Yakiton Ryūka
やきとん龍家 / Yakiton Tatsuya
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
Dernières informations
Un endroit exceptionnel pour déguster de véritables yakiton
Points forts
Évaluation
Avis
Photo
Menu
Yakiton Ryu-ke's satisfying course plan!
All-you-can-drink sake included. This is a luxurious course.
When it comes to Higashimatsuyama, it's Kashira! A unique grilling style from Higashimatsuyama! The authentic way to eat it is to slather it with plenty of miso.
It is smaller and more difficult to process compared to beef, so it is not widely distributed, but it has a juiciness that rivals that of beef.
A rare part of the jaw. It has a good balance of fat and lean meat, with a crunchy texture and juiciness! This is a rare cut that is not available in the market.
This is a classic part of grilled pork skewers. It is carefully scraped and grilled. I definitely recommend eating it with salt.
A rare cut that can be obtained from only one pig, characterized by being softer and juicier than regular tongue.
Made with only pork. Set of 2. Enjoy by mixing the egg yolk with the sauce♪
Made with only pork. Enjoy it lightly with ponzu sauce and grated daikon radish♪
Extremely rare part. Difficult to obtain. Remarkably rich in flavor. It evokes the taste of shirako.
Popular Shiro Daichou. Slowly grilled over charcoal, it is crispy on the outside and the sweet fat spreads in your mouth.
Liver. Grilled to a crispy outside and juicy inside. Delicious with salt or sauce.
Characterized by surprisingly sweet fat. It is pressed between, so please eat it as is without removing it from the skewer.
Also known as pork mino, this is a rare cut that can only be taken from a small part of the stomach. It is softer in texture compared to beef mino and is a popular cut.
The female oviduct part. A popular part with a crunchy texture that becomes addictive. It is healthy with almost no fat.
This is a popular pork belly cut. It is recommended to enjoy it with a refreshing ponzu sauce.
This is also a rare part of the pancreas. Enjoy the mysterious texture and sweet fat. Recommended preparation is grilled with sauce.
No further explanation is needed! It's a classic among classics, and pork belly grilled over binchotan charcoal is truly delicious! It pairs perfectly with both salt and sauce.
Pork heart part. It has little fat and an irresistible crunchy texture. Rich in iron, it's delicious with salt or sauce!
The texture is crunchier than that of hatsu. It also contains a lot of iron. It pairs well with both salt and sauce.
A classic in yakitori's cartilage. Also known as Kappa cartilage. Healthy and crunchy.
This is a rare type of tataki cartilage. Due to the difficulty of processing, it is available in limited quantities. Enjoy it with the fat in the middle!
The shoulder loin, cooked with binchotan charcoal, is crispy on the outside and extremely juicy on the inside. It is grilled with fine salt.
Light and with a good texture!
It's a collagen bomb.
It pairs very well with sake.
With baguette.
Grilled with cheese and tomato sauce
Whole cheese grilled over charcoal, gooey~
Free refills
¥380--Chilled Tofu
Pork offal stew with tofu. Made with red miso.
Bottle ¥350, Shochu ¥200
Twice the normal size!!
Junmai Miyagi
Junmai Ginjo Kobe
Yamahai Junmai Ishikawa
Junmai Hyogo
Junmai Ginjo Kochi
Junmai Hiroshima
Junmai Ginjo Sake Akita
Junmai Daiginjo
The freshness of tropical fruits and apricots, layered with a refreshing and slightly spicy aroma, creates a very gentle and vibrant flavor.
A refreshing fruity aroma of herbs and grapefruit. A wine with a very good balance of freshness and rich fruitiness.
This variety, originally from France, is cultivated in South Africa. It has fragrant fruit flavors reminiscent of mango, apricot, acacia tree, and ripe pear. It has a slightly sweet and gentle taste. It pairs exceptionally well with seafood in general and dishes with spicy seasonings.
The grapes are sourced from vineyards located near the sea, where the wind direction changes drastically between day and night, adding more stress to the vines. Harvesting takes place either early in the morning or at night. There is a few hours of skin contact. Malolactic fermentation is allowed to occur naturally, and the wine is settled in stainless steel tanks for 3 to 4 months before bottling.
Aged for 6 months in French oak barrels. It has aromas of ripe blueberries and blackberries, layered with spiciness from green pepper. A juicy and very gentle wine.
Aroma of small black berries. This wine has good volume, with a very balanced combination of fruitiness, tannins, and acidity. It is particularly characterized by a soft finish.
Aged for 6 months in French oak barrels. It has a vibrant fruitiness and a distinctive earthy aroma, along with a subtle scent reminiscent of Pinot Noir. The soft oak aroma and smooth tannins create a perfect balance.
It is made from vineyards near the sea, where the wind direction changes between day and night to create a complex flavor. Ripe fruit and violet aromas blend harmoniously, with a soft tannin that lingers pleasantly. It pairs very well with all kinds of tomato-based dishes and stews.
.jpg?format=webp)
.jpg?format=webp)
