On February 1st, Yakitori will begin to be sold at the Marumiya Kotomachi branch, a restaurant specializing in deep-fried chicken in Hirosaki (Kotomachi, Hirosaki).

Masami Miyagawa, the owner of the Yakitori restaurant “Kakumi” (Kichijoji Honmachi, Musashino City) in Tokyo, is the owner of the store. Mr. Miyagawa returned to Hirosaki in 2011, launched "Karaage Marumiya" (Sakaemachi) in January 2017, and opened the second store in July of the same year.

“It was a dream of the future to do yakitori in Hirosaki,” says Miyagawa. When the equipment and personnel were not enough to step on, he heard that Kazuhide Saito, who was a classmate who helped the opening of "Kakumi", left the job, and he called out to start the yakitori.

Yakitori is only "Negima" and "Momomeat" (150 yen each). “I want to provide teachers and disciples with something that isn't embarrassing because I do yakitori,” says Miyagawa. Shows his commitment to ordering Kishu Bincho charcoal used in "Kakumi" and preparing the equipment in the same environment as at the time.

Yakitori is served outside the restaurant. Regarding the reason, Mr. Miyakawa said, “Smoking is important for yakitori, and the taste and aroma are enhanced by smoking. Since the restaurant offers fried chicken, there is currently insufficient ventilation equipment, so yakitori Decided to bake outside the store."

"When I started on a trial basis, there was no smoke problem, and there was no problem with the cold because it was hot near the baking stand. Tell me how an elderly man passing by said that it was "tasty". I was glad to hear that."

Business hours are from 11:00 to 19:00. Yakitori is sold from 15:00 to 18:30. Closed on Saturdays and Sundays.