Ichiya Fukushimaten

Grilled chicken skewers cooked at around 1000 degrees using Ubame oak charcoal. This is not just a place that grills; there is a difference. The secret to delicious grilled chicken lies in cooking it at high temperatures for a short time! The skill of the grill master determines how crispy and juicy it turns out! Enjoy the skill of our grill master.

By sourcing from nearby producers, we ensure that we provide only the freshest ingredients every day. We serve dishes using 'Hyogo Prefecture Tanba Chicken' and 'Tanba Jidori' with different preparations for each part. Additionally, we offer brand chickens on a rotating basis: Yamato Chicken on Tuesdays and Wednesdays, Amakusa Daisuke on Thursdays and Fridays, and Nagoya Cochin on Saturdays and Sundays.

This sauce is made by slowly simmering chicken and soy sauce for 8 hours, then adding seasonings at the end. In fact, it has been passed down since about 20 years ago when 'Ichiya' was established, and we have been adding to it little by little every day. During my training at a yakitori shop, I was given some of their sauce and gradually cultivated it... After visiting various shops, we are now the ones who have inherited it.

At our shop, chicken craftsmen prepare freshly caught chickens. It is very rare for a yakitori shop to have a 'chicken craftsman.' In addition to enjoying fresh chicken, we can also offer rare cuts. Our love for chickens is unmatched!

Our shop's popular No. 1 [Supreme Tsukune] served with super rich egg yolk, truly the epitome of luxury!

The grilled 'Tataki' is served with two types of thigh and breast, along with the gizzard of freshly caught Tanba chicken, enjoyed with delicious soy sauce shipped directly from Kagoshima. One plate will be prepared for each person. The brand of local chicken changes depending on the day: [Monday to Wednesday] Yamato Chicken [Thursday and Friday] Amakusa Daisuke [Saturday and Sunday] Nagoya Cochin.

A superb dish that combines exceptional chewiness and increasing umami with every bite, featuring jidori chicken neck skin wrapped around chicken breast and carefully grilled to achieve a tender and fluffy interior, while the outside is crispy and juicy.

This is a chicken that combines elasticity and tenderness.

[Thursday & Friday] A robust and wild flavor with a firm texture.

[Saturday & Sunday] It is soft and has a lot of fat.

You can't start without eating this!! Our shop's pride, delicious tsukune. Please try it first.

The gooey cheese is super delicious! It's an extremely popular specialty. Enjoy it dipped in the yolk.

Half size... 748 yen

The secret to its tenderness is beer!! The key to its deliciousness is oyster. *Please order 3 pieces or more.

Homemade tartar sauce and a deliciously spicy sweet vinegar sauce coated Chicken Katsu Nanban.

A special rich soup slowly simmered with local chicken bones and several types of vegetables.

~ Chilled Ponzu Marinated Chicken ~

You can enjoy salt tataki of thigh and special ponzu of breast.

This is a menu item that is served only when the chicken is in particularly good condition!

～ Cooking as close to raw as possible ～ (Salt Tataki of thigh + Special ponzu of breast)

A little bit of various types, recommended for 1 to 2 people. (Thigh Tataki, Low-Temperature Liver, Breast Tataki)

Muscle part of the stomach. Crunchy texture.

This is the meat from the neck. It is the most active part of the chicken, so it has a moderate amount of fat and elasticity.

Grilled from a raw state, retaining the flavor of 'kawa' while finishing it 'crispy and juicy.'

The plump texture is irresistible. The preparation takes time and care. This is a labor-intensive masterpiece!

The crunchy texture and just the right amount of salt go well with beer!

The chicken wings at 'Ichioku' have had one of the bones removed for easier eating!

This is the so-called 'butt' part. The flavor of the fat and the crispy skin is irresistible.

A skewer that is extremely popular among women. Enjoy it with handmade plum meat.

This is a part that is difficult to cook, not too burnt and not too raw. Please enjoy the exquisite cooking level.

This is a popular skewer for both adults and children. While most places use 'momo meat' for negima, our shop prepares it with 'seseri' to enhance the flavor and texture.

This is a rare part. Only the vascular part that comes out when preparing the heart is skewered, so only about '4 grams' can be obtained from one bird. Approximately 8 birds worth per skewer! If you can order it, it's a lucky stick!

This is a rare part. Very popular among yakitori enthusiasts, it has a flavor that connoisseurs appreciate.

12 pieces (2 pieces × 6 types) 1,628 yen 18 pieces (3 pieces × 6 types) 2,332 yen 24 pieces (4 pieces × 6 types) 3,036 yen

(Salt Tataki of Thigh Meat + Special Ponzu Sauce of Breast)

Half size 748 yen

Wasabi dressing stimulates the appetite.

Enjoy with our special dressing.

Fruit Tomato - Produced in Tosakami, Kochi Prefecture - Made to pursue the truly delicious taste of tomatoes. This fruit tomato is grown in Yasu Town, Kochi Prefecture, which faces the Pacific Ocean and is warm and rich in nature. Senshu Water Eggplant - Produced in Senshu, Osaka Prefecture - Compared to regular eggplants, it contains plenty of moisture and has a subtle sweetness! It can be enjoyed raw! Eggplants have bitterness and a unique astringency, so those that can be eaten raw are rare nationwide. They are particularly actively cultivated in the Senshu region of Osaka Prefecture and are famous nationwide as a specialty product of Senshu. Edamame - Osaka, Gifu, Niigata, Tokushima, etc. - We boil them after you place your order! We provide the deliciousness of freshly boiled edamame! Perfectly pairs with beer. The contents of the vegetables may vary depending on the season and procurement.

~ Chilled Chicken Ponzu Marinade ~

~Salt Massage & Sesame Oil~

Green Pepper 418 yen, Shiitake 462 yen, Long Eggplant 462 yen, Sweet Long Shishito 462 yen, King Oyster Mushroom 462 yen

From 968 yen

Since it is hand-rolled, it will take a little time to prepare.

Uses nutrient-rich eggs.

This is a charcoal-grilled chicken rice bowl. ■Small…440 yen ■Medium…605 yen

2 pieces

~ Free-range Chicken and Dragon's Egg ~

Vanilla Ice Cream 330 yen, Yuzu Sorbet 330 yen, Sweet Potato with Honey Butter 462 yen (with ice cream +110 yen), Vanilla Fried Naan 528 yen. Freshly fried naan filled with vanilla ice cream. Increases appetite with cinnamon sugar!

From the second cup, it is 110 yen per cup

If there is someone you are interested in, the staff will convey it. *Within the bounds of common sense. ■495 yen and up