Ursprüngliches Grillen Sake Yurakucho Geschäft Yurakucho Filiale

Primitive grilling is a traditional cooking method that involves grilling slowly over a strong fire from a distance using charcoal. Among these, fresh fish stood upside down allows excess moisture to drain away, concentrating the umami. Additionally, the fish's own fat seeps out, making the surface crispy and fragrant, while the inside becomes fluffy and juicy, earning it the title of 'ultimate grilled fish.'

Nodoguro is a fish with a body length of about 40 cm and a red color, living at depths of 100m to 200m. The official name for Nodoguro is Akamutsu, but the name Mutsu is said to originate from the meaning of being rich in fat, and it is indeed a fish that is very fatty, sometimes referred to as 'white meat toro.' Due to its high fat content, it has a strong sweetness in its flesh and is characterized by not becoming tough even when cooked, making it a delicious fish that remains moist whether boiled or grilled.

Our restaurant uses large and thick Nodoguro, exceeding 300g, while the usual size is around 200g. Freshly caught and directly delivered from the fishing port, we proudly grill the finest quality Nodoguro. By serving it grilled, it becomes a dish that can only be made with the thick Nodoguro, allowing you to enjoy the juicy fat while savoring the flavor of the flesh. Due to limited quantity, please understand if we run out.

Thick cut beef tongue - salt sauce grilled - enjoy the thick cut beef tongue grilled boldly with straw, simply with sesame oil, garlic, and salt from Kochi.

Slowly finished smoked duck that has been carefully prepared with time and effort. The moderate chewiness is sure to become addictive! Enjoy the rich flavor of the meat that bursts with each bite!

We luxuriously grilled thick cut bacon until it was crispy and fragrant! The aroma of the smoked bacon explodes when cooked, and eating it is sure to bring happiness deep within!

The poppable eggs are irresistible! The large shishamo with eggs, grilled to perfection, can be eaten whole, including the head.

Grilled to bring out the deliciousness of the hokke! Please enjoy the gentle taste of the tender and flaky hokke to the fullest!

Our most popular item! We use the best processing method called Bunkaboshi that retains fat and moisture. The texture is also outstanding!

A classic dried fish! The mackerel with fat tastes best when grilled over charcoal. The moderate saltiness also pairs well with alcohol.

By seasoning and then drying, we create our unique overnight dried dish! If you enjoy it with seven spice mayonnaise, you can fully savor the taste of our restaurant.

By grilling with binchotan charcoal, the deliciousness is significantly enhanced! Crispy on the outside and juicy on the inside♪ Due to being raised for more than 2 to 3 times the usual period, the flavor of the chicken is pronounced, and you are overwhelmed by the perfect 'chewiness' and 'juiciness' that is condensed! Soft and fluffy, it has a texture that overturns common sense. The rich flavor of high-quality meat spreads throughout your mouth!

It is skewered with thigh meat, green onion, breast meat, green onion, and thigh meat. The green onion used is 'Shirobijin' from Tochigi Prefecture, Kuroiso City, and the sweetness of the green onion enhances the balance of flavors.

Mainly uses the skin of the neck, and has a very good texture. It contains gelatin, and is well-balanced in protein, vitamins, and minerals.

This part is well-exercised, so the meat is somewhat firm. The color is dark, and juicy meat juices drip from it.

A rare item using four birds per skewer. Grilled with the skin on, the surface is fragrant, and the inside has a unique texture.

This part has the most muscle activity, packed with high-quality fat and flavor. You can enjoy juicy grilled chicken neck that you can't taste anywhere else.

A perfect balance of thigh, breast, and skin is blended together without using any binders. It is a fluffy dish that allows you to feel the texture of the meat.

Salt, Sauce, Grated Ponzu, Mentaiko Mayo, Ume Shiso, Tartar