15/09/2026
Enjoy the charm of rare cuts to your heart's content
One of the things we value in our omakase course at Yakitori TAKE is the use of rare chicken cuts.
Each part, which can only be obtained in small quantities from a single bird, has its own unique texture, fat flavor, and aroma.
Tebasaki (wing), kubikawa (neck skin), engawa (gizzard rim), segimo (back kidney), tsunagi (aorta), shirogamo (white liver), nankotsu (cartilage), aka (thigh), misaki (tail), harami (skirt), oyster (sorires), shirako (milt), aburatsubo (oil gland), peta (tail base), otafuku (lymph nodes), and saezuri (esophagus).
These are cuts you may rarely encounter in everyday meals.
At Yakitori TAKE, we prioritize a style that allows you to savor these rare cuts, so that you may deeply enjoy the charm of female Date-dori chicken.
Various flavors born from the same chicken.
We hope you feel the depth of yakitori by enjoying these differences, one skewer at a time.
We would be delighted if international guests also learn about Japanese yakitori culture by trying these unique cuts.
Furthermore, for business entertainment, we prioritize not only the food's quality but also ensuring our guests spend their time in total comfort.
For business entertainment in Ginza, dinner meetings in Tokyo, or dining with international guests.
Please enjoy the rich flavors of female Date-dori chicken and the hospitality unique to Yakitori TAKE to your heart's content.
We look forward to welcoming you today.
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丈 -Yakitori TAKE-
〒105-0004
東京都港区新橋4-21-8 REVERIE SHINBASHI3F
03-5422-1275
https://www.yakitori-take.com/
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#紹介制
#接待