焼鶏メジャー

Chouchin refers to 'a part of the chicken where the gizzards and the string are skewered together and grilled as yakitori.' The gizzards are immature eggs. You can enjoy the rich flavor of the eggs combined with the umami of the liver.

This is chicken thigh meat. Juicy and satisfying in every bite.

Our liver is finished rare.

Seasoned with homemade spices.

The chicken hearts are skewered as they are.

We offer delicious seasonal vegetables on skewers. *Please note that the selection may vary based on the day's supply. For more details, please ask our staff.

A rare part also known as 'azuki'. It is the spleen of the chicken. It's a piece that offers a fun popping sensation.

A single piece finished rare. Please enjoy it with freshly grated wasabi.

This is the central part of the thigh meat. It is juicier and packed with more flavor.

Our gizzards are a cut above the rest. The hidden cuts in the pleats enhance their flavor, making them even more delicious.

The part at the base of the thigh. 'To leave something behind is foolish.' This is a rare cut with such a name.

This is chicken breast. It's a shocking piece that overturns the concept of chicken breast.

This is a skewer that combines the chicken's esophagus and lymph node parts. It's a rare cut that is not often seen. Please try it at least once.

This is the meat from the part of the pipe that connects the heart and the liver.

Rice topped with raw egg using 'Japan's Most Particular Eggs' from Hyogo Prefecture.

Homemade soboro and 'the collaboration of the most particular eggs in Japan.'

Luxuriously made foie gras into a rice bowl.

A patty made with Ezo deer sourced from Shibecha, Kushiro, and a blend of minced Shinshu chicken from Yamanashi Prefecture, all sandwiched in a custom rye bread.

We offer desserts that allow you to enjoy seasonal ingredients at their best.