Yakitori Washi
焼鶏 鷲
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
valutazione
Recensioni
menù
Six Yakitori Course recommended. Additional yakitori and a la carte dishes can be ordered a la carte.
Juicy and plump, caution hot
Plum, Fresh Wasabi, Sansho Pepper
Wrapped chicken breast with neck skin
Melts with sesame oil and salt flavor
Tsukune with kumquat attached to the tip
A breast with exceptional elasticity sourced from chickens weighing over 3.3 kg. A super rare skewer calculated based on the condition and timing of cooking.
A rare cut with elasticity and chewiness that can only be taken from one bird, yielding only two pieces from the outer thigh. It is wrapped in thigh skin and grilled.
A part equivalent to one whole chicken wing, located between the breast. It has a flavor that combines the tenderness of the breast meat and the juiciness of the chicken wing.
A perfect combination of knee cartilage and harami in one
Tomato consomme jelly and blanched cherry tomatoes
Vinegar-marinated chicken breast
Baguette, liver pâté, blueberry sauce, feuilletine, 86% cocoa chocolate
Marinated sasami dried overnight, served with fresh seven spice mayonnaise
Bright red egg, grated daikon
Blanched chicken skin, finished with chicken broth vinegar, grated daikon, and all-purpose green onion sauce
16th generation bright red egg, Tsuyahime rice from Yamagata Prefecture, charcoal-grilled chicken oyakodon
6 hours boiled chicken bone soup, extremely thin sanuki udon
Charcoal smoked chicken soboro, 16th generation bright red egg, Tsuyahime rice from Yamagata Prefecture