야키토리 트리빠 메이에키야나기바시
焼鳥とりっぱ 名駅柳橋 / torippa
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
명고코친의 본격 야키토리를 만끽
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일본사용자 평가3.29(1건)리뷰
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This is a standard course to enjoy yakitori of brand-name chickens, rare parts of chickens, and creative skewers. Reservations can be made for all seats and all days of the week. A separate seating fee of 275 yen will be charged.
This is a special course that allows you to eat our famous pure Nagoya Cochin to your heart's content. This course is limited to 2 persons at the counter. Reservations can be made from Sunday to Thursday. A separate seating fee of 275 yen will be charged.
This is a superb course that allows you to eat as much as you like of the king of jidori chicken, the pure Nagoya Cochin, including rare parts. This course has a large number of items and takes 2.5 to 3 hours to serve. A separate seating fee of 275 yen will be charged.
Enjoy yakitori of pure Nagoya Cochin, rare parts of brand-name chicken, and creative skewers in this higher grade course. A separate seating fee of 275 yen will be charged.
This is a top-class course in which you can enjoy yakitori made from pure Nagoya Cochin, rare parts of the Cochin, creative skewers, and creative dishes using seasonal vegetables. A separate seating fee of 275 yen will be charged.
Recommended skewers selected by the grill master: 4 vegetable skewers and 2 side dishes
Carefully selected skewers including Nagoya Cochin chicken, 4 skewers of tsukune, 1 vegetable skewer, and 2 side dishes
Recommended skewers selected by the grill master: 5 pieces of raw tsukune, 1 piece of vegetable skewer, 1 piece of seasonal recommended skewer, 2 side dishes.
Carefully selected skewers including Nagoya Cochin chicken, 7 skewers of tsukune, 1 vegetable skewer, 1 seasonal recommended skewer, and 2 side dishes.
Rare
Super rare
Super rare
A rare cut located between the thigh and the tail.
Shoulder meat from the base of the wing.
The part corresponding to the diaphragm.
Carefully selected from the finest parts of the liver.
The part that connects the heart and liver.
A skewer combining the rare parts 'Himo' and 'Kinkan' that can only be obtained from hens in small quantities.
Half size 550 yen
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