Tora Shidantan

A refreshing chicken bone broth enriched with the umami of the ingredients. The ingredients include old chicken, young chicken, and homemade tsukune. Napa cabbage, pea shoots, chrysanthemum leaves, shiitake mushrooms, enoki mushrooms, maitake mushrooms, and large shimeji mushrooms. Plus, chewy yam cake. The unique flavors of each ingredient and the umami of the broth are addictive! Let's enjoy this comforting taste together again this year. Orders start from two servings.

Zosui made with a rich umami soup as the finishing touch. Alternatively, udon is also tempting. Furthermore, when you order Jidori Nabe at the time of reserving your seat, the finishing zosui (or udon) is complimentary!!! Please write your request for the nabe reservation in the comments section to the restaurant. 2300 yen per serving (orders start from two servings). If you want to try various dishes for three or more people, you can reserve a table for three and order two servings of nabe, etc.

The 'Charcoal Grilled Local Chicken' is ordered by almost all customers who visit. This dish is packed with the fragrant aroma of charcoal and the deliciousness of chicken. The garlic soy sauce poured right in front of the customer dances on the hot plate, and the accompanying yuzu pepper deepens the flavor even further. The old hen is tough and can tire your jaw, but the more you chew, the more the chicken's inherent umami bursts forth. You can enjoy the contrast with the tender young chicken, but if you're not confident in your jaw strength, start with the young chicken.

A combination of 3 pieces from 6 types: liver, chicken neck, chicken breast, heart, gizzard, and cartilage. Enjoy the fluffy liver seasoned with sesame oil and salt, and the moist chicken breast, each offering a unique flavor. Also available are 2-piece platters and individual items.

The traditional vegetable 'Edo Senju Negi' that has been passed down since the Edo period. Slowly grilled over charcoal, it becomes tender and sweet. It has a simple salty flavor, but can be enjoyed with grilled miso if desired.

The 'Chicken Nanban' is generously topped with tartar sauce. The tender and juicy meat, the tanginess of the Nanban vinegar, and the creamy tartar sauce create a perfect balance that will impress 'Chicken Nanban' lovers. It is recommended by the restaurant to enjoy it without cutting it into small pieces with chopsticks, but to bite into it as is. We want you to experience the meat juices, chicken, batter, and tartar sauce all at once. - The chicken used is thigh meat. - The tartar sauce is homemade, made from the chef's proud recipe. - In addition to the 3 pieces, there are also sets of 4 pieces and 5 pieces available.

Light and crispy. The freshly fried maitake mushrooms have a pleasant aroma, and their crunchy texture spreads umami flavor.

The creamy texture of eggplant with a nostalgic and comforting flavor.

Choten from Abashiri, Hokkaido and Obi Ten from Miyazaki. The differences in taste by region are enjoyable.

A fried rice that makes customers at the counter want to order after seeing the chef's wok skills.