Kuma no yakitori cocoro

You can taste the "ultimate chicken" in straw grill style, richly aromatic. A particularly tender part of the chicken thigh is selected, and the flavor and aroma of the chicken are concentrated by grilling it over high heat.

It's one of the restaurant's specialties. Instead of egg yolks, it uses Kinkan (yolk of immature eggs). Even the soy sauce is carefully selected from several hundred varieties. You will be served the best of the finest to conclude the course.

This is one impressive combination of superb chickens and skillful techniques. The photo shows "Momonegi (tight and green onion)." Each skewer is carefully grilled using the "Smoke Grill" method, in which the smoke caused by the fat from the chicken falling into the Kishu-binchotan charcoal envelops the skewer.