Yakitori Kado Kei

A platter of 5 recommended yakitori skewers. Enjoy a balanced selection of various parts.

Crispy grilled chicken skin skewers. The surface is crisp, and chewing releases the sweet fat.

Chicken heart. Characterized by its firm, bouncy texture and a mild, easy-to-eat flavor.

Chicken neck meat. This part is well-exercised, resulting in firm meat with moderate fat and rich flavor.

A part of the chicken gizzard. Characterized by its crunchy texture and light flavor.

A rare chicken liver with high fat content. Creamy and rich mouthfeel, similar to foie gras.

Grilled chicken meatballs. Enjoy their fluffy texture and the savory tare sauce.

Chicken thigh meat. Juicy and rich, a standard yakitori cut.

A part from the inside of the chicken breast. Low in fat, it has a tender, light, and delicate flavor.

Meat from around the chicken's tailbone. One of the fattiest parts, it's juicy and melts in your mouth.

Chicken cartilage. Enjoy its crunchy, firm texture, perfect as a snack with drinks.

The tip of the chicken wing. Characterized by the flavor of the skin and the juiciness of the meat around the bone. Usually eaten by hand.

Skewered quail egg. Crispy on the outside and fluffy on the inside.

Grilled thick fried tofu. Crispy on the outside and fluffy on the inside, enjoying the texture of the tofu.

A rare cut, only a small amount can be obtained from one whole chicken. Contents may vary depending on availability.

Fresh chicken seasoned with wasabi soy sauce, or topped with grated yam. A refreshing dish.

Boiled vegetables steeped in dashi broth. A Japanese home-style dish with a gentle flavor, perfect as a palate cleanser.

Grilled old hen (hine-dori) tossed with ponzu sauce. The chewy meat and the acidity of the ponzu are a perfect match.

Chicken liver paste. Rich in umami, served spread on charcoal-grilled baguette.

A platter of fresh vegetables served with a special negi miso (green onion and miso) dip. A simple yet flavorful dish.

A salad made by mashing boiled potatoes and mixing with mayonnaise. A standard izakaya menu item.

Vegetables pickled in salt or rice bran. Their crisp texture and saltiness pair well with drinks.

Simple dish of cold tofu topped with condiments (green onions, ginger) and soy sauce. Enjoy the flavor of soybeans.

A rice bowl topped with tare-grilled yakitori. The charcoal aroma and the rice soaked in tare are appetizing.

A rice bowl with chicken and onions simmered in a sweet and savory broth, then bound with egg. The combination of runny egg and chicken is excellent.

A rice bowl topped with chicken soboro and grated yam. Enjoy the savory flavor of the soboro and the smooth texture of the tororo.

Onigiri (rice ball) brushed with soy sauce and grilled. Crispy on the outside, fluffy on the inside.

Rice with dashi broth or tea poured over it. Eaten with toppings like nori and umeboshi.

Broth made by simmering chicken bones to extract their rich flavor. Rich yet gentle, perfect to finish a meal.

A cold dessert made with seasonal fruits. Cleanses the palate.

A bento box filled with carefully selected yakitori. Enjoy the restaurant's flavors at home.

Thick shiitake mushrooms, grilled. The rich aroma and umami of the mushrooms overflow.

Tomatoes that become sweeter when grilled. Juicy with a good balance of acidity and sweetness.

Grilled bamboo shoots. Enjoy their crisp texture and spring aroma.

Grilled nameko mushrooms. They have a unique slimy texture and flavor, enhanced by the smoky aroma from grilling.

Long green onions that become sweet and tender when grilled. Fragrant and can be a main ingredient, not just a condiment.

Grilled eggplant. Enjoy the tender flesh and umami, either with the skin on or peeled after grilling.

Skewered quail egg. A simple yet popular dish.

Grilled nagaimo with a crispy texture. Enjoy its fragrant aroma and unique mouthfeel.

World-renowned Junmai Daiginjo. Characterized by its fruity aroma and refined sweetness.

Local sake from Aomori. A light, dry, and crisp sake.

Local sake from Yamagata. Features a solid rice umami and a dry finish.

Local sake from Kochi. Characterized by a powerful, tropical flavor and refreshing acidity.

A popular brand from Fukushima. Enjoy its fruity aroma, juicy sweetness, and well-balanced acidity.

Ginjoshu from Yamagata. Features a floral aroma and elegant sweetness, making it easy to drink.

Local sake from Akita. Characterized by its fine and beautiful taste.

Local sake from Nara. Slightly effervescent, with a fresh and fruity taste.

Barley shochu. Characterized by its fragrant barley aroma and mellow taste from aging.

Sweet potato shochu. Made using traditional methods, allowing you to enjoy the rich flavor of the sweet potato itself.

Sweet potato shochu. A robust type with a strong sweet potato aroma and a bold flavor.

Brown sugar shochu. Characterized by its sweet aroma derived from brown sugar and a clean mouthfeel.

Brown sugar shochu. Amber color from barrel aging and a mellow, deep flavor.

Rice shochu. Made by the brewery of the sake "Hakkaisan," it has a ginjo-like aroma and a clean taste.