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Yakitori Doromamire Yotsuya Honten
焼鳥どろまみれ 四谷本店
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Ratings
Reviews
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Menu
We carefully grill the skin of Hinai Jidori chicken over charcoal after receiving the order, and serve it with ponzu sauce! Some customers have had 5 helpings!
Charcoal-grilled dish made with only fresh liver of the day, mixed with garlic sesame oil and natural salt!
A favorite among regular customers!
Using pork offal.
Negi-ma with large pieces of Hinai-jidori chicken at an unbeatable price!
A dish made by adding the texture of cartilage to minced Hichinai chicken, and carefully grilling it from raw! Both the salt and the sauce are exquisite!!
A limited edition product made from over 8 different parts of Hichinai Jidori, limited to 3-4 pieces per day!
Melting liver that handles only liver that arrived on that day!
The part that connects the heart and liver.
Dried and compressed mentaiko is grilled over charcoal! It's perfect as a snack with alcohol!
Cream cheese pickled in three types of miso including Saikyo miso for over two weeks! It has a taste similar to caramel.
A golden soup made by combining Hichin Chicken glass soup and bonito broth! Once you try it, you will definitely get addicted! Enjoy it with plenty of leafy vegetables harvested from the field (such as chichimi spinach, seri, Chinese cabbage, komatsuna, mustard greens, and leeks)! A certain athlete had 5 helpings of leafy vegetables!
Available from November. We cook the finest quality taro with the most delicate fibers and prawn taro in rice bran to remove bitterness, simmer in sweet bonito broth, and finally serve it as deep-fried! Enjoy the melting texture!
Enjoy homemade tofu made with rich domestic soy milk in a paitan soup made from Hichinoko chicken.
We carefully grill the skin of Hinai-Jidori chicken over charcoal fire after receiving the order, and serve it with ponzu sauce! Some customers have had 5 servings!
A favorite among regular customers!
Made with pork offal.
Negi-ma with large pieces of Hinai-jidori chicken at an unbeatable price!
A dish made by adding the texture of cartilage to minced Hichinai chicken, and carefully grilling it from raw! Both the salt and the sauce are exquisite!!
A limited edition product made from over 8 different parts of Hichin Chicken, limited to 3-4 pieces per day!
Melting liver that handles only liver that arrived on the day!
The part that connects the heart and liver.
Dried mentaiko compressed and dried, then seared over charcoal! Perfect for a snack with alcohol!
Cream cheese pickled in three types of miso including Saikyo miso for over two weeks! It has a taste similar to caramel.
A golden soup made by combining Hichin Chicken glass soup and bonito broth! Once you try it, you will definitely get hooked! Enjoy it with plenty of leafy vegetables harvested from the field (such as chichimi spinach, seri, Chinese cabbage, komatsuna, kakinomi, leeks, etc.)! A certain athlete had 5 helpings of leafy vegetables!
Available from November. We cook the finest quality taro with rice bran to remove bitterness, simmer it in sweet bonito broth, and finally serve it as deep-fried prawns! Enjoy the melting texture!
Enjoy homemade tofu made with rich domestic soy milk in a paitan soup made with Hichin Chicken.
Shidou
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