Yakitori no Hachibei (Thailand)

Fresh slices of raw amberjack (kanpachi) marinated or dressed in a rich, savory sesame and soy sauce. The firm texture of the fish pairs perfectly with the nutty dressing. A classic starter in Fukuoka-style izakayas.

Mashed green peas shaped into a croquette-like skewer, breaded, and deep-fried. Crispy on the outside with a sweet and creamy pea filling. A unique and popular vegetable skewer.

A silky savory steamed egg custard topped with luxurious king crab meat and a hint of tomato. The texture is pudding-like and smooth. Eaten with a spoon as a warm appetizer.

Poached chicken served cold in a spicy, numbing sauce made with chili oil and Sichuan peppercorns. Known as 'Mouthwatering Chicken' for its appetizing aroma. Spicy and savory.

A chicken wing stuffed with spicy cod roe (mentaiko) and grilled to perfection. The skin is crisp while the inside bursts with savory, slightly spicy roe flavors. Be careful as the filling can be hot.

Pig's trotters that are braised until tender and then grilled to crisp up the exterior. Rich in collagen with a gelatinous, chewy texture. Often eaten by hand.

A whole sardine stuffed with spicy cod roe (mentaiko) and grilled. The strong flavor of the fish is balanced by the salty and spicy roe. A great accompaniment to sake.

A tofu-like appetizer made with cream cheese and soy milk. It has a rich, creamy texture similar to cheese but with a lighter finish. Usually served with baguette slices or crackers.

Fresh celery lightly pickled in a salt-based brine. Crisp, refreshing, and cleanses the palate. A light starter to balance heavier fried dishes.

Boiled or crispy chicken skin sliced thin and tossed with citrusy ponzu sauce, scallions, and grated radish. Chewy texture with a tangy, refreshing taste.

Raw spicy marinated pollock roe. Salty, savory, and packed with umami. Often eaten in small bites as a side dish for drinks or with rice.

Spicy cod roe that has been lightly seared on the outside while remaining rare inside. The searing adds a smoky aroma and changes the texture slightly.

Fresh raw oysters served with a citrus-based ponzu sauce. Briny and refreshing. The acidity of the ponzu complements the creaminess of the oyster.

Japanese mountain yam (yamaimo) sliced into thin, noodle-like strips. It has a unique slippery, crunchy texture. Served with a dashi soy sauce.

Leaf mustard greens pickled with chili peppers. Crunchy, salty, and spicy. A popular garnish in Kyushu cuisine, great for adding kick to a meal.

Salted pickled plums (umeboshi) that are grilled. Grilling mellowness the intense sourness and brings out a savory depth. A traditional accompaniment to shochu.

Mozuku seaweed marinated in vinegar, topped with crab meat. The seaweed is slimy and slippery, with a refreshing sweet and sour vinegar flavor.

Smashed or lightly pounded cucumbers dressed in a savory soy-based sauce, often with sesame oil and garlic. Crunchy and refreshing.

Fresh cucumbers paired with sour pickled plum paste (ume). A classic combination of crunchy vegetable and tart, salty flavor.

A grey-green paste made from the innards of the crab. Intense ocean flavor, rich and creamy like a pâté. Best enjoyed in small amounts with sake.

Creamy Japanese-style potato salad mixed with tuna and boiled egg chunks. Savory, comforting, and slightly sweet from Japanese mayonnaise.

Butter mixed with raisins, often chilled and sliced like a log. Served with crackers. A classic bar snack that pairs surprisingly well with whiskey or shochu.

Deep-fried potato fries served with a choice of Japanese-style seasoning. Crispy and hot, perfect for snacking.

Skewered slices of pork belly grilled over charcoal. Juicy, fatty, and rich in flavor, usually seasoned simply with salt.

Pork belly skewers glazed with a savory miso sauce before or during grilling. The miso adds a sweet and salty umami depth to the fatty pork.

Skewered chicken skin, grilled until crispy on the edges and chewy in the middle. Rich and savory.

Chicken gizzard skewers. Known for their firm, crunchy texture and robust meaty flavor. Low in fat and high in protein.

Chicken liver skewers grilled to a creamy, pate-like consistency. Rich, iron-heavy flavor that pairs well with sweet tare sauce.

Chicken neck meat skewers. This cut is juicy and elastic with a moderate amount of fat, offering a unique texture and concentrated chicken flavor.

Chicken heart skewers. The meat is springy and tender with a strong metallic flavor. A classic yakitori item.

Alternate pieces of chicken thigh and scallion (or leek) on a skewer. The sweetness of the grilled leek complements the juicy chicken.

Chicken tail meat skewers. This is one of the fattiest cuts, offering a burst of juicy, melt-in-the-mouth texture.

Minced chicken shaped into balls or oval patties on a skewer. Often includes cartilage for crunch. Choose between sweet soy glaze (Tare) or refreshing citrus soy with radish (Oroshi Ponzu).

Grilled chicken wings. The skin is crisped over the fire while the meat remains juicy. Served on a skewer for easy eating.

Soft bone cartilage from the chicken breast bone. It has a very crunchy texture and is usually salted heavily. A popular snack with beer.

Cartilage from the pork throat. Crunchy texture similar to chicken cartilage but with a distinct pork flavor.

Chicken tenderloin grilled gently to keep it soft and moist. A lean cut with mild flavor, served with a choice of toppings like spicy wasabi or sour plum.

A premium brand of ham from Nagasaki, grilled on a skewer. It has a rich, savory taste and thick texture.

Simple grilled sausages on a skewer. 'Winner' is a common Japanese term for wieners/sausages. A kid-friendly favorite.

Boiled quail eggs served on a skewer and lightly grilled. Mild and creamy.

Quail eggs marinated in soy sauce until the exterior turns dark brown. Savory and flavorful compared to plain eggs.

Corn kernels battered and deep-fried on a skewer. Sweet corn encased in a crispy golden crust.

Quail eggs breaded and deep-fried. A crispy bite-sized snack with a soft egg center.

Fried chicken skewer topped with sweet vinegar sauce and tartar sauce. A skewer version of the famous Miyazaki dish.

Sticky rice cake (mochi) grilled with soy sauce and wrapped in dried seaweed (nori). Chewy, savory, and satisfying.

Lotus root slices stuffed or topped with spicy cod roe and deep-fried in a seaweed-flecked batter. Crunchy and spicy.

Homemade fried fish cake mixed with crab meat. Savory, slightly sweet, and bouncy texture.

A fluffy rolled omelet (tamagoyaki) made with chicken stock and filled with spicy cod roe. Savory egg with a spicy kick.

Japanese-style fried chicken chunks. Marinated in soy and ginger before frying. Juicy inside and crispy outside.

Thick slices of premium Unzen ham, breaded and deep-fried like a cutlet. Savory and hearty.

A fried potato croquette mixed with minced beef tongue and stuffed with cheese. Creamy, savory, and rich.

Crispy spring rolls filled with butter chicken curry. A fusion dish combining Indian flavors with a Japanese pub snack format.

A refreshing cocktail made with sake and soda water. Light and fizzy.

A sampler set of three award-winning premium sakes. Allows you to compare different flavor profiles and grades.