Tan-yaki Sōsaku Ryōri Tori Ryū
炭焼創作料理 鳥龍 / Toriryu
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
A hidden gem for authentic jidori and creative dishes
Puntos destacados
Valoraciones
Reseñas
Fotos
Carta
This is a course to enjoy our recommended "Kinso Chicken". ♪ Not only grilled skewers, but also Kinso Chicken sashimi, kushikatsu, ramen noodles with a delicious broth, and more! You will be able to fully enjoy your meal!
This is a luxurious course that allows you to enjoy Kinsou Chicken, Nagoya Cochin, Hida Beef, and Jidori Chicken. We have prepared plenty of sashimi and grilled skewers. We also offer a dessert plate specially made by the owner, Mr. Okamura.
Former hotel chef's specialty. 4,500 yen for a variety of dishes and all-you-can-drink; minimum of 20 people.
A nabe of our confidence, with a delicious broth that goes well with jidori chicken! Appetizer, 4 kinds of sashimi of Kinsou Chicken, hearty Jidori-nabe, and a set of Zosui (rice gruel) to finish. We start simmering the soup before your reservation time, so you can eat it as soon as you arrive at the restaurant. Please give it a try!
Please add this to your set meal (•‿•)
Please add this to your set meal (•‿•)
Boiled edamame from Shizuoka. It has a pleasant aroma.
Large selected pickled shallots. Very popular.
An unexpected combination of avocado and natto
Enjoy homemade satsuma age with ginger soy sauce.
Fried chicken gizzards with a spicy flavor from doubanjiang.
Tofu made in the Shimanto River of Shikoku.
Light and good as a side dish
Made by the fish shop.
The combination of ponzu and wasabi is excellent.
A Caesar salad filled with plenty of king crab.
Prosciutto, crushed eggs, and special dressing.
Free-range chicken egg and homemade Cobb dressing are popular.
The plum sauce pairs well with the pork and tofu.
Crispy fried nagaimo with special Japanese-style dressing.
Proud of its unique chewy texture.
Nagoya Chicken's Melting Liver Sashimi.
The crunchy texture is addictive.
The skin is crispy from the charcoal, and the meat is fluffy.
Thick meat, high-quality heart with no peculiar taste.
This is fatty duck sashimi from Gifu Okumino.
Lightly grilled over binchotan charcoal, served with ponzu sauce.
We made yukke with chicken breast and a warm egg.
We will serve 4 types of sashimi that we are confident in today.
We will serve an assortment of 5 types of sashimi that we are confident in today.
We will grill 10 pieces of today's recommendation!
Fluffy and grilled. Served with yakitori sauce.
Thick and meaty chicken wings from Nagoya.
This is a rare cut that requires the processing of 8 birds to make one skewer.
Enjoy chicken tenderloin with special miso.
Bird's gizzard, actually a rare part.
We will make it crispy! You can eat as many as you want.
The aroma of grilled green onions is delightful.
Luxuriously grilled chicken gizzard for sashimi.
We are confident because it is a classic.
Supply is unstable. Served medium-rare.
Lightly cooked, refreshing with plum paste and perilla
Only one can be made from one bird.
The texture of the cartilage is good.
The tail part, with a good amount of fat.
Thick meat and juicy.
Crispy and great as a snack.
A big hit product from Toriryuu.
A rare hormone.
Note: Occasionally spicy...
Please enjoy with ginger soy sauce.
With sesame oil and natural salt.
Fried once and then grilled over charcoal.
It has been boiled once.
Please enjoy with special miso.
You will want rice.
For sashimi scallops.
Rare Hida beef.
Proudly handmade.
You absolutely have to try this. Set of 2 pieces.
Most people order this, highly recommended.
The chicken neck is coated with a special salt and then deep-fried.
Enjoy the local chicken with warm vegetables and a thick sauce.
Please enjoy Mikawa Chicken with natural salt and lemon.
Thick and firm skin with plenty of flavor and cartilage
We serve the grilled belly of local chicken in a barbecue style.
It's Cochin and miso, very popular among tourists.
This is a product that was served at the hotel at that time.
Pizza made with dumpling dough. Choose your favorite from 5 types of Tabasco.
Thinly sliced toast grilled over charcoal topped with plenty of king crab.
Stir-fried local chicken thigh with black vinegar. It's the chicken version of sweet and sour pork.
The flavor of lobster sauce is especially recommended.
Stir-fried spinach with XO sauce, topped with soft-boiled free-range chicken egg.
Sautéed duck breast in butter, served with honey mustard sauce. Magret de Canard refers to the duck used to make foie gras.
A popular soup that serves as the base for ramen soup.
Sautéed Cochin chicken with a special Japanese-style sauce.
Grilled 5th grade Hida beef rump with binchotan charcoal and straw. It is extremely delicious.
A popular item that even attracted television coverage.
Chicken thigh and tenderloin are cooked with free-range chicken eggs.
The grilled chicken neck pairs well with the warm egg from local chicken.
A luxurious rice bowl topped with plenty of Hida beef.
Undoubtedly, a super popular item from Toriryuu.
This is a super hit product. There is also a half size available. ■ Half size: 770 yen
This is also a super hit product. Half size is also available. ■Half size: 790 yen
Warm mochi with cold matcha gelato
Served with Kochi yuzu.
This is a mille-feuille layered multiple times.
This is a tiramisu with a subdued sweetness of matcha.
Ice made from Nagoya Cochin eggs and a baguette baked with charcoal
Ice cream made with Nagoya Cochin eggs and sweet potatoes.
It has a calm and refined flavor of hojicha.
A refined flavor with 40% white peach from Wakayama.
Luxurious aragoshi liqueur made from Wenzhou mikan.
A flavor like gelato and a fragrance reminiscent of being in a plum grove.
A new standard that transforms into Yuzu Komachi with authentic flavor and aroma.
This is a huge hit shochu that is quite rare lately. It is sweet potato shochu, but has a rich lychee aroma.
The raw material sweet potato used is the purple sweet potato 'Murasakimasari', which inherits the DNA of the sweet potato 'Kogane Senkan', said to be ideal for sweet potato shochu. ■ Bottle 900ml ... 2,900 yen
A revolutionary shochu that uses yellow koji for sake, finishing the sweetness of sweet potato shochu in a fruity way. ■ Bottle 720ml ... 3,500 yen
Currently at the peak of popularity! A nostalgic atmosphere, this is a traditional Japanese sweet potato shochu.
This is a representative brand of authentic rice shochu produced in the Hitoyoshi and Kuma regions of Kumamoto Prefecture. It is manufactured by Takahashi Sake Brewery, has a mild flavor, and offers a subtle umami from the rice with a refreshing taste.
A bottle filled with the wonderfulness of black koji. It has impact, is fragrant, and has a powerful flavor.
This is a popular local sake brewed by Ichiduchi Sake Brewery in Saijo City, Ehime Prefecture, with the concept of 'sake that comes alive during meals.'
This is a popular local sake brewed by Hazama Sake Brewery, a long-established business founded in the mid-Edo period, located in Nakatsugawa City, Gifu Prefecture. It overturns the image that 'sake is hard to drink.'
The Japanese sake 'Suigei' brewed by Suigei Brewery in Kochi Prefecture is a nationally popular brand known as a 'rich and dry' sake that enhances the deliciousness of dishes.
A highly popular Daiginjo, a year-round staple in the premium sake line, following the top limited sakes 'Kuu' and 'Gin' that represent the brand.
[Chile - Medium Body] A smooth red wine with flavors of ripe plum and blueberry, with a hint of vanilla nuance.
Medium-bodied from Chile, this smooth red wine has flavors of ripe plum and blueberry with a hint of vanilla.
Medium body with aromas of dark fruits, featuring hints of black cherry and raspberry, along with spices and vanilla notes.
[France Medium Body] The elegant and refined aroma of berries and cassis, along with the scent of cinnamon, is very graceful.
[Italy Medium Body] A classic red wine from Farnese. It has a soft sweetness of fruit flavors that contrasts with its color and aroma, resulting in a rounded taste.
Full-bodied Italian wine aged for 6 months in American oak barrels, with concentrated fruit flavors. Tasting notes reminiscent of blackberry and coffee liqueur.
A full-bodied wine from Castillon, the Cinderella wine, and the second wine of Bukhiyu. A fresh and fruity wine that obtained organic certification in 2008.
[Italy, Dry] White wine with refreshing citrus notes and rich fruit flavors. A versatile dry Chardonnay that can cover a wide range. ■Bottle 2,500 yen
Italian Dry White with refreshing citrus notes and rich fruit flavors. A versatile, crisp dry Chardonnay that can cover a wide range.
Italian, dry, with flavors of yellow peach and pineapple, along with a hint of bitterness, making its taste balance popular.
[Chile, Dry] Crisp with lively acidity and a refined creaminess accompanied by nuances of tropical fruits.
[Chile Dry] Delicate minerals of tropical fruits add depth to the flavor, resulting in a refined and elegant taste.
.jpg?format=webp)
.heic?format=webp)
.jpg?format=webp)
