야키토리까뽀우쇼우찬 키치조우지벳테이
焼鳥割烹しょうちゃん 吉祥寺別邸 / Yakitori Kappo Shochan Kichijoji Bettei
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
희귀 부위와 일본 요리를 즐길 수 있는 야키토리 가프
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All available from half a go (90cc)
A pioneer of organic sake from Fukushima, brewed with 100% natural rice, no added yeast, and natural lactic acid.
A junmai ginjo with an extremely small production volume from Mie. It has a light drinking experience with a pleasant umami that spreads.
As the words from Chiba say, don't think, feel. A vibrant aroma and umami can be felt.
Hiroshima's first new sake of the year. A slightly refined taste with freshness. The sweetness is moderate and clean.
A pleasant gas sensation from Nagasaki with a milky and refreshing aroma. Soft umami can also be felt.
A robust flavor with an alcohol content of 20% from Hyogo. Excellent from cold to warm.
Premium whiskey blended from five countries. It has a rich sweetness while the aftertaste is refreshing.
The Nekka series is a shochu born in the smallest distillery in Japan, located in a small town.
A fruity bottle with the umami of rice and a rich ginjo aroma.
Using glutinous rice to create a mild and sweet shochu.
Polished to a rice milling ratio of 60%, just like ginjo sake. More fragrant and elegant.
Aged with a rich, estery aroma.
A single malt whiskey made from 100% malted barley aged over 12 years.
Single malt nurtured by the nature of the Southern Alps.
Uses Mizunara new spirit aged for over 12 years. Rich and full-bodied
A special selection of various aged spirits carefully blended by the master blender, using a variety of casks.
Wine Wood Reserve
Small: 600 yen Medium: 720 yen
Non-alcoholic beer taste
Organic
Yamagata
Gunma
Yamaguchi
Hyogo
Shiga
Niigata
Shizuoka
Yamaguchi
Shiga
Miyagi
Mas de Janini (France, Languedoc-Roussillon)
Ramula Organic (Italy, Sicily)
Organic
What truly delicious chicken is, among the delicious chickens I have eaten from all over the country, I encountered Aizu chicken. I went to the local area, learned about the feelings of the producers, and empathized with them. The production volume is small, and Aizu chicken from Fukushima Prefecture is not easily found in Tokyo. Our restaurant receives it directly from the production area, so the freshness is outstanding. Please experience the difference in taste.
Nekka, Megonekka, Baganekka 700 yen and up
Information will be provided on a separate sheet upon your visit
Details will be provided on a separate sheet upon your visit
Made with black Satsuma chicken and finished with homemade yukhoe sauce.
This dish is made with plum paste and aromatic vegetables for a refreshing taste.
This salad is finished with a texture that can be enjoyed, topped with fresh seaweed dressing.
A dish carefully grilled with soy sauce. Feel free to enjoy it with our special plum and bonito sauce.
A gentle Japanese dish wrapped in spring turnip with seasonal sakura sea bream.
Fried chicken wings from Aizu Jidori with rich flavor.
This is a tempura made with plenty of shirasu and fresh seaweed. Enjoy the taste of the ingredients without the need for dipping sauce.
Thinly sliced potatoes made into mille-feuille style fries.
A spring roll filled with seasonal firefly squid, bamboo shoots, and rapeseed flowers, full of spring freshness. *Please order for the number of people.
This is a clay pot rice dish filled with refreshing umami mixed with crispy plums.
This classic pudding is luxuriously made with rich local chicken eggs, evoking a sense of nostalgia.
Please check for details when you visit.
Topped with Ikura
From 1800 yen - Please ask the staff.
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