tip of the chicken's breastbone. Characterized by its crunchy texture, it releases umami as you chew. Recommended to enjoy simply with salt.

Skewers of chicken heart. It has a springy yet tender texture. It has little gamey flavor and a rich umami.

A classic yakitori cut from the meat of the chicken's leg. It has moderate fat and a juicy, rich flavor.

Skewers with lean, tender breast meat topped with wasabi. The wasabi's spiciness enhances the plain flavor of the chicken breast, creating an adult taste.

Skewers with alternating pieces of chicken and green onion. The umami of the chicken and the sweetness and aroma of the grilled green onion are a perfect match, making it a representative yakitori menu item.

Skewers of chicken neck meat (seseri). This is a well-exercised part, so the meat is firm, offering a chewy texture and concentrated umami.

Skewers of chicken tsukune (meatballs). Minced meat is mixed with seasonings and vegetables and kneaded. Characterized by a fluffy texture and juicy meat juices.

A creative skewer with chicken meatball (tsukune) topped with demi-glace sauce and cheese. Enjoy a rich, Western-style flavor.

Shoulder meat located between the breast and wing. It's fatty and juicy, yet also has a refreshing quality like breast meat, making it a rare cut.

Thicker than regular skin, with a rich fat flavor. Enjoy a crispy exterior and chewy interior.

A rare lean red meat from the hollow of the chicken thigh. Only a small amount can be obtained from one chicken. It has a unique elasticity and rich umami.

The aorta connecting the heart (hatsu) and liver (reba). It contains fat and offers a unique crunchy texture, making it a rare cut.

Skewers of chicken skirt steak (harami) grilled with perilla leaves. The juiciness of the skirt steak and the refreshing aroma of perilla are a perfect match.

Well-chilled fresh tomato slices. Served with sesame dressing or sesame seeds, you can enjoy the tomato's acidity and the sesame's richness.

A simple dish of cucumbers rubbed with salt and allowed to meld. The crisp texture is pleasant and perfect as a palate cleanser.

Boiled edamame soaked in a wasabi-flavored seasoning. The sweetness of edamame and the pungent kick of wasabi make it an addictive snack.

A dish where ripe avocado is sliced and eaten like sashimi with wasabi soy sauce. Enjoy its rich and creamy flavor.

A Korean-style side dish (namul) made with fresh chrysanthemum greens. The characteristic bitterness and aroma of chrysanthemum greens pair well with the sesame oil-based dressing.

Kkakdugi (a type of radish kimchi) made with lotus root. Enjoy the crunchy texture of lotus root and the spiciness of kimchi.

Potato salad served warm. The fluffy texture of the potatoes stands out, offering a different taste from cold potato salad.

Pickled celery that has been lightly marinated. Retains the refreshing aroma and crisp texture of celery, making it a light and refreshing dish.

Dried and grilled flying fish (ago). A delicacy that releases condensed fish umami as you chew, pairing well with sake.

Aチャンジャ (chanja)-style appetizer made by mixing chicken gizzards with spicy miso. The crunchy texture of the gizzards and the spicy seasoning are perfect with drinks.

Lightly seared squid salt-cured innards. Grilling enhances its fragrance, reduces any fishy smell, and concentrates its umami.

A classic appetizer of boiled chicken skin tossed in ponzu sauce. The springy texture and the ponzu's acidity are a great match, offering a refreshing taste.

A creative dish where fried tofu pouches (inari) are filled with blue cheese and baked. The unique aroma and saltiness of the blue cheese create a surprising match with the fragrant fried tofu.

A dish combining mascarpone cheese with raisins and nuts. A dessert-like appetizer where you can enjoy the creamy sweetness of the cheese and the texture of the nuts.

A rolled omelet baked with plenty of dashi stock. Characterized by its fluffy texture and the gentle dashi flavor that spreads in your mouth.

A representative Japanese chicken dish, seasoned and deep-fried. Crispy on the outside, juicy and flavorful on the inside.

A platter of crispy fried chicken bones and peanuts. Can be eaten like a snack and is perfect with drinks.

A rich dish of french fries mixed with butter and mayonnaise. High in calories but addictively delicious.

A dish originating from Miyazaki Prefecture, featuring fried chicken soaked in sweet and sour sauce and topped with tartar sauce. The sweet and sour sauce and rich tartar sauce combine to create a flavor that goes well with both rice and drinks.

A Korean-style hot pot dish with a whole chicken simmered. Features a cloudy soup infused with chicken umami. A simple yet deep flavor, it's a warming dish.

A soupless noodle dish (abura soba) using chicken fat (chiyu). Topped with chives and seaweed, the richness and flavor of the chicken fat stimulate the appetite.

A donburi dish with charcoal-grilled chicken and egg. A dish where the fragrant aroma of charcoal, fluffy egg, and dashi-infused rice come together.

A dessert made by sandwiching ice cream between Saga Prefecture's famous "Maruborou" cakes. A combination of the simple sweetness of the cake and cold ice cream.

Vanilla ice cream topped with freshly ground coffee beans, etc. A dessert with accents of aroma and texture.

One of Japan's most popular beers. Characterized by its crisp dryness and refreshing throat feel.

Convenient wine served in a cup. Available in white and red.

Oyakodon made with chicken fragrantly grilled over charcoal. A luxurious lunch where the melt-in-your-mouth egg, dashi, and charcoal aroma come together.

A set meal of chicken nanban topped with sweet and sour sauce and plenty of tartar sauce. A hearty dish that goes well with rice.

A set meal of juicy chicken thigh meat fragrantly grilled over charcoal. Simply enjoy the aroma unique to charcoal grilling and the meat's umami.

A set meal of chicken thigh meat grilled with sansho pepper. The spicy kick and refreshing aroma of sansho pepper stimulate the appetite.

Complimentary coffee during lunchtime.