Hinaizidori-Yakitori Maekawa

We aromatically grill the thick skin while preserving the meat's springiness and umami (savory flavor). We spread the umami between the skin and meat throughout. Because this is such a simple dish we pay careful attention to how we grill it. Order early because it is a limited dish. When it comes to vegetables we select only the best from within Japan. For salt we use mineral-rich Aguni sea salt that's been fried in an earthen pot. In order to bring out the best of the spectacular Hinai chicken, we carefully select our vegetables and spices. For charcoal we use binchozumi, the highest quality charcoal from Minabecho in Wakayama Prefecture. To spread the skin's umami throughout and impart the charcoal's aroma, we briskly change the skewer's position over the 10 minutes that it cooks. Something we've been particular about since the restaurant's opening is the full open kitchen. We are happy that customers can enjoy the entire flow of how a chicken is cooked and the types of preparations used. read more