Tajima chicken skewers can be ordered separately. The charcoal fire enhances the quality of the ingredients on these skewers.

Rare parts of the meat, such as Sori (385 yen) and Furisode (308 yen), can also be tasted here. The famous tsukune (rice cake) is 440 yen per piece.

Scissors 180 yen per scissors. Tender young chicken is seasoned with a secret sauce made from a combination of white wine and coarse sugar to give it a deep flavor.

An example of a 12,000 yen course meal. Negima is a sumptuous dish using the most delicious part of the thigh meat. The skewers are carefully grilled at different angles to ensure that both the chicken and the green onions are cooked to the best condition.

Nagoya Coach thigh meat is offered in a 12-course for 7,500 yen and a 16-course for 10,000 yen. Nagoya Cochin, also known as the king of local chickens, has a strong flavor and elastic texture. Salt from Kochi Prefecture brings out the flavor of the ingredients.

From left: Boneless chicken wings with green onions, 270 yen; a perfect combination of juicy fat from the wings and the sweetness of the green onions. Omi Gundori Chicken Momo (thigh) 470 yen, with its addictive flavor and firm texture.

Fluffed and grilled over charcoal in Tosa Bincho, Kochi Prefecture, the more you chew, the more delicious the flavor overflows!

The OMAKASE Course, priced at ¥12,000, features five types of yakitori and one type of seasonal vegetable, each grilled one by one. Enjoy the deep flavor of the morning-drawn Kyoto red-breasted chicken!

Lightly grilled rustic dishes, plump and juicy kashiwa and shiratama (white rice balls), and other dishes are grilled to lock in the flavor while manipulating the charcoal.

Duck tsukune (tsukune is a type of tsukune with duck meat) appears in the 10,000 yen Kyoto Yakitori Style Course. This dish brings out the best of the ingredients and allows you to enjoy Kyoto's culinary culture.

From left to right: thigh (260 yen), tsukune (220 yen), and yagen cartilage (230 yen). The thigh is sliced into large pieces, and the delicious taste of Kyoto red ground chicken can be directly felt.

The signature dish, kimo (220 yen), is a reproduction of the flavor directly from Shijo Mibu [Thunder], where the owner, Mr. Hasebe, trained, and has a refined taste with no peculiarities.

Liver 220 yen is slowly roasted over charcoal, with an appetizing aroma that is very appealing!

From right to left: 2 pork ribs with tomato cheese, 500 yen; 2 asparagus, 330 yen; 2 bonjiri, 330 yen, crispy with the fat firmly trimmed off.

Furisode: 300 yen. A rare part of Kyoto red part of the chicken, a combination of the best of both the thigh and the breast.

The specialty seseri 300 yen, limited to one per person, is a sumptuous portion of two seseri, the part of the fish around the neck. Mr. Yanagi's mother, who has been in the business for about 50 years, skillfully rolls the fish to lock in the flavor and grill it.

Grilled cheese tomatoes for 500 yen: cheese is melted on a shichirin (a charcoal stove) and mini tomatoes are dived into the melted cheese and grilled in cross sections.

Special dakimi made from the thigh meat of the Satsuma Gokyu Chicken and Oma Sakura from Kagoshima Prefecture: 300 yen per dakimi

Negima (green onion) with fragrant chicken thighs topped with fresh sprouts. Dishes start from 6500 yen for a course.