夜焼き

2026.04.11

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

アスパラチーズ

asparagus, cheese, sake, salt

豚バラ

pork belly, sake, salt

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
Breast and negima skewers along with onigiri, edamame, pickles and potato salad on a plate and a bowl of soup beside the plate Breast and negima skewers along with onigiri, edamame, pickles and potato salad on a plate and a bowl of soup beside the plate A variety of yakitori skewers grilling over charcoal A finished heart skewer with two pieces of heart Pages from an old Japanese photography magazine pasted to a woodern wall A man standing beside a yakitori grill drinks some sake out of a cup

Notes

We had 13 guests again and we made a total of 240 skewers plus one of our guest brought along around 20 skewers of kanpachi. At the end there were around 42 skewers left over. We'll probably drop the amount of thighs we do from eight to six and then drop the extra protein skewer (in this case pork belly). We've been having problems with the onigiri falling apart when there is filling inside so we are probably going to drop the filled onigiri in favor of udon noodles or just onigiri with furikake. I split the tsukune into a batch with green onions (my typical mix-in) and a batch with shiso. I really enjoyed the shiso and I think others did as well so I'll probably switch to using shiso permanently. I'll also probably increase the set size from two skewers to three and maybe do a couple rounds of skewers for which I have enough for everyone before opening up for orders. It keeps the flow a little easier and also makes sure people try a good variety.