What makes food gourmet is the effort the chef takes with every little detail. Our example of this is a seemingly simple Yakitori dish. It starts with carefully degloving only the skin from chicken wing tips, extracting the skin in one intact piece. Just one skewer takes incredible precision and skill to prepare. From the 30-40 chicken wings we obtain per day, we are only able to make 5 to 7 skewers a day.

The skin from a chicken wing tip specifically is more chewy than other parts as it contains more collagen without the fat. This texture pairs very well with Saké that has higher acidity and umami.

The essence of Roku Nana is our respect for the raw ingredients, and a key part of that is fully utilising every part of the chicken. While many people discard most parts of a chicken, we do our best to create interesting skewers that highlight specific textures and subtle differences of a chicken.

After all, if we don’t put in the effort to serve these rare dishes, who will?