Zakkushi

Tsukune

Hand-formed chicken meatball skewer with a slightly springy texture and deep charcoal char, typically served with tare sauce and raw egg yolk for dipping

Negima

Alternating pieces of juicy chicken thigh and green onion on the skewer — the fat renders into the onion as it grills, making this the best entry-point skewer on the menu

Chicken Skin Skewers

Scored and grilled until deeply caramelized and crackling, with the fat largely rendered out — one of the most satisfying textural bites on the menu

Karaage

Japanese fried chicken thighs with a light soy-ginger marinade and a shatteringly crispy potato starch crust, served with kewpie mayo

Momo (Chicken Thigh Skewer)

Straightforward grilled chicken thigh with either tare glaze or salt — the baseline yakitori that shows whether the grill temperature is right (it usually is)

Edamame

Standard izakaya opener — lightly salted and good for pacing the meal while skewers come off the grill