닭꼬지 전문 토리비안
焼鳥 鳥美庵 新宿本店 / Yakitori Torimian Shinjuku Honten
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기억에 남는 야키토리와 고급 트러플 포아그라 돌솥밥
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엄선된 장인이 엄선된 비장탄으로 구워낸 다양한 종류의 야키토리를 부위에 따라 양념과 굽기 정도를 달리하여 제공하는 극상의 꼬치구이. 차분한 분위기에서 천천히 식사를 즐기시기 바랍니다. 별도 추가 요금으로 마무리 식사를 선택하실 수 있습니다. 푸아그라 트러플 뚝배기 밥 \2,500 (2인분부터) - 닭고기 소보로 계란 덮밥 \700 - 트러플 치즈 계란 덮밥 \2,000 전채 모둠 3종 예시: 제철 반찬 예시: 사사미 다시마 무침, 생 성게 얹음 예시: 반숙 메추리 간장 절임 등■ 토비안 샐러드(특제 양파 드레싱)■ 일품 요리 예시: 갈은 갈치 폰즈 무침 등■ 입가심 예시: 갈은 무 등■ 고기 꼬치 5개(예시: 사사미 와사비, 간, 허벅지살, 모래주머니, 세세리)■ 제철 야채 꼬치 or 메추리알 꼬치 1개(예: 아스파라거스 등)
엄선된 장인이 엄선된 비장탄으로 구워낸 다양한 야키토리를 부위에 따라 양념과 굽기 정도를 달리하여 제공하는 극상의 꼬치구이. 차분한 공간에서 느긋하게 식사를 즐길 수 있습니다. 별도 추가 요금으로 마무리 식사를 선택하실 수 있습니다. (닭고기 소바 외에는 닭고기 국물이 함께 제공됩니다)・포아그라 트러플 흙냄비 밥 \2,500(2인분~)\700・닭고기 소보로 계란 덮밥 \700・트러플 치즈 계란 덮밥 \2,000 전채 모둠 3종 예: 치바현산 삶은 땅콩 예: 히로시마산 굴의 시우니 조림 예: 쑥갓과 송이버섯 무침 ■ 토리미안 샐러드 ■ 일품요리 과일 토마토와 수제 모짜렐라 카프레제 등 ■ 입맛 돋우는 무귀 강판 등 ■ 야키토리 6조각 (예: 닭다리살, 간, 간장, 세세리, 하츠모토, 뼈를 제거한 닭날개 초양파 등) 제철 야채 꼬치 or 메추리알 꼬치 2개(반숙 메추리알 꼬치, 아스파라거스 등)
비장탄으로 구워낸 다양한 종류의 야키토리를 엄선된 장인이 부위에 따라 양념과 굽기 정도를 달리하여 제공합니다. 마무리로 명물인 푸아그라 밥과 신선한 트러플을 눈앞에서 슬라이스해 드립니다. 차분한 공간에서 느긋하게 식사를 즐기시기 바랍니다. 전채 모둠 3종 예시: 크림치즈, 훈제 연어말이 예시: 수제 간 파테 예시: 닭껍질 폰즈 조림 등■ 토미안 샐러드(수제 양파 드레싱과 닭고기 생햄 샐러드) ■ 일품요리① 예시: 생선 카르파초 등 ■ 일품요리② 예시: 대굴 다시마 구이 등 ■ 일품요리③ 예시: 흑모 와규 숯불구이 등■ 닭고기 구이 4마리(예: 닭다리살, 상간, 초간, 초양파, 마루하츠, 뼈를 발라낸 닭날개, 봉지, 하츠겐)■ 입가심 무 강판 등■ 제철 구운 야채 or 메추리알 꼬치 1개(예: 아스파라거스, 새싹양배추 등)■ 명물 푸아그라와 트러플을 곁들인 흙냄비 밥■ 수제 닭고기 수프■ 수제 커스터드 푸딩 또는 계절별 수제 커스터드 푸딩 or 제철 젤라토
접대나 소중한 모임에 적합한 코스입니다. 전채 3종 모둠, 샐러드, 일품요리 3종, 구운 닭고기 4마리, 야채구이 또는 메추리알 꼬치구이, 입가심, 명물 푸아그라 트러플 뚝배기 밥, 닭고기 수프, 디저트까지 장인이 정성껏 준비한 요리를 즐길 수 있다. 음료는 2시간 반 동안 프리 플로우로 와인, 스파클링, 청량음료를 원하는 만큼 즐길 수 있다. 비즈니스나 접대 등 격식 있는 회식에 적합한 내용입니다. 전채 모둠 3종 예시: 크림치즈, 훈제 연어말이 예시: 수제 간 파테 예시: 닭껍질 폰즈 조림 등■ 토미안 샐러드(수제 양파 드레싱과 닭고기 생햄 샐러드) ■ 일품요리① 예시: 생선 카르파초 등 ■ 일품요리② 예시: 대굴 다시마 구이 등 ■ 일품요리③ 예시: 흑모 와규 숯불구이 등■ 닭고기 구이 4마리(예: 닭다리살, 상간, 초간, 초양파, 마루하츠, 뼈를 발라낸 닭날개, 봉지, 하츠겐)■ 입가심 무 강판 등■ 제철 구운 야채 or 메추리알 꼬치 1개(예: 아스파라거스, 새싹양배추 등)■ 명물 푸아그라와 트러플을 곁들인 흙냄비 밥■ 수제 닭고기 수프■ 수제 커스터드 푸딩 또는 계절별 수제 커스터드 푸딩 or 제철 젤라토
This is a highball made with whiskey infused with fruits.
Suntory Chita. Japanese whiskey pairs well with Japanese cuisine.
A carefully crafted homemade lemon sour with lemon peel, vodka-based.
A sugar-free lemon sour made with lemon puree and lemon peel. It is made with the trending Midori gin base.
This is a sour made with crushed Kishu Nanko plums.
This is a strong green tea made by blending the legendary Yutoki tea from Yutoki with brown rice tea.
Oolong High does not interfere with any meal.
Saint Clair Origin Merlot New Zealand Dry Bottle ¥4390 (tax included)
Richard Hamilton Hut Block Cabernet Australia Bottle ¥5980 (including tax)
Avvolto Zinfandel Puglia Italy
Panamera Cabernet Sauvignon America
Menage a Trois Pinot Noir America
Barbaresco Reserve Italy
Navigator Napa Valley Red America
Barolo Italy
The Prisoner Red Blend America
Testamatta Rosso Bibi Graetz Italy
Kenzo Estate Rindo America
Sassicaia Italy
Kenzo Estate Murasaki America
Opus One America
Chateau Haut-Brion France
Chateau Mouton Rothschild France
Chateau Margaux 2013 France
Chateau Latour France
Chateau Lafite Rothschild France
Saint Clair Origin Sauvignon Blanc New Zealand Bottle ¥4390
Love Chardonnay Argentina Bottle ¥5980 (tax included)
Spinalba Italy
Panamera Chardonnay America
Bread Butter Chardonnay America
Roero Arneis France
Menage a Trois Gold America
Lugana Brolettino Italy
The Prisoner Chardonnay France
TESTAMATTA Bianco Italy
Savennières Les Vieux Clos France
Kenzo Estate Asatsuyu America
Kenzo Estate Yui America
Cava Brut Reserva Origen Organic Vallformosa Spain Bottle ¥4980 (tax included)
Veuve Clicquot Yellow Label
Moet Chandon
Don Perignon
Krug Grand Cuvee
Perrier Jouet Belle Epoque
Armand de Brignac
Barley Shochu
Barley Shochu
Sweet potato shochu
Sweet potato shochu
Sweet Potato Shochu
Sweet potato shochu
Sweet Potato Shochu
Sweet Potato Shochu
Sweet potato shochu
Rice Shochu
A set of 3 types of sake recommended by the staff. If you're unsure, choose this.
Staff recommended set of 3 types of premium sake
A local sake brewed with the clear underground water of the Nagaragawa River, offering a refreshing taste.
A fragrant aroma and a light mouthfeel, perfect as a food pairing sake, Daiginjo
A light junmai sake with the flavor of low-polished rice and a refreshing acidity, harmonizing with both Japanese and Western cuisines.
Yamaguchi
England Dojima Sake Brewery
England Dojima Sake Brewery
Mount Fuji Natural Vanadium Water
It has a strong carbonation.
A blend of the legendary Yuto-moku tea and brown rice tea
Oolong tea that you won't get tired of drinking
Coca-Cola
This is a rich grape juice made by a winery. Please enjoy it in a wine glass.
100% Blood Orange Juice
Slowly grilled at low temperature until moist. Topped with freshly grated wasabi, a paste made of plum and perilla, and homemade fresh shichimi.
The part that has the most advantages when grilled over charcoal, and where the chef pays the most attention to cooking. We strive to cook fresh liver at low temperature to achieve a moist and just-right doneness. It is not dry or crumbly, but has a fluffy texture.
Also known as immature eggs and egg tubes, as well as kinkan and tamamichi. Careful attention is needed to avoid overcooking the eggs. This is a rare part available in limited quantities. You can also enjoy it luxuriously with added truffle. [Truffle addition] +380 yen
Ground meat that has been dehydrated and aged for three days at low temperature is grilled without any binding agents. It has a unique, rich, and sticky texture!! [Moon Viewing] +100 yen for an extra premium egg yolk, 1 piece
The appearance is like snow viewing, and the flavor of the cheese pairs well with the tsukune.
Uses the thigh meat of Kyoto red chicken. By pressing it with the skin, it adds juiciness and richness.
A dish that sandwiches meat between green onions and wraps it in skin, requiring effort and love. The skin is crispy, and it is grilled to allow the meat juices to soak into the green onions. Please enjoy this unique Negima that you won't find anywhere else.
Tamba black chicken wings. Crispy skin and flavorful meat around the bones, a favorite part among fans.
Meat from the tail. The skin is crispy, while the inside is juicy with fat. Grilled to a melt-in-your-mouth texture. Made with Hinai chicken.
Whole heart prepared without opening. Careful blood removal ensures it is plump and juicy; freshness is also key here.
The chicken gizzard has a popular crisp texture. Its appearance, with the silver membrane and the thin layer beautifully removed, resembles a beautiful ruby. We use larger gizzards from Hinai chicken.
We have inserted chicken neck meat between the breast cartilage. The crunchy texture and meaty flavor are our highlights.
A rare part of the artery that connects the heart and liver. It is tender yet has a good bite, and because it is rich in fat, it pairs perfectly with our house-ground Sichuan pepper when grilled multiple times with sauce.
Slowly roasted until crispy and fluffy while thoroughly removing the upper fat of the Tanba black chicken.
Meat from the neck. Enjoy the aroma of charcoal and a unique texture that you won't find anywhere else. It is called 'seseri' because the meat is processed by removing it from around the neck bones. Made with Nagoya Cochin.
Meat from the base of the thigh. It is not an exaggeration to say it is the king among thigh meats, a meaty and juicy cut. This rare cut is limited to only a few pieces per day.
The number one choice for women. While Hokkaido is famous for its production, it is rumored that the soil in Saga is actually the most suitable for asparagus. Enjoy the crunchiness and juiciness of the thick asparagus.
Grilled while preserving its original texture. Enhanced with a touch of black pepper.
Grilled quickly over high heat while retaining a crunchy texture. Served with ginger as an accent. A very popular palate cleanser between skewers.
A classic of grilled chicken with grilled vegetables. Enjoy the beautiful jade-colored aroma and taste of ginkgo.
Thick slices of summer vegetable zucchini are grilled slowly to a fragrant finish. They pair well with olive oil and complement white wine nicely.
Quickly grilled myoga, which those who love it adore, with a light dipping sauce. Finished with shredded bonito on top.
└ Additional Baguette ¥200
Fresh Truffle Topping ¥1,000
We simmer chicken bones and vegetables for a long time to create an easy-to-drink soup. The concentrated umami is balanced into a gentle flavor.
This is rice topped with only the egg yolk from a brand of eggs known as the most particular in Japan, produced in Hyogo Prefecture. The rich egg and special soy sauce for eggs make it easy to enjoy with rice. Truffle topping is also recommended!
We prepare homemade chicken soboro by mixing minced thigh and breast meat with chicken cartilage. We add diced ginger for an accent. Our takeout grilled chicken soboro bento is also very popular. (¥1980)
A parent-child rice bowl made with Japan's finest eggs and grilled chicken thigh skewers. Pursuing the standard of parent-child rice bowls with a sweet and gentle flavor.
Sautéed foie gras and Uonuma Koshihikari rice are cooked with chicken and bonito broth. Fresh truffle will be sliced in front of the customer as a finishing touch. This is our restaurant's signature final rice dish. If there is any leftover, please take it home as onigiri.
This is a homemade pudding made with the finest eggs from Hyogo Prefecture. The rich flavor of the yolk stands out even in the pudding!
This is salt ice cream from Aogashima Village, Tokyo. The salt enhances the sweetness.
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