Charcoal Grilled Yakitori Torijin Hanare Kumoji

We mainly offer gazpacho made with ingredients such as avocado and cucumber. It has a spicy oriental flavor. Please note that the contents of the otoshi may change depending on the day. If you have any allergies, we would appreciate it if you could inquire in advance. *The fee charged for the otoshi should actually be considered as a table charge.

Fresh goya is lightly pickled. A refreshing dish that allows you to feel a hint of sweetness amidst the bitterness.

This potato salad is perfect as a snack with drinks, blended with three types of cheese: mascarpone, cream cheese, and Parmigiano-Reggiano, along with sautéed fermented butter with chicken cartilage.

The chewy skin of the breeding chicken is thoroughly boiled and carefully blanched, then marinated in yuzu ponzu. It is popular as a snack while waiting for your meal or for those who just want a little more...

A salad that simply enjoys tomatoes. *The variety of tomatoes may change depending on the season, so the presentation and price may vary slightly.

Gently finished with fermented butter, using high-sugar Awaji onions.

Charcoal-grilled white asparagus and green asparagus (there may be times when they are not available depending on the season). Many people enjoy comparing the two. *The origin may vary depending on the season. Please ask the staff for details.

Stuffed brown mushrooms with minced chicken, wrapped in crepinette (mesh fat) and baked.

In autumn, with plenty of mushrooms.

A collaboration of Caciocavallo cheese directly shipped from Yoshida Farm in Okayama Prefecture, which is popular nationwide, and high-quality Ariake seaweed. Please enjoy it while it's hot.

It will take some time as we grill them slowly.

The soup is homemade, and the noodles are original noodles from Osaka Kamigata Rainbow, selected as a Michelin Bib Gourmand.

*Limited quantity*

*Limited quantity*

*Limited quantity*

*Limited quantity*

*Limited quantity*

*Limited quantity*

*Limited quantity*

*Limited quantity*

This is a single piece that many fans enjoy eating several at once. It is served with wasabi oil to enhance the flavor of the sasami.

The liver from the morning catch is prepared carefully to maintain its freshness, skewered, and grilled just to the point of doneness without overcooking.

Each chicken wing is deboned and grilled individually, so your hands stay clean and the result is a fluffy finish. Currently, the skin at the tip of the wing is also skewered together, allowing you to enjoy the whole wing.

Heart. To remove the odor, the blood vessels were carefully removed, and to preserve the firm texture, it was shaped back into a round form and skewered.

A rare part that connects the blood vessels and fat between the chicken's heart (hatsu) and liver. If you find it, you should definitely try it. In some regions, it is called 'Hatsumoto' or 'Shinokori'.

One of the popular skewers among regulars. The yagen cartilage is soft, and it is generously accompanied by harami meat, making it a satisfying skewer. Finished with chicken fat (chiyu) for a buttery grilled taste.

We grill it as crispy and crunchy as possible. (Each skewer is weighed individually, but the final size may vary due to moisture content and fat distribution.)

Since opening, we have continuously made improvements to our tsukune, which is satisfying to eat yet has a light and fluffy finish.

Bonjiri made only from female parent chickens of the Chiran breed. It is popular for its flavorful fat and elasticity. Please enjoy it quickly after serving, as it becomes hard when it cools down.

Zuri (sand zuri, sunagimo) has a crunchy texture that many drinkers love. The texture remains the same, but the thin skin around it is removed to make it easier to eat and chew.

The neck meat, moderately fatty, is skewered with care to maintain its juiciness.

We serve quail eggs that have been soft-boiled and marinated in white soy sauce, quickly grilled before serving.