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코시탄탄
虎視眈々 / Koshi-Tantan
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
시부야 우다가와초의 숨은 명소, 토종닭과 호랑이 눈치보기
추천 포인트
평가
일본사용자 평가3.53(4건)리뷰
사진
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The 'Charcoal Grilled Local Chicken' is ordered by almost all of our customers. This dish is packed with the fragrant aroma of charcoal and the deliciousness of chicken. The garlic soy sauce poured right in front of you dances on the hot plate, and the accompanying yuzu pepper deepens the flavor even further. The old chicken is tough and can tire your jaw, but the more you chew, the more the true umami of the chicken bursts forth. You can enjoy the contrast with the tender young chicken, but if you're not confident in your jaw strength, start with the young chicken.
A combination of 3 pieces from 6 types: liver, neck meat, chicken breast, heart, gizzard, and cartilage. Enjoy the fluffy liver seasoned with sesame oil and salt, and the moist chicken breast, each offering a unique flavor. Also available are 2-piece platters and individual items.
The traditional vegetable 'Edo Senju Negi' that has been passed down since the Edo period. Grilled slowly over charcoal, it becomes tender and sweet. It has a simple salty flavor, but can be enjoyed with grilled miso if desired.
The 'Chicken Nanban' is topped with plenty of tartar sauce. The tender and juicy meat, the tanginess of the Nanban vinegar, and the creamy tartar sauce create a perfect balance that will impress 'Chicken Nanban' lovers. It is recommended to bite into it whole without cutting it into small pieces with chopsticks, as the restaurant hopes you will enjoy the combination of meat juices, chicken, batter, and tartar sauce all at once. The chicken used is thigh meat. The tartar sauce is homemade, made from the chef's proud recipe. In addition to the 3 pieces, there are also sets of 4 pieces and 5 pieces available.
Light and crispy. The freshly fried maitake mushrooms have a pleasant aroma, and their crunchy texture spreads umami flavor.
The creamy texture of eggplant with a nostalgic and comforting taste.
Choten from Abashiri, Hokkaido and Obi Ten from Miyazaki. The differences in taste by region are enjoyable.
A fried rice that makes customers at the counter want to order after seeing the chef's skillful cooking.
Draft beer poured into a frosty mug. Whether in summer or winter. You must not let this timing of draft beer go to waste while choosing dishes or sharing recent news. Since opening, we have steadfastly served Sapporo Black Label.
It is delicious sake. And, 1) We rarely stock famous brands. 2) We do not limit ourselves to specific regions, sourcing from sake breweries across Japan. 3) The blackboard menu usually features about 5 types. If you recognize 3 of them, you are quite a sake connoisseur. 4) We also source from sake shops discovered during travels. 5) For some reason, there are many bottles with cute and interesting labels. Depending on your preferences, sake not listed on the menu may also be served.
A popular sweet potato shochu from Miyazaki. In particular, Truffle 104 is available only at select stores. It has a smooth taste and is not tiresome to drink.
Limited edition and seasonal imo shochu, available only at that time.
A collaboration of apple and plum. The smooth texture of grated apple balances well with the plum wine. Other options include banana plum wine and fluffy pineapple.
Just as the name suggests, hot hojicha with black syrup. I was wondering if it would sell, but surprisingly it became popular. Other options include Orange Sunrise and Fresh Lemon Squash.
MIHOKO
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