The Blog

Nankotsu

(なんこつ)

Crunchy chicken cartilage with bits of meat fried to perfection.

Cuttlefish

(イカ焼)

Grilled cuttlefish in a grated daikon and ponzu sauce for a sweet and tangy kick.

Garlic Prawns

(ガーリック車エビ)

A perfect pairing of grilled prawns in a butter garlic sauce.

Scallops

(ホタテ焼)

Lightly pan-fried fresh scallops with a butter soy sauce.

Gyuutan

(牛タン)

Barbecue sliced beef tongue marinated in yuzu pepper, onion, sesame then topped with a sweet soy teriyaki tare sauce.

Uzura Maki

<h3(うずら玉子豚巻き)

Delicate quail eggs wrapped with juicy sliced pork jowl. Then drizzled with tare sauce and nori strips.

Wasabi Beef

(わさびビーフ)

Each skewer of sirloin steak is dipped in a sweet soy sauce or sprinkled with salt before resting on a grill over charcoal until cooked to absolute perfection. It’s then topped with wasabi mayonnaise sauce for a little kick.

Aspara Maki

(アスパラ豚巻き)

Crisp pieces of asparagus wrapped with juicy pork loin. Then glazed with tare and sprinkled with sesame.

Chicken Hearts

(こころ)

Syrupy-sweet and savoury tare sauce smothering grilled chicken hearts, scallions and topped with a sprinkle of sesame.

Chicken Mentai Yaki

(明太焼)

Tender pieces of chicken thigh grilled and topped with tobiko (fish roe) mayonnaise.