Yakitori Ko-chan

Chicken liver. It has a rich, creamy texture and a distinct iron flavor. It is typically enjoyed with a sauce.

This cut primarily uses the intestines (large and small). The surface is crispy and fragrant, while the inside has a chewy, elastic texture. It is characterized by its rich fatty flavor.

Tongue. This cut is low in fat and has a unique, chewy texture. The meaty flavor intensifies with each chew.

Chicken heart. It has a firm, plump elasticity yet a texture that can be easily bitten through. It has a mild flavor.

Chicken cartilage. It has a firm, crunchy texture that is enjoyable to chew. It's not greasy and is recommended to be enjoyed lightly seasoned with salt.

Young chicken thigh meat. This tender and juicy cut allows you to savor the original flavor of chicken. A classic yakitori, loved by everyone.

A small Japanese green chili pepper. Grilling brings out its fragrant aroma and sweetness. Occasionally, one might be spicy, making it perfect for cleansing the palate between meat dishes.

Grilled chicken skin. It is rich in fat, with a crispy exterior and a juicy, chewy interior. It is characterized by the rich sweetness of the fat.

Diaphragm muscle. It has a moderate amount of fat, making it tender and juicy. It has a rich meat flavor and is very satisfying.

Ground chicken formed into a ball and grilled. It has a fluffy, soft texture and pairs exceptionally well with sauce.

A classic menu item with alternating pieces of chicken and leek on a skewer. The sweetness and fragrance of the grilled leeks further enhance the savory flavor of the chicken.

These are the wing tips of a chicken (tebasaki). The skin is crispy, and the juicy meat around the bone can be enjoyed inside. Since they are bone-in, they are typically eaten by hand.