コクテール
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
Latest Information
A new-style yakitori restaurant with a bar atmosphere
Ratings
Reviews
Menu
Recommended 5 skewers and appetizers
Appetizer 8 skewers (6 yakitori and 2 vegetable skewers) Finish（Tori soba or rice curry) pudding
1. [Appetizer: Aged Turnip and Mushrooms] Turnip / Fermented Mushrooms / Parmigiano-Reggiano 2. [Chicken Tenderloin] Daisen Chicken / Aged / Black Pepper Gimlet ▶︎ Rokujin / Shiso / SB 3. [Whole Heart] Free-range chicken / Malt vinegar Soga Per Effis ▶︎ Nagano Obuse Winery / Hybrid 4. [Shiitake Mushrooms] Kombu broth / Aged Bo Michel ▶︎ Nagano / Music 5. [Chicken Wings] Kyoto Benidori / Raw Soy Sauce Bloody Mary ▶︎ Mezcal / Tomato / Koshu / Clear 6. [Gizzards] Daisen Chicken / Texture / Sesame Oil Martini ▶︎ Passion Fruit / Kasutori Shochu Gin / Pineapple / Clear 7. [Zucchini] Rice Bran Oil / Atsu Shinsei Yo Chicken ▶︎ Akita / Kijo-shu 8. [Negima] Kyoto Red Native Chicken / Long Green Onion Whiskey Sour ▶︎ SPEYBURN / Yuzu / Lemon / Egg White / Matcha 9. [Tsukune] Kyoto Red Native Chicken / Hybrid Duck / Cartilage Manhattan ▶︎ SPEYBURN / Blended Sherry / Vanilla Tea 10. [Chicken Soba or Rice Curry] 11. [Pudding] Okukuji Eggs / Hojicha Maple Espresso Martini ▶︎ Banana Sweet Potato Shochu / Espresso / Hojicha Maple *The menu is an example. ・This is a cocktail-focused pairing course designed to complement the ZEITAKU Course. ・All cocktails are low-alcohol. ・The menu is an example only. It is subject to change depending on the season.
A style where 5 skewers and one appetizer are served one at a time.
A style of serving 8 skewers plus one appetizer each.
Kyoto Red Chicken / Breast / Skin / Grilled with orange peel, it has a fragrant orange aroma when placed in the mouth and pairs well with wine.
Daisen Chicken / Texture / Unique texture of truffle and royal aroma
Liver seasoned with the aroma of free-range chicken, straw, and wasabi straw, mixed with Western wasabi and real wasabi.
Daisen chicken / aged / aged with fresh pepper overnight to make it fluffy. This texture is something you definitely want to experience.
Shiitake / Dashi / Raw Soy Sauce, it's not meat but the juice is amazing
Duck/Cartilage/Cabernet Sauvignon
We also have a variety of Ippin dishes prepared for you.
Umeboshi made with Hendricks gin infused with kombu and grilled with charcoal
This is a lemon sour made with Kyoto's Ki no Bi gin and brown rice tea.
Infused the aroma of white peach into gyokuro, combined with fake champagne directly carbonated with elderflower and white wine.
This is a pre-mixed tea alcohol with matcha and barley shochu floated on top. Please enjoy without mixing.
Recommended to match with the parts of grilled chicken
Recommended to match with the parts of grilled chicken
Aroma of apricot and plum from the Georgian Rkatsiteli variety
Provence's rose with beautiful acidity and a gorgeous aroma
Sake selected by Sake Diploma that pairs well with grilled chicken
Non-alcoholic cocktail inspired by cider from the Taisho era
A pairing of a gimlet infused with gin, shiso, and sansho, combined with chicken breast and condiments.
Enjoy a transparent Bloody Mary that can be enjoyed like wine using Mexican liquor, perfect for a trip to Mexico.
The whiskey sour with yuzu and matcha highlights the savory aroma of negima, with yuzu enhancing the flavor.
An espresso martini made by infusing sweet potato shochu with banana and combining it with roasted green tea. Many customers enjoy finishing their meal with this pairing.
.jpg?format=webp)
.jpg?format=webp)
