As the originator of pigeon cuisine in the local Japanese food scene, Miyahato is brave enough to break through the tradition and give a new form of innovation to yakitori. Using 180-day free-range pigeons from Chongming Island as its core ingredient, and based on traditional charcoal grilling techniques and exquisite seasoning, Miyatake's original pigeon yakitori is the first of its kind, with a style all its own, bringing diners a unique dining experience.
