Denchou, heated sake and yakitori
お燗酒と焼き鳥 傳鳥
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A restaurant where you can enjoy the exquisite pairing of yakitori and warm sake
Punti consigliati
valutazione
Recensioni
fotografia
menù
＝This is a very economical web-only course that allows you to fully enjoy the taste of Denchotori. The deliciousness of chicken and seasonal vegetables are served with the ultimate cooking method of simple charcoal fire.
＝This is a very economical web-only course that allows you to fully enjoy the taste of Denchotori. The deliciousness of chicken and seasonal vegetables are served with the ultimate cooking method of simple charcoal fire.
＝This is a very economical web-only course that allows you to fully enjoy the taste of Denchotori. The deliciousness of chicken and seasonal vegetables are served with the ultimate cooking method of simple charcoal fire.
＝This is a very economical web-only course that allows you to fully enjoy the taste of Denchotori. The deliciousness of chicken and seasonal vegetables are served with the ultimate cooking method of simple charcoal fire.
For those who want to eat a little yakitori late at night Or, for those who mainly want to use it like a sake bar.
Marinated in Tosa vinegar and flavored with seasonal citrus peels
Stuffed with seasonal ingredients and grilled to perfection.
One of the skewers that can only be eaten at Torikawa
Using the thigh meat of Akadori chicken from Yatsugatake and celery, we create a rich and creamy dish with a natural sweetness from a sauce made without sugar, using dashi, soy sauce, sweet sake, and aged mirin, along with Yatsugatake eggs.
Half-cooked Yatsugatake eggs are placed on top of rice, and on top of that, coarsely ground Date chicken from Fukushima Prefecture is added, simmered with a secret sauce.
Using the large and sweet 'Tsukiakari' rice from Nozawa Onsen Village in Nagano Prefecture, cooked in a clay pot and seasoned with a little soy sauce, we pour a generous amount of Yatsugatake egg warmed to about 43 degrees Celsius in a sake warmer. Warming the egg enhances its aroma and brings out a richer umami flavor. Please mix lightly before enjoying.
Snow cold...5℃, Flower cold...10℃, Cool cold...15℃, Sun warm...30℃, Body warm...35℃, Slightly warm...40℃, Hot warm...45℃, Very hot...50℃, Extra hot...55℃ and above
・Warm the sake after cooling it down ・Milder than slow raising ・Rapidly increase the temperature with boiling water ・Sake on the rocks pour hot sake over ice
Takezuru Sake Brewery Hiroshima
Koi River Sake Brewery Yamagata
Asahi Kiku Sake Brewery Fukuoka
Shinkame Sake Brewery Saitama
Autumn Deer Sake Brewery Osaka
Mori no Kura Fukuoka
Sakagura Shuhou Shimane
Mori Ki Sake Brewery Mie
Kawanishiya Sake Brewery Kanagawa
Yamane Sake Brewery Shimane
Izumibashi Sake Brewery Kanagawa
Chef's selection of 90cc of 6 types (total 3 go). Examples include: Komagura Organic Yamada Nishiki, Hioki Sakura Strong 80% Nigori 2018, Shinkame Hikomago, Okubansai Yamahai Junmai Yamada Nishiki 80%, Akika Junmai Ginjo Super Dry, Kozasaya Taketsuru Shukko Omachi Junmai Genshu 2019, etc. The order and types may change depending on the dishes.
Asahi Premium Draft Jukusen
Sapporo Lager Red Star Medium Bottle
Shuwa Shuwa
Asahi Dry Zero Small Bottle
Black Koji (Pre-mixed available) Sato Brewery Kagoshima
Barley (pre-cut available) Sato Brewery Kagoshima
Asahi Sake Brewery Kagoshima
Izumi Bridge Sake Brewery Kanagawa
330ml bottle
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