야키토리도코로 토리쵸우

This is our proud tsukune, uniquely blended with five types of chicken parts, including coarsely minced cartilage. Grilled over charcoal from raw meat, this tsukune is an extremely delicious dish with a 'crunchy texture' and plenty of 'juices'. It has the highest repeat rate!

This is a classic skewer dish with green onions inserted between pieces of chicken thigh. Our 'yakitori' uses 'Soshu Kobushidori', a healthy and natural chicken raised with clear air and water from the Soshu region of Chiba Prefecture, and natural feed, grilled over charcoal.

White liver is a skewer that offers a creaminess and richness similar to foie gras, allowing you to enjoy the umami and sweetness of the fat. Our 'yakitori' uses the healthy and wholesome 'Soshu Koshihikari' chicken, raised on natural feed in the clear air and water of the Soshu region in Chiba Prefecture, and is grilled over charcoal.

Gizzard is the stomach of a chicken. It is a popular item known for its crunchy texture. Our 'yakitori' uses 'Sōshū Kōhakudori', a healthy and wholesome chicken raised on natural feed in the clear air and water of the Sōshū region in Chiba Prefecture, and is grilled over charcoal.

The way the skin is grilled is a classic yakitori that is crispy on the outside while retaining the unique texture of the skin on the inside. Our 'yakitori' uses the healthy and natural 'Sōshū Kōhakudori' raised on natural feed in the clear air and water of the Sōshū region in Chiba Prefecture.

Kokoro (Hatsu) is chicken heart. It has a mild flavor and a delightful chewy texture. Our 'yakitori' is made from 'Sōshū Kōhakudori', a healthy and wholesome chicken raised on natural feed in the clear air and water of the Sōshū region in Chiba Prefecture, grilled over charcoal.

Bonjiri, also known as 'bonbochi' or 'bonchiri', is the meat at the base of the chicken's tail. It has a plump texture and is rich in fat, making it delicious. Our 'yakitori' uses 'Sōshū Kōhakudori', a healthy and robust chicken raised on natural feed in the clear air and water of the Sōshū region in Chiba Prefecture, and is grilled over charcoal.

The Yagen cartilage is a favorite among connoisseurs. In fact, only one can be obtained from a single bird. Enjoy the crunchy texture. Our 'yakitori' is made from the healthy and natural 'Sōshū Kōhakudori' chicken, raised on natural feed in the clear air and water of the Sōshū region in Chiba Prefecture, and grilled over charcoal.

Chicken tender is characterized by its low fat content and mild flavor. The acidity of the plum enhances the sweetness of the chicken tender. Our 'yakitori' uses 'Sōshū Kōhakudori', a healthy and natural chicken raised in the clear air and water of the Sōshū region in Chiba Prefecture, fed with natural ingredients, and is grilled over charcoal.

Chicken tender is characterized by its low fat content and mild flavor. The spicy yuzu pepper pairs perfectly with it. Our 'yakitori' uses 'Soshu Koshihikari' chicken, which is raised on natural feed in the clear air and water of the Soshu region in Chiba Prefecture, resulting in healthy and robust charcoal-grilled chicken.

When it comes to yakitori, it's all about the chicken wing! This skewer is delicious all the way to the bone. Our 'yakitori' uses the healthy and wholesome 'Sōshū Kōhakudori' chicken, raised on natural feed in the clear air and water of the Sōshū region in Chiba Prefecture, grilled over charcoal.

Back liver is the kidney of a chicken. It is a rare part that can only be obtained in very small quantities from one bird. First come, first served! Our 'yakitori' uses the healthy and wholesome 'Sōshū Kōhaku Chicken' raised with natural feed in the clear air and water of the Sōshū region in Chiba Prefecture, cooked over charcoal.

Seseri refers to the neck meat of chicken, also known as 'soroban'. It has a chewy texture and is rich in fat, making it a favorite among many fans. Our 'yakitori' is made from 'Soshu Kōhakudori', a healthy and wholesome chicken raised on natural feed in the clear air and water of the Soshu region in Chiba Prefecture, and is grilled over charcoal.

Offered at an unbeatable price while supplies last! A platter of fresh chicken tenderloin, white liver tartare, and thigh meat.

This is a sashimi made from the rare fresh white liver of chicken, freshly caught in the morning, and lightly seared over charcoal. It is exquisite. At Torichou, we only use high-quality fresh chicken, so the brand of the freshly caught chicken may vary each day. Please ask the staff about the brand of the fresh chicken available on the day. There may be days when there is no stock. Thank you for your understanding.

This is a sashimi made from freshly caught chicken thighs, limited in quantity, seared over charcoal. This is the true essence of chicken tataki. At Torichou, we use only the freshest chicken, so the brand of freshly caught chicken varies each day. Please ask the staff about the brand of freshly caught chicken available on the day. There may be days when there is no stock. Thank you for your understanding.

This is a miso stew made with original chicken broth.