Keitori

Using carefully selected 'Akane eggs'. The secret sauce and chicken are made with 'Forest Chicken', making it truly exquisite.

A generous serving of five carefully selected charcoal-grilled skewers by the chef of the day! What will be served is a surprise until that day!

This is the restaurant's classic and most popular menu item. Fried chicken marinated for a long time in a homemade sauce. Many repeat customers love it.

Located at the base of the thigh, in the hollow of the pelvis, this rare part can only be obtained in pairs per bird. Wrapped in thigh skin and skewered, its elasticity and fat content make for the best skewer.

It is the thickest part of chicken skin, rich in collagen and vitamin A, and is said to be ideal for beautiful skin effects!

A cut of meat from the shoulder to the breast. It has less fat than chicken wings and is juicy with a refined flavor.

The part that connects the heart (hatsu) and the liver (reba). A skewer filled with the delicious flavors of both the heart and liver, featuring a unique texture and rich fat.

A part of the esophagus and trachea. Characterized by a soft and crunchy texture. The umami of the neck meat is in exquisite balance.

It has little fat and is light in flavor. It also has a unique texture, but due to the low amount of sinew, you can enjoy a tender mouthfeel.

Wasabi / Yuzu / Mentaiko Mayo / Soshiso Wasabi / Ume Shiso / Garlic Mayo / Grated Ponzu / Toban Negi each

In addition to being called 'shio hatsu', it is also known as 'kokoro', characterized by a crunchy texture and enjoyed for its mild, non-greasy flavor.

Salt

Salt

Salt or Sauce

Salt or sauce each

This refers to the meat located at the back of the neck, either seasoned with salt or sauce, which has a firm yet juicy and rich flavor.

Salt

With sauce and egg yolk

Salt or sauce each

It is drizzled with salt sauce.

Recommended for women

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