Kushikatsu Tojiro
串かつ 藤次郎
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This is a beginner's course for those who want to try our basic skewers. (*In response to customers who said, "I can't choose my favorite skewers with the standard omakase course! (*In response to customers who said, "I can't choose my favorite skewers in a typical omakase course!)
This is a beginner's course for those who want to try our basic skewers. (*In response to customers who said, "I can't choose my favorite skewers with the standard omakase course! (*In response to customers who said, "I can't choose my favorite skewers in a typical omakase course!)
First up is the “Ohajime” course, designed to let you sample Fujijiro’s basic skewers. (*In response to customer feedback that “With a typical omakase course, you can’t choose the skewers you want!”, we’ve adopted a style where you start by enjoying just seven of our most popular skewers, and then add additional skewers one at a time as you like.)
We only procure large shrimp with a rich sweetness and firm texture, so it is available in limited quantities. By utilizing the ingredients with precise knife skills and cooking them just right, a delightful springiness is achieved. *Prices may vary depending on procurement, so please check in-store.
Prepared to enhance the ingredients for a 'properly delicious' experience. Seasonal vegetables are also available.
Achieving 'properly delicious' with knife cuts that bring out the ingredients. We select delicious parts from beef, pork, and chicken. Healthy options like 'Chicken Breast with Shiso' and alternative items such as 'Premium Beef Tripe' and 'Pork Feet' are also available.
Achieving 'properly delicious' with cooking that brings out the ingredients. 'White Fish' is served with a special tartar sauce. 'Surf Clam' is served with Fujijiro sauce. We also have the popular 'Kombu with Roe' for connoisseurs.
A popular dish that coats mozzarella cheese with cheddar cheese, creating a time difference in how the cheese melts. Perfect with wine. Other options include 'apple' and 'sweet potato'.
Said to have originated in Osaka, Fujijiro's stew offers both 'tenderness' and 'chewiness.' This dish features beef tendon from Sendai Black Wagyu, simmered with konjac in a blend of white miso, cooked in stages.
Fresh chicken livers are carefully prepared to remove any odor and then slowly simmered. Popular among liver lovers and those trying liver for the first time.
A healthy drink made with draft beer and tomato juice. This pairs well with kushikatsu!
[1 go]
[1 bottle]
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[1 cup]
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Cheers with bubbles. A refreshing taste with aromas reminiscent of citrus fruits like pear. The half-size bottle is recommended for easy drinking.
A highly regarded wine with unbeatable cost performance. It has a good balance of lemon aroma, fresh acidity, and minerals, with a toasty flavor. [Bottle]
Chablis that pairs well with kushikatsu. A winery that has established its position with the highest production volume and quality in Burgundy. Radiant golden hue. [Bottle]
A wine characterized by beautiful acidity and pure fruit flavors, created by the Baron de Boullé winery known for its quality wine production, with the addition of Japanese female winemaker Fumiko Tokuoka. [Bottle]
A second label from a popular classified château. An elegant wine with supple tannins and vibrant fruit flavors that harmonize beautifully. [Bottle]
<AOC Saint-Estephe> A popular chateau praised as the 'Chateau Margaux of Saint-Estephe.' Its classical and robust style, along with its charming heart label, are appealing. It is rumored that drinking this wine during celebrations or anniversaries makes the drinker happy. [Bottle]
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