Yakitori Mitsuboshi

Premium chicken thigh meat that can only be taken in small quantities from one bird. If you eat it in Ginza, it exceeds 1000 yen per skewer, making it a high-end rare cut. Enjoy the fresh chicken with rich fat, paired with the specialty dish of red daikon radish with ponzu sauce, whether with salt or grilled.

Uses the exquisite 'freshly ground liver' with a rich and sticky flavor. Served with black seven spice pepper and special grilling sauce.

This is a stew from Torikichi, made with fresh chicken and a soup base of Saikyo miso. Luxuriously, it also includes wagyu small intestines.

Chilled tomatoes that are ice-cold mixed with olive oil and cheese.

A refreshing snack made with steamed chicken, Kyoto green onions, and pea shoots tossed in a special sauce.

This is a handmade snack menma prepared in the shop.

Potato salad topped with a soft-boiled egg. Served with honey mustard.

A rare part that can only be taken from one bird

A part also known as 'Achilles'.

The crunchy texture is addictive.

Whole fresh heart grilled with sauce

This is homemade tsukune made by artisans, hand-kneaded one by one.

Homemade tsukune made by a craftsman who hand-kneads each piece with plenty of shaved cheese.

With a plump texture and rich fat, this is a bone-in shoulder meat. Only 2 pieces from 1 bird.

The most rare part. Firm texture with rich flavor. *Only 2 pieces from 1 bird.

Characterized by a rich flavor and texture. *Only about 20g from one bird.

Approximately 10g from 1 bird only

This is a special Chicken Nanban made with chicken fillet meat that yields only 40g to 50g per bird.

Please choose a dressing: Organic Lemon Dressing, Homemade Carrot Dressing

Tori Kichi's 'Curry Soboro Rice' featured in various publications such as 'Adult's Weekend'

This is a zousui made with chicken soup that takes 12 hours to prepare.

A dish made with chicken broth simmered for 12 hours and Japanese style soy sauce, perfect for the finishing touch.

Limited quantity homemade crème brûlée