Yaki Tori Karaage Highball

This is chicken heart, processed in-house, allowing you to enjoy parts like the base and artery sections as well. A confident offering!!

This is the only part of the bird that grinds sand. To emphasize the crunchy texture, we intentionally left the silver skin on to highlight the 'deliciousness' of the gizzard!

This part is attached to the backbone of the breast meat and is named because its shape resembles a bamboo leaf. If overcooked, it becomes tough, so we have prepared this delicate sasami to be soft and sticky!

Cooked just enough to achieve a melting texture like raw chocolate, with a strong emphasis on cooking. A masterpiece of craftsmanship.

The tail of the chicken is said to have been named 'Bonjiri' because it resembles the cute shape of a lantern that appears in the Hinamatsuri song. It has a plump and chewy texture.

A proud dish grilled to a crispy perfection

The part of the bird's ovary that becomes the yolk before it takes the shape of an egg is called 'kinkan'. The part of the oviduct and ovary that the kinkan passes through until the egg is laid is referred to as 'himo'. The item that consists of skewering both 'kinkan' and 'himo' together and grilling it is called 'chouchin'. There is only one himo per chicken. 'Chouchin' is indeed a super rare part, as it represents one piece per bird.

This is a refreshing and delicious bagna cauda with a strong yuzu aroma! Enjoy it with seasonal vegetables!!

Made with chicken cartilage and blended with Nanko plum! Enjoy it with the super delicious meat miso!!

Using fresh Oyama chicken, we present to you the rich flavor of Yukke!!

Our fried chicken is all based on the supreme soy sauce fried chicken.

Special spices from a secret blend

Reservation required. This dish is available for orders of 2 or more. Price per person is 2180 yen including tax.

Please ask the staff on the day.