Sumitora Kurume
炭寅 久留米店
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A chicken cuisine specialty restaurant featuring the local pride 'Mitsuse Chicken'
Highlights
Ratings
Reviews
Menu
All-you-can-drink only is not available.
Rare red grapefruit flesh. Whole fruit juice and peel are used. Refreshing aroma and sweet-sour taste.
Uses whole fruit grated like a demon. Refreshing aroma and flavor of lime.
The flesh of the pineapple has been grated like a demon. You can enjoy the texture of fully ripe pineapple.
A dry kiwi sour with little sweetness, made from the flesh, juice, and skin of the kiwi grated with a demon grater.
The flesh and juice of the mikan, as well as the skin, have been grated completely and used whole.
Refill additional sour 418 yen
(Fukuoka - Yama no Kotobuki Sake Brewery)
(Saga - Gochida Sake Brewery)
(Fukuoka, Takahashi Shoten)
Gin Soda
Kirin Ichiban Shibori
Super Dry, Kirin Lager
Greens Free (Small Bottle)
Neburina Sparkling
Nebrina
2 varieties of white / 5 varieties of red 4180 yen to 4730 yen
(Nagashima Brewery, Kagoshima) Glass 528 yen Bottle 4180 yen
(Kuroki Honten, Miyazaki) Glass 528 yen Bottle 4180 yen
(Hamada Sake Brewery, Kagoshima) Glass 693 yen Bottle 4730 yen
Glass 638 yen, Bottle 4730 yen
(Takahashi Sake Brewery, Kumamoto) Glass 528 yen Bottle 4180 yen
Pine squash, peach squash, plum squash, yuzu squash
Oolong tea, Cola, Calpis, 100% Orange, 100% Apple
Please enjoy our proud grilled Mitsuse chicken.
Recommended, a rare part that few restaurants offer. It is characterized by a fine texture and a chewy bite.
The base part of the peach. It is a rare part that can only be obtained one to two pieces from one bird.
Recommended muscle that connects the heart and liver. A crunchy texture with a softness and juiciness enhanced by fat. An exquisite skewer that can only be offered because it is fresh.
Characterized by its elasticity due to the frequently used neck meat, it has a rich flavor with a lot of fat.
Tail part. The plump, melting texture is outstanding.
Proud of its juiciness and texture, made from various parts.
We are particular about the grilling level that retains a fresh, bouncy texture and a smooth mouthfeel.
A skewer that allows you to enjoy a crispy texture and plenty of gelatinous elasticity at the same time.
Heart. When bitten, it has a bouncy texture and delicious juices burst out.
Rich in vitamins, the crisp texture that comes from being fresh is exceptional.
Crispy and fluffy, this part is full of collagen.
Plum meat grilled, wasabi grilled
This is an original sausage made from 100% Mitsuse chicken. Enjoy it with yuzu pepper.
Fresh tsumi made from Mitsuse chicken and grilled with lotus root. Enjoy it refreshing with shiso and ponzu.
The slight bitterness becomes addictive.
Shiitake mushrooms that are thick, flavorful, and have the best texture, carefully grown one by one in rich nature.
By drying it immediately after being caught, it is finished with a shiny silver band and a translucent body.
This is a special product made with fresh flying fish marinated in sun-dried sea salt and dried overnight, crafted with love by Hatakeda.
Grilled over charcoal for a crispy outside and juicy inside. (Half 858 yen)
Smoked breast meat and rakkyo mixed with mayonnaise.
The flavor of sesame oil, the umami of salted kombu, and the slight bitterness of peppers make it impossible to stop eating.
Tossed with a homemade mayo sauce that stimulates the appetite, featuring a pleasant texture of carrots.
A perfect dish for a little break with chopsticks. The texture of the cucumber is good and it's light.
Homemade sauce and chicken breast are finished moist with low-temperature cooking.
A dish that liver lovers cannot resist. The flavor of sesame oil combined with a moist texture. It is definitely a perfect companion for sake.
Mitsuse chicken skin has a texture and umami that is different from others.
The prosciutto made from lean and flavorful outer thigh meat pairs perfectly with the crunchy nuts and Cobb salad dressing.
Grilled thigh meat over charcoal, with a potato salad made in-house, generously topped with Italian Parmigiano-Reggiano.
Uses one whole tomato. Refreshing with homemade onion dressing.
Daikon that has been simmered in broth and then fried. It's hot and fluffy.
Classic Agedashi Tofu with a sweet homemade broth.
When you take a bite, the flavor of nori spreads throughout your mouth.
The chicken thighs from Mitsuse are marinated in a homemade sauce for over 5 hours.
We carefully strained the fresh liver of Mitsuse chicken to create a mild and creamy liver pâté with no unpleasant odor.
Using Mitsuse chicken broth and fresh eggs raised by Mr. Miyaji in Saga Prefecture. We carefully grill it after receiving your order.
Baked fluffy with plenty of cheese and yam potato.
Tender breast meat fried in a special batter, served with homemade tartare that brings out the flavor of the egg.
Made by simmering Mitsuse chicken and carefully selected vegetables for about 4 hours.
When it comes to Hakata's Mizutaki, it is usually a milky white soup, but our restaurant uses a clear amber-colored soup. It is refreshing while being full of the flavor and nutrition of 'Mitsuse Chicken.'
Salt ramen made with an original soup packed with the flavor of Mitsuse chicken. Perfect size for a finishing touch.
Enjoy grilled thigh meat with a refreshing broth.
Enjoy with ingredients that pair perfectly with chazuke and a refreshing broth. Ume wasabi, tororo kombu
Please enjoy with rich fresh eggs.
Ariake seaweed and special ingredients. The best combination.
You can casually taste the slowly simmered soup.
Rich cream cheese with the abundant flavors of egg yolk and milk. Not too sweet, so you can eat as much as you want.
Sherbet made with seasonal fruit juice.
A luxurious ice cream mixed with rich pistachio and chunks of pistachio.
Classic vanilla ice cream topped with chocolate sauce.
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