Take-Tori

▼▼▼ How to Use ▼▼▼ ① Please make a reservation through our online reservation page before visiting, either on our website or through various reservation sites. ② Donation & Coupon Issuance on STAYNAVI After confirming your reservation, select the donation amount on the STAYNAVI site and issue a coupon. ③ Present the coupon at checkout on the day of your visit Please show the coupon on your smartphone screen or a printed version. Same-day issuance and use are also OK. ★ If you have any questions, please feel free to ask our staff.

※Sashimi is raw, so please eat it quickly. ※Small children, the elderly, and those in poor health should refrain as much as possible.

Please note that it takes more than 40 minutes to cook slowly at low temperature after you place your order.

At the foot of Kameoka, by the Nanatani River, we have a 1000-tsubo (approximately 3,300 square meters) free-range chicken farm where our chickens are raised naturally with a focus on water and feed, without any medication. We take pride in our Nanatani chicken. Every morning, we carefully prepare fresh chicken meat that we have freshly ground in-house for dishes such as 'sashimi' and 'grilled skewers', dedicating ourselves to our craft.

Please enjoy the rich egg yolk of the jidori egg generously applied to the tsukune.

*Limited quantity available

A popular skewer. The tsukune made with fresh meat has no odor, and you can taste the deliciousness of the chicken. *Please choose either salt or sauce according to your preference.

Peach meat and Kujo green onions are sandwiched together. The thigh meat of the Nanatani chicken, which has exercised well, has a solid umami flavor.

Skewers of healthy chicken breast without fat and Kujo green onions. The chicken breast from Nanatani jidori is surprisingly flavorful, changing the image of chicken breast.

The chicken wings are opened and grilled, with the skin being crispy and fragrant, and the meat is juicy, creating the perfect balance with salt.

A part with a crunchy texture that has some fat and a rich flavor.

An organ that serves the role of a chicken's teeth. It grinds food together with sand.

Since it is the liver of free-range chickens, it has no unique bitterness or odor, and the white liver is the best.

Meat shaped like bamboo leaves found inside the breast meat. It is low in fat, high in protein, and low in calories.

It is called Seseri because it is taken while scraping the meat around the bones of the neck.

Since ancient times, the skin on the chest is grilled with salt to make the surface crispy and the inside juicy.

Meat from the tail. A part shaped like a triangle that is fatty, juicy, and has a crunchy texture.

Meat from the diaphragm, it has a firm texture and rich flavor.

A rare part that can only be taken from two birds, one piece from the intestine.

At the location of the aorta of the heart, it is 'fatty', 'juicy', and has a firm texture.

It has a good amount of fat and is juicy, and the meat quality is soft and very popular.

Full of hyaluronic acid and collagen. It has a mysterious texture.

The meat behind the pelvis, flat and can only be taken one from each bird.

The kidneys are rich in fat and are lighter than the liver. A rare part that comes from one bird, yielding two pieces.

Mozzarella Cheese Sticks (Two pieces)

Fried potatoes

[Additional] Meat (thigh/chest) 800 yen (tax included) jidori sukiyaki

[Additional] Meat (thigh, breast) 1200 yen (tax included) [Additional] Vegetables