Torigokoro

It seems that each skewer of chicken meat from Iwate Prefecture is carefully prepared at the shop. The juicy flavor, slowly grilled over binchotan charcoal by the master who trained at a famous restaurant in Kagurazaka, is hard to find elsewhere.

Enjoy fresh sasami rare.

Kawa, tsukune, shirorera, bonbochi are especially recommended.

A dish made by pounding raw chicken and condiments like namero. The spiciness of yuzu pepper goes well with alcohol.

Chicken version of Yukhoe from a yakiniku restaurant.

Chicken sashimi lightly seared like bonito tataki, served with ponzu sauce.

Grilled chicken on shredded cabbage, topped with Worcestershire sauce.

According to regular customers, it seems that it has been featured on a TV ramen special. It is a popular menu item that cannot be eaten once the soup runs out.

It seems that they use Koshihikari rice with a focus on the rice, limited to specific producers, and directly delivered from farmers.