Torita Mura Shibuya

This is a set of 6 recommended grilled chicken skewers for today! We will serve one plate per person for the number of orders, and to keep them warm, we will provide them in two separate servings!

Assorted vegetables of 5 kinds! *The contents may change.

(Salt, Miso, Sauce) The miso is an original blend of three types of miso, offering a sweetness that can only be enjoyed at our restaurant.

Bonjiri is a skewer made from the meat around the tailbone of a chicken. It is very fatty, with a crispy surface and a juicy texture.

Sand gizzard is a skewer made from a part of the chicken's stomach (gizzard). It has a crunchy and crisp texture, and the flavor is refreshing.

Chicken wings are skewers from the middle part of the chicken's wing. You can enjoy the crispy texture of the skin, the juiciness of the gelatinous (collagen) meat, and the concentrated flavor around the bones all at once.

Liver is a skewer made from chicken liver. It offers a sticky and creamy texture, along with a rich and unique flavor.

Chicken skin skewers made from the skin of the chicken's neck. They are rich in fat, with a crispy and fragrant surface, while the inside has a chewy texture. This part is rich in collagen and has a strong umami flavor.

Juicy tsukune made only with minced chicken thigh, flavored with miso and sansho, creating a taste that never gets boring. Once you try it, you'll be hooked.

This is a classic skewer of grilled chicken using the thigh (leg meat). The meat is tender and juicy, with a good balance of moderate fat and rich meat flavor.

This is a skewer made from the neck meat of chicken. Since this part is frequently used by the chicken, the meat is firm and has a strong elasticity (a bouncy texture), characterized by a rich umami flavor that intensifies with each bite.

Yagen (soft cartilage) is a skewer made from the soft cartilage part located at the tip of the chicken breast bone. It is characterized by a very crunchy and unique texture, and you can also enjoy the flavor of the meat that remains slightly around it.

This is a skewer made with chicken hearts. It features a unique texture that is bouncy and crispy, with little odor and a light umami flavor.

This is the base of the chicken heart (hatsu) and parts of the blood vessels that connect the heart and liver. It is also referred to as 'kokoro no kori.' It is characterized by a unique crunchy texture and a rich flavor and depth from the fat of the internal organs. It is a rare cut that can only be obtained in very small quantities from one bird.

Salt

Soy Sauce

Salt

Salt

Butter Soy Sauce

Salt

Salt Ginger

Liver sashimi prepared with low-temperature cooking, offering a texture close to raw, allowing you to safely enjoy its rich flavor and sticky texture.

This is a three-point platter of Satsuma Gokkei Omozakura!

This dish features fresh chicken breast that is briefly blanched. It has the natural sticky texture of chicken, sweetness, and a refreshing umami flavor.

The tender texture and mild flavor of chicken are enhanced by the sharp spiciness of real wasabi, resulting in a refreshing taste.

The dish features the light and tender texture of chicken breast, complemented by the refreshing acidity and saltiness of plum, making it easy to eat. It uses homemade plum paste and has a hint of bonito flavor.

This dish features a rich chicken broth with chicken tail, gizzard, skin, konjac, and tofu, finished with our original blended miso. A simmered dish that you can drink the soup down to the last drop. Highly praised.

Using our original sweet vegetable dressing, topped with boiled chicken breast, it is recommended to mix everything well before eating.

Enjoy fresh, sweet cucumbers with homemade smashed plums. The acidity and the aroma of bonito flakes are superb.

Fresh cucumbers with a hint of sweetness, paired with a robust spicy miso made in Aizu. This is a must-try for a drinking snack.

Natural wakame seaweed and cucumber dressed with a flavorful vinegar sauce, perfect as a palate cleanser.

This is a very juicy nameko oroshi, served with freshly grated daikon without discarding the juice after receiving the order.

A dish that pairs well with sliced onions and original soy sauce.

A unique finishing dish, chicken rice porridge pursued to the extreme of simplicity. You can firmly feel the umami of the chicken while enjoying a refreshing taste. Personally, I consider it a finishing drink (laughs).

Homemade nuka pickles. Perfect as a side for rice porridge, and also great for a light snack.