Mizutori

We use red eggs from Oita prefecture, with a focus on the eggs themselves. Thorough temperature and time management during preparation results in a unique dish where the firmness of the yolk and the creaminess of the egg white are unparalleled. It is a dish that can be enjoyed with all five senses, both in appearance and texture. We have been serving this dish as a complimentary appetizer since our establishment.

A dish made by topping raw sasami with grated yam (mountain yam) and wasabi, accompanied by shredded seaweed. This dish has been served as a complimentary appetizer since its establishment in 1958. Although it is a complimentary dish, it is a popular item that can also be ordered separately.

Only the thick part of the chicken neck meat (seseri) is used. It is grilled over charcoal to lock in the flavor of the meat and enjoy the harmony with the secret sauce and the chewy texture.

The secret recipe 'Flavorful Grilled Chicken Skewers (Tsukune)' that has remained unchanged since its establishment. This tsukune, named after the shop's name, is made with great care. Just like the saying 'Simple is the best,' we use very simple ingredients. By using these simple ingredients and adding the secret sauce that is prepared with care, you can enjoy a chicken skewer like never before.

A creative yakitori dish made with flavorful chicken. It is a dish where chicken tenderloin is wrapped in blanched burdock to enjoy a moderate texture. The surprising compatibility between burdock and chicken allows you to enjoy a new eating experience. It is also grilled over charcoal and finished by adding a secret sauce before serving.

A creative yakitori dish by Ajidori. It uses thick asparagus that is rarely seen elsewhere. We honestly struggle with sourcing it... This dish is made with a focus on wrapping the thick asparagus with tender chicken tenderloin for a satisfying texture.

A dish made using high-grade Shamo chicken. At Aji Tori, we use high-grade brand Shamo chickens such as Omi Shamo, Tenryo Shamo, and Kuro Satsuma Shamo. The taste surpasses that of chicken and is comparable to or even better than high-grade Wagyu beef. The rich umami flavor that drips with juices, the meaty texture, and the white negi (green onion) sourced from Tottori Prefecture, known for its thickness, are used in this top-quality dish. The perfect harmony of flavors goes beyond the concept of yakitori (grilled chicken skewers) to create an exceptional dish.

A creative yakitori dish stuffed with minced chicken meat in fresh shiitake mushrooms. It is the hottest dish at Ajitori. The minced meat is mixed with grated yuzu. When grilled over charcoal, the umami broth from the shiitake and chicken meat comes out, creating a steamed-baked interior, and the moment you taste it, the unique aroma and umami broth create an exquisite flavor experience.

Made with fresh local chicken liver for raw consumption. There is no smell like broiler chicken. Those who dislike liver will come to enjoy the taste of chicken liver. Freshly grilled chicken liver has a texture that spreads throughout the mouth like foie gras. Finished with Taste Bird's secret sauce. Chicken liver sashimi is also recommended.

Similar to chicken liver, gizzard is used for raw consumption. Fresh gizzards have a unique flavor with minimal odor and a chewy texture. Gizzard sashimi is also recommended.

We prepare only the fresh local chicken shinzou that is pulled in the morning every day. Although it is the part with the most blood, we clean it thoroughly during preparation and skewer it carefully, so you will hardly feel any odor in the taste of the shinzou. We finish it with a good texture cooked over charcoal.

Only the skin of the neck is used. The skin of the parts that move well has a firm texture. In addition, in the preparation, the fat part inside the skin is shaved off and removed. By grilling over charcoal, the surface is crispy, and you can enjoy the elastic texture of just the skin.

It is said that the taste of chicken increases the longer it is raised. The chewy texture may require strong teeth, but the more you chew, the more the deliciousness of the chicken spreads throughout your mouth and becomes addictive. It is a hidden popular item, with some regular customers only ordering Parent Chicken.

A tama-himo that is not widely known... While many may be familiar with the sweet and savory simmered version, at Ajitori, we serve it grilled with salt. We only source fresh tama-himo, so it has a light and enjoyable texture without any unpleasant smell.

We use large-sized Oyama Jidori chicken wings and carefully prepare them one by one to create a tulip shape. Our Taste Chicken Tulip (Chicken Wings) is never deep-fried in oil. We cook it thoroughly from the inside out over high heat using the finest Kishu Binchotan charcoal to seal in the rich flavor of the meat. Enjoy the texture of the thick tulip and the umami flavor of the local chicken in this dish.

Known by the nickname 'Bonjiri' in the streets, it refers to the tail part of a chicken. By pounding the tail in the preparation process and crushing the cartilage, it is made into a moderately thick meat. Grilling it over charcoal makes the surface and cartilage crispy, removing excess fat and locking in only the umami flavor for a new texture to enjoy.

The cartilage of the chicken is made from large grains that can be skewered. It has a good texture and is addictive to those who like cartilage. It is especially beneficial for women as it contains plenty of collagen, which is good for the skin.

It is probably called Yagen cartilage or Kappa cartilage in the streets. The swordfish cartilage from Ajidori is a substantial dish with meat around the bone, providing a satisfying texture.

Chicken wings from the thick and large Ooyama chicken.

A dish mainly using chunks of thigh meat from high-quality Shamo chickens. At Aji Tori, we grill premium brand Shamo chickens such as Omi Shamo, Tenryo Shamo, and Kuro Satsuma Shamo over Kishu Bincho charcoal to a medium rare. It is garnished with grated garlic, sliced onions, and generously drizzled with ponzu sauce. The dripping juices spread throughout the mouth, offering a blissful experience.

Grilled chicken tenderloin, which can also be enjoyed as sashimi, is lightly seared with Kishu Binchotan charcoal and served with plenty of freshly grated wasabi. It is cooked to medium rare to retain a chewy texture and allow you to savor the umami of the tenderloin. Enjoy this dish.

A whole chicken tenderloin that can be enjoyed even as sashimi. It is quickly seared with Kishu Binchotan charcoal, topped with plenty of plum meat and chopped shiso for you to enjoy. The blend of the tender chicken tenderloin and umeshiso is popular among women.

We procure fresh liver every morning. The local chicken's raw liver has no odor at all, and once you taste it, you will be addicted to the original umami of the liver. It often sells out early... It is a popular dish even among regular customers. Enjoy it with sesame oil and natural salt.

Enjoy the texture of zuri in sashimi form. Each piece is carefully peeled to remove the silver skin, allowing you to savor the delicious meat portion. It is served with grated ginger and shredded seaweed, drizzled with soy sauce for a delightful experience.

Made using only the chicken tenderloin meat that is filleted every morning. The light texture similar to high-quality fish and the chewy mouthfeel are irresistible. Enjoy with wasabi soy sauce.

A luxurious dish featuring fresh chicken liver, gizzard, and breast meat sashimi.

A luxurious sake indulgence where you can choose the famous Asahi Shuzo's top-notch sake 'Purification' and two other regular sake varieties from Kubota.

A luxurious sake indulgence where you can choose the highly valuable ultra-premium Japanese sake 'Fourteenth Generation' and two other regular Japanese sake options.

At our store, you can choose a tasting set where you can compare the most difficult-to-obtain Kokuryu Shuzo's ultimate sake 'Shizuku', which is carefully crafted over time, with two regular sake selections.