鳥いち

This 7-course menu features seven dishes including yakitori made with Amakusa Daioh, a Kumamoto-produced chicken, using Tosa-binchotan charcoal from Kochi Prefecture, which has a strong fire power, and a la carte dishes using seasonal ingredients. (60-minute course menu)

This special course features 15 dishes, including yakitori made with "Amakusa Daioh," Kumamoto's local chicken, and "Tosa Binchotan," a charcoal grill from Kochi Prefecture with high heat power, which changes the heat for each part of the chicken, as well as a la carte dishes using seasonal ingredients.

The nine-course menu includes yakitori made with Amakusa Daioh, a local chicken from Kumamoto, and Tosa Binchotan charcoal from Kochi Prefecture, which has high firepower, as well as a la carte dishes made with seasonal ingredients.

This special course features 15 dishes, including yakitori made with "Amakusa Daioh," Kumamoto's local chicken, and "Tosa Binchotan," a charcoal grill from Kochi Prefecture with high heat power, which changes the heat for each part of the chicken, as well as a la carte dishes using seasonal ingredients.

The nine-course menu includes yakitori made with Amakusa Daioh, a local chicken from Kumamoto, and Tosa Binchotan charcoal from Kochi Prefecture, which has high firepower, as well as a la carte dishes made with seasonal ingredients.

This 7-course menu features seven dishes including yakitori made with Kumamoto's local chicken "Amakusa Daioh" using "Tosa Binchotan" from Kochi Prefecture, which has a strong fire power, and a la carte dishes using seasonal ingredients. (60-minute course menu)