炭火焼鳥 二才

I really want you to try it

Because it is a classic, you can tell the difference

Chicken thigh

A recommended dish for two years old, wrapped in soft skin with chicken breast

The part corresponding to the diaphragm of the chicken. It is characterized by a strong elasticity and a chewy texture.

Crispy skin and juicy

+50 yen for a yolk added, of course homemade.

Juicy meat from the neck area.

A rare part at the base of the wing, well-marbled and tender.

Wasabi, Yuzu Pepper, Ume Paste

Well-marbled and juicy

Bird's esophagus. Crunchy texture.

The tender meat located at the center of the inner thigh

A treasure trove of flavor located at the base of the peach.

From 250 yen

250 yen~

From 380 yen

Marinated in Kyoto's mild vinegar and bonito broth

Served with Dukkah seasoned with Sichuan pepper

Cucumber and Turnip

Spicy Harihari Daikon Topping

Japan Seaweed and Crumbled Tofu

Homemade Onion Dressing

Topped with Anchovy Mayonnaise

Sesame sauce made with aged Chinese black vinegar

Fragrant with White Sesame Oil and Sage

Slowly simmered with a focus on the rare cut of Harami, along with chicken neck and skin, in a Japanese-style broth.

A masterpiece using juicy rare cuts

Using bone-in chicken back ribs

Salt flavor, special shrimp salt, mentaiko sauce 500 yen~

Baguette with Sunflower Seeds

Served on a slice of whole grain bread

Soy Sauce or Miso Each

Thick soup with meatballs

The contents change daily

Proudly made soup from the shop