Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

Higo Akadori chicken slaughtered in the morning is delivered directly from Kumamoto. The freshness makes binchotan medium-rare charcoal grilling the best.

What determines the texture of yakitori is its tenderness, deliciousness, and juiciness. The restaurant uses the freshest Higo Akadori chicken to meet read more these requirements. Only enough to serve that day is prepared and skewered. Slowly grilled over binchotan charcoal, the far-infrared effect makes the skin crispy and fragrant while the inside is fluffy. The freshness of the chicken makes it possible to serve medium-rare yakitori. The restaurant is particular about its house-made sauce and top-quality salt, which is roasted once to remove the moisture before use. In addition to yakitori, you can enjoy a "Nabe Course" and a la carte dishes made from ingredients purchased only that day. The secret ingredient is sincerity. Come to Nagare, a restaurant where the chef prepares dishes with all her heart and soul, thinking of the customers! learn more from chef