Enlace de Pollo Tsuruhashi

A classic cut that is thick and has rich flavor and depth

Fluffy texture and unique umami

Characterized by a non-quirky, plump elasticity

Has a firm and crunchy texture

Good balance of richness and flavor

Aroma-rich, strong umami, and a rich flavor

Rich flavor and a bouncy texture

The texture of the meat and the crunchiness of the cartilage are enjoyable

Rich in gelatin and full of flavor

Tender and moist texture, similar to beef tenderloin

Low in fat, tender, and light

Special tsukune made with chicken mince and homemade mixture

Onion, Eggplant, Bell Pepper - each 290 yen

Plenty of vegetables with our proud, flavorful chicken, and the 'special spicy sauce' created through trial and error is the perfect match.

The fragrant umami of crispy fried beef small intestine (oil casserole) overflowing

The sweet fat of the pork seeps thoroughly into the sauce and vegetables.

Beef small intestine fried until crispy. The savory flavor is concentrated and overflows into the sauce.

Bean sprouts, onion, garlic chives

Korean instant noodles

Soft and just the right amount of fat

Light and tender texture

Cooked in a soup made with white broth

Cooked in a soup made with black miso

Fried chicken breast coated with chicken ramen batter

Fried chicken breast coated with mayo sauce. If it's shrimp mayo, it's called 'Mune Mayo'.