Torizen Nishinakasu Bekkan
鳥善 西中洲別館 / Torizen Nishinakasu Annex
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Enjoy exquisite Hakata-style mizutaki in a tranquil setting
Puntos destacados
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品数 7品 ・小鉢 ・鳥刺し三種 ・手羽焼 ・ナンコツ唐揚 ・博多水炊き ・玉子雑炊（又はかま玉うどん） ・シャーベット
品数 8品 ・前菜 ・鳥刺し三種 ・手羽焼き ・ナンコツ唐揚 ・串焼き ・博多水炊き ・玉子雑炊（又はかま玉うどん） ・デザート
品数 8品 ・前菜 ・鳥刺し三種 ・手羽先 ・ナンコツ唐揚 ・串焼き ・謹製博多水炊き(あぐー豚等具材豊富) ・玉子雑炊（又はかま玉うどん） ・本日のデザート
Number of items 9 Three kinds of appetizers Three kinds of chicken sashimi Grilled chicken wings Fried Chicken Chicken Chicken Cucumber and Vinegared Cabbage Five grilled skewers Chicken soup Finishing dish Today's dessert
This course includes Torizen's recommended dishes. Hors-d'oeuvre, three kinds of chicken sashimi, grilled chicken wings, deep-fried fish tips, Hakata Mizutaki, egg porridge (or kamatama udon noodles), and sherbet
Appetizer, three kinds of chicken sashimi, grilled chicken wings, deep-fried fried fish tips, grilled skewers, Hakata Mizutaki, egg zosui (or fish ball udon), and dessert
Appetizer, three kinds of chicken sashimi, chicken wings, deep-fried fried pork knuckle, grilled skewers, our special Hakata Mizutaki (rice cooked in a pot with a variety of ingredients including Agu pork), egg porridge (or fish ball udon noodles), and today's dessert.
The main course is Torizen's specialty, grilled skewers. Three kinds of appetizers, three kinds of chicken sashimi, grilled chicken wings, deep-fried cartilage, cucumber and vinegared cabbage, five kinds of grilled skewers, chicken soup, a final dish, and today's dessert
This is our proud Mizutaki. It comes with tender thigh meat, juicy chicken mince, and a set of vegetables. (Available for two servings or more, and it does not include the final rice porridge.)
This is chicken sashimi prepared with low-temperature cooking, so you can enjoy it with peace of mind. It includes four types: chicken breast, thigh tataki, gizzard, and liver.
This is chicken sashimi prepared with low-temperature cooking.
This is the proud Mizutaki of Toriyoshi. The final dish must be ordered separately.
A dish that is simmered until tender and then grilled.
This is deep-fried cartilage from the chicken's wing tip. The juicy meat surrounding the cartilage enhances the flavor.
Salt, Mentaiko (spicy cod roe), Kombu (seaweed), Ume (plum)
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