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 selected skewers. Two drinks from highball, downtown highball, chuhai, green tea high, oolong high, and lemon sour. Please order according to the number of people. Cannot be combined with the Tori no Course.

8 items chosen by the owner, 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

Chicken ground meat wrapped in perilla leaves topped with plum paste.

Topped with white hair green onion.

A part of the chicken's 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 a chicken. It is a well-muscled area that is very firm and has a good texture, with a moderate amount of fat.

The upper part of the heart, where the joints are located. 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), tsunagi, akahimo, and kokorozukuri.

Rich with egg yolk.

White rice, chicken soup or miso soup

Homemade super spicy kimchi.