Chicken Yakiniku Tori Ichi Sakae Women's Univ.

Main cuts can be ordered from here: <How to Order> 1. Choose a cut 2. Choose a seasoning 3. Grill and eat: salt sauce, miso sauce, garlic, spicy

The part between the chicken wing and breast, known as a rare cut. It is lighter than thigh meat and juicier than breast meat.

A classic popular cut.

A part located at the front of the chest. It is characterized by being low in fat and low in calories, while containing a lot of umami components.

Meat located around the neck area, a rare cut that can only be obtained in small quantities from one bird. It is a well-exercised part, so it is muscular and has elasticity. The flavor is strong, and the richness is intense.

Unlike beef or pork, chicken harami refers to the muscle located near the base of the thigh. It is juicy and full of flavor. The more you chew, the more the meat's deliciousness spreads in your mouth. It is a highly sought-after cut that can only be obtained in small quantities from one bird.

It has more elasticity than regular chicken thigh, and the juices are packed tightly, so the moment you bite into it, the rich flavor of the chicken explodes in your mouth.

It is the tube that connects the heart and the liver. It is rich and fatty, but has a juicy flavor.

Thigh meat from a parent chicken that is about 500 days old. The meat has a firm texture, and the more you chew, the more flavor it releases. There are many heavy users of Hine. The image shows it with soy sauce and garlic sauce.

This is a part of the chicken located inside the breast meat, named for its shape resembling a bamboo leaf. It is the leanest part of the chicken, high in protein and low in calories. The meat is tender and has a light flavor.

What is sold as 'skin' is mostly the skin of the neck. It goes well with almost any sauce. Of course, salt sauce is a must, but if you can handle spicy, the mildly spicy sauce is also recommended.

A rare part that can only be taken from one bird, located at the tip of the breastbone. It is named after the 'yagen' used to grind herbal medicine, as it resembles it. It has a crunchy texture, is low in fat, and is softer than knee cartilage.

It is related to the heart, and is said to be derived from the English word 'Hearts'. It has a firm texture and a mild, light flavor.

The tail part of the chicken, also called 'triangle' due to its shape. It is characterized by a generous amount of fat and a chewy texture.

A part characterized by a rich and deep flavor, with a melt-in-your-mouth texture.

Of course, the crunchy texture is excellent, and you can enjoy a rich and mild flavor, making it a highly satisfying gourmet product.

The rare part 'skin' of pure Nagoya Kochin chicken, thick and rich in flavor, can be fully enjoyed by slowly grilling it to concentrate its taste.

The Nagoya Cochin thigh has a strong umami flavor, with a firm texture and a satisfying bite. It is one of the most popular cuts of chicken.

This part has more umami components, such as inosinic acid, than thigh meat, making it a flavorful cut. It is refreshing yet rich in taste and healthy.

First, this!! Press the thigh and breast of Nagoya chicken and slice it thinly. Quickly grill both sides and enjoy it with green onions. A popular item at our restaurant.

Spicy or Miso each

1 Piece

Liver and gizzard. Although it is fresh, we procure it as chicken for grilling. If you choose to eat it as sashimi, it is at your own discretion and responsibility. We provide it strictly for grilling purposes.

Chicken testicles. Rare part.

Plum, wasabi, salmon

Mini ramen in a rice bowl size

Green Shiso Dressing

5 types

Buri 718 yen

8 pieces

The availability varies depending on the season.