燒鳥どん 池袋西口店

The meatballs are hand-formed in the restaurant, enhanced with the refreshing aroma of perilla and the sharpness of pepper. The fluffy texture allows the rich flavor of chicken and the refreshing taste of perilla to spread pleasantly with each bite, while the aftertaste is tightened by the pepper. It's a simple yet never boring skewer that showcases the uniqueness of homemade.

A chicken dish that is slowly simmered for 2 to 2.5 hours. The perfect balance is achieved without overcooking, allowing the meat to be tender and fall apart while retaining the rich flavor of the chicken inside. The time invested makes it deeply flavorful, ensuring that it can be enjoyed without getting boring until the last bite.

Upper Liver 189 yen Cheese Chicken Breast 189 yen Negima 189 yen Chicken Breast with Fat 189 yen Thigh 189 yen Heart 189 yen Neck Meat 189 yen Meat-Attached Yagen Cartilage 189 yen Skin 189 yen Gizzard 189 yen Chicken Breast with Green Onion and Ponzu (2 pieces) 439 yen Thigh with Green Onion and Ponzu (2 pieces) 439 yen

Harami 189 yen, 189 yen tongue, 189 yen harami with green onion and ponzu (2 pieces) 439 yen

1 piece 249 yen 2 pieces 449 yen

Half 439 yen

1 piece 249 yen 2 pieces 449 yen

Half 399 yen

Half 439 yen

Half 439 yen

Garlic Potato Salad 399 yen, Pickled Radish Potato Salad 399 yen

Half 459 yen

Half rice 159 yen