Abeya Location and Menu in Tokyo, Japan
Hours of Operation
Monday - Saturday 18:00 - 5:00, the following day(L.O.4:00)
Restaurant Menu
| DASSAI | 1,900 Yen | Glass |
| Juyondai | 600 Yen | Glass |
| Aramasa Amaneko sparkling | 800 Yen | Glass |
| Ippaku Suisei | 600 Yen | Glass |
| Denshu | 700 - Yen | Glass |
| Recommended course (3 types) | 1,400 Yen | Ichi-go (180ml) |
| Premium Recommended course (6 types) | 2,800 Yen | Ni-go (360ml) |
| Chicken skin skewer | 360 Yen | |
| Chicken skin skewer | 360 Yen | |
| Other Yakitori / skewers | 410 Yen | |
| Other Yakitori / skewers | 2,350 Yen | |
| Other Yakitori / skewers | 470 Yen | |
| Other Yakitori / skewers | 360 Yen | |
| Other Yakitori / skewers | 390 Yen | |
| Chicken wing tips | 470 Yen | A dish of grilled chicken wings. |
| Sot-l'y-laisse | 470 Yen | A dish of bite-sized pieces of grilled seasoned Sot-l'y-laisse on a skewer. |
| Collagen hotpot | 3,220 Yen | |
| "Oyako" chicken and egg rice bowl | 1,080 Yen | Chicken covered with scrambled egg and other ingredients while being simmered in broth, served over a bowl of rice. |
| Japanese-style rolled omelet | 760 Yen | A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping. |
| Ginkgo | 320 Yen | A dish of spit-roasted ginkgo nuts on a skewer. |
| Chilled tofu | 540 Yen | |
| Green salad | 760 Yen | |
| Chicken rice soup | 540 Yen | A dish of rice and chicken boiled in a large amount of 'dashi' stock until soft. |
| "Mizutaki" (Hot pot with water) | The soup prepared thoroughly in-house is boiled with water, chicken, and vegetables only to best draw out the original flavors of the food ingredients. | |
| Refillable vegetables | ||
| Refillable Hinai-jidori | ||
| Yakitori [Grilled spit-Skewered whole chicken prepared daily for freshness] | Fresh, quality whole chicken is used. Although there are limited quantities of parts, we can prepare your yakitori using only the requested parts to offer hard-to-find yakitori selections. | |
| [Skills to determine meat quality and oiliness for each skew] | We monitor each and every skewer upon grilling and it's flavoring on-the-spot to offer yakitori with a twist. | |
| [The highest quality of Kishu bincho charcoals used] | The yakitori chef's thoroughness is seen in his careful efforts to seal the umami flavors into the chicken using far-infrared rays. | |
| 6 selections (Chef's choice) | ||
| 3 selections (Chef's choice) | ||
| Skewered chicken skin | A classic selection for Hinai-jidori, renown for its delicious, fatty meat | |
| Skewered chicken neck meat | Also known as chicken neck meat Seseri, juicy and chewy | |
| Skewered chicken meat with spring onion | Meat from the calves are used, accented with green peppers | |
| Skewered chicken parts | The crunchy tip sections of the chicken wings are used | |
| Skewered chicken meat from the tail region | One of the rare selections of fatty meat portions surrounding the tail | |
| Skewered chicken breast served with yuzu peppers | Rich breast meat cooked slightly medium-rare | |
| Skewered skirt meat | Skewered diaphragm meat that exudes more flavor with each bite | |
| Skewered chicken gizzards | We ensure the best flavors of gizzards cooked to perfection in this selection | |
| Skewered chicken heart | Heart meat with plenty of fat | |
| Skewered chicken kidney | kidney meat with soft texture | |
| Skewered chicken thigh | The most softest, juiciest parts of the inner thigh areas | |
| Skewered chicken scapula | Scapula meat with a soft texture | |
| Skewered chicken leg sot-l'y-laisse (meat at the base of chicken legs) | Meat at the base of the chicken legs and the core of the muscles, similar to biceps | |
| Skewered chicken meat balls | Please select from salt flavor or with sauce | |
| Skewered chicken wings | Easy to eat with most of the bones removed | |
| Classic white chicken liver | A rare selection similar to foie gras and odorless | |
| Grilled sheet of boneless chicken | ||
| Mini-tomatoes | ||
| Chinese yam | ||
| Ginkgo nuts | ||
| Shiitake mushrooms | ||
| Green peppers | ||
| Green onions | ||
| Mashed Skewered rice hot pot | We use "Sasanishiki" rice, cooked using Kishu bincho charcoals to fluffy perfection. | |
| Refillable vegetables | ||
| Re-orderable Hinai-jidori | ||
| Rice porridge set | ||
| 3-piece assortment | ||
| Chicken breast dipped in broiling water, served with fresh wasabi | ||
| Char-grilled chicken thigh meat served with grated daikon radish and ponzu (citrus-based soy sauce) | ||
| Fresh raw_??chicken gizzards | ||
| Lightly roasted chicken breast | ||
| Grilled white chicken liver | ||
| Grilled chicken skin with ponzu sauce (citrus-based soy sauce) | ||
| Liver patte | ||
| Smoked daikon pickles | ||
| Minced cabbage with chicken-miso dressing | ||
| Chopped Chinese yam with tonburi | ||
| Air-dried chicken breasts | ||
| Hand-made tofu of Akita Matagi soy milk | ||
| Rolled omelette | ||
| Wasabi leaves, herb & vegetable salad with salt & kelp | ||
| Salad of hand-made tofu with tonburi | ||
| Seasonal vegetables with a side of anchovy | ||
| Chicken and egg rice bowl | ||
| Fresh egg over rice | ||
| Inaniwa udon (hot and cold) | ||
| Chicken & green tea porridge over rice | ||
| Chicken broth | ||
| Golden soup | ||
| Homemade pudding | ||
| Yakitori course | Appetizer Wasabi leaves and herb vegetable salad Yakitori (6 selections, chef's choice) Oyako-don rice bowl (chicken & eggs) Hinai-jidori soup Hinai-jidori egg custard pudding | |
| Broiled chicken & vegetables "Mizutaki" hot pot | Hinai-jidori golden soup Chopped Chinese yam with tonburi Boiled hot pot with hinai-jidori Wasabi leaves & herb vegetable salad Hinai-jidori chicken skin with vinegar and soy sauce Hand-made tofu of Akita Matagi soy milk Smoked daikon pickles (Akita prefecture specialty) Akita-komachi rice porridgeq | |
| ABEYA Course | Pickles, Hinai-jidori char-siu Hinai-jidori yakitori, Chicken & green_??onion skewers Hinai-jidori yakitori, chicken skin Hand-made tofu of Akita Matagi soy milk Hinai-jidori yakitori, chicken wings Hinai-jidori ""kiritanpo"" (pressed & toasted rice skewer) hot pot Smoked daikon pickles (Akita prefecture specialty) Inaniwa udon noodles | |
| Ebisu Beer | ||
| Sapporo "Shirohonoka" beer | Fresh, live yeast exudes a luxurious aroma from no filtration | |
| "Bunanomori" natural yeast beer | Only local beer in Japan to use natural yeast from Akita prefecture in addition to water | |
| Premium alcohol-free | ||
| Dewar's Highball | ||
| Honey Highball | ||
| Fresh-squeezed grapefruit sour | ||
| Fresh-squeezed lemon sour | ||
| Otokoume sour | ||
| Bacardi Mojito | ||
| Mix with deep-steamed green tea | ||
| Mix with green tea with roasted brown rice | ||
| Mix with roasted green tea | ||
| Mix with yuzu matcha green tea | ||
| "Karari Imo" Sweet potato shochu | ||
| "Tominohouzan" sake | ||
| "Tenshi no yuwaku" sake | ||
| Waramugi (wheat straw) | ||
| "Nakanaka" sake | ||
| "Tominohouzan" sake | ||
| "Benikomaki" sake | ||
| "Nakanaka" sake | ||
| "Taimei" sake | ||
| "Shirakaga" （Plum wine） | ||
| "Kuro umeshu"(Plum wine with brown sugar) | ||
| "Akai umeshu" (Red plum wine) | ||
| "Aragoshi mikan" liquor ("Roughly strained" orange liquor) | ||
| "Tsuru-ume" yuzu liquor | ||
| Oolong tea | ||
| Grapefruit juice | ||
| Orange juice | ||
| Coke | ||
| Katsunuma grape juice | ||
| Akita apple juice | ||
| Deep-steamed green tea | ||
| Green tea with roasted brown rice | ||
| Roasted green tea | ||
| Yuzu matcha green tea | ||
| 2,500 JPY Course (9 Items) | 2,500 Yen | |
| 3,500 JPY Course (11 Items) | 3,500 Yen | |
| 4,500 JPY Course (11 Items) | 4,500 Yen | |
| Other Yakitori / skewers | 2,350 Yen | |
| DASSAI | 1,900 Yen | Glass |
| Juyondai | 600 Yen | Glass |
| Aramasa Amaneko sparkling | 800 Yen | Glass |
| Premium Recommended course (6 types) | 2,800 Yen | Ni-go (360ml) |
| Recommended course (3 types) | 1,400 Yen | Ichi-go (180ml) |
| DASSAI | 3,800 Yen | Ichi-go (180ml) |
| Juyondai | 1,200 Yen | Ichi-go (180ml) |
| Aramasa Amaneko sparkling | 1,600 Yen | Ichi-go (180ml) |
| Ippaku Suisei | 1,200 Yen | Ichi-go (180ml) |
| Denshu | 1,400 Yen | Ichi-go (180ml) |
| DASSAI | 3,800 Yen | Ichi-go (180ml) |
| Juyondai | 1,200 Yen | Ichi-go (180ml) |
| Aramasa Amaneko sparkling | 1,600 Yen | Ichi-go (180ml) |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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