나카노야키토리 긴초
中野焼鳥 金長 / Nakano Yakitori Kincho
| 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 |
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일본사용자 평가3.72(1건)리뷰
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Half Course for Adults] "More Freedom to Enjoy Yakitori" The new standard "Yakitori" at Kincho was created based on customer feedback. A simple course consisting of an appetizer, five carefully selected skewers, and grilled vegetables. The precise cooking of the whole chicken is the same as in the full course, but we have left some room for enjoyment. You can add our specialty chicken sashimi, or add a rare part of the chicken to deepen the flavor of your meal with a glass of wine. This is a half course for adults that can be freely designed according to your mood of the day.
Yakitori featuring five rare birds: Koi Jidori from Hiroshima, Tosa Giroro from Kochi, Horohoro-Tori from Iwate, Iwami Kamo from Shimane, Honkawa Tebako Kiji from Kochi, and many more. We prepare a "omakase" menu, a mix of chicken and vegetable dishes, to create an enjoyable seasonal dining experience. We ask that reservations be made by 10:00 p.m. the day before your visit so that we can start preparing the menu the day before your arrival.
Five recommended types of liver, gizzard, comb, milt, and quail egg, including straw-grilled, kelp-wrapped, tataki, and duck breast.
There may be rare skewers that cannot be provided for the number of reserved guests, but we might have 'just one' available. Please ask.
Cremant de Loire Brut Zero ◆ France ◆ Chenin Blanc 100% ◆ Green Apple / Toast / Yeast
CHINCH ELEMENT ORANGE 2021◆MOLDOVA◆FETEASCA ALBA 36% CHARDONNAY 32% Others◆ORANGE/TROPICAL/BLACK TEA
Sequoia Grove Napa Valley Chardonnay 2022◆America◆100% Chardonnay◆Almond/Pineapple/Brioche
Taoba Saperavi ◆ Georgia ◆ Saperavi 100% ◆ Blackberry / Herb / Flower / Pepper
Cuvee Prestige ◆ Moldova ◆ Cricova ◆ Pinot Noir 61% Chardonnay 39% ◆ Honey / Soil / Raspberry / Grapefruit
Charles Heidsieck Blanc de Blancs ◆ France ◆ Charles Heidsieck ◆ 100% Chardonnay ◆ White peach / Lime / Toast / Hazelnuts / Ginger
Bourgogne Blanc Jean de la Vigne◆France◆Domaine Cordier Père et Fils◆100% Chardonnay◆Oak/Vanilla/Pear/Citrus
Chablis Sainte Claire (Organic) ◆ France ◆ Jean-Marc Brocard ◆ Chardonnay 100% ◆ Citrus / Green Apple / Mineral
Puligny Montrachet Le Trezin ◆ France ◆ Pierre Brice ◆ Chardonnay 100% ◆ White flowers / Yellow fruits / Mineral
Marsannay, France, Chateau de Marsannay, 100% Pinot Noir, Cherry, Smoke, Leather, Oak, Vanilla
Nuits St. Georges◆France◆Butterfield◆Pinot Noir 100%◆Rose/Violet/Blackberry/Spice
Volnay Premier Cru Les Brouillards ◆ France ◆ Domaine Changarnier ◆ 100% Pinot Noir ◆ Violet / Cherry / Mushroom / Cinnamon / Cedar
Vone Romanee, France, Domaine Manier, 100% Pinot Noir, Cherry, Plum, Herb, Oak
Chambolle Musigny Premier Cru Les Cras◆France◆Pierre Brisse◆Pinot Noir 100%◆Raspberries/Strawberries/Violets/Spices
Amarone della Valpolicella Classico ◆ Italy ◆ Bertani ◆ Corvina Veronese 80% Rondinella 20% ◆ Cassis / Dry Berry / Caramel / Coriander
Opus One 2019, USA, Opus One Winery, Cabernet Sauvignon 78%, Merlot 8%, others, plum, cassis, chocolate, espresso, herbs, mineral
A bottle that challenges 'low alcohol (genshu)'. It has a vivid acidity like citrus and a refreshing sweetness.
Specialized in 'acid' by combining triple acids: Kyokai 77 yeast (malic acid), Yamahai moto (lactic acid), and white koji (citric acid).
A type of third-generation premium sake with a wide range of flavors, created by the interaction of lactic acid from yamahai and citric acid from white koji.
A light and mature sake brewed with pillar construction (7 year aged) featuring the flavor of lees shochu, with a well-rounded sweetness, acidity, and crispness.
A rich flavor reminiscent of citrus and grated apple, with a smooth texture and youthful bitterness that expands.
Craft liqueur made from Sicilian limoncello, using natural alcohol made from grapes grown in our own farm, along with lemon, orange, mulberries, organic fruits, natural herbs, natural water, and cane sugar, all sourced 100% from our own premises.
Craft gin from Nagato City, Yamaguchi Prefecture is used to make 'Gin Soda'. Thirteen types of herbs are used, including licorice, lemon verbena, lemongrass, yerba buena, rose geranium, thyme, bay leaf, lavender, rosemary, and holy basil, all grown organically in Aburaya, Nagato City.
A single malt whiskey made in the Highlands (Speyside) that is a typical example of a 'Highball' made from sherry cask aging. It has rich dry fruit flavors (raisins, plums) and sweetness and depth reminiscent of figs.
A strong and rich body created with black koji, complemented by the fragrant aroma and solid sweetness of Kogane Sengan. It also possesses a delicate and smooth texture from aging, offering a robust and satisfying flavor.
The most attractive feature is its sweet and fragrant aroma reminiscent of barley chocolate. It has a strong roasted scent due to normal pressure distillation. It is smooth and soft, with a solid richness. The aftertaste leaves a depth and complexity, with a strong flavor of barley.
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