토리바카이치다이

Using high-quality Japanese oak charcoal from Kishu, we are particular about the way we assemble the skewers and grill each one to juicy perfection over a strong flame at close range.

Kokoro, heart, and chicken heart, when you look closely, it is also shaped like a heart.

Chiba Farm's Suigo Red Chicken Liver 'Exceptional Freshness' is a liver dish we want even those who cannot eat or dislike liver to order. There is a limited quantity available.

Usually, when we talk about negima, it refers to a combination of chicken and long green onions, but here at Toribaka, we serve it with chicken and onions instead. Since there are no long green onions, it does not interfere with the juiciness of the chicken.

The skin is crispy, and the meat is grilled to juiciness. The savory flavor spreads throughout the mouth, making the beer go down easily.

Gizzard is a part with a crunchy texture that becomes addictive. Birds have beaks but no teeth, so they swallow food on the ground whole into their stomachs (gizzard). At that time, they also swallow gravel and debris from the ground along with the food, and this gravel is used to grind the food in the gizzard.

Harami has a texture similar to thigh meat. It refers to the muscles of the abdominal wall: external oblique, internal oblique, rectus abdominis, and transversus abdominis. *Quoted from the Ministry of Agriculture, Forestry and Fisheries website.

Please enjoy the 'tsukune' that you cannot taste at other restaurants.

Seseri, neck, and chicken neck meat cannot move their eyeballs to see like humans do! (Surprising) Instead, they move their necks up, down, left, and right to chase after objects. Therefore, their necks are always moving, which makes them well-toned and delicious. The pigeons in front of the station also have sharp neck movements! (Aren't there any pigeons in Ginza?)

Bonjiri, Bonbochi, triangle, hip, and tail meat have a unique texture that is the secret to their popularity. You should be able to hear women saying 'I want to eat Bonjiri!!' tonight as well.

Kappa cartilage, Yagen cartilage (soft cartilage), chest cartilage, collarbone part; when disassembled, it resembles the face of a kappa, hence the name 'kappa cartilage'. The image of the mortar and pestle used for grinding medicine is similar, which is why it is also called 'Yagen cartilage'. The name varies by restaurant.

This is cartilage with a good texture. It is often served as fried chicken in drinking establishments, but fresh cartilage is also delicious when grilled on a skewer.

Surrounding the liver and heart, and connecting the two points

Inner thigh

Regular chicken skin skewers are from the surface of the body, while chicken wing skin may not be available at certain times.

Refreshing with ponzu. A classic menu item.

Crispy texture. Perfectly seasoned for a refreshing taste, ideal for summer evening drinks.

Homemade. The chef's special flavor is essential as a side dish.

A very popular menu item. A dish you want to order before the skewers.

A perfect companion for wine. *Depending on the season, it will be served with either crackers or a baguette.

Watercress, seri, cucumber. *Subject to change depending on the season.

A rich and thick chicken bone soup made with great care. This is a dish you would want to enjoy with the final rice dish.

Matcha ice cream, yuzu sorbet, vanilla ice cream, etc. Changes may occur depending on supply and season.