文鳥

This is the ultimate dish! A masterpiece made with fresh eggs and local chicken sourced that morning. The tender and moist chicken is wrapped in egg. Please enjoy it mixed with the rich flavor of the yolk. Once you try it, you'll be hooked. Dinner prices may vary.

Uses six types of dashi for oyakodon

A mix of several types of leaves with original dressing

Five pieces of deep-fried thigh skin from Daisen chicken produced in Tottori Prefecture, seasoned with salt and pepper.

Deep-fried chicken wings marinated in sauce and sprinkled with a blend of spices.

Chicken thigh and green onion

Shoulder meat

Cooked rare

Peach skin

Tail

Blood liver

Heart

Connection of liver and heart

Crispy stomach

Juicy finish

Other individual vegetable grilled items are available

A collaboration of liver and foie gras, Toro Liver! Fresh liver and foie gras sourced that day are alternately skewered and grilled over charcoal, finished with a special sauce.

Today's recommended skewers. Example contents: chicken thigh, chicken wing, chicken breast, liver, etc.

Simmered grilled Ooyama chicken over charcoal in a homemade sauce, prepared with carefully selected eggs to create a creamy texture.

Using the finest Wakayama-grown sansho pepper, green onions, and Daisen chicken, this dish is lightly prepared with Kyoto-style dashi. The fragrant sansho enhances the oyakodon, making it impossible to put down your chopsticks!

We pickle seasonal vegetables every day

Fresh egg whites are steamed and served soft in a tofu-like form, topped with bonito flakes and green onions. Please enjoy it with ponzu sauce.