Tsukuneya Main Store

(10 varieties, 1 piece each)

(10 varieties, 1 piece each)

October to December

(With soup) 1 serving 6 pieces

(Topping: Mentaiko, Cheese +100 yen)

A generous amount of sauce made with porcini mushrooms, one of the three major mushrooms in the world!! It is a simple yet luxurious dish.

Croquette made with tomato risotto generously topped with Parmesan cheese

(with soup)

(1 piece / Ume, Salmon) each

(2 pieces)

(Plum, Salmon, Mentaiko) each

【Thigh】Contains a lot of fat and has a characteristic chicken aroma when cooked. It is also the part most favored by Japanese people. Rich in free amino acids and taurine. 【Breast】Low in fat and has almost no chicken odor. Contains a lot of umami component inosine acid. This part is gaining attention as a health food. 【Giblets / Back Liver】Tastes similar to kidneys and liver. Has a gritty texture and is rich in flavor. 【Skin】The skin part of the chicken. The skin from the neck is used for yakitori. 【Tenderloin】This part is attached to the backbone of the breast. It is named because its shape resembles a bamboo leaf. It has the least fat among chicken parts. 【Wing Tips】The wing part. The tip is called wing tip, and the root part is called wing root. It has moderate fat and collagen, providing a rich flavor. 【Negima】Skewered with thigh meat and green onions. Typically uses white onions, but sweet onions are used in tsukune to add sweetness. 【Gochya】The upper part of the heart, also called connective tissue, red string, or lingering heart. The texture is similar to grilled meat offal. 【Liver】Refers to the liver. Rich in vitamins A, B1, and B2. Also contains a lot of iron. 【Heart】Refers to the heart. Although it is an internal organ, its texture is similar to muscle, with no peculiar taste and a firm bite. 【Gizzard】The muscular stomach unique to birds. Also called

Takeout menu prices may differ from the displayed prices.