masahiro

・Tataki platter of Hiraikouji chicken 1,200 yen・Grilled thigh/breast of Hiraikouji chicken 1,180 yen・Otoro 1,000 yen・Skin 850 yen・Prosciutto of Tonegawa chicken 880 yen・Negima with anchovy 850 yen・Grilled mackerel selected by a fishmonger from Tsukiji, Tokyo 820 yen・Grilled hokke 980 yen・Grilled silver cod with saikyo miso 980 yen・Grilled kinmedai 1,280 yen・Plentiful shishamo with roe 680 yen・Homemade karasumi 1,000 yen・Tomato and avocado salad 680 yen・Fluffy egg Caesar salad 780 yen・Seasonal ajillo 880 yen~

5 types including thigh, breast, skin, fatty part, and chicken drumstick

This is a sashimi that allows you to enjoy the rich flavor of high-quality fully ripe chicken directly. It is a platter of liver, heart, tenderloin, gizzard, and two types of lightly seared tataki.

Miyazaki Prefecture is a rare region for eel production with soft water. Thanks to the abundant and pure water and the suitable climate for aquaculture, it is known as one of the top eel-producing areas in the country. Among them, the Yahonki barrel eel is called the finest of the finest, with thick meat and exceptional elasticity. It is generously grilled using a three-year aged soy sauce and carefully cooked over binchotan charcoal before being served.

・Small bowl ・Chicken pot ・Fish balls ・Vegetables ・Final rice porridge ・Dessert Additional vegetables for one person 300 yen, one plate of fish balls 600 yen *The photo is for illustration purposes.

A fragrant sorbet made with citrus peel and flesh.