Yakiton Akari

Skewered grilled pork heart. It has a plump, elastic texture and a bland, non-gamey taste with little fat. It is usually enjoyed lightly salted.

Skewered pork uterus. It has a chewy texture like shellfish and a very bland taste. It's a part to enjoy its unique texture.

Skewered grilled pork liver. It has a rich flavor and unique aroma, and is high in iron. Its texture can be enjoyed as melt-in-your-mouth when cooked properly.

Pork muscle and Achilles tendon parts. Rich in gelatin, they become crispy on the outside and chewy on the inside when grilled.

Skewered grilled pork stomach. It is low in fat, has a chewy texture, and its umami can be felt with each bite. It has little gaminess and is easy to eat.

Skewered grilled pork jowl and cheek meat with miso sauce. It is fatty and juicy, and the savory flavor of the miso enhances the meat's umami.

Skewered grilled pork tongue. It has a unique chewy texture and umami, and releases meat juices with every bite. It has a slightly firmer texture than beef tongue.

Skewered grilled fatty parts of pork, such as back fat. Characterized by the sweetness and umami of the fat that melts in your mouth, offering a rich flavor.

Skewered grilled pork diaphragm. It has a good balance of tenderness like lean meat and juicy fat, with a rich meat flavor.

Skewered grilled pork neck (p-toro). It is fatty and has a crisp texture, characterized by the rich sweetness of the fat.

Skewered grilled thick-cut part of pork large intestine (shiro). It is crispy on the outside and has a chewy, springy texture on the inside.

A set of 5 recommended skewers. Perfect for those who want to try various parts in small portions.

Skewered grilled beef small intestine, cooked whole. The fat is trapped inside, so when you bite into it, the rich sweetness of the fat fills your mouth. Its plump texture is popular.

Skewered grilled chicken small intestine and other stringy parts. It has a unique elasticity and the umami of the fat, and pairs well with sauce.

A part of the chicken gizzard, which is a muscular part. It has a unique crunchy and crisp texture and is usually enjoyed lightly salted.

Skewered grilled chicken mince formed into meatballs. It has a fluffy texture and concentrated chicken umami, and pairs well with sweet and savory sauce.

Boiled quail eggs skewered and lightly grilled. They are fragrant on the outside and fluffy on the inside, making them a perfect snack.

A classic yakitori dish made by alternating chicken and green onions on a skewer and grilling them. The umami of the chicken and the sweetness and aroma of the grilled green onions are a perfect match.

Skewered grilled chicken thigh and garlic. The garlic flavor permeates the chicken, resulting in a stamina-filled taste.

Skewered grilled chicken sternum cartilage (yagen nankotsu) with meat attached. You can enjoy the chewy cartilage and juicy meat at the same time.

Skewered grilled long green onions. Grilling removes their spiciness, bringing out their sweet, melty texture and savory aroma.

Skewered grilled okra. Grilling slightly reduces its stickiness, allowing you to enjoy its fluffy texture and roasted flavor.

Skewered grilled green peppers. Their moderate bitterness and crisp texture are perfect for cleansing the palate between meat dishes.

Skewered grilled shiitake mushrooms. Grilling concentrates their umami, resulting in a fragrant flavor and juicy texture.

Skewered grilled shiitake mushroom stems (the tough part). They are chewier than the caps and release more umami as you chew, making them a favorite among connoisseurs.

Skewered grilled onion. When grilled slowly, its spiciness disappears, resulting in a surprisingly sweet and tender texture.

Skewered grilled young corn. It has a unique crispy texture and a slight sweetness.

Skewered grilled thick-cut long yam. It has a different fluffy and crispy texture than raw yam, and pairs well with the savory soy sauce.

Skewered grilled bitter melon (goya). It is characterized by its unique bitterness, and grilling adds a roasted flavor, making it perfect as a snack with drinks. This is a seasonal menu item.

Skewered grilled avocado. When heated, it becomes a rich, creamy texture and its umami increases.

Skewered grilled cherry tomatoes wrapped in thinly sliced pork. The sweet and sour juice of the grilled tomatoes and the umami of the pork burst in your mouth. Be careful as it is hot.

Skewered grilled green peppers stuffed with cheese and wrapped in pork. A rich dish where melted cheese, the bitterness of green peppers, and the umami of pork come together.

Skewered grilled whole garlic cloves. When cooked slowly, they become fluffy like potatoes and offer an intense aroma and umami.

A skewer of spicy sausage. Its crispy skin, juicy meat, and spicy flavor pair well with beer.

Ginkgo nuts are removed from their shells, skewered, and salt-grilled. It's an autumn-themed appetizer characterized by its chewy texture and unique slightly bitter taste.

A skewer of lightly grilled camembert cheese. It is fragrant on the outside and has a rich, melted cheese flavor on the inside.

Sweet and sour pickled rakkyo (Japanese scallions). Its crisp texture and sweet and sour taste are perfect as a palate cleanser.

A snack made of boiled eggs marinated in a special soy sauce marinade. The yolk is deeply flavored and has a rich, sticky taste.

A steamed and molded fish paste product. It has a springy texture and is simply enjoyed with wasabi soy sauce.

A dish made by mixing seaweed (mozuku) with Sanbaizu (a sweet and sour vinegar dressing). Its slippery texture and acidity stimulate the appetite.

Roughly chopped raw cabbage. Seasoned with sauce, salt kombu, or dressing, it is refreshing and helps settle the stomach.

A dish of long yam cut into strips and seasoned with soy sauce, etc. You can enjoy its crisp texture and stickiness.

Turnips pickled briefly in salt and seasoning liquid. The turnips retain their natural sweetness and crisp texture.

A Korean-style side dish made by tossing boiled bean sprouts with sesame oil, salt, and garlic. Its crisp texture and sesame oil flavor stimulate the appetite.

A combination of fermented foods: cheese marinated in miso. The richness of the cheese and the saltiness/umami of the miso fuse, creating a very rich flavor that pairs well with drinks.

Thin seaweed seasoned with sesame oil and salt. It is characterized by its crispy texture and saltiness, and can be eaten on its own or with rice.

A representative Japanese pickle made by pickling dried daikon radish in a rice bran mash. It is characterized by its yellow color, crunchy texture, and unique aroma.

An appetizer made by mixing thinly sliced raw green peppers with salt kombu. The bitterness of the green peppers and the umami of the salt kombu are a perfect match, making it seem like you can eat it endlessly.

A whole cucumber pickled in a light brine. Often served on a skewer, it has a cold and refreshing taste.

A salad of thinly sliced onions topped with ponzu or dressing and bonito flakes. The spiciness of the onion is suppressed, making it refreshing.

A seasonal dish of thinly sliced bitter melon (goya) pickled in vinegar. The acidity of the vinegar mellows the bitterness of the goya, resulting in a refreshing taste.

A simple dish of chilled tofu topped with condiments like green onions, ginger, and bonito flakes, served with soy sauce. You can directly enjoy the flavor of soybeans.

A tempura dish made by coating chikuwa (fish cake) with a batter mixed with aonori (seaweed flakes) and deep-frying it. It's a classic fried appetizer where you can enjoy the savory aroma of aonori and the springiness of chikuwa.

Thick-cut tofu deep-fried. It is crispy and fragrant on the outside, with a fluffy tofu texture on the inside, and is usually eaten with ginger soy sauce.

A pickle-like dish made by pickling turnips in sweet vinegar with celery and ginger. The aroma of celery and the spiciness of ginger are refreshing and perfect as a palate cleanser.

An appetizer where young rakkyo (eshalots) are eaten raw with miso. Its crisp texture and unique spiciness are addictive.

A tofu dish served in warm broth, or Yudofu (boiled tofu). A gentle dish that warms the body on a cold winter day.

A dish of raw cucumber served with 'moromi miso'. The freshness of the cucumber and the sweet and savory texture of the moromi miso are a great match.

Simply sliced chilled tomatoes. Eaten with salt or mayonnaise. Refreshes the palate.

A dish made by pounding fish with miso, green onions, and plum paste until it becomes sticky. The acidity of the plum adds an accent, and it pairs well with sake.

Dried stingray fin, lightly grilled. It is characterized by its sweet and salty seasoning and unique chewy texture, and is eaten with mayonnaise and shichimi togarashi (seven-spice blend).

A salad made by mixing boiled macaroni with vegetables and ham in mayonnaise. It has a home-style taste and is substantial.

A classic salad made by mashing boiled potatoes and mixing them with vegetables and ham, dressed with mayonnaise. The ingredients and seasoning vary by restaurant, making it a popular menu item.

A salad of sliced tomatoes and onions with a rich sesame dressing. The acidity of the tomatoes and the richness of the sesame are a perfect match.

A dish featuring a trio of sticky ingredients such as natto, okra, and yam. Popular with health-conscious individuals, you can enjoy the different textures when mixed together.

A signature dish of the restaurant, made by simmering beef offal (motsu) with vegetables and konnyaku in a miso or soy sauce-based broth for a long time. It features tender offal infused with flavor.

A spicy version of the classic beef offal stew with added kimchi. The acidity and spiciness of the kimchi cut through the rich stew, stimulating the appetite.

Fresh pork heart (hatsu) lightly seared and thinly sliced, seasoned with a yukke-style sauce. When mixed with a raw egg yolk, it has a rich and mellow flavor.

A dish of thinly sliced, low-temperature cooked pork tongue, eaten sashimi-style. Enjoy its unique chewy texture and umami. It has a slightly firmer texture than beef tongue.

Fresh horse sashimi. It has no gamey smell and is characterized by the sweetness of lean meat and a moderate chewiness. It is commonly eaten with garlic soy sauce or ginger soy sauce.

Sashimi-style dish of the black skin of beef tripe (senmai) removed and cleaned white. It is characterized by its unique crunchy texture and is eaten with vinegar miso or sesame oil and salt.

Sashimi-style dish of sliced boiled pork ear (migaki). It is characterized by the chewy texture of the cartilage.

A sashimi-style dish of boiled pork stomach (gatsu). It has no gamey smell, a bland taste, and a chewy texture that goes well with drinks.

Sashimi-style dish of boiled pork small intestine (kobukuro). It is attractive for its plump and chewy elastic texture.

Sashimi-style dish made from the meat at the base of the pork ear. It is meatier and fattier than the regular ear, offering a rich flavor.

A dish of chilled udon noodles served with a rich broth poured directly over them. It is simple and refreshing, perfect as a finishing touch to a meal.

A simple dish of grilled mochi brushed with soy sauce and wrapped in nori seaweed. The savory soy sauce and nori enhance the sweetness of the mochi.

Japan's most popular dry beer. It is characterized by its crisp finish and clear taste.

Sapporo Lager Beer, Japan's oldest beer brand. It has a rich flavor unique to heat-treated beer and is served as a bottled beer.

A refreshing drink made by mixing whiskey with carbonated water. The clean taste of Black Nikka pairs well with the carbonation and is excellent with fried foods.

A style of drinking where frozen shochu (sharikin) is mixed with the malt-based beverage 'Hoppy'. Since there is no ice, the flavor does not become diluted, and it can be enjoyed ice-cold. White is refreshing, black is rich.

Refill of shochu (naka) for hoppy set. Frozen Kinmiya shochu (sharikin) is served.

A plain highball made with frozen shochu (sharikin). Since there is no ice, you can enjoy the rich flavor until the end.

A classic sour made by mixing shochu with carbonated water and lemon. It is characterized by its refreshing acidity.

A sour made with 'バイス' (バイス), a pink mixer with plum and shiso flavor, and apple juice. It has a nostalgic sweet and sour taste similar to plum shiso.

A unique lemon sour with a sweet aroma reminiscent of almond jelly.

A fruity sour that allows you to enjoy the flavor of grapefruit juice.

A sweet and refreshing sour made with cider.

A super-chilled sour made with frozen lemon pulp and juice, enjoyable as a dessert.

Refill of shochu (naka) for sours and hoppy.

A plum liqueur that is less sweet and easy to drink. Can be enjoyed on the rocks or with soda.

A refreshing drink made by mixing shochu with oolong tea, which pairs well with meals.

A drink made by mixing shochu with green tea. It is easy to drink with the aroma and bitterness of tea, and pairs well with Japanese cuisine.

A drink made by mixing shochu with tomato juice. It has a healthy and refreshing taste.

A cocktail-like drink made by mixing shochu with soy milk and tea, tasting like milk tea.

A luxurious lemon sour made with freshly squeezed lemon, offering a fresh aroma and acidity.

A sweet and easy-to-drink sour made with Calpis, a lactic acid beverage.

A sour that allows you to enjoy the refreshing aroma and acidity of yuzu.

A sour characterized by the sweet and sour flavor of plum.

A warm drink made with yuzu. It warms the body on a cold day.

A neutral spirit shochu with a smooth mouthfeel and slight sweetness. It pairs well with various mixers and is popular as a base for hoppy and sours.

Oolong tea for diluting bottled shochu (1 liter).

Green tea for diluting bottled shochu (1 liter).

Carbonated water for diluting bottled shochu (bottled).

Lemon-flavored carbonated water for diluting bottled shochu (bottled).

Grapefruit carbonated water for diluting bottled shochu (bottled).

Shiso-flavored carbonated water for diluting bottled shochu (bottled). It is characterized by its pink color.

Green apple flavored carbonated water for diluting bottled shochu (bottled).

Tomato juice for diluting bottled shochu (canned).

Hoppy bottle (outside) for diluting bottled shochu. Available in white or black.

Red wine served by the glass.

Warm red wine with added spices. Warms the body.

A unique shochu with a spicy kick from chili peppers. Its sharp stimulation is addictive.

One of the most popular barley shochus in Japan. It has a clean taste with no strong character and is easy to drink.

A drink made by adding plum syrup or extract to shochu. You can enjoy the aroma and sweet-sourness of plum.

A representative sweet potato shochu from Satsuma. You can enjoy the sweet aroma characteristic of sweet potatoes and its solid richness.

A rare shochu made from sesame. It has a fragrant sesame aroma.

Sweet potato shochu made with black koji. It is characterized by its thick sweetness and a crisp, clean finish.

Sweet potato shochu with a fruity and floral aroma, made with yellow koji. It has a citrus-like freshness and is recommended to be enjoyed on the rocks.

A sweet potato shochu from Yakushima. It has a mellow taste and rich aroma, and is a popular brand.

A dry sake from Hyogo Prefecture. It has a clean finish and is a versatile food-pairing sake.

Sake from Mie Prefecture. It is characterized by its rich umami and clean finish.

A cloudy sake. You can enjoy the sweetness of the rice, its rich flavor, and its thick texture.

A drink made by adding lightly grilled pufferfish fins to hot sake. The savory flavor of the fins and the umami of the fish infuse the sake, creating a highly aromatic cup. Limited to winter.

A non-alcoholic beer-like beverage. Recommended for those who don't drink alcohol or are driving.

A representative Japanese lactic acid beverage. It has a sweet, sour, and refreshing taste.

A refreshing Chinese tea with a clean taste. Perfect for cleansing the palate after oily dishes.

A transparent carbonated beverage that has been loved in Japan for a long time. It is characterized by its clean sweetness and strong carbonation.

Japanese green tea. It has a moderate bitterness and aroma, and pairs well with meals.