RIKIYA

Baked in an oven at 280° for 20 minutes. This is a specialty of RIKIYA, enjoyed by dipping cabbage in the sauce! The Daisen chicken from Tottori Prefecture is known for its sweetness and texture, especially the thigh meat, which is rich in flavor and juicy. Whole grilled ¥990, half grilled ¥710

This is the chef's proud pâté made by blending with vegetables, served with a baguette!

Handmade skewers made from Daisen chicken (Tottori Prefecture), Omi chicken (Shiga Prefecture), and Kinsou chicken (Chiba Prefecture)!

The more you chew, the more you can taste the deliciousness of the chicken.

Carefully grilled from raw

A chewy texture

Irresistible for those who love greasy food

It's very rich, definitely try it!

This bouncy texture is addictive

A skewer connecting the heart and liver - a superb skewer that can only be offered fresh.

The neck part, the more you chew, the more juice comes out.

Full of collagen and very plump

Rare part of chicken harami.

Rich in collagen and very popular among women

A unique crunchy texture

Delicious with sesame oil and salt

Delicious with sesame oil and salt

A collaboration of upper heart with ponzu sauce and grated daikon radish

Pickled mountain wasabi in soy sauce

Plum meat from Wakayama

Lightly seasoned with ponzu sauce and grated daikon

Please choose your favorite flavor: sauce or salt.

The breast meat is finished tender and moist.

The most popular smoke.

A dish that is sure to be addictive

A specialty of Akita, it is smoked takuan (pickled daikon radish).

A great value all-inclusive. Enjoy the unique flavors and aromas.

A cold dish called 'Koushui Ji' in Chinese Sichuan cuisine, known for being so delicious it makes your mouth water, served with steamed chicken and a spicy sauce.

Collaboration of chicken skin, grated daikon, and ponzu sauce

This karaage has been a big hit since the beginning of lunch.

RIKIYA's Tatsuta-age is crispy on the outside and juicy on the inside.

The aroma of secret sauce and butter stimulates the appetite.

A stew with a miso flavor made from both chicken and pork offal.

Prepared fresh in the shop every day

A refreshing salad with fried eggplant and avocado.

Please enjoy by mixing the sweet and savory soboro with natto.

Crispy texture

Fried burdock with a flavorful taste, served with shichimi mayo.

A 'large rice cake' made solely from daikon, since the opening of the shop.

Homemade tofu made with creamy black and white sesame.

The fluffy 'Toro Cheese' has a high repeat rate.

Seasonal ingredients, items that the owner is interested in, requested dishes, and more... We also offer weekly creative dishes on a separate sheet!! We will deliver surprises and discoveries like 'I never knew you could eat it this way'♪

We have received many requests

Sweet tomatoes from the farm

Dipped in RIKIYA's meat miso, which has many hidden fans

A pickled dish with a sharp kick

Assorted cucumbers, carrots, and turnips

The bitterness of the celery is not a concern.

A recommended pickled vegetable dish that changes with the seasons.

Plum mixed with shark cartilage

Grilled squid with liver over charcoal

We have received many requests

The half size is 430 yen with 100% collagen soup.

Finished with a Japanese-style broth using clams for vongole.

A rice dish topped with Okukuji's red eggs.

Keema curry with a roux made only from vegetables and fruits, plus a cheese topping for an additional 100 yen.

How about a comforting collagen soup to finish off?

It must be delicious with vanilla ice cream, black syrup, and soybean flour on top~

Please allow about 10 minutes for baking as it is handmade.