Yakitori y Sake Kudan Tori Hide

Using freshly slaughtered Ko-Shiro chicken, we serve three types: lightly boiled chicken breast, kelp-marinated chicken breast, and grilled chicken breast with straw. These are enjoyed with our special salt, which is a blend of three types of salt, along with fresh wasabi and ginger sourced from Toyosu. We also take pride in our homemade sashimi soy sauce.

This is an elegant karasumi made by the chef who has trained at a one-star kaiseki restaurant. It is made during winter when many new sake are available, so please enjoy it with our recommended Japanese sake. It is a seasonal item, so it will be discontinued once it runs out.

This is our most popular dish. We have simmered fresh liver, which can be eaten as is, with a special seasoning. The rich and melted liver is paired with cream cheese. This is a unique dish that can only be tasted here, so if you love liver, please give our 'Liver Stew' a try.

The crunchiness of sandgibou and the numbing flavor of pepper pair perfectly with sake. This is also a popular dish among fans, so please give it a try when you're unsure about what to order.

(White Negi)

We do not use overseas materials, even if they are cheaper or increase profits, instead of good domestic materials. We take pride in sourcing high-quality ingredients selected from Japanese producers and paying them for their products. We offer chicken dishes that highlight Japanese cuisine, including classic menu items and unique chicken dishes not found at other restaurants, as well as yakitori.

Unfiltered Nama Genshu Niigata 100ml

Nama genshu Yamaguchi 100ml

First pressing, unfiltered, raw sake, directly drawn, fresh sake, Nakadori Tochigi 100ml

Unfiltered Nama Genshu Niigata 100ml

Fresh unpasteurized sake from the press, Yamagata 100ml, one cup per person

(Ise-Shima Summit) Japan Koshu, Kerner 150ml

French Chardonnay bottle

New Zealand Sauvignon Blanc bottle

(Ise-Shima Summit) Japan 150ml

California Cabernet Sauvignon bottle