Yakitori Trippa Fushimi

Nagoya Cochin is counted among Japan's three major native chicken breeds. It has a reddish meat with a moderately firm texture, characterized by a chewy and rich flavor. Compared to regular chicken, it is low in fat and contains a high amount of minerals.

This is a homemade tsukune made by mixing chicken mince with cartilage, providing a delightful crunchy texture.

Only carefully selected brand chickens are used. Our artisans grill them meticulously over binchotan charcoal.

This is a skewer made from parts that are highly valuable due to their rarity, as only a very small amount can be obtained from one bird.

A rare cut located between the thigh and the belly. It offers a pleasant texture.

The area that corresponds to the diaphragm

Shoulder meat at the base of the wing. A part that contains a lot of juicy meat juice.

Mini tomatoes of two colors wrapped in Iberico pork belly. A dish where the richness of Iberico harmonizes with the acidity of the tomatoes.

The melted cheese pairs perfectly with wine.

※Limited quantity

Chicken breast from Cochin served with refreshing grated daikon and ponzu sauce

A dish that combines the rich flesh of avocado, known as the butter of the forest, with the light taste of chicken breast, dressed in a light soy sauce mixed with wasabi.

Lightly pickled napa cabbage, cucumber, and nozawana that enhance the natural flavors of the vegetables. Enjoy as a side dish.

Various parts of the chicken, such as liver and offal, are simmered in Nagoya-style red miso.

This is an edamame with a distinctive aroma and richness.

A refreshing quick dish perfect for cleansing the palate.

A companion for sake or wine

A dish that bursts with the umami of dashi from its fluffy texture.

Please enjoy it with a Choregi dressing that has the aroma of sesame oil and a kick from spices like black pepper. This is a recommended Korean-style salad from Torippa.

Classic fried chicken with a well-seasoned flavor

Tender chicken grilled over charcoal, topped with fluffy soft-boiled eggs. Enjoy the taste of a specialty shop with rich dashi flavor.

Grilled rice balls roasted over charcoal served in a Japanese-style dashi tea broth. A fragrant finish with crispy bits.

Rice mixed with soy sauce, bonito flakes, and seaweed, shaped into a ball and grilled over charcoal.

Enjoy the classic Nagoya hitsumabushi prepared with Nagoya Cochin. Just like eel hitsumabushi, please enjoy it in three different ways.

A handmade pudding that melts in your mouth, generously made with fresh eggs, topped luxuriously with vanilla ice cream, and finished with caramel sauce.

The caramelized crust enhances the sweetness of the pudding.