夜焼き

2026.03.07

セット

A set plate with edamame, onigiri, pickles, potato salad, soup, and two skewers. After being served feel free to order any other skewers you see below or on the hanging board.

枝豆

boiled young soybeans, salt

おにぎり

rice ball, chicken breast, ginger, yuzu, miso dengaku

浅漬け

cucumber, salt

ポテトサラダ

potato, carrot, onion, cucumber, corn, mayo

チキンブロス

chicken broth, kelp, bonito, daikon

胸

breast, yuzu kosho

ねぎま

thigh, scallion, tare

串焼き

Various types of skewers with limited amounts, click on the name to go to a page with more detail. When ordering check the board to see if they are still available. Shichimi, yuzu kosho, and lemon are available as toppings.

しし唐

shishitou pepper, tare

エリンギ

king oyster mushroom, miso dengaku

なす

eggplant, tare, ginger

ステーキ

beyond steak tips, scallion, tare

チキン

beyond chicken, scallion, tare

ささみ

tender, sake, salt, wasabi

つくね

meatball, tare

手羽元レッグ

drumette, leg, tare

手羽中

wing, tare

おびそり

inner thigh, oyster, sake, salt

ふりそで

shoulder, sake, salt

ハラミ

belly, sake, salt

皮

skin, sake, salt

ぼんじり

tail, sake, salt

せせり

neck, tare

軟骨

cartilage, tare

砂肝

gizzard, sake, salt

ハツ

heart, sake, salt

レバー

liver, tare

Notes

We had 13 guests this time and made 221 skewers, there were zero leftovers (we were able to eat plenty ourselves). The beyond chicken and beyond steak tips skewers were the new ones that many people tried and gave good feedback on. I did the steak with white onion which was good, but perhaps mixing another vegetable in would be better. I also would like to try and get some shiso next party to mix in with the tsukune. I made 28 tsukune, but probably could have made 10 more. With that quantity testing the mix-ins seems like a good idea.

The format stayed the same with the set plate up front and then open ordering which worked well again. The first two skewers I swapped out the sasami for negima as I tend to not have quite enough sasami for all guests. This worked great and gives everyone a taste of salt and tare up front. The rice ball filling was a change up (miso) and delicious although they were a bit overfilled and so fell apart. The broth was OK, but I think finding maybe one or two vegetables to add besides the green onion might be a nice touch.

I was able to do the ingredient sourcing and start some initial prep on Thursday which helped even out the workload. Having the start time at 5pm was perfect and I didn't feel too rushed. I was even able to pre-grill some negima to help render the fat away. Once again we made tea which no one drank because we didn't push it. We did serve a good amount of highballs though.