Ningyōchō Torihata

This fresh and beautiful pink-colored peach meat is juicy and was named after the image of a peach.

Grilled chicken breast, cooked rare, served with real yuzu pepper, which can be eaten as sashimi.

The fresh and plump Hatsu is highly recommended! It's delicious.

The classic sand gizzard is seasoned with a kick of black pepper.

Thin neck skin is grilled firmly.

Juicy fat from the tail.

This is the juicy and fatty lower back skin compared to the neck skin.

The set of the egg before it is born and the path (fallopian tube) that the egg passes through is called chouchin.

Thin meat, but with a chewy diaphragm.

Two types are prepared: the hard and crunchy knee cartilage and the easily chewable yagen cartilage found in the chest.

The round meat of the waist is rich in flavor and delicious!

It is the artery between the liver and the heart. Interesting texture.

The skin is crispy and the meat is juicy. I want you to try various flavors, so it's one piece per order.

This tsukune, which is incredibly labor-intensive and grilled from raw, is packed with cartilage, hence the name Goro. We limit it to one per person.

The maku that wraps the internal organs has a unique texture that cannot be found elsewhere.

This part between the breast and the wing is well-balanced in flavor and extremely delicious! I recommend it to everyone!

A trachea with a crunchy texture.

This is a rare part that really looks like an azuki bean.

It looks gross, but the taste is the best! If you can eat internal organs, you should definitely try it!

A luxurious dish made by carefully shaving and gathering only the softest part of the peach with no fibers!

The well-moved neck muscles are tender and flavorful!

I gathered only the calves of the peach.

Rare white liver is delivered almost every day, but it's first come, first served!

Rich collagen soup chazuke. A must-try.

The soup, which is made over a long period of time, is full of collagen!

Unlike beef and pork, chicken offal tends to become dry when simmered, so I lightly simmered it to maintain its freshness.

Our proud homemade pâté is delicious even without wine!

Moist cold ham. With wasabi soy sauce too!