Yakitori Okiraku Hanzomon
やきとり お㐂樂 半蔵門
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A sophisticated restaurant proposing a new style of yakitori
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A full course of the finest yakitori for a dinner or a moment with your loved ones.
We offer seven recommended skewers, focusing on rare parts. This course allows you to fully enjoy skewers of rare parts with sake or wine. Please enjoy the Yakitori marriage with a glass of sparkling acid sake or mellow white wine. We recommend that first-time customers order the course first.
This is a special plan for customers who have made reservations for the Spring Special Course. We will match carefully selected sake, wine, etc. to the dishes.
A gem of a dish that adds flair to the course
A gem of a dish that adds flair to the course
A gem of a dish that adds flair to the course
A gem of a dish that adds flair to the course
A gem of a dish that adds flair to the course
① First, please choose the number of skewers. ② Please let us know any parts you are not good with. ③ We will select the parts to match your drink preference, so please tell us your drink preferences. ④ Additional single items can also be ordered.
We will charge you 700 yen as an otoshi fee.
Thigh meat, breast meat, and skin with ponzu sauce
Market price
Seasoning vegetables and ginger
Heart, Round Heart, Gizzard, Silver Skin, Harami (Abdominal Oblique Muscle), Genkotsu (Knee Cartilage), Peta (Toro Skin), Saezuri (Esophagus and Trachea), Chikaku (Liver), Azuki (Spleen)
Tsukune, Otakufu (Thymus), Fundoshi (Proventriculus), Tsunagi (Heart), Seikan (Kidney)
Kamimune green onion, Misaki (female tail meat), Soriresu (outer thigh), Obi (inner thigh), Chouchin (oviduct)
Brown mushrooms, long green onions, shishito peppers
Contains Akita Iburi Gakko
A luxurious rice dish with the rich flavor of chicken broth and freshly ground chicken, infused with the aroma of black truffle. Enjoy it as a parent-child rice dish with a raw egg. Okukuji egg 220 yen.
This is a luxurious bento filled with grilled chicken made from freshly caught morning chicken, including hand-crafted yuzu grilled chicken.
Five pieces 1,700 yen, seven pieces 2,300 yen, ten pieces 3,200 yen, twelve pieces 3,800 yen
This is a delicious dish made with thigh and breast meat of 'Honkonjidori' chicken, based on chicken broth, and luxuriously using rich 'Okukuji eggs'. The regular version is 1,000 yen and the premium version is 1,400 yen. The premium version includes not only thigh and breast meat of 'Honkonjidori' chicken but also tsukune, liver, and maruhatsu, making it a luxurious oyakodon.
One piece
With Iburi Gakko
Chicken Dashi
Two pieces
Medium... 750 yen, Small... 480 yen
Yam
Sweet potato
Sweet potato
Yam
Wheat
Wheat
Plum wine
Dry Zero
A gin that embodies 'Wa' (harmony) with a base of rice shochu from Kagoshima Prefecture, using botanicals sourced from Kagoshima. It is vibrant yet retains a hint of the umami characteristic of shochu. Spirits: Rice shochu base. Botanicals: Juniper berries, tea leaves, yuzu, lemon, kumquat, hezuka orange, ginger, perilla, kesen, and gingersnap (all botanicals except juniper berries are sourced from Kagoshima).
An innovative gin made using Nikka Whisky's patented unique distillation technique 'Café Still'. It has a fresh aroma and a distinctive rich sweet taste. Spirits: Barley malt, corn base. Botanicals: Juniper berries, coriander seeds, orange peel, yuzu, sweet summer orange, kabosu, sansho, apple, and a total of 11 types.
A gin produced at the Kyoto Distillery, which specializes in gin production, the first of its kind in Japan, established in August 2016. This gin evokes the delicate and elegant world of Kyoto. The aromas of gyokuro and yuzu are complex and exquisite. Spirits: Made using Fushimi's famous water as a rice spirit base. Botanicals: Includes a total of 11 types, such as tea (gyokuro), yuzu, ginger, red shiso, bamboo grass, sansho, hinoki, and other botanicals unique to gin, including juniper berries.
Made in Hiroshima. The first ever pure domestic gin made entirely from 17 types of botanicals sourced from Hiroshima Prefecture, including Japanese berries. Spirits: Clear spirits made using Shimakibi. Botanicals: Cherry blossoms, cypress, green tea, tree buds, Kawane yuzu, orange, Jimma oyster, highland ginger, green shiso, lemon, kuromoji, navel orange, summer orange, Motoyama wasabi, red shiso, juniper berries, juniper berry leaves.
One of the few Japanese local whiskeys made at the Chichibu Distillery in Saitama Prefecture. Its honey-like sweetness and vibrant, fruity richness have captivated many whiskey fans.
Chardonnay South Africa
Cabernet Sauvignon South Africa
Yamanashi Prefecture
California
Burgundy
Alsace
Loire
Burgundy
Burgundy
Burgundy
Burgundy
Burgundy
Spain
Italy
Italy
Champagne
New Zealand
California
California
Bordeaux
Italy
Italy
California
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