Combine the soy sauce, sugar, sake, vegetable oil, sesame seeds, garlic, and ginger in a medium bowl and whisk together, then add the beef and cover. Place the bowl in the refrigerator and marinate for 30 minutes.
Combine the soy sauce, mirin, garlic, and sugar in a small saucepan and place over low heat. Bring to a simmer and let cook for 10 minutes, then remove from the heat and let cool completely to room temperature.
Place the chicken into a medium bowl and the mushrooms into a second medium bowl. Pour half of the reduction over the chicken and half over the mushrooms. Mix both the chicken and the mushrooms into the sauce so they are well coated.
Wrap each piece of asparagus with a piece of bacon and slide it onto a skewer. Continue until each skewer has 3 pieces of asparagus.
Thread 2 pieces of chicken onto a skewer, followed by a piece of green onion, then 2 more pieces of chicken, another piece of onion, and finally 2 more pieces of chicken. Continue with another skewer and repeat as needed until all the chicken has been skewered.
Place a mushroom flat onto a skewer, followed by a piece of green onion, then another mushroom, then another green onion. Continue with another skewer and repeat as needed until all the mushrooms have been skewered.
Skewer the beef pieces, 4 to a skewer.
Place the cooking pot into the base of the COSORI Smart Indoor Grill, followed by the grill grate.
Select the Air Grill function on high heat, adjust time to 6 minutes, press Shake, then press Start/Pause to preheat.
Place an assortment of skewersonto the preheated grill grate, leaving a bit of space between each skewer, then close the lid.
Flip the skewers over halfway through cooking. The Shake Reminder will let you know when.
Remove the skewers when done and serve with the lemon wedges to squeeze over the top.
Continue grilling the skewers in batches as needed.