Souhonke Binchou Ogiya Shinjohara-ten

The main feature of the Souhonke Binchotan Ogiya Shinshohara branch is the variety of yakitori made with binchotan charcoal. By grilling them slowly over charcoal, they become crispy and fragrant on the outside while remaining juicy and tender on the inside. Particularly recommended are the 'tsukune,' which maximizes the umami of the chicken, and the 'shime saba,' which is grilled to perfection.

The main branch of Bincho Senya at Shinshohara is an izakaya where you can enjoy a meal in a relaxed atmosphere. The interior has a warm space that feels the warmth of wood, and with casual decorations, it is easy to drop by. There are counter seats and table seats, making it convenient for both individuals and groups.

The main branch of Bincho Senya at Shinshohara is a long-established charcoal-grilled chicken restaurant that has been committed to the deliciousness of yakitori for many years. They have a strong dedication to the use of Binchotan charcoal, which enhances the natural flavor of the yakitori when grilled over charcoal. The far-infrared effect of Binchotan charcoal allows the chicken to be cooked thoroughly inside, resulting in a juicy and tender finish.