燒鳥 ミツボシ
焼鳥 ミツボシ / Yakitori Mitsuboshi
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
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19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
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The “Three Famous Specialties Course,” featuring a total of 11 dishes, lets you savor Mitsuboshi’s three most famous specialties: “Grilled Peach Skewers,” “Grilled Liver on a Mesh,” and “Chicken Shop’s Meat Tofu.”
Rock, soda mix, water mix, hot water mix
On the rocks, soda mix, water mix, hot water mix
On the rocks, soda, water, hot water
On the rocks, soda mix, water mix, hot water mix
Premium chicken thigh meat that can only be taken in small quantities from one bird. This is a high-end rare cut that exceeds 1000 yen per skewer when eaten in Ginza. Enjoy the fresh, fatty chicken with our signature dish, which is accompanied by grated red daikon radish and ponzu sauce, whether with salt or grilled.
Using the exquisite 'freshly ground liver' with a rich and sticky flavor. Served with black seven spice pepper and special grilled sauce.
This is a stew from Torikichi made with fresh chicken and a Saikyo miso-based soup. Luxuriously, it also includes Wagyu small intestines.
As the name suggests, this is Dandan Chicken served raw.
Please enjoy it with our special Kujo green onion sauce and pickled green chili.
This is homemade tsukune made by artisans, hand-kneaded one by one.
Homemade tsukune made by a craftsman who hand-kneads each piece with plenty of shaved cheese.
A rare part that can only be taken from one bird
A part also known as 'Achilles'.
The crunchy texture is addictive.
Whole fresh heart grilled with sauce
The most rare part. Firm texture with a rich flavor. *Only 2 pieces from 1 bird.
Approximately 10g from one bird only
Characterized by a rich flavor and texture. *Only about 20g from one bird.
Liver pâté marinated for 12 hours with fresh liver
This is a rare tempura wrapped in fresh chicken with perilla leaves and seaweed.
This is homemade thick fried tofu that is finished after the order is placed.
Gyoza prepared using three methods: boiled, fried, and grilled, with a crispy exterior and a chewy interior.
Chilled tomatoes that are ice-cold mixed with olive oil and cheese.
A refreshing appetizer made with steamed chicken, Kyoto leeks, and pea shoots tossed in a special sauce.
A dish of thick menma stir-fried in sesame oil. The key is the spicy Kyoto black seven spice pepper.
Potato salad topped with a soft-boiled egg. Served with honey mustard.
The key is the Calamucho
A snack with perilla leaves and cucumber
This is a special Chicken Nanban made with chicken fillet that weighs only 40g to 50g per bird.
Please choose a dressing: Organic Lemon Dressing, Homemade Carrot Dressing
Collaboration of zosui and oyakodon
Zousui made with chicken soup that has been cooked for 12 hours
A dish made with chicken broth simmered for 12 hours and Japanese style soy sauce, a perfect finishing item.
Limited quantity homemade crème brûlée
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