Tori San

Small quail eggs, boiled, skewered, and fragrantly grilled. Characterized by the firm, springy texture of the white and the creamy, rich yolk. Seasoned with salt or sauce, it's perfect as a snack.

Skewered and grilled pork belly, featuring a good balance of fat and lean meat. Grilling over charcoal or other heat sources renders excess fat, resulting in a juicy, rich, and sweet flavor. The surface is crispy and fragrant, a taste that pairs perfectly with beer.

Large cuts of fresh green pepper, skewered and grilled. Grilling mellows its characteristic bitterness, enhancing its sweetness and crisp texture. It's refreshing and recommended to eat between meat dishes.

Skewered and grilled shiitake mushrooms, known for their thick flesh and rich aroma. The appeal lies in the mellow mushroom flavor that fills your mouth with each bite and its firm, chewy texture. It's typically enjoyed with simple seasoning to bring out the natural flavor of the ingredient.

Skewered and grilled small, sweet Japanese chili peppers. They have a unique refreshing aroma and a slight bitterness, and can be eaten with the seeds. Occasionally, a spicy one is mixed in, and the thrill of that is part of the enjoyment.

Skewered and grilled garlic scapes (the stem part that grows during garlic's development). While retaining garlic's characteristic aroma, they are mild, and their sweetness increases with heating, offering a crisp, chewy texture. A dish full of stamina.