Menu : Sumibiyaki Hana

After seasoning with just salt, chicken fat is added and grilled over a powerful charcoal fire. The rising flames and smoke create a smoky-like aroma, making it a dish with a charcoal aroma that hits you as soon as you put it in your mouth, and a flavor that overflows the more you chew.

It is grilled vigorously over charcoal with chicken fat added. The inside is grilled rare and served warm to preserve the aroma of charcoal grilling and the flavor of the chicken. Enjoy Kyushu's sweet soy sauce with garlic or ginger as you like. It's also delicious when served with yuzu pepper for a different taste.

Grill the surface over charcoal, then soak in ice water. Enjoy the sashimi with ponzu sauce and grated maple leaves.

By quickly grilling it, it becomes fragrant. Enjoy with sweet soy sauce or sashimi ponzu sauce to your preference.

Fresh breast sashimi. It has a mild flavor and the moist and soft texture that only sashimi can have.

Fresh liver sashimi.

When you hear the word ``bonjiri'', you might think it's greasy, but surprisingly, it's not as greasy as grilled food, and it has a chewy texture, and the flavor and sweetness that spreads in your mouth when you bite into it. It's a feature.

Two heavy pieces of tender thigh meat are sandwiched with spring onions and grilled over charcoal until plump and juicy. A hearty serving of spring onion meat.

Tender young chicken thighs slowly grilled over charcoal until juicy.

This skewer combines charcoal-grilled chicken breast until plump and juicy, with perilla leaves and plum sauce, which go perfectly with it, for a refreshing, sour taste.

The chicken skin is cooked using the heat and far-infrared effects of charcoal to make it crispy on the outside and juicy inside.

The tail of the Michinoku Seiryu Ajiwai Chicken has been carefully deboned and skewered. The tail is well-fattened with fat and has a sweet taste and a firm texture.

The plump and juicy meatballs are skewered on three heavy skewers. They are very filling.

The gizzard of the Michinoku Seiryu Ajiwai Chicken is served on a skewer together with the rare part, the engawa.

Fresh chicken liver is drained of blood to remove the distinctive odor. The far infrared rays from the charcoal fire make it plump all the way through.

We use the hearts of around four Michinoku Seiryu Ajiwai chickens in a luxurious and voluminous skewer.

Charcoal-grilled chicken breast is plump and juicy, and is paired with chunky raw cod roe. The combination of juicy chicken breast, the flavor of the cod roe, and the crunchy texture is irresistible.

The juicy, plump chicken breast meat grilled over charcoal is paired with tangy wasabi and rich mayonnaise for a perfect combination.

Two skewers, each containing three large eggs, are topped with fragrantly grilled cheese. The flavor of the burnt cheese will whet your appetite.

The surface is charcoal grilled until crispy. It is also very popular with children.

The crisp exterior and melted, fragrant toasted cheese make this a popular choice with children.

This is a rare cold yakitori dish in which the thigh meat is quickly frozen in ice water to prevent the juices from leaking out, and then served with a special Chinese sauce.

Juicy, plump thigh meat grilled over charcoal is topped with a homemade spicy sauce made from a blend of Sichuan peppercorns, pepper, and gochugaru.

The chicken skin is grilled using the heat and far-infrared effects of the charcoal fire to make it crisp on the outside and juicy inside, then topped with onions, green onions, grated momiji leaf and ponzu sauce for a refreshing taste.

The wings of the Michinoku Seiryu Ajiwai Chicken are cut open to make them easier to eat, and then skewered on two pieces of paper. The bones come off easily, so please remove them before biting into the chicken.

Grilled liver sashimi style. The flavor of sesame oil makes it even easier to eat.

This is a rare cut that can only be obtained in small quantities from one bird. It has less fat than knee cartilage and is characterized by its soft texture.

Spicy curry flavor added to Yagen cartilage.

A nostalgic taste from a street stall. A whole corn roasted on the cob. Very popular with children.

Fish also tastes best when grilled over charcoal! The heat makes the outside crispy, while the far infrared rays make the inside plump and juicy. The dripping fat instantly smokes the fish, adding a unique charcoal flavor.

Grilled over charcoal until plump and tender. Seasoned simply with salt. You can also add lemon or mayonnaise soy sauce to make it more flavorful.

The dried squid is marinated in mirin or sake from which the alcohol has evaporated, and then softened and tossed in our homemade yangnyeom. It goes well with alcoholic drinks or rice.

This dish is made by grilling kelp over charcoal until it is crispy. The concentrated umami and rich flavor of the kelp makes it a great snack to go with alcohol, or when you feel a bit lonely. Since it does not contain any oil, it is low in calories, with only 33 calories, so it is also recommended for dieters.

Crispy cabbage topped with aged yakitori sauce.

This dish is addictive with its sesame oil and soy sauce based sauce.

The soft shelled shrimp are grilled crispy over charcoal. You can eat it by just biting into it head first.

It's crispy on the outside and soft on the inside. It comes on a skewer so you can eat it with one hand.

The familiar "Hinepon" chicken from the Banshu region is grilled over charcoal until fragrant. The Hinetori chicken is characterized by its firm texture and rich chicken flavor.

This is Sumibi Yakibana's classic yakitori bowl made with four thigh meat.

These grilled rice Onigiri are fluffy on the inside and crispy and fragrant on the outside.

The savory grilled Onigiri and the delicious flavors of bonito and dashi stock make this the perfect final dish.

The classic red bean Daifuku is skewered and grilled over charcoal.

The inside is filled with thick mitarashi syrup, which goes perfectly with the flavor of soybean flour. Grilled over charcoal.

Choco Fukumochi is filled with gooey Chocolate both inside and out, and baked over charcoal.

A classic Barbecue Sweets! Grilled over charcoal, it's crispy on the outside and soft on the inside.