炭火焼鶏 酉乃

Homemade sauce is recommended! Each piece is carefully prepared by hand.

Excludes Friday, Saturday, Sunday, and public holidays. Three chef's choice skewers. Two drinks from the options: highball, downtown highball, chuhai, green tea high, oolong high, or lemon sour. Please order according to the number of people. Cannot be combined with the Tori no Course.

5 dishes selected by the chef, 1 drink up to 600 yen (excluding sake and shochu). Please order for the number of people.

Toppings: egg yolk, grated ponzu, fresh green pepper each 50 yen

Sauce or Salt or Green Onion Salt

Wasabi, Yuzu Pepper, Ume Shiso

Ground chicken wrapped in perilla leaves topped with plum paste.

Topped with white hair green onion.

Part of the chicken heart. Characterized by a chewy and elastic texture.

Between the chicken wing and the breast. Compared to the wing, it has less fat but more juice, offering a refined flavor.

Also known as 'soroban' or 'neck'. This is the part around the neck of the chicken. It is a well-exercised area, very firm with a good texture, and has a moderate amount of fat.

The upper part of the heart, a connecting section. Although it is named after the heart, its taste, texture, and fat content are so different that it can be considered a completely different item. It is also referred to as kan (blood vessel), connecting part, red string, and lingering heart.

Served with rich egg yolk.

Plum or Miso

Homemade super spicy kimchi.