Skewers of chicken and other proteins get charred over open flame, glazed with a sweet-savory tare sauce made from soy, mirin, and sake. The kitchen focuses on simple cuts like thigh, neck, and heart, each grilled to order for distinct textures from juicy to crispy-edged. Portions come in sets with sides of rice or pickled vegetables, balancing the richness of the meat. Diners note the smoke-infused char that lingers on the palate long after the last bite.