Nakano Yakitori Kincho
中野焼鳥 金長
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Ratings
Japan User ratings3.72(1 review)Reviews
Menu
Half Course for Adults] "More Freedom to Enjoy Yakitori" The new standard "Yakitori" at Kincho was created based on customer feedback. A simple course consisting of an appetizer, five carefully selected skewers, and grilled vegetables. The precise cooking of the whole chicken is the same as in the full course, but we have left some room for enjoyment. You can add our specialty chicken sashimi, or add a rare part of the chicken to deepen the flavor of your meal with a glass of wine. This is a half course for adults that can be freely designed according to your mood of the day.
Yakitori featuring five rare birds: Koi Jidori from Hiroshima, Tosa Giroro from Kochi, Horohoro-Tori from Iwate, Iwami Kamo from Shimane, Honkawa Tebako Kiji from Kochi, and many more. We prepare a "omakase" menu, a mix of chicken and vegetable dishes, to create an enjoyable seasonal dining experience. We ask that reservations be made by 10:00 p.m. the day before your visit so that we can start preparing the menu the day before your arrival.
"Nakano Yakitori Kincho" usually creates its menu by blending the unique characteristics of five different premium chicken breeds. However, on the evening of Saturday, July 11, we will set aside that “blending” entirely. The focus this time is the legendary “Tosa Jiro” free-range chicken, shipped directly from Hatayama Yumura in Aki City, Kochi Prefecture. Tosa Jiro is raised slowly in an environment that truly reflects a chicken’s natural habitat. Its meat is so full of wild flavor that it’s often described as “just like game,” and its rosy flesh holds a deeply moving umami. Because it contains significantly less fat than ordinary chicken, the more you chew, the more its umami and richness fill your mouth—truly a supreme local chicken known only to connoisseurs. We’ve reimagined this precious bird—raised in only a very limited number of locations across Japan—through a total of 18 dishes.
Five recommended types of liver, gizzard, comb, milt, and quail egg, prepared with straw burning, kelp curing, and tataki, including duck breast.
There may be rare skewers that cannot be provided for the number of reserved guests, but we may have 'just one' available. Please ask.
Cremant de Loire Brut Zero ◆ France ◆ Chenin Blanc 100% ◆ Green Apple / Toast / Yeast
Savatiano Yellow 100% - Greek - Tropical/Citrus/Spice
Sequoia Grove Napa Valley Chardonnay 2022◆USA◆100% Chardonnay◆Almond/Pineapple/Brioche
Burgundy Hautes-Cotes de Nuits Red ◆ France ◆ 100% Pinot Noir ◆ Cherry / Blackberry / Mineral / Mint / Spice
A. Bergere Grand Cru Blanc de Blancs ◆ France ◆ A. Bergere ◆ 100% Chardonnay ◆ Pear / Apple / Flower
Taittinger Folies de la Marquetterie◆France◆Taittinger◆Chardonnay 45% Pinot Noir 55%◆Peach/Apricot/Brioche/Vanilla
Chablis Sainte Claire (Organic) ◆ France ◆ Jean-Marc Brocard ◆ Chardonnay 100% ◆ Citrus / Green Apple / Mineral
Meursault du Chateau◆France◆Chateau de Meursault◆Chardonnay 100%◆Lemon/Mango/Apricot/Orange Peel/White Pepper
Chassagne-Montrachet Premier Cru ◆ France ◆ Jean-Claude Boisset ◆ Chardonnay 100% ◆ Peach/Apricot/Butter/Vanilla
Marsannay ◆ France ◆ Château de Marsannay ◆ 100% Pinot Noir ◆ Cherry / Smoke / Leather / Oak / Vanilla
Nuits St. Georges◆France◆Butterfield◆Pinot Noir 100%◆Rose/Violet/Blackberry/Spice
Volnay Premier Cru Les Brouillards◆France◆Domaine Changerne◆Pinot Noir 100%◆Violet/Cherry/Mushroom/Cinnamon/Cedar
Vone Romanee, France, Domaine Manier, 100% Pinot Noir, Cherry, Plum, Herb, Oak
Chambolle Musigny Premier Cru Les Cras◆France◆Pierre Brisse◆Pinot Noir 100%◆Raspberries/Strawberries/Violets/Spices
Amarone della Valpolicella Classico◆Italy◆Bertani◆Corvina Veronese 80% Rondinella 20%◆Blackcurrant/Dry Berry/Caramel/Coriander
Opus One 2019, USA, Opus One Winery, Cabernet Sauvignon 78%, Merlot 8%, others, plum, cassis, chocolate, espresso, herbs, mineral
A bottle that challenges 'low alcohol (genshu)'. Vivid acidity like citrus, refreshing sweetness.
Specialized in 'acid' by combining triple acids: Kyokai 77 yeast (malic acid), Yamahai moto (lactic acid), and white koji (citric acid).
A type of third-generation premium sake with a wide range of flavors, created by the interaction of lactic acid from yamahai and citric acid from white koji.
A light and mature sake (7 years aged) brewed with pillar construction, featuring the aroma of lees shochu, a well-rounded sweetness, acidity, and crispness.
A rich flavor reminiscent of citrus and grated apple, with a smooth texture and youthful bitterness that expands.
A 'Lemon Sour' made with Sicilian limoncello, based on natural alcohol made from grapes grown in our own farm, using organic fruits and natural herbs cultivated on our farm, as well as lemon, orange, mulberries, natural water, and cane sugar, crafted with 100% ingredients sourced from our premises.
Craft gin from Nagato City, Yamaguchi Prefecture is used to make 'Gin Soda'. Thirteen types of herbs are used, including licorice, lemon verbena, lemongrass, yerba buena, rose geranium, thyme, bay leaf, lavender, rosemary, and holy basil, all grown organically in Aburaya, Nagato City.
A highball made with whiskey from the Highlands (Speyside), a typical single malt whiskey aged in sherry casks. It has rich dry fruit notes (raisins, plums) and sweetness and depth reminiscent of figs.
A strong and rich body made with black koji, complemented by the fragrant aroma and solid sweetness of Kogane Sengan. It also has a delicate and smooth texture from aging, providing a robust and satisfying flavor.
The sweet and fragrant aroma reminiscent of malt chocolate is its greatest charm. A strong roasted scent from normal pressure distillation. It is smooth and soft, with a solid richness. The aftertaste leaves depth and complexity, with a strong flavor of barley.
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