Yakitori Sekiya

A course meal featuring the day's recommendations. Includes appetizers, carefully selected yakitori (5 types of meat, 1 type of vegetable), and soup. An ideal set for first-time visitors.

Meat from the chicken's thigh. It has moderate fat content, a juicy and rich flavor, and is a classic yakitori cut.

Ground chicken formed into balls. It has a fluffy texture and the chicken's umami spreads as you chew.

Meat from the chicken's neck. As it's a well-exercised part, the meat is firm, with a springy texture and rich umami.

The skin of the chicken. Grilled until crispy on the outside and juicy on the inside, you can enjoy the sweetness of the fat.

Meat from around the tailbone of the chicken. It is one of the fattiest parts, characterized by its melt-in-your-mouth texture and sweetness.

Meat from the chicken's shoulder, between the breast and the wing joint. It is lean yet juicy, and you can also enjoy the umami of the skin.

The kidney of a chicken. Similar to liver, but creamier and a rare cut with a unique, deep richness.

A dish featuring tubular parts of the chicken, such as the esophagus. It has a unique chewy texture and is a great accompaniment to drinks.

Meat from the base of the chicken's collarbone. Often served on the bone, it has a strong umami flavor and a firm texture from the bones.

Refers to parts like the chicken's trachea. A rare cut characterized by a unique crunchy texture, similar to cartilage.

A rare cut, referring to the outer wall of the gizzard. It is characterized by its unique chewiness and mild flavor.

The part inside the chicken breast. It is low in fat, tender, and has a delicate, refined flavor.

A tender part located in the center of the chicken thigh. It contains a lot of moisture and has a chewy texture.

Also known as 'sorires', this is a rare cut found in the hollow at the base of the thigh. It is muscular, chewy, and intensely flavorful.

A classic yakitori skewer with alternating pieces of chicken and leek. The sweetness of the leek and its aroma enhance the umami of the chicken.

The tip of the chicken wing. The skin is rich in collagen, and it is packed with the sweetness of the fat and the umami of the meat.

Part of the chicken's gizzard. Low in fat, it offers a unique crisp and crunchy texture.

Chicken liver. It has a rich, creamy, and smooth texture, and is also rich in nutrients like iron.

Chicken heart. It has a firm, springy texture and a mild, clean umami flavor.

Shiitake mushrooms stuffed with ground chicken and grilled. The shiitake's dashi and the meat juices combine for a juicy flavor.

Fresh asparagus grilled over charcoal. It is fragrant and allows you to enjoy the natural sweetness and texture of the ingredient.

Shiitake mushrooms grilled over charcoal. When bitten into, a rich aroma and juice-filled umami spread through your mouth.

Sliced lotus root rings grilled until fragrant. Enjoy the crispy and fluffy texture.

Grilled Caciocavallo cheese. It melts into a creamy consistency when heated, offering a rich milk flavor.

A creative skewer dish with Gorgonzola blue cheese stuffed inside fried tofu. The saltiness of the cheese matches the fragrant fried tofu.

A rich pâté made from chicken liver. It has a smooth texture and is perfect as a snack with drinks.

A salad made with fresh watercress. The refreshing bitterness and crisp texture of the watercress cleanse the palate.

Classic potato salad. Enjoy the sweetness of the potatoes and the richness of the mayonnaise.

Fresh chicken breast lightly seared on the surface. It is rare and moist inside, allowing you to taste the chicken's sweetness.

Boiled or grilled chicken skin tossed with ponzu sauce. Its chewy texture and acidity make it a refreshing dish.

Traditional Japanese pickles made by fermenting seasonal vegetables in rice bran. They have a unique sourness and umami characteristic of fermented foods.

Rice balls brushed with soy sauce and grilled over charcoal until fragrant. Crispy on the outside and fluffy on the inside.

A rice bowl topped with sweet and savory ground chicken. The chicken's umami pairs well with the rice.

A rice bowl topped with yakitori grilled over charcoal. The savory sauce and chicken make it a great accompaniment to rice.

A rice bowl dish with chicken and egg simmered in dashi broth. It features a gentle, dashi-rich flavor and a creamy, soft-cooked egg.

Ramen made with chicken broth. The soup is light yet has a rich chicken flavor, perfect for finishing a meal.

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

A dry sparkling wine from the Champagne region of France.

A high-quality sparkling wine from the Champagne region of France.

A white wine made from Viognier grapes, characterized by its floral aroma.

A dry white wine from the South of France. Enjoy its fresh citrus acidity.

A white wine made from Chardonnay grapes, with a good balance of richness and acidity.

A dry white wine from the Bordeaux region of France.

A white wine from the Alsace region of France. Characterized by the high aroma and elegant acidity unique to Riesling.

A white wine from the Loire Valley, France. Made from Sauvignon Blanc grapes, it is a crisp wine with a mineral character.

A white wine from Burgundy, France. It offers a rich and full-bodied flavor.

A red wine made from Merlot grapes, characterized by its mellow and fruity flavor.

A red wine made from Syrah grapes, characterized by its spicy and robust flavor.

A red wine made from Pinot Noir grapes, offering a delicate and elegant aroma and flavor.

A red wine from the Bordeaux region of France. It has a full body and noticeable tannins.

A red wine from Burgundy, France. It is a light-bodied wine with abundant fruitiness.

A red wine from Marsannay in Burgundy, France. It has concentrated fruitiness and spicy nuances.

A red wine from Gevrey-Chambertin, a renowned appellation in Burgundy. It is characterized by its powerful and complex flavor.

A red wine from Nuits-Saint-Georges in Burgundy, France. It is characterized by its robust structure and rich tannins.

Kirin Heartland beer. A 100% malt beer with a clear taste and refreshing aroma.

A beer cocktail made with Jabara liqueur and beer. Enjoy its unique acidity and bitterness.

A beer cocktail made with ginger liqueur and beer. The spiciness of ginger enhances the crispness of the beer.

A beer cocktail made with mandarin orange liqueur and beer. It has a fruity and easy-to-drink flavor.

A Scotch whisky characterized by its smooth and balanced flavor.

A whisky produced in Chichibu, Japan. It is popular for its refreshing, floral aroma and complex flavor.

A single malt whisky from the Isle of Islay. It is characterized by its intense peat aroma and smoky flavor.

A traditional plum liqueur made using time-honored methods. Enjoy the rich extract of plums and its sweet and sour taste.

A fruit liqueur made from Unshu mikan (satsuma mandarin oranges). It has a juicy flavor as if you are eating the oranges themselves.

A liqueur made from 'Jabara', a citrus fruit native to Wakayama Prefecture. It is characterized by its unique strong acidity and slight bitterness.

A liqueur infused with ginger. Its pungent spiciness and aroma warm the body.

A spirit infused with the aroma of sansho (Japanese pepper). The refreshing and spicy sansho flavor fills your mouth.

A Japanese craft gin luxuriously flavored with yuzu. Enjoy the vibrant aroma of yuzu and the crispness of the gin.

A refreshing Oolong tea with a light mouthfeel.

A Japanese green tea that pairs well with meals.

A grown-up ginger ale with a kick of ginger.

A non-alcoholic beer-like beverage.

Natural sparkling water from France.

An imo shochu (sweet potato shochu) from Kagoshima Prefecture. A standard brand characterized by its rich sweet potato aroma and deep flavor.

An imo shochu from Miyazaki Prefecture. Made with a focus on traditional craftsmanship, it offers a mellow taste brewed in earthenware vats.

An imo shochu from Kagoshima Prefecture. Popular for its strong aroma unique to black koji fermentation and its rich, full-bodied flavor.

A barley shochu from Miyazaki Prefecture. It features a fragrant aroma of barley and a light, crisp finish.

A barley shochu from Oita Prefecture. It has a floral aroma and a refined taste that allows you to enjoy the original umami of barley.

A barley shochu from Hachijojima Island in the Izu Islands. It has a fragrant, rich flavor that evokes the island's climate.

A rice shochu from Miyazaki Prefecture. It features a floral aroma derived from rice and a crisp, subtle sweetness.

A brown sugar shochu from Amami Oshima. It has a sweet aroma of brown sugar and a rich body, yet a clean aftertaste.

Shochu that has been pre-diluted with water and aged. The harshness of the alcohol is mellowed, making it very smooth and easy to drink.

A local sake from Nara Prefecture. A junmai sake characterized by its fresh effervescence and fruity sweetness and acidity.

A local sake from Aichi Prefecture. A rich junmai sake where the umami of the rice can be strongly felt.

A local sake from Kanagawa Prefecture. It has a mild aroma and a crisp taste that enhances the flavor of food.

A local sake from Ishikawa Prefecture. A junmai sake with a powerful, rich flavor that evokes the climate of Noto.

A local sake from Niigata Prefecture. A well-balanced sake that is light and dry yet has a solid rice umami.

A local sake from Miyagi Prefecture. It has a refined aroma and a clear flavor that pairs exceptionally well with food.

A local sake from Osaka Prefecture. It is characterized by its acidity, robust rice umami, and a crisp, dry finish.

An unfiltered sake from Akishika. It contains gas from fermentation, offering a fizzy mouthfeel and the rich umami of rice.

An aged sake from Akishika Brewery. It is characterized by its mellowness from aging and its deep, complex flavor.