A 13-course, chef-curated full Yakitori experience$87.00showcasing all aspects of binchotan cooking. The journey begins with warmth and delicacy, unfolds into thoughtful, unique ingredients and rare cuts, each course revealing different aspects of fire, texture, balance and depth.
Yakitori Platter$33.00Four of today’s featured Yakitori skewers at Chef’s selection (1 unique part+3 traditional parts)
Featured
Wagyu Trinity$57.003 skewers (American Wagyu, Australian Wagyu , A5 Japanese Wagyu)
Chicken Tail$6.95
Chicken Kafka — salt or tare$8.50
Chicken Knee$9.95
salt or tare$15.00
Pork Belly Asparagus$6.00
Sakura Pork Belly Chives$8.00
Pork Belly Shiso Lollipop$8.00
Pineapple$4.75Bichotan grilled pineapple
Nigiri Collective$73.00Five nigiri pieces at Chef's recommendation (includes at least 1 dry-aged piece)
Otoro ( per piece)$21.00The most prized cut of bluefin tuna belly. Rich, buttery, delicate, and melts in your mouth
Uni (per piece)$24.00Delicate sea urchin with a creamy, ocean-sweet richness and a soft, custard-like finish.
A5 Japanese Wagyu$24.00One piece of richly marbled Japanese A5 Wagyu, lightly seared and served over sushi rice for a rich, buttery, unforgettable bite.