시모키타자와 토리타무라

5 sticks

Five Sticks

(Salt, Miso, Sauce) The miso sauce is an original blend of three types of miso, offering a sweetness that can only be enjoyed at our restaurant!

Bonjiri is a skewer made from the meat around the tailbone of a chicken (the rear). It is very fatty, with a crispy surface and a juicy texture!

Sunagimo is a skewer made from a part of the chicken's stomach (gizzard). It has a strong crunchiness and crisp texture, and the taste is refreshing!

Tebasaki is a skewer made from the middle part of a chicken wing. You can enjoy the crispy texture of the skin, the juiciness of the gelatinous (collagen) meat, and the concentrated flavor around the bones all at once!

Liver is a skewer made from chicken liver. You can enjoy its sticky and creamy texture, along with a rich and deep unique flavor!

Chicken skin is a skewer made from the skin of a chicken's neck. It is fatty, with a crispy and fragrant surface, while the inside has a chewy texture. It is rich in collagen and has a strong umami flavor!

Juicy tsukune made only with minced chicken thigh, containing miso and sansho, offering a flavor that never gets boring. Once you try it, you'll be hooked!

This is a classic skewer of yakitori made using the thigh (momo meat) of the chicken. The meat is tender and juicy, with a good balance of moderate fat and rich meat flavor!

This is a classic skewer of yakitori made from the base of the chicken leg (thigh meat). The meat is tender and juicy, with a good balance of moderate fat and rich meat flavor!

Yagen (cartilage) is a skewer made from the soft cartilage part located at the tip of the chicken breast bone. It is characterized by a very crunchy and unique texture, and you can also enjoy the flavor of the meat that is slightly left around it!

This is a skewer made from chicken hearts. It features a unique texture that is bouncy and crispy, with little odor and a light umami flavor!

This is the root of the chicken heart (hatsu) and parts such as the blood vessels that connect the heart and liver. It is also referred to as 'kokoro no kori.' It is characterized by a unique crunchy texture and a rich flavor and depth from the internal fat (abura). It is a rare part that can only be obtained in very small quantities from one bird!

Low Temperature Cooking

It's well received!

Very popular

From 440 yen

※Preferences are for orders of two or more. We will start with orders of six bottles per person.

Asabiraki Honjozo One Cup

Water God Junmai 300ml

Sapporo Black Label

Sapporo Black Label

Sapporo Red Star

Kozuru 60ml

Satsuma Kozuru 90ml

Nikaido 90ml

Dewar's 12 Year Highball, Watered Down, On the Rocks, etc.

700ml

700ml

700ml

700ml

※All of our chuhai drinks use Kanmiya (class A). ※For those who prefer barley shochu, Nikaido is also available. Please just say 'Mugi de!' when ordering.