Hakatayakitori kawaan

Only the softest skin from the chicken's neck is used, wrapped around skewers in a braided manner, and repeatedly grilled and marinated in a special sauce. Additionally, it is finished by dipping in another secret sauce and grilled. When it enters your mouth, the excess fat drips off, and the flavor of the sauce is concentrated. It is common to have at least 5 pieces per person. Be sure to try both the black and white specialty torikawa. The number of people addicted to Hakata torikawa is rapidly increasing in Kobe.

A specialty of Kawa-an! Chewy and juicy! Grilled chicken skin with sauce

A specialty of Kawa-an! Crispy and light! Grilled chicken skin with salt

A popular menu item found at yakitori restaurants in Hakata

Everyone loves it! Momonegi momonegi momo

Classic chicken thigh! Accented with black pepper

Neck

Packed with meat in between, it's full of volume.

Limited quantity due to its rarity

The origin is the plural of the heart in Japanese, kokoro.

Liver

In the Kanto region, it is also called sand gizzard.

Meat from the fatty part of a chicken's rear

Crispy on the outside, Altbayerische

Marinated in a special sauce

Sweet purple squid flesh

Usually Awaji-produced onions *Depending on procurement conditions

Sliced into rounds on a skewer

When roasted with the skin, it becomes fluffy like a sweet potato.

Crispy texture

Mini tomatoes wrapped in bacon

Wrapped a whole asparagus with slices of pork belly.

Wrapped cheese in bacon and baked until gooey

Wrapped rice cake in bacon

Chicken breast wrapped in shiso leaves and served with ume paste.

Small bowl

Small bowl

Please enjoy with wasabi soy sauce

Crispy on the outside, fluffy on the inside

A luxurious dish connected from chicken wings to drumsticks

The perfect match of special sauce and butter

Special broth tea rice with wasabi and plum paste

What seems like a mismatch

Just a little to cleanse the palate

※The amount in yen that occurs at the time of payment will be rounded down.