Vogelhuhn Forschungsgruppe

Kurume City, Fukuoka Prefecture

Nichinan City, Miyazaki Prefecture

Amakusa City, Kumamoto Prefecture

This includes five recommended cuts, including rare parts.

All five are rare parts.

The best quality local chicken that can be served today

Includes appetizers, palate cleanser, and half ramen, approximately 13 dishes

We have prepared a course that we would like yakitori lovers to enjoy, using carefully selected local chicken. It includes appetizers, palate cleansers, half ramen, and dessert, totaling about 15 dishes.

High in protein and healthy

Shoulder meat. Rich in flavor and high in vitamins.

Juicy thigh meat.

Concentrated flavor, baked to a crisp

Tsukune with cartilage is made with egg

Rich in vitamins and iron

The skin of free-range chicken is different.

Juicy neck meat with strong flavor

Yagen cartilage. Rich in collagen.

Heart. Baked without opening to retain flavor

Chicken gizzard. Its unique texture becomes addictive.

Tail. Crispy and juicy

Soft and full of chicken flavor

Lymph nodes. A flavor reminiscent of hormones.

The tender part of the chicken breast. Finished as an exquisite skewer.

In French, it means 'to leave that is foolish.' Truly the king of thigh meat.

Red meat of the thigh. Rich flavor and umami.

Diaphragm. Unique texture and juicy flavor.

Kidney. Rich flavor and creamy taste.

The yolk before spawning. A blissful burst in the mouth.

Moist, sticky, no odor

The part that connects the lever and the heart. It has a good texture.

Meat around the collarbone. Rich in flavor and juicy.

The fatty part of the gizzard. A must-try for those who are not fond of the gizzard.

Lung. The texture is addictive.

Its unique softness and richness spread throughout the mouth.

Half 490 yen

Half 490 yen

Half 530 yen

Half 590 yen

496, Silk Ale and 8 other types

From 2800 yen