Tanbihiyaki Tori Kubo

A light soy sauce flavor made by simmering chicken bones for 4 to 5 hours! The seasoning allows you to fully appreciate the sweetness and umami of the offal, cabbage, burdock, and garlic chives. Additionally, the noodles used for the finish are special; unlike regular champon noodles, we use curly noodles typically used in ramen. They cling well to the soup, making it exceptionally delicious! It's also recommended to add yuzu pepper halfway through to change the flavor♪ *Serves two or more

Ikigyu, produced in Ikik Prefecture, is a highly valued brand of beef that serves as the original cattle for Kobe beef and Matsusaka beef. The skewers made with A5 triangular brisket are truly a top-quality item.

This is not your ordinary yakitori. We are already seeing repeat customers for our exquisite skewers, carefully grilled one by one using Tosa's 'Binchotan' charcoal! Instead of using all parts from the same chicken, we select different breeds of chicken based on the characteristics of each part. We also offer rare cuts not found in other restaurants, such as daruma (pork large intestine) and Ikigyu beef, and our commitment to yakitori is unmatched!

Using two types of sauce that match the ingredients, the type of chicken also changes depending on the part. The yakitori carefully grilled by the owner over binchotan charcoal is exquisite.

A 5-piece set of skewers recommended by the owner. *The contents of the skewers may vary depending on the ingredients available.

A 10-piece set of skewers recommended by the owner. *The contents of the skewers may vary depending on the ingredients available.

Hana Mitori used

Hana Mitori used

A skewer that has been prepped for several hours. The unique odor is removed, and it is grilled to a fluffy finish over binchotan charcoal. It is recommended with either sauce or salt.

Nagasaki-produced Jigemont pork used

Only a few can be obtained from one rare tan.

Produced in Oita

Produced in Oita

Produced in Oita

Kochi produced

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One serving

Offal ... 550 yen Vegetable Set ... 550 yen Noodles ... 270 yen Champon Noodles Rice Porridge ... 410 yen

This dish uses a white soup base made from chicken bones, similar to the motsunabe (beef tripe hot pot). The rich soup and smooth gyoza are a perfect match! After enjoying the gyoza, please add ramen to the remaining soup for a final treat, savoring every last drop. *You can add ramen for an additional 330 yen.