Tori Maru

Carefully processed skin with little fat is grilled and marinated in homemade sauce over a week, repeatedly. Enjoy the unique texture and flavor of chicken skin like never before.

Originally one of the vegetarian dishes, but at our restaurant, we use chicken tender. Enjoy freshly grilled chicken tender cooked very rare, generously dipped in our homemade wasabi soy sauce.

The rarity is such that it could be mistaken for kimono sashimi!! Grilled to perfection with exquisite heat control, you can directly taste the quality of the ingredients!! Repeat customers are continuously coming back!! The manager's recommendation is sesame oil salt!!

The tsukune made with a secret recipe is large, fluffy, and juicy. (The photo shows the Moon Viewing Sauce.)

Carefully selected rare cuts of chicken, and seasonal vegetables are finished with a special cooking method.

(Awaji Island onions with rock salt) (New lotus root with burnt soy sauce and mustard) (Yam with Nara prefecture Kaneyama temple miso) (Shiitake mushrooms with homemade chicken katsuobushi and grated ponzu) (Tomato bacon with olive oil and black pepper) Each ingredient is prepared with a different finishing touch.

The moment it enters your mouth... it melts!! Together with wasabi.

It's big, so sharing is okay, and the beer keeps flowing.

We prepare it daily using our unique method. Be sure to try it as your first dish! Due to its popularity, it is sure to sell out every day. Please place your order early.

It has been finished with a texture and flavor similar to high-quality, rich cream cheese. Please enjoy it with our homemade sauce and Japanese mustard as an accent.

Carefully prepared bite-sized chicken breast is deep-fried until crispy and finished with homemade Nanban sauce and tartar sauce. The juiciness of the breast meat is surprising!

With exquisite cooking, it retains the flavor and texture of the chicken, grilled rare. Please enjoy it with plenty of chopped green onions, garlic, and ginger.

The parent chicken, grilled with a magnificent flame, has a great texture and exceptional flavor!! Please enjoy it with a little bit of the accompanying yuzu pepper.

This is a cooking method that can only be done with fresh ingredients!! The chicken breast is carefully prepared, aged and dried for 3 days, and then finished with apple smoke. It is sliced and served with care every day.

Only fresh liver is carefully selected, the odor is removed over two days, and it is simmered for four hours with red wine and brandy. We finish it with honey and black pepper.

Made with plenty of special chicken bonito from Torimaru, packed with the delicious flavor of chicken.

We use freshly shaved chicken flakes to create our special golden chicken soup. The light-colored soup is surprisingly rich and elegant!! We also serve perfectly cooked chicken breast alongside. Please be sure to try it as a finishing dish at our restaurant.

Carefully grilled chicken and egg yolk, homemade sauce... an unbeatable combination!!

This is a smooth and rich panna cotta, directly taught by the chef of the sister restaurant, Ashiya Bistro BuBu. It uses high-quality dark rum as a secret ingredient, making it an adult dessert.