혼카쿠 스미비야키 토리토제핀치킨난반 미야하라 토리히코
本格炭火やきとりと絶品チキン南蛮 宮原鳥彦 / Honkaku Sumibi Yakitori to Zeppin Chikin Nanban Miyahara Torihiko
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
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 | 26 | 27 | 28 |
최신 정보
본격 숯불 구이의 매력과 치킨 남반의 절품
평가
리뷰
메뉴
This is a special course that includes our signature "Kushiyaki" and "Exquisite Chicken Nanban" as well as our standard popular menu items! Year-end party...
Taste the meat by different cuts and compare various types of charcoal to find the perfect brand. We use 100% luxurious Tosa Binchotan charcoal. Skewers range from 220 yen to 269 yen (tax included).
Classic skewers. Unwavering number one popularity
Classic Skewers
Classic skewers. Heart
Classic skewers. Knee cartilage
Classic Skewers
Classic skewers. Saitama specialty. Served with spicy miso.
Classic skewers. Tail
Classic skewers. Rich chicken liver
Limited quantity skewers. Hand-kneaded tsukune
Limited quantity skewers. Major artery. Rare cut with very small supply.
Limited quantity skewers. Food path. Rare parts with very small supply.
Limited quantity skewers. Stomach. Rare part with very small supply.
Recommended as a topping for yakitori
Enjoy with yakitori. Served with spicy miso.
Juicy fried chicken breast dipped in special Nanban vinegar, topped generously with exquisite tartar sauce. It has a robust flavor, yet you can eat as much as you want.
A delicacy made with shark cartilage mixed with plum paste.
A flavor that becomes addictive like edamame
Flying fish is perfect with alcohol.
High-quality chanja and French cream cheese
Exquisite stir-fried carrots and tuna
Smooth texture and rich flavor. You won't be able to stop drinking.
Melt-in-your-mouth deliciousness of salmon belly aged with salt koji
Produced in Kume Island, Okinawa. Thick and crunchy mozuku found in Okinawa.
Mochi-mochi peanut tofu made with grandmother's recipe
A new standard for autumn. Mysteriously makes you want to eat it again and again.
Irresistible crunchy texture like fish roe
Stir-fried seasonal greens learned in the kitchen in Thailand. The greens change with the seasons.
In Kagoshima, we call it tsukeage instead of satsuma age. Freshly fried seasonal tsukeage. The ingredients change with the seasons.
Deep-fried grated yam wrapped in seaweed. Enjoy with soba dipping sauce.
Adult fried potatoes blended with seven kinds of spices
Grilled boldly in front of you. A fragrant aroma and rich, flowing fat.
Omelette style. A simple seasoning with a unique richness.
Seasoned with yakitori sauce and grilled to a fragrant finish.
Hearty with chicken breast
A variation of the local dish from Saitama, 'Meat Juice Udon', using mozuku seaweed. Guilt-free.
A classic dish from Okinawa. Perfect as a snack or a main course! Simple yet addictive stir-fried somen noodles.
Juicy and fluffy
Approximately double the amount
Smokier and more robust than Kaku
Approximately double the amount
Never gets boring, pairs well with any dish
Uses the popular Okinawan awamori 'Danryu'. Aged in barrels for a whiskey-like flavor.
The more you drink, the more addictive it becomes
A classic of public taverns, this is Japan's oldest beer brand. The heat treatment gives it a rich body and satisfying taste.
Fukushima Prefecture. Local limited sake from Hiroki
Fukushima Prefecture. Local limited sake from Hiroki
We source seasonal recommendations and trending sake. Once sold out, it will be replaced with the next brand.
Sourced directly from Okinawa
Sourced directly from Okinawa
Sourced directly from Okinawa
Overflowing with fruit juice. You can squeeze about 2 cups with a refill of shochu highball.
Uses Kishu Nanko Ume
Sourced from Okinawa
Ishigaki City, Okinawa Prefecture. A flavor that continues to spread in the mouth, with a solid taste.
Itoman City, Okinawa Prefecture. No off-flavors, smooth sweetness, with a fragrant and refreshing aftertaste.
Naha City, Okinawa Prefecture. A precious bottle brewed by the previous master brewer from a little-known brewery in Naha.
Naha City, Okinawa Prefecture. A favorite awamori that the master brewer enjoyed during his nightly drinks.
Sweet potato shochu from Miyazaki Prefecture. Sold by weight in a ceramic bottle for 4,867 yen (tax included)
Barley shochu from Miyazaki Prefecture. Sold by weight in a ceramic bottle for 4,867 yen (tax included)
Sweet potato shochu from Miyazaki Prefecture. Sold by weight in a ceramic bottle for 6,847 yen (tax included)
Sweet potato shochu from Kagoshima Prefecture. Sold by weight in a ceramic bottle for 4,867 yen (tax included)
Brown sugar shochu from Kagoshima Prefecture. Sold by weight in a ceramic bottle for 6,847 yen (tax included)
Sweet potato shochu from Miyazaki Prefecture. A shochu version of natural wine made through traditional wooden barrel fermentation. Complex and deep flavors and aromas.
Classic shochu from a public tavern, Mie Prefecture
Sourced directly from Okinawa
Sourced directly from Okinawa
Overflowing with fruit juice. You can get about 2 cups worth with a refill soda.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
