Yakitori Toribian Shinjuku Honten

Slowly grilled at low temperature until moist. Topped with freshly grated wasabi, a paste made of plum and perilla, and homemade fresh shichimi.

The part that has the most advantages when grilled over charcoal, and where the chef pays the most attention to cooking. We strive to cook fresh liver at low temperature to achieve a moist and just-right doneness. It is not dry or crumbly, but has a fluffy texture.

Also known as immature eggs and egg tubes, as well as kinkan and tamamichi. Careful attention is needed to avoid overcooking the eggs. This is a rare part available in limited quantities. You can also enjoy it luxuriously with added truffle. [Truffle addition] +380 yen

Ground meat that has been dehydrated and aged for three days at low temperature is grilled without any binding agents. It has a unique, rich, and sticky texture!! [Moon Viewing] +100 yen for an extra premium egg yolk, 1 piece

The appearance is like snow viewing, and the flavor of the cheese pairs well with the tsukune.

Uses the thigh meat of Kyoto red chicken. By pressing it with the skin, it adds juiciness and richness.

A dish that sandwiches meat between green onions and wraps it in skin, requiring effort and love. The skin is crispy, and it is grilled to allow the meat juices to soak into the green onions. Please enjoy this unique Negima that you won't find anywhere else.

Tamba black chicken wings. Crispy skin and flavorful meat around the bones, a favorite part among fans.

Meat from the tail. The skin is crispy, while the inside is juicy with fat. Grilled to a melt-in-your-mouth texture. Made with Hinai chicken.

Whole heart prepared without opening. Careful blood removal ensures it is plump and juicy; freshness is also key here.

The chicken gizzard has a popular crisp texture. Its appearance, with the silver membrane and the thin layer beautifully removed, resembles a beautiful ruby. We use larger gizzards from Hinai chicken.

We have inserted chicken neck meat between the breast cartilage. The crunchy texture and meaty flavor are our highlights.

A rare part of the artery that connects the heart and liver. It is tender yet has a good bite, and because it is rich in fat, it pairs perfectly with our house-ground Sichuan pepper when grilled multiple times with sauce.

Slowly roasted until crispy and fluffy while thoroughly removing the upper fat of the Tanba black chicken.

Meat from the neck. Enjoy the aroma of charcoal and a unique texture that you won't find anywhere else. It is called 'seseri' because the meat is processed by removing it from around the neck bones. Made with Nagoya Cochin.

Meat from the base of the thigh. It is not an exaggeration to say it is the king among thigh meats, a meaty and juicy cut. This rare cut is limited to only a few pieces per day.

The number one choice for women. While Hokkaido is famous for its production, it is rumored that the soil in Saga is actually the most suitable for asparagus. Enjoy the crunchiness and juiciness of the thick asparagus.

Grilled while preserving its original texture. Enhanced with a touch of black pepper.

Grilled quickly over high heat while retaining a crunchy texture. Served with ginger as an accent. A very popular palate cleanser between skewers.

A classic of grilled chicken with grilled vegetables. Enjoy the beautiful jade-colored aroma and taste of ginkgo.

Thick slices of summer vegetable zucchini are grilled slowly to a fragrant finish. They pair well with olive oil and complement white wine nicely.

Quickly grilled myoga, which those who love it adore, with a light dipping sauce. Finished with shredded bonito on top.

└ Additional Baguette ¥200

Fresh Truffle Topping ¥1,000

We simmer chicken bones and vegetables for a long time to create an easy-to-drink soup. The concentrated umami is balanced into a gentle flavor.

This is rice topped with only the egg yolk from a brand of eggs known as the most particular in Japan, produced in Hyogo Prefecture. The rich egg and special soy sauce for eggs make it easy to enjoy with rice. Truffle topping is also recommended!

We prepare homemade chicken soboro by mixing minced thigh and breast meat with chicken cartilage. We add diced ginger for an accent. Our takeout grilled chicken soboro bento is also very popular. (¥1980)

A parent-child rice bowl made with Japan's finest eggs and grilled chicken thigh skewers. Pursuing the standard of parent-child rice bowls with a sweet and gentle flavor.

Sautéed foie gras and Uonuma Koshihikari rice are cooked with chicken and bonito broth. Fresh truffle will be sliced in front of the customer as a finishing touch. This is our restaurant's signature final rice dish. If there is any leftover, please take it home as onigiri.

This is a homemade pudding made with the finest eggs from Hyogo Prefecture. The rich flavor of the yolk stands out even in the pudding!

This is salt ice cream from Aogashima Village, Tokyo. The salt enhances the sweetness.