Yakitōri Okiraku Ningyōchō-ten
やきとり お㐂樂 人形町店 / Yakitori Okiraku Ningyocho
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Ultime informazioni
A new-style yakitori restaurant where you can savor rare cuts
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A full course of the finest yakitori for a dinner or a moment with your loved ones.
We offer 12 skewers recommended mainly for rare parts. This course allows you to fully enjoy skewers of rare parts with sake or wine. Please enjoy the Yakitori marriage with a glass of sparkling acid sake or mellow white wine. We recommend that first-time customers order the course first. We recommend that first-time customers order the course first.
We offer 10 skewers of rare parts and other recommended items. This course allows you to fully enjoy skewers of rare parts with sake or wine. Please enjoy the Yakitori marriage with a glass of sparkling acid sake or mellow white wine. We recommend that first-time customers order the course first.
We offer seven recommended skewers, focusing on rare parts. This course allows you to fully enjoy skewers of rare parts with sake or wine. Please enjoy the Yakitori marriage with a glass of sparkling acid sake or mellow white wine. We recommend that first-time customers order the course first.
A supreme yakitori full course, crafted with the utmost care for dinners and special moments with loved ones
Asahi Super Dry
Tokyo Sumida River Brewing
Yam
Sweet Potato
Sweet potato
Yam
Wheat
Wheat
Plum Wine
Dry Zero
A gin that embodies 'Wa' (harmony) with a base of rice shochu from Kagoshima Prefecture, using botanicals sourced from Kagoshima. It has a floral yet distinctly shochu-like flavor. Spirits: Rice shochu base. Botanicals: Juniper berries, tea leaves, yuzu, lemon, kumquat, hezuka orange, ginger, perilla, kesen, and gingersnap (all botanicals except juniper berries are sourced from Kagoshima).
An innovative gin made using Nikka Whisky's patented distillation technique 'Café Still'. It has a fresh aroma and a distinctive rich, sweet taste. Spirits: Barley malt, corn base. Botanicals: Juniper berries, coriander seeds, orange peel, yuzu, sweet summer orange, kabosu, sansho, apple, and a total of 11 types.
A gin produced at the Kyoto Distillery, which specializes in gin production, the first of its kind in Japan since August 2016. This gin evokes the delicate and elegant world of Kyoto. The aromas of gyokuro and yuzu are complex and exquisite. Spirits: Made using famous water from Fushimi, based on rice spirits. Botanicals: Includes a total of 11 types, including tea (gyokuro), yuzu, ginger, red shiso, bamboo grass, sansho, hinoki, and other botanicals unique to gin such as juniper berries.
Made in Hiroshima. The first ever pure domestic gin made with all 17 types of botanicals sourced from Hiroshima Prefecture, including Japanese berries. Spirits: Clear spirits made using Shimakibi. Botanicals: Cherry blossoms, cypress, green tea, young leaves, Kawane yuzu, orange, Ji-gozen oysters, highland ginger, green shiso, lemon, kuromoji, navel orange, summer orange, Motoyama wasabi, red shiso, juniper berries, juniper berry leaves.
One of the few Japanese local whiskeys made at the Chichibu Distillery in Saitama Prefecture. Its honey-like sweetness and vibrant, fruity richness have captivated many whiskey fans.
Chardonnay South Africa
Cabernet Sauvignon South Africa
Yamanashi Prefecture
California
Burgundy
Alsace
Loire
Burgundy
Burgundy
Burgundy
Burgundy
Burgundy
Spain
Italy
Italy
Champagne
New Zealand
California
California
Bordeaux
Italy
Italy
Tuscany
California
① First, please choose the number of skewers ② Please let us know any parts you dislike ③ We will select the parts to match your drink preference, so please tell us your drink preferences ④ Additional single items can also be ordered
We will charge you 700 yen as an otoshi fee.
Thigh meat, breast meat, and skin with ponzu sauce
Seasoned vegetables and ginger
Heart, Round Heart, Gizzard, Silver Skin, Harami (Abdominal Oblique Muscle), Genkotsu (Knee Cartilage), Peta (Tendon Skin), Saezuri (Esophagus and Trachea), Chikaku (Liver), Azuki (Spleen)
Meatballs, Otafuku (Thymus), Fundoshi (Fore Stomach), Tsunagi (Heart), Back Liver (Kidney)
Upper breast with green onion, Misaki (female tail meat), Sorires (outer thigh), Obi (inner thigh), Chouchin (oviduct)
Brown mushrooms, long green onions, shishito peppers
Contains Akita Iburi Gakko
Luxurious rice cooked with rich chicken broth and freshly ground chicken, infused with the aroma of black truffle. Enjoy it as a parent-child rice dish with a raw egg. Okukuji Egg 220 yen
A luxurious bento filled with grilled chicken made from freshly caught morning chicken, including hand-crafted yuzu marinade grilled chicken.
Five pieces 1,700 yen, Seven pieces 2,300 yen, Ten pieces 3,200 yen, Twelve pieces 3,800 yen
This dish features thigh and breast meat from 'Honkonjidori' chicken, based on a rich chicken broth, and luxuriously uses 'Okukuji eggs' for a creamy deliciousness. Regular 1,000 yen, Premium 1,400 yen. The 'Premium' version includes not only thigh and breast meat from 'Honkonjidori' chicken but also tsukune, liver, and heart for a luxurious oyakodon.
One piece
With smoked daikon
Chicken Dashi
Two pieces
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