Yakitori, grilled chicken skewers, is something you enjoy with a glass of beer after work. It's the food of the people. For 16 years since we first opened, we have innovated our yakitori to offer new, even more delicious flavors, while maintaining its classic taste. Our beer of choice has always been KIRIN ICHIBAN.

Yakitori is simple, with few ingredients and no room for tricks, which makes the basics—ingredients, skewering, grilling—all the more important. We choose the best origins and brands for each cut of chicken, and we always sample. Currently, we mainly use Kinsodori (a brand of chicken from Aichi) that has been freshly slaughtered the morning of the day it's served. Our specialty is neck meat, a precious cut. We use it for negima (grilled chicken with scallions) and tsukune (chicken meatballs) as well. The neck meat has a unique flavor and texture that goes well both with our original savory sauce, made with stock in which a whole chicken was simmered for two to three days, and with delicious coarse salt from Okinawa. We also work on creating two new skewers every month, as well as salads and vegetable dishes to complement our yakitori. But we never forget the basics of yakitori, the food of the people. It was when I was training to be a chef that I first encountered KIRIN ICHIBAN. I will never forget the taste of when I drank it for the first time, and the way it matches perfectly with yakitori. The creamy foam, rich flavor, nice aftertaste... What I focus on in my yakitori is the taste of great quality chicken that has been prepared with all the right steps and grilled to perfection. KIRIN ICHIBAN enhances that taste.

That's why, aside from making our yakitori as delicious as possible, we even take care in the way we pour beer. In 2017, KIRIN ICHIBAN was revamped, and the taste is richer now than ever before. KIRIN ICHIBAN now goes even better with yakitori. I think of it as a dish essential to our restaurant.
(Remarks by Hiroshi Nomura, Owner)