Yakitori Toribian SAKURA

Cooked firm with chicken and bonito broth, Niigata-produced Koshihikari rice is topped with healthy horse meat minced and egg yolk, then mixed together. The finishing truffle will be served by the staff at your table. This is SAKURA's original clay pot rice, where the aroma of truffle and the umami of horse meat overlap.

Enjoy a generous serving of fresh Satsuma red chicken and plenty of vegetables in a double broth of bonito and chicken bones. Please dip it in our secret egg sauce, perfected through extensive research.

Additional Tsukune 500 yen, Cabbage 400 yen, Mushroom 400 yen, Long Green Onion 300 yen, Garlic Chives 300 yen, Thick Fried Tofu 300 yen, Aosa Seaweed 300 yen

We will grill the day's selected skewers one by one at a pace that suits you. The daikon radish served as an appetizer is free to refill, so please enjoy it as a palate cleanser.

Chicken tender marinated in kombu water. This is our most popular skewer.

Hand-formed grilled chicken tsukune made from raw ingredients. Enhanced with a secret blend of pork back fat and Kyoto white miso for added richness. Egg yolk included +50 Parmesan cheese topping +100

Slowly grilled over low heat, aiming for a crispy outside and a fluffy, juicy inside.

Large and beautiful chicken gizzards with exquisite marbling. Carefully processed to remove the silver skin and cooked to perfection for a crispy texture.

This is a peach in a mille-feuille type with skin sandwiched in between. Excess fat has been carefully removed, allowing you to enjoy the pure flavor of the chicken.

We process high-quality fat from local chicken neck while retaining its richness, finishing it crispy and juicy.

Not rare, not overcooked, just perfectly cooked. This is the part that requires the most attention when cooking. We aimed for a liver that is moist and safe to eat.

Chicken thigh wrapped in skin with hidden cuts, and long green onions that absorb the fat and flavor of the chicken, making it dramatically delicious.

Carefully removing the blood vessels from the heart, it is grilled quickly over high heat while maintaining a firm texture.

The part of the sand liver bag, it is a rare cut that is soft yet has a good texture.

One is made from one whole chicken, using about ten chickens. It has a crunchy texture and juicy fat. It is finished with a sprinkle of Sichuan pepper, resembling the liver of eel.

This is a rare cut that can only be made from one chicken, yielding only two pieces. It is the meat at the base of the thigh, known as soriresu or oyster meat. It includes the tender inner thigh meat called obi or aka, and the firm muscle of the calf. These three parts are used.

Everyone loves chicken wings, which have been deboned for easy eating. The crispy skin and the meat around the bones, full of flavor, are very popular.

Tenderly grilled chicken breast wrapped with shiso leaves and ume paste.

A popular and rare part of the ovary and immature eggs. The yolk bursts in your mouth with a pop and a creamy texture. A rare delicacy loved by egg enthusiasts. Sold out, sorry!

Carefully infused with the aroma of charcoal, the quail eggs are boiled to a soft consistency at low temperature.

Wrapped in black Wagyu beef loin with shungiku and enoki mushrooms, finished in a sukiyaki style. Please enjoy with egg yolk.

Juicy shrimp wrapped in pork and grilled. Inspired by a Korean restaurant in Shin-Okubo next door. Dive into the sea of tartar sauce!

Stuffed peppers are commonly seen, but we have stuffed them with cheese and grilled them. It's simple, yet a creative skewer that has been popular among women for a long time.

Sweet seasoning from a sushi restaurant. Delicious sweet omelette even when cold.

We marinated firm and slimy thick mozuku in our special Tosa vinegar.

Thickly sliced kinpira gobo that retains its crunch. The strong seasoning pairs well with alcohol.

Long yam and wasabi are pickled in a white soy sauce-based kombu dashi. The crunchy long yam with a kick of wasabi is perfect for a refreshing palate cleanser.

Seasonal vegetables and mountain herbs are marinated in a flavorful broth. Perfect as a side dish for richly flavored meals.

Cucumbers cut in a crinkled style are marinated in a homemade Korean-style sweet and spicy sauce with ginger. It has a deliciousness similar to kimchi, making it perfect for pairing with drinks.

Crispy dried fish and peppers are stir-fried with a hint of Sichuan pepper, inspired by the image of Kyoto's chirimen sansho. This is the synergistic effect of inosinate and glutamate.

Chikuwa and Kyoto konnyaku are finished with a spicy sweet and savory flavor.

Soft-boiled quail eggs marinated in a soy sauce dressing with chives, green onions, garlic, and chili.

Large shelled clams and ginger simmered in a rich, thick sauce. Perfect as a side dish with plain white rice. A great snack to enjoy with sake.

Mashed warm potatoes mixed with aosa seaweed and smoked daikon. Finished simply with a hint of mustard as a secret ingredient.

Small bite-sized spiral shellfish simmered in a rich and thick soy sauce.

Whole tender steamed abalone is grilled over charcoal for a fragrant finish. Simply seasoned with butter and soy sauce.

The parent chicken is coated with chicken fat and grilled quickly over charcoal flames. The unique chewy texture of the parent chicken releases more flavor the more you chew, making it perfect as a snack with beer! 200g 3380 yen

The beef tongue, aged at low temperatures, is grilled to medium rare over charcoal. Please enjoy it with our homemade Kagura Nanban miso. 200g 3780 yen

A4 Black Wagyu with a moderate amount of marbling is grilled over charcoal to a medium-rare steak. The fragrant aroma of charcoal gives this Wagyu a different flavor compared to pan-seared steak. 200g 5580 yen

Thick fried tofu grilled over charcoal until crispy and fragrant. Served with plenty of condiments.

This is chicken thigh meat prepared for raw consumption, sourced directly from Kagoshima Prefecture.

Tataki of chicken breast from a breeding farm in Kagoshima Prefecture mixed with a special spicy chopped wasabi sauce. The contrast in texture with the crunchy long yam is excellent.

Chicken breast tataki seasoned in the style of yukke. A beautifully presented dish that looks delicious.

Seasoned like sashimi with chicken liver cooked gently at low temperature for a moist texture.

Marinated, dried, and smoked, the flavor of the chicken breast is concentrated through a three-step process. Quickly grilled before eating. It is chicken jerky.

A snack combining medium fatty tuna, pickled daikon, and ume suishou. Please enjoy it wrapped in Korean seaweed.

Cream cheese marinated in homemade Saikyo miso for over two months. Grilled and sprinkled with sansho pepper.

For example: Spring - Firefly Squid, Sakura Shrimp; Summer - Corn, Octopus and New Ginger; Autumn - Matsutake Mushroom, Grilled Salmon and Salmon Roe; Winter - Crab and Salmon Roe; Year-round - Corned Beef and Camembert, Sakura Horse Fat Truffle, etc. *Prices vary by season*

A soboro bowl combining sweet and savory fluffy chicken soboro seasoned with ginger and red egg, perfectly paired with chopped seaweed.

Carefully grilled rice seasoned with bonito flakes over charcoal for a fragrant finish.

This is a homemade soup made using a lot of chicken, including whole chicken, chicken feet, chicken bones, and trimmings from grilled chicken. Please enjoy our carefully crafted soup, which is unique to our company that also operates a ramen shop, as a final dish or as a warming first course. The base is a clear broth, but there are days when we offer a creamy chicken broth as well.

Example: Aomori Prefecture Apple Sorbet ¥380, Okinawa Prefecture Mango Ice Cream ¥380, Fukuoka Prefecture Amaou Ice Cream ¥480, Aogashima Island Salt Ice Cream ¥380, Hyuganatsu Sorbet ¥380, Oita Prefecture Kabosu Sorbet ¥480