Sumibiyaki Icchan
炭火焼いっちゃん
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
31 | 6/1 | 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 |
ร้านชื่อดังที่สามารถเพลิดเพลินกับการย่างไก่ด้วยเตาถ่านแบบดั้งเดิม
คะแนน
รีวิว
เมนู
Oden made with Nagoya Cochin broth. Five-piece set for 400 yen, one piece for 100 yen, beef tendon for 200 yen
A hot pot dish made with Nagoya Cochin broth and free-range chicken. You can choose from salt, soy sauce, or miso flavor. Available for order starting from one serving.
Just like a hamburger! A surprisingly big tsukune.
Addictive crunchy texture!
Whole sand liver is slowly grilled
Healthy and popular among women
This is the beak part of squid from Nagasaki
A rare part between the chicken wing tip and breast meat
A rare skewer of pig's feet. Full of collagen!! Popular among women.
Stamina replenishment. This is the liver of eel from Kyushu. Easy to eat without any fishy smell.
A masterpiece from Ittchan where carefully grilled chicken skewers and raw egg yolk perfectly blend together over charcoal fire. Definitely worth trying.
