炭火焼鳥 豊藤【奈良県生駒】
炭火焼鳥 豊藤 / Yakitori Toyofuji
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可以尽情享受正宗炭火烧鸟的家庭隐秘餐厅
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The thigh meat of Awaodori chicken is cut into dice and grilled flamboyantly over charcoal flames. The fragrant aroma of charcoal and the fluffy texture will make you addicted after just one bite. You can fully enjoy the sweetness and richness of Awaodori chicken, along with a moderate chewiness. Feel free to enjoy it with a squeeze of lemon or with yuzu pepper according to your preference.
Chicken neck meat (neck meat) is located around the neck of the chicken. It is a muscular and elastic part that the chicken moves frequently, characterized by its strong flavor. We lavishly grill this representative white meat, comparable to thigh meat, over charcoal. Previously, it was a legendary menu item, but it has now become a regular menu item. We offer two flavors to fully enjoy the umami of the chicken neck: a 'salt' flavor to maximize the umami, and a 'sauce' flavor that deepens the aroma of the charcoal, so please choose according to your preference.
The chicken harami refers to the chicken's abdominal muscles, a rare cut that is not commonly available. It has a firm texture and offers a mild flavor while delivering a strong umami taste. It pairs exceptionally well with charcoal grilling, so we serve it grilled. It is flamboyantly grilled over charcoal flames.
The crunchy texture of chicken cartilage is boldly grilled over a charcoal flame. Our chicken cartilage has meat attached, allowing you to enjoy both the crunchy texture and the delicious flavor of the chicken.
The types of skewers will be prepared as a selection of the day. Customers cannot choose. Thank you for your understanding.
Our popular menu item, Tsukune Three Varieties. Enjoy the variety of flavors with a selection of unique types. Please note that the flavors may change. In that case, our staff will inform you. Thank you for your understanding.
Negima, also known as the classic yakitori. In our restaurant, we primarily use Awaodori chicken thigh (sometimes using chicken neck) and skewer it with thickness. Although each skewer is quite substantial, we hope you can experience the fluffy tenderness of the chicken itself. It can be enjoyed deliciously with either sauce or salt. *Price is for one skewer.
Zuri (gizzard) is a part of the chicken that has no teeth, so the food eaten from this part (called the muscular stomach) is ground up. Therefore, it has a very firm texture. Engawa is the frilled part surrounding the zuri, which has a crunchy texture and juicy flavor. In our restaurant, we serve the engawa still attached to the zuri. *Price is for one piece.
Tsukune is said to reflect the restaurant's commitment, and at our establishment, we aim for a hearty tsukune by blending chicken. We have received support from a wide range of customers, including children. It is usually served with sauce, but we recommend trying it with salt as you can enjoy the original flavor of the ingredients. *Price is for one piece.
Skewered to add thickness, it is finished lightly to enhance the flavor and elasticity of the heart. *Price is for one piece.
The liver can vary in processing, freshness, and grilling depending on the restaurant. To eliminate any gamey taste, we quickly process high-quality chicken and grill it lightly. *Price is for one skewer.
Our chicken wings are actually a combination of mid-wing and wing tips. The shape is designed for easy eating by being opened up. With skin, bone, and meat all included, this is a very dynamic product that allows you to enjoy the best parts of the chicken in one piece. We only source those that are sufficiently large from the poultry farm. Please enjoy the unique flavor of the high-quality Awaodori chicken. *Price is for one piece.
Our restaurant uses the neck skin of Awaodori chicken. While some places boil it as a preparation step, we only source fresh products, so we skewer it in its raw state. We pay close attention to ensure that the outside is crispy and the inside has a satisfying chewiness. *Price is for one skewer.
Boldly skewered thick slices of Awaodori chicken thigh. This luxurious skewer allows you to savor only the sweet, rich flavor and moderate chewiness of Awaodori chicken thigh. *Price is for one skewer.
Bonjiri refers to the triangular meat located at the base of the tail of a chicken, known as the hip or triangle. It is rich in fat and is a very juicy part. In our restaurant, we use the fresh bonjiri from Awaodori chickens, allowing us to skewer even the parts that are usually discarded, providing a substantial size for a satisfying bite. *Price is for one skewer.
A rare cut that connects the liver and heart. It pairs exceptionally well with the sauce and is a very popular rare cut. Price is for one piece.
Grilled rice cake made from potato, quickly roasted over charcoal. It pairs perfectly with the sauce. A very popular item among children. Price is for one piece.
By skewering and grilling it slowly over medium to low heat, we achieve a fluffy texture. Please enjoy it with freshly grated wasabi from Shizuoka Prefecture. *Price is for one skewer.
Price for one piece.
Price for one piece.
Crispy fried rice cake grilled over charcoal and finished with dashi soy sauce. Price is for one piece.
A popular version of imomochi with spicy miso cheese. It's an addictive treat.
Fresh shiitake mushrooms from Shizuoka Prefecture, known for their thick and juicy texture, are sourced directly from the production area. They are slowly grilled over indirect heat to maximize their umami flavor.
Quail eggs marinated in a special sauce based on salt and dashi. Perfectly paired with yuzu pepper, enjoy it as an appetizer before yakitori.
Truffle flavored
Using Awaodori chicken breast. Slowly cooked at low temperature for a long time. You can enjoy the moist texture of the chicken ham with our special Shiso miso or ponzu sauce.
A long-selling item since opening. Crispy fried chicken breast seasoned with homemade Nanban sauce. Squeeze lemon to taste if desired.
Thick fried tofu from Kyoto is grilled over charcoal until the outside is crispy and the inside is fluffy, finished with dashi soy sauce. The flavor is already infused, so please enjoy it as is.
A dish featuring a blend of minced lotus root and chicken served with a chicken broth sauce. Please enjoy it with fresh wasabi from Shizuoka Prefecture.
White leeks grilled over charcoal and soaked in a special dashi. Perfect as a light snack.
Kids menu exclusive
This dish features gizzard marinated in garlic oil and anchovy butter, which you can spread on baguette as you like. It pairs well with wine.
This is a dish of lotus root tempura served with a special chicken dashi sauce from Toyofu.
Inside the restaurant, we blend broth based on chicken stock. We use tender meat with a rich umami flavor, and it is topped with fluffy eggs. Please enjoy the Oyakodon from our yakitori shop that you can only taste here.
A new standard for finishing dishes, this is a soboro donburi made with our special sauce. Please enjoy it with the egg yolk. *For children, we offer a 'Mini Soboro Donburi' topped with boiled quail eggs. You can order it from the 'Children's Menu' category.
(Please serve with fresh wasabi)
Large serving (+100 yen excluding tax) Small serving (-100 yen excluding tax)
Grilled rice balls cooked over charcoal, brushed with Toyoto's special perilla miso for a fragrant finish.
Udon with chicken meatballs made from chicken broth using Awaodori chicken, easy for children to eat.
Chocolate Sauce
Mix flavor of vanilla, strawberry, and soda
【Set Contents】 ・Kids Chicken Dashi Tsukune Udon ・Your choice of juice (You can choose from the variations.) ・Snacks
【Set Contents】 ・Mini Soboro Donburi ・Your choice of juice (You can choose from the variations.) ・Snacks
This is an official 'The Perfect Black Label' certified store of Sapporo Beer, which has passed strict inspections. Please enjoy a glass that is committed to providing the highest quality draft beer, achieved with the aim of perfection.
A 500ml bottle of beer known as Akaboshi. Since its release in 1877 from the predecessor of Sapporo Beer, the Kaitakushi Brewery, it has been passed down as one of the most historic beer brands in Japan. Loved by beer enthusiasts for its sense of tradition and robust flavor.
A 500ml bottle characterized by the refreshing taste that you feel instantly the moment you drink it.
Rich and delicious. A non-alcoholic beer-flavored beverage with 0.00% alcohol that meets the expectations of those who love beer and are particular about its taste.
Barley from Miyazaki Prefecture has a refined and fragrant aroma with a hint of sweetness. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste. The sweetness of the grains is predominant, leaving a consistently gentle and toasty aftertaste. When diluted with hot water, the sweetness deepens, creating a rich flavor that pairs even better with the toastiness.
Brewed with 'Nadeshiko Yeast' successfully isolated from the Nadeshiko flower by the Tokyo University of Agriculture's Alcohol Research Laboratory in Oita Prefecture. By carefully fermenting barley that has been polished up to 50%, it expresses a gorgeous aroma reminiscent of ginjo sake and a crisp flavor. It has been selected for ANA international business class and government VIP aircraft. If you want to enjoy a refreshing aroma, we recommend it on the rocks or with water.
Since its establishment in 1919, Kanehachi has been dedicated to traditional techniques passed down through generations, striving to maximize the natural aroma and flavor of barley. This authentic barley shochu offers a distinctive roasted barley aroma and a rich taste that sets it apart from existing barley shochus. Once you try it, the fragrant barley aroma and deep flavor will make you crave more. It is recommended to enjoy it on the rocks or with hot water. It is also famous for its taste reminiscent of barley chocolate.
Imo from Miyazaki Prefecture, with a rich sweetness and a crisp finish. First released in the 5th year of Taisho, this shochu was crafted by the founder of Kirishima Distillery, Yoshisuke Enatsu, using black koji. The authentic imo shochu 'Kurokirishima' inherits the roots of the original black koji brewing, characterized by its rich sweetness and crisp finish. It enhances delicious dishes across various cuisines, including Japanese, Western, Chinese, and ethnic.
A genuine sweet potato shochu made using purple sweet potato 'Murasakimasari' from Miyazaki Prefecture, known for its elegant and noble aroma and smooth, clear sweetness. The name 'Akakiritoshima' comes from the fact that the anthocyanins abundant in Murasakimasari react with the citric acid produced by the shochu koji, causing the mash to turn bright red. It features a lingering sweetness and noble aroma.
Imo, known as the original premium shochu from Kagoshima Prefecture, 'Isami' is made with black koji and first fermentation in clay pots, offering a rich and mellow flavor. It is recommended to enjoy it with hot water.
Sweet potato from Miyazaki Prefecture. The fragrant flavor and soft umami of the sweet potato reflect the family's beliefs, conscience, and even their emotions, giving a persuasive quality that can make even the so-called authentic shochu blush. It was selected for ANA's international first class and became a popular shochu.
The depth of flavor from sweet potatoes and the rich taste reminiscent of vanilla and coconut from handmade koji in Kagoshima Prefecture are its characteristics. The soft texture of the sake is a major feature.
Imo Kagoshima Prefecture Authentic Shochu 'Maou' is named to mean a special liquor brought by demons who seduce angels and procure the finest alcohol from the demon world. The gentle flavor that does not tire the palate, characteristic of aged liquor, allows one to appreciate the grandeur of time through the glass. It blooms with a splendid aroma and leaves a rich aftertaste. Truly the essence of a prestigious lineage. Please enjoy a drop of romance that is passed down this evening.
In a small brewery with a total production of about 300 koku, we adhere to the motto of 'no falsehood' since our founding, with a philosophy of 'making sake in a way that suits a small brewery, not increasing items, and not releasing half-hearted new products.' It features a gentle rice aroma, a smooth drinking experience, and a well-balanced flavor. Brewery: Seito Sake Brewery Location: Takaoka City, Toyama Prefecture Raw Rice: Gohyaku Man-goku Polishing Ratio: 50% Alcohol: 16 degrees Sake Meter Value: +3 Acidity: 1.3
A special junmai sake made with 100% Miyama Nishiki rice from Nagano Prefecture. It has a gentle rice flavor and a clear, beautiful taste. You can feel the consistent quality of Mitsuya, making it a very elegant choice. It pairs exceptionally well with dishes, especially Japanese cuisine. It is recommended to serve it chilled. Brewery: Kininoi Sake Brewery Location: Kurihara City, Miyagi Prefecture Rice: 100% Miyama Nishiki from Nagano Prefecture Polishing Ratio: 80% Alcohol: 15% Sake Meter Value: +3 to +5 Acidity: 1.6 to 1.8
A crisp and dry sake, perfect for daily evening drinks, 'Kameire Dry Junmai 80' has a clean taste with no off-flavors, which is hard to believe given its 80% polishing rate. Despite having a solid 17% alcohol content, it is easy to drink without feeling the alcohol. You will keep wanting more. This rare sake can be enjoyed both chilled and warm. Brewery: Kameire Sake Brewing Co., Ltd. Location: Higashi-Hiroshima City, Hiroshima Prefecture. Rice used: Nakase Shinseihon. Polishing rate: 80%. Alcohol: 17-17.9%. Sake meter value: +5 to +6. Acidity: 1.8 to 2.0.
Commonly known as 'Ecru'. A bottom line made with the sake rice 'Sake Komachi' born in Akita. Like Lapis, it uses a polishing method called 'flat polishing'. You can enjoy the pure taste reminiscent of the melting snow in cold regions, which is characteristic of 'Sake Komachi'. As an entry model, we hope many people will enjoy this sake. Brewery: Shinsei Sake Brewery Location: Akita City, Akita Prefecture Rice used: Koji Akita Sake Komachi 55% polishing Rice used: Kake Akita Sake Komachi 65% polishing Alcohol: 13 degrees Sake meter: - Acidity: -
A flavor characterized by the acidity and umami of rice, representative of Tosa's dry sake, with a rich and crisp taste. It spreads a deliciousness that makes you want to pair it with dishes like simmered fish, making it truly ideal as a sake for meals. Brewery: Minami Sake Brewery Location: Yasuda Town, Kochi Prefecture Rice: Matsuyama Mitsui Polishing Ratio: 60% Yeast: Kochi Prefecture Yeast Alcohol: 15-16 degrees Sake Meter Value: +8 Acidity: 1.7
This is a dry sake with a sake meter value of +10 made using 'Miyama Nishiki'. While utilizing the refreshing and elegant flavor of Miyama Nishiki, it has a crispness typical of dry sake that resets the palate, making it very popular as a food pairing sake. Brewery: Shuho Sake Brewery Location: Yamagata Prefecture Rice: Miyama Nishiki from Yamagata Prefecture Polishing Ratio: 55% Yeast: Yamagata NF-KA Alcohol: 16% Sake Meter Value: +10 Acidity: 1.4
In contrast to the fruity sweetness of Kizan, Ura Kizan offers a super dry flavor. The solid deliciousness of Yamadanishiki pairs well with the super dry brewing. It has a transparent and beautiful mouthfeel, with a hint of fruitiness and a light umami. The finish is a sharp super dry aftertaste. Brewery: Chikuma Nishiki Sake Brewery Location: Saku City, Nagano Prefecture Rice: Yamadanishiki Polishing Ratio: 55% Yeast: - Alcohol: 15 degrees Sake Meter Value: +10 Acidity: 1.5
Harushika served at the dinner party after the Japan-Korea summit. Made with sake brewing suitable rice, it has a gorgeous aroma, a soft rice flavor, and a refreshing finish. Brewery: Imanishi Seibei Co., Ltd. Location: Nara Prefecture. Raw rice: Gohyakumangoku (rice, rice koji). Polishing ratio: 60%. Yeast: - Alcohol: 15.5 degrees. Sake meter value: around -3. Acidity: -
Drinkable size red wine from France [Mini Bottle] [Medium Body] Aromas reminiscent of ripe black fruits such as black cherry and blackberry, with sweet tones of clove and black syrup. This red wine features a smooth fruitiness, gentle acidity, and light tannins, making it an approachable and friendly flavor.
Drinkable size white wine from France (mini bottle) [Slightly Dry] with aromas reminiscent of ripe yellow fruits such as yellow peach, stewed apple, and pineapple, along with sweet and toasty notes of lemon peel, bread, and honey. This white wine features a soft fruitiness and fresh acidity, resulting in a smooth taste.
Recommended ingredients: chicken neck, meatball, green onion, liver cherry, rich fruitiness of black currant with a long finish, complex and rich flavor. A fresh, fruity, and well-balanced wine with an elegant taste from southern France.
Recommended ingredients: chicken tail, thigh, gizzard, chicken wings. Fermented at low temperatures to beautifully preserve the aroma of fruits. It has a deep red color with rich flavors of dark fruits.
Recommended pairing: The ultimate partner for salt and citrus. Great with chicken neck and chicken breast. A golden color with a greenish shine. Notes of apricot, pear, and a hint of white flowers and walnuts. On the palate, it is smooth and fresh, with fruity aromas and good balance, a charming wine.
Recommended ingredients: chicken gizzards, chicken tender, and cartilage. Fermented at low temperatures to beautifully preserve the aroma of fruits. The scent of white flowers is complemented by flavors of tropical fruits and citrus.
Kagetora Plum Wine is a refreshing plum wine made using a secret method from the brewery. It uses the base sake 'Koshinokagetora Ryu'. Since sake originally has the umami of rice, the sugar content is kept low. This product allows you to enjoy a fragrant and mildly sweet refreshing taste. The acidity of the plum is also well balanced, making it recommended as a food pairing wine! It is best enjoyed chilled straight, but it can also be delicious on the rocks.
This is a very hard-to-obtain product, just like the 'Maou' itself. This Saikou Umeshu is handmade by Shiratama Brewery, known for 'Maou', 'Genrouin', and 'Tenchuu'. It is a handmade umeshu with a rich base of carefully selected ume fruits, featuring a unique aroma and a refreshing acidity that is well balanced.
A fruit liqueur made by mixing eight carefully selected types of fruit, achieving a perfect balance while highlighting the characteristics of each ingredient. It includes sweet and rich fruits (peach, mandarin, mango, banana), refreshing and sweet-sour fruits (apple, pineapple), and fragrant fruits (yuzu, lemon), blended to enhance their individuality. The texture of mandarin pulp and grated apple adds a luxurious feel. By blending with Umenoyado sake, the alcohol sensation is softened, bringing out the fruitiness even more.
This is a premium yuzu sake made with yuzu from pesticide-free farms in the Kimino area and yuzu from Wakayama, centered around the Kozagawa River, with a juice content of over 50%. It contains plenty of freshly harvested natural yuzu juice. The distinctive strong acidity of yuzu is not overwhelming, and the blend with sake (junmai sake) helps to mellow the acidity, resulting in a very smooth mouthfeel.
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