Furaibo Sakae

The traditional taste of chicken wings fried, protected by the famous Furaibou, should be ordered with your first drink. 5 pieces... 693 yen, 10 pieces... 1,386 yen, 15 pieces (perfect size for 2 people)... 2,079 yen, 20 pieces... 2,772 yen, 25 pieces (perfect size for 3 people)... 3,465 yen, 30 pieces... 4,158 yen, 35 pieces... 4,851 yen, 40 pieces... 5,544 yen, 45 pieces... 6,237 yen, 50 pieces (photo-worthy and impressive serving!)... 6,930 yen, 100 pieces... 13,860 yen, 150 pieces (challengers wanted!)... 20,790 yen

Half a young chicken, a limited quantity of the four great specialties, all started from this product! A traditional masterpiece from the founding of Furaibo! Enjoy various parts of the chicken all at once.

You can enjoy it like the famous chicken wings, with a juicy chicken flavor that is more pronounced. Please order it together with chicken wings and enjoy the comparison.

A single bone-in thigh, a limited quantity of the four great specialties, this dish offers the most tender and juicy flavor of chicken. It is easy to eat, making it recommended for women and children.

We serve juicy chicken necks with just the right amount of elasticity, sourced from a long-established chicken specialty store, grilled on a hot plate and served piping hot! Please choose from Sichuan pepper spicy miso or garlic flavored salt.

We will serve homemade half-dried chicken breast, roasted to a fragrant finish and cut into easy-to-eat pieces like shredded squid. You won't be able to stop eating it!

A dish made only with thick, delicious chicken neck skin that has a chewy texture! The spicy flavor with a kick is addictive.

Grilled chicken skin, grilled chicken harami, and chicken gizzard served refreshingly with grated daikon ponzu! The aroma of grilling stands out in this light and delicious dish!

A traditional local dish that is the most popular among staff, slowly simmered with Aichi's specialty Haccho miso. It is served hot on a ceramic plate with a combination of beef tendon, konjac, egg, and thick fried tofu. A proud dish of Furaibo! Please enjoy. Made with Okazaki Kakuq Haccho miso.

A long-aged soybean miso produced in Hatcho Town, Okazaki City, Aichi Prefecture (formerly Hatcho Village). It is made using only soybeans and salt, without rice or barley koji, packed into wooden barrels and stone-stacked to prevent gaps, naturally fermented for 1.5 to over 2 years, characterized by its unique bitterness and umami. Compared to other soybean miso (red miso), it has a lower salt content. The only two producers are Maruya Hatcho Miso, derived from the Ota Yajiroemon family, and Kakuqyu, derived from the Hayakawa Kyuemon family.

We use only carefully pressed rich soy milk made from selected domestic soybeans, resulting in a delicious tofu that boasts an exquisite texture and a rich sweetness. Please enjoy the deliciousness of the earth that is crafted uniquely by each shop.

Please enjoy the tender chicken cooked at low temperature and the crunchy daikon with our homemade dressing.

A bowl finished with a salt flavor made from chicken broth simmered from chicken bones, providing a comforting light finish.

A classic egg dish that is filled with plenty of dashi. It is finished with a moderate sweetness to pair well with sake.

The chicken liver, finished with low-temperature cooking, has a texture similar to foie gras.

Grilled chicken skin, grilled chicken heart, and chicken gizzard served with a refreshing grated daikon ponzu sauce.

Add 2 for 248 yen each

Six pieces per serving

We serve juicy chicken necks with just the right amount of elasticity, sourced from a long-established chicken specialty store, grilled on a hot plate and served piping hot!

Crispy and creamy two textures

An arrangement of Nagoya's specialty hitsumabushi with fragrant grilled chicken. Please enjoy it in three different ways. Hitsumabushi is a dish where grilled eel is cut into pieces and placed on top of rice in a wooden container, and when eating, it is served in a small bowl to be shared. The name of the dish comes from the practice of mixing it in the container. There are various theories regarding its origin, but it is said that 'Atsuta Horaiken' used to serve eel rice in individual ceramic bowls, but due to the frequent delivery service, the delivery staff often returned with broken empty bowls. Therefore, they started using larger, less breakable wooden containers (ohitsu) and serving multiple portions in those containers to share.

1. First, divide the grilled eel rice in the wooden container into four portions. 2. For the first serving, take one-fourth and enjoy it as is in a rice bowl. 3. For the second serving, take another one-fourth, add condiments like wasabi and pickled ginger, and enjoy a different flavor. 4. For the third serving, take one-fourth, pour broth over it, and enjoy it like a tea rice dish. 5. For the fourth serving, take the remaining portion and enjoy it however you like.

Two pieces of Nagoya specialty shrimp tenmusu arranged with chicken tempura! Bite-sized and easy to eat. Additional piece with chicken soup... 176 yen

Please enjoy it together

A local food from Seto City, Aichi Prefecture. Stir-fried yakisoba made with pork cooked in soy sauce, using that sauce for stir-frying. It can be enjoyed lightly.

A specialty of our shop featuring a melting texture made with plenty of recommended Nagoya Cochin eggs and rich cream!

Five pieces... 660 yen Ten pieces... 1,320 yen Twenty pieces... 2,640 yen Thirty pieces... 3,960 yen Fifty pieces... 6,600 yen

Five pieces

One stick

One

In our store, we charge a seating fee of 440 yen per person.