Karagenki

Fresh and careful equals delicious. Fresh chicken delivered every morning from Tsukiji Port, hand-prepared with care in the restaurant. You can taste the difference in its flavor. The moisture content and richness are completely different from ordinary chicken. Grilled slowly over soft Binchotan charcoal for a fluffy and juicy finish.

A luxurious assortment of four types of special grilled chicken skewers and hand-formed chicken meatballs.

A balanced selection from chicken meat to offal.

Cut into large pieces with exceptionally juicy skin. Grilled to a crispy finish over binchotan charcoal. Please take a big bite!

Uses the same meat as the special thigh, perfectly paired with the sweetness of grilled green onions.

Delicate yet rich flavor. A moist texture unique to freshly slaughtered chicken.

The most popular item on the Karagenki menu. You will understand its deliciousness once you taste it!

Fresh chicken wings are carefully opened and grilled all at once with the skin on. Popular wings taste this good when sourced fresh!

A simple thigh without skin. If you want to taste pure thigh, this is it! The price is also reasonable.

While low in fat, it has a rich meat flavor.

Commonly known as 'Zuri'. This part has a moderate texture and umami that harmonizes, making it a favorite among enthusiasts.

'Seseri' is said to be the most suitable part of chicken for yakitori. It is the neck meat that can only be obtained in small quantities from one bird.

The tail meat of the chicken 'Bonjiri' is also known as 'Sankaku' or 'Bonbochi', and it is the most fatty and extremely juicy part.

'Heart'. It is a muscle that is always moving, so the bouncy texture is irresistible.

The freshly slaughtered chicken is minced generously, locking in the meat juices. You should savor the burst of flavor that comes out the moment you bite into it, together with an egg!

This unfamiliar cut means 'sot l'y laisse - only a fool would discard it' in French, and it is a single piece of meat located near the hip bone. It has an extremely tender texture and is delicious! Very popular and sold out often!

The connective tissue attached to the gizzard is grilled until crispy. The more you chew, the more flavor it releases. Extremely rare!

A rare cut that can be obtained from the thigh. The active muscle that connects the upper and lower parts.

A hidden popular menu item. The main artery connecting liver and heart. Strong umami and fat, with a texture that becomes addictive.

This is the tip part of the tail meat, further along from the bonjiri. As the name suggests, it is a part that resembles a lump of fat. It is a rare cut, with one skewer coming from seven chickens.

This is the diaphragm of the chicken, a rare cut that yields only a few grams from one bird. Just a light bite releases the delicious flavor of the chicken in your mouth.

Egg tube. Commonly known as 'Tama Himo'. It has a slight peculiar taste, but it's favored by connoisseurs. Served with immature eggs called 'Kinkan'.

The skin with strong flavor and fat that can be obtained from the part close to the tail of the thigh meat.

Under the armpit

Grilling over charcoal truly enhances the natural flavors and sweetness of the vegetables. Don't miss out!

Impressive volume and cost performance! 'Bite into this fried chicken!'

Highly addictive sweet and spicy fried chicken that bursts with juicy meat when you bite into it!

The spicy adult black seven spice is addictive.

Using fresh morning-slaughtered chicken, this dish features refreshing yet juicy breast meat seasoned with a hint of spicy yuzu pepper. It's the perfect fried chicken for pairing with drinks.

Crispy fried soft bones with just the right amount of meat left on them. The seasoning will attack you once you start eating! Be careful!

Chicken wings packed with umami, served with special sauce and curry powder

Similar to yakitori, we take great care in preparation. Fresh pork offal is boiled multiple times to remove any odor and cooked until tender. It is finished with a gentle miso flavor along with plenty of root vegetables.

Tenderly simmered beef tendon cooked in a refined salt-based broth, served with large daikon radish that has absorbed the flavors.

A summer tradition, a complex spiciness and umami using 20 types of spices. [Toppings] Each 165 yen: cheese, fried eggplant, 3 slices of baguette.

A rich and flavorful chicken broth made by simmering chicken bones and freshly slaughtered chicken for a long time, resulting in a milky white soup full of deep umami and collagen. Enjoy tender freshly slaughtered chicken with crunchy vegetables. This healthy hot pot is also recommended for women!

[Finale] Champon Noodles 440 Yen

Fresh horse meat from Kumamoto that is 'safe and secure' and delicious

Exceptional freshness, full of flavor, made from red horse meat from Senko Farm, served with a special sweet soy sauce for sashimi.

Finely sliced meat mixed with a special sauce and combined with egg yolk.

We also have 'Hon Maguro' available as a recommendation.

It will take about 15 minutes to prepare after receiving your order.

Homemade menchi overflowing with the rich flavor of Yonezawa beef, popular among repeat customers.

The photo is for image purposes

Served with pickles and miso soup

Additional 1 Piece 330 Yen

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