Tori Goro

We use homemade ground meat with cartilage that is carefully pounded daily in-house. The soft and fluffy texture is complemented by the pleasant crunch of the cartilage, adding a delightful accent. This is our proud skewer, where the juices burst with each bite, intertwined with our special sauce.

Part description: Uses moist breast meat from 'Koufuji Chicken'. A carefully crafted skewer that showcases the artisan's skill. Healthy breast meat and sweet long green onions are carefully wrapped in chicken skin and grilled. The crispy, fragrant skin, the sweetness of the steamed green onions, and the refreshing umami of the breast meat come together in a meticulously calculated masterpiece.

Part description: This is a part of chicken that is particularly rich in fat and has a strong umami flavor, located at the base of the leg. It features the finely textured meat unique to Kōfuji chicken, with an astonishingly rich umami. With each bite, you can enjoy the juicy meat juices that burst forth and a moderate chewiness. This dish allows you to directly experience the quality of the ingredients and is satisfying to eat.

Part description: The tip of the wing, where the skin's collagen and umami are concentrated. The appeal lies in the crispy, fragrant skin and the juiciest meat around the bone. The high-quality fat from the Benifuji chicken drips, spreading a blissful richness along with the aroma of charcoal.

Part description: The skin from the 'thigh' section, which has a good amount of fat and offers a rich flavor. The fat is carefully rendered over time, resulting in a crispy exterior and a chewy interior, creating an ideal texture. The sweet aroma of the fat unique to the Benifuji chicken wafts through the nose, and the more you chew, the deeper the umami flavor becomes.

Part description: A part located on the inside of the breast, with one on each side, low in fat and with a delicate, refined flavor. The exceptionally fresh chicken tender is finished with a perfectly moist rare grill. The refreshing spiciness of wasabi enhances the sweetness of the meat, making it a classic favorite.

Part description: The most fatty and rare part located around the tailbone. Known as 'chicken toro', it features a melt-in-your-mouth texture and rich fatty flavor. The refined sweetness unique to Benifuji chicken is complemented by a juicy finish that bursts with flavor when grilled over high heat.

Part description: A rare part from the well-exercised neck muscles, with firm meat. It features a unique bounce and a rich essence that bursts forth with each bite. This skewer offers a deep flavor that balances the strong umami of the Benifuji chicken with a moderate amount of fat, making it a delight for connoisseurs.

Part description: A part where the stomach muscles are well developed, low in fat and a healthy part. It symbolizes the freshness of the Akafujidori chicken, with a crunchy and pleasant texture that is appealing. It is refreshing without any strong flavors, yet with each bite, the pure umami of the ingredient can be felt, making it a popular item among repeat customers.

Part description: Chicken heart. It is characterized by a firm yet moist and tender texture. The unique chewiness and the rich flavor typical of offal create a perfect balance. The Hatsu from Benifuji chicken has no unpleasant odor, allowing you to fully enjoy the overflowing meat juices and pleasant firmness.

Part description: A rare cartilage found in the knee joint. Only a small amount can be obtained from one bird, and its unique texture is addictive. The quality of the meat specific to the Benifuji chicken is a point of pride. The pleasant crunchiness, along with the concentrated flavor of the meat around the bone, spreads throughout the mouth. This skewer is enjoyable with a contrast in texture that pairs well with alcohol.

Part description: A rare cartilage located at the tip of the breastbone. Only one piece can be taken from each bird, and its unique shape and texture are addictive. The quality of the meat specific to Benifuji chicken is a point of pride. With a pleasant crunch and the concentrated umami of the meat surrounding the bone spreading throughout the mouth, this skewer is enjoyable with drinks, featuring a delightful contrast in texture.

Part description: The part corresponding to the liver. The fresh liver of the Benifuji chicken has no odor and is surprisingly rich and creamy. The liver, with its excellent freshness, has been cooked to a perfect 'fluffy and melting' texture. It features a melt-in-your-mouth feel and the deep, sweet flavor unique to Benifuji chicken. This is an exquisite dish that we especially want those who are not fond of liver to try.

The outside is crispy, while the inside is soft and runny, showcasing a perfect cooking technique. This dish, simple yet rich in egg flavor, harmonizes with the aroma of charcoal.

Part description: A rare cut from the diaphragm. Only a small amount can be obtained from one bird, making it beloved by connoisseurs. It features a unique chewy texture and a rich meat flavor that bursts out with each bite. The sweetness of the fat is also distinctly felt, making it an exceptionally satisfying skewer.

Part description: This is the 'uchimomo' part of the chicken, a rare cut that can only be obtained from a single bird. True to its name 'Aka', it is the darkest meat among chicken, rich in iron and characterized by a strong umami flavor. The rich meat juice that flows from its moist and tender texture offers an irresistible blissful taste for red meat lovers.

Part description: A rare cut located at the base of the thigh, about the size of a ping pong ball. Only one can be obtained from a single bird. It is said to be the most flavorful part of the chicken, thick and juicy. You can fully enjoy the rich meat juices that burst forth along with a chewy texture.

Part description: A rare cut that corresponds to the shoulder meat (between the breast and the wing drumette). A luxurious cut that combines the freshness of the breast meat with the juiciness of the wing. Enjoy the contrast of the crispy, roasted skin and the overflowing meat juices.

Part description: The root part of the blood vessel connecting the heart and liver. It is also called 'Hatsumoto'. This rare part has a unique crunchy texture, a rich flavor characteristic of internal organs, and a sweet fat that combines exquisitely. The deeper the flavor becomes as you chew, the more it pairs well with alcohol.

Part description: A super rare part that is grilled together with the ovaries (source of eggs) and the oviduct (string). The rich egg yolk bursts in your mouth, perfectly matching the crunchy texture of the string. Enjoy the blissful richness that can only be experienced here, along with its impressive appearance.

Part description: A rare part corresponding to the esophagus. Its unique texture and moderate fat content are appealing. The rich flavor that spreads with each bite pairs excellently with both sauce and salt, making it a perfect match for sake.

A classic long green onion that enhances its sweetness when grilled slowly. The outside is fragrant, while the inside offers a creamy texture and rich flavor.

We carefully select only the thick ones and grill them with the stems intact. Enjoy them whole with salt and lemon. Please savor the texture and rich umami.

This is a dish with soy sauce applied on both sides, offering a rich aroma.

The unique bittersweet taste and chewy texture are irresistible autumn flavors. By slowly cooking over charcoal, we have extracted the rich flavor and sweetness concentrated in each individual piece. This is an adult skewer that you can't help but reach for between drinks.

This is a red eggplant that is juicy and becomes soft and melt-in-your-mouth when heated. Enjoy the delicious flavor that bursts from its juicy flesh.

This is zucchini, characterized by its freshness and unique crisp texture. The gentle sweetness spreads in your mouth with each bite.

[Reservation limited until 18:00] This is an early bird kaiseki course. Appetizer, 5 assorted yakitori skewers, 3 special dishes, and grilled rice balls to finish.

Appetizer, Assorted Grilled Chicken Skewers 5 Skewers, 3 Special Dishes, Grilled Rice Balls to Finish

Appetizer, Assorted Grilled Chicken Skewers (7 pieces), 3 Special Dishes, Grilled Rice Balls to Finish

Using three eggs from Hyogo Prefecture, this dish is one of our best-selling items, featuring a popular visual that jiggles when shaken.

Thick fried tofu grilled over charcoal, topped generously with condiments and a sprinkle of salt. The aroma of charcoal enhances the appetite.

These are homemade pickles made using the restaurant's unique method. The plate is cute, and the pickles have a refreshing taste with a hint of saltiness, making them a satisfying palate cleanser.

We experimented with boiling time to ensure the best color and texture for your enjoyment. Perfect as a snack with drinks.

This is a classic popular menu item. Enjoy it with crackers.

Selected avocado drizzled with wasabi soy sauce. This dish is particularly popular among women.

Fresh Spanish mackerel is quickly grilled to enhance its aroma. The moist sweetness of the flesh and the high-quality fat that oozes out when grilled are perfectly balanced by the tanginess of the special ponzu sauce. This is an essential luxurious accompaniment to sake.

Ripe avocado, often referred to as 'butter of the forest', simply served with wasabi soy sauce. The rich and creamy texture is perfectly complemented by the sharp spiciness of the wasabi. This is a classic menu item widely loved as a 'first dish' while waiting for grilled chicken.

We will start a new original menu featuring various ingredients such as vegetables and seafood, changing daily and weekly. Prices may vary depending on the ingredients, so the menu will indicate ASK. Please be sure to check the blackboard menu when you visit.

This is a charcoal grilled oyakodon that is appealing for its savory aroma. The chicken thigh is grilled over binchotan charcoal each time before being simmered and wrapped in eggs. Grilling it once brings out the fragrant aroma of the charcoal, which acts as a spice. The eggs retain a fluffy texture, enveloping the charcoal's aroma and resulting in a gentle flavor.

This is a half size of the chicken and egg rice bowl. The amount is just right for a finishing touch.

Grilled rice balls with perilla leaves, bonito, sesame, and dashi soy sauce. They are freshly grilled to a crispy texture on the outside and fluffy on the inside.

We have prepared a special finish for you to enjoy the locally sourced Koshihikari rice from Ishikawa Prefecture. Served with miso soup and pickles.

Recommended as a topping for oyakodon and rice sets.

It has a milky flavor and a refreshing taste that is not too sweet, making it enjoyable even when you are full.

The unique refreshing aroma of Hyuganatsu and its sweet and sour, crisp flavor make it perfect for a palate cleanser.

The rich sweetness and refreshing acidity of perfectly ripe kiwi are in exquisite balance, making it a perfect dish after a meal.