Tabiya

A classic yakitori dish with chicken and green onions alternately skewered and grilled. The juicy chicken and sweet green onions are a perfect match. Enjoy with salt or tare sauce.

Skewered chicken skin. The surface is crispy and fragrant, and when you bite into it, the sweetness of the fat spreads in your mouth. It has a unique, slightly chewy texture.

Meat from the middle part of the chicken wing. It's bone-in and offers juicy fat and umami. The crispy skin and tender meat are appealing.

Minced chicken formed into balls and grilled. It has a fluffy texture and concentrated chicken umami. It pairs well with sauce and is popular with both adults and children.

Meat from the neck area of the chicken. Because it's a well-exercised part, the meat is firm, with a good balance of fat and a chewy texture. It's a rare cut with a strong umami flavor.

The shoulder meat between the chicken breast and wing. It's as light as breast meat but also fatty and juicy. Characterized by its tender texture.

Lean, white, and tender chicken tenderloin. It has a light flavor and pairs well with condiments like wasabi or yuzu pepper.

Skewered chicken liver. It has a rich, creamy texture and a unique flavor. It's also rich in nutrients like iron and pairs well with tare sauce.

Skewered chicken hearts. Enjoy the firm, springy texture and mild, clean umami. It has a less gamey flavor than other chicken parts.

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

Cartilage from the tip of the chicken's breastbone. It's characterized by its crunchy texture and can be enjoyed with the umami of the surrounding meat. Usually grilled with salt.

Chicken knee cartilage. It's slightly firmer than yagen cartilage, offering a more pronounced crunch. It's also fatty, and the flavor intensifies with chewing.

Spicy sausage grilled with spices. The piquant spiciness pairs well with beer and other alcoholic beverages.

Seasonal vegetables grilled over charcoal. Enjoy the natural sweetness and smoky aroma of the vegetables. The contents change daily, please check the recommendation board.

A simple dish of chilled tofu topped with green onions, ginger, bonito flakes, and other condiments. It's refreshing and perfect as a palate cleanser or snack.

Thinly sliced raw onion. The sharpness is removed, and you can enjoy its crisp texture. Served refreshingly with bonito flakes and dressing.

Raw cabbage served with a special spicy miso dip. The sweetness of the cabbage and the spiciness of the miso are a great combination that goes well with drinks.

The surface of fresh chicken liver is lightly seared. It's rare inside, with a melt-in-your-mouth texture and rich umami. Served with condiments.

Vegetables such as cucumbers and napa cabbage are lightly salted for a short time. It has a refreshing taste that retains the crispness of the vegetables.

Smoked chicken breast. The smoky aroma is appetizing, and the moist meat's umami is concentrated.

Thick-cut fried tofu made in-house. Crispy on the outside and fluffy on the inside, you can enjoy the texture of the tofu. Best enjoyed hot with grated ginger and soy sauce.

Chicken cartilage coated in batter and deep-fried. It features a unique crunchy texture and a savory batter, making it a perfect snack with drinks.

A dish made by simmering minced meat, beans, and vegetables in tomatoes and spices like chili powder. It has a spicy and rich flavor.

Onigiri brushed with soy sauce or tare sauce and grilled until fragrant. The crispy texture of the grilled exterior and the savory soy sauce aroma whet your appetite.

A rice bowl topped with sweet and savory seasoned minced chicken (soboro). The umami of the chicken soaks into the rice, making it a popular dish to finish a meal.

A soup made by simmering chicken bones for a long time. It has a gentle, deeply flavorful taste with the rich umami of chicken, perfect for finishing a meal.