Shirokane Toritama Kagurazaka

A course featuring 10 types of carefully selected skewers by our chefs. We serve various cuts of chicken and vegetable skewers at their best. The course includes "Daikon no Oni-oroshi" (grated daikon radish) as a palate cleanser to refresh your mouth.

A course featuring 7 types of carefully selected skewers by our chefs. We serve various cuts of chicken and vegetable skewers at their best. The course includes "Daikon no Oni-oroshi" (grated daikon radish) as a palate cleanser to refresh your mouth.

The part at the base of a chicken's tail, rich in fat, with a juicy, melt-in-your-mouth texture. It releases a fragrant aroma when grilled.

A rare cut around the chicken's heart, characterized by its moderate elasticity yet tender texture. Enjoy the natural umami of chicken.

This is the part near the liver, characterized by a richer flavor and a sticky texture compared to regular liver. A must-try for liver lovers.

Chicken heart, characterized by its firm chewiness and light yet flavorful taste. Fresh hearts are not gamey and offer a unique texture.

Whole chicken hearts skewered. You can fully enjoy the natural umami and elastic texture of the heart. It is substantial.

Chicken meat from the thigh area, characterized by its moderate fat content and tender texture. It is juicy, easy to eat, and popular with a wide range of customers.

Skewers of chicken skin, grilled to a crispy texture. Features a crispy texture and a rich, savory flavor of fat. Perfect as a snack with drinks.

A rare cut connecting the chicken's neck and torso, with a good balance of meat and fat, characterized by its unique chewiness and rich umami. As the name suggests, it is shaped like an abacus bead.

Chicken thigh meat, characterized by its juicy and elastic texture. It is a standard cut of chicken, offering a solid umami.

A rare cut connecting the heart and liver, characterized by its unique chewiness and delicate umami. A very rare delicacy, known only to those in the know.

This is the fatty part at the base of a chicken's tail. It has a very rich fatty flavor and a melt-in-your-mouth texture. Even a small amount is satisfying.

A rare cut, the pancreas of a chicken, characterized by its unique texture and slight bitterness. Enjoy its delicate flavor.

A part of the chicken thigh meat, characterized by its strong meaty flavor and slightly elastic texture, rather than spiciness. Enjoy its juicy and rich taste.

This is the gizzard part of a chicken, characterized by its unique crunchy texture. It has a light flavor and can be enjoyed deliciously with salt or sauce. Perfect as a snack.

A rare cut, the esophagus of a chicken, characterized by its elastic texture and umami that spreads with chewing. Enjoy its unique texture.

Ground chicken meat, rolled and grilled. Characterized by its fluffy texture and rich umami. Typically served with a sweet and savory sauce.

Chicken liver, characterized by its rich umami and melt-in-your-mouth texture. Rich in iron, it can be enjoyed deliciously grilled with salt or sauce.

Chicken breast cartilage, characterized by its pleasant crunchy texture. It has a light flavor and is recommended to be enjoyed lightly with salt. Popular as a snack.

Chicken skin from the neck area, characterized by its plump elasticity and juicy fatty flavor. It becomes fragrant when grilled and offers a unique texture.

This is the folded part of a chicken's gizzard, characterized by its unique crunchy texture and a light yet deep umami. A rare cut, favored by connoisseurs.

The cartilage part of a chicken's knee, characterized by the umami of the bone marrow and its crunchy texture. It is larger than other cartilages and is satisfying to eat.

This is the cartilage part of a chicken's knee, characterized by its crunchy texture and the umami of the marrow. It is larger than other cartilages and is satisfying to eat. Simply grilled with salt to bring out the natural flavor.

The thin, silvery skin on the outside of the gizzard, characterized by its extreme elasticity and strong chewiness. The umami comes out with each chew.

A rare cut between the chicken's breast and thigh, characterized by its moderate elasticity and juicy meat. It has a good balance of chicken umami and fat, and is satisfying to eat.

Duck skewers. Characterized by its rich fatty flavor and firm meat texture, offering a unique taste. Grilled to be juicy.

Specially raised chicken liver, rich in fat like foie gras. Characterized by its extremely rich umami and melt-in-your-mouth smooth texture, offering a luxurious taste.

Skewers made with two pieces of healthy sasami (tenderloin), grilled to a fluffy texture. Despite its light flavor, it has a moist texture and the natural umami of chicken. Recommended to be enjoyed lightly with ponzu sauce.

A rare cut connecting the chicken's esophagus and gizzard, characterized by its unique chewy texture and concentrated chicken umami. A delicacy for connoisseurs.

A very small, rare cut located at the base of the chicken's thigh. Said to be so delicious that "fools leave it behind," it is extremely juicy and packed with umami. It has elasticity yet is tender, offering a superb taste.

Skewers of pork, marinated in Saikyo miso and grilled to a rich flavor. The sweetness and umami of the miso deeply penetrate the pork, and the fragrant aroma stimulates the appetite. A dish that pairs well with both rice and drinks.

Skewers of juicy pork belly wrapped with ginger. The savory flavor of the pork belly and the refreshing aroma of ginger are perfectly balanced, creating a dish that is both light and rich. The fragrant grilling is also a highlight.

A rare skewer of chicken oviduct and the immature egg yolk at its tip (named for its resemblance to a lantern). Enjoy the rich yolk flavor and the unique texture of the oviduct at the same time. Very rare and a delicacy for connoisseurs.

A skewer combining rich duck meat with spicy chili peppers. The sweetness of the duck fat and the kick of the chili peppers are a perfect match, creating a dish that stimulates the appetite. Also ideal as a snack with drinks.

Whole green chili peppers, grilled on a skewer. Characterized by its spiciness and savory aroma, it's perfect as a palate cleanser or accent for yakitori. The sharp kick stimulates the appetite.

Skewers of namafu (raw wheat gluten) with a unique chewy texture and a hint of sweetness. When grilled, it becomes crispy on the outside and melty on the inside. It has a gentle flavor.

A legume native to North America, with small, potato-like roots that are edible. Characterized by its unique fluffy texture, nutty flavor, and slight sweetness. It is also said to be highly nutritious.

Skewers of thick shiitake mushrooms, grilled to a fragrant finish. The rich, unique aroma of shiitake and its juicy umami spread in your mouth. Simply seasoned with salt to highlight the natural flavor.

Skewers of fresh asparagus, carefully grilled. Enjoy its crisp texture and the natural sweetness of asparagus. A refreshing side dish between yakitori.

Whole baby onions (pekorosu) grilled on a skewer. Their sweetness is concentrated, and grilling further enhances it, resulting in a melt-in-your-mouth texture. It's a particularly popular vegetable skewer.

Provolone cheese from Chichibu Dairy, served as is. This Italian cheese is characterized by its chewy texture and mild richness. Its flavor is further enhanced when lightly grilled.

A dish of fried tofu stuffed with Raclette cheese and grilled. Hot, melted cheese oozes out, creating a perfect combination with the savory fried tofu. Enjoy the rich cheese flavor.

A selection of the freshest seasonal vegetables, chosen at their peak and simply grilled. Enjoy the natural sweetness and umami of the vegetables to the fullest. The selection varies daily.

Kinpira made with konjac from Hiroshima Prefecture. Characterized by the chewy texture of konjac and its sweet and savory seasoning. Pairs well with rice or as a snack with drinks.

Chicken cartilage seasoned with refreshing plum dressing. The acidity of the plum and the texture of the cartilage are exquisite, making it perfect as a palate cleanser. It is refreshing yet flavorful.

Carefully pickled homemade nuka-zuke (fermented pickles). Enjoy the natural umami of the vegetables and the deep flavor unique to nuka-zuke. Their crisp texture and saltiness pair excellently with drinks.

Homemade potato salad. Characterized by its smooth texture and gentle flavor that allows the taste of the ingredients to shine through. A popular classic dish for a wide range of customers.

Sweet, concentrated fruit tomatoes served chilled. They have thin skin, are juicy, and have a rich sweetness. Perfect for refreshing your palate.

A salad generously made with fresh, carefully selected vegetables from contract farmers. Enjoy the natural sweetness and bitterness of the vegetables, and their crisp texture. Served with our special dressing.

Caprese salad combining mozzarella cheese marinated in miso for concentrated umami with sweet, semi-dried tomatoes. A fusion of Japanese and Italian flavors, it pairs wonderfully with wine.

A rich chicken liver pâté. Characterized by its smooth texture and rich liver flavor, it is recommended to be enjoyed with bread or crackers. Pairs well with wine and sake.

A donburi bowl made with our signature chicken, served with a rich chicken soup. The combination of umami-rich chicken and rice is perfect as a finishing dish. Made with our carefully selected rice.

Oyakodon made with carefully selected fresh eggs and juicy chicken, simmered in our special warishita (sweet soy sauce mixture) and served over rice. Served with a rich chicken soup, it has a gentle yet deep flavor. Made with our carefully selected rice.

Our signature special ramen. A bowl featuring rich chicken broth simmered for a long time, intertwined with our carefully selected noodles. Satisfying as a final dish or a light meal.

A flavorful rice dish cooked with chicken and ingredients like burdock root. The chicken's umami permeates the entire rice, giving it a gentle flavor. Enjoy a TOKYO-style dish, different from regional chicken rice dishes. Made with our carefully selected rice.

A simple, flavorful soup made by simmering chicken bones for a long time. It is gentle on the stomach and warming. Recommended as a finishing dish or when you want to warm up a little.

A special gelato offered daily. Made with seasonal fruits and ingredients, it features a refreshing sweetness and a smooth texture. Perfect as a dessert after your meal.

A plum wine characterized by its mellow sweetness and plum acidity. Perfect as an aperitif or to be enjoyed slowly after a meal. Enjoy it as you like, on the rocks, with water, or with soda.

A thick and rich fruit liqueur packed with peach pulp. Characterized by the natural sweetness and fruity aroma of peaches, it can be enjoyed as a dessert. Serve well chilled, straight or on the rocks.

A fruit liqueur with exotic aroma and sweetness, packed with lychee pulp. Enjoy the refreshing flavor of lychee and the pulpy texture. Also recommended to be enjoyed like a cocktail with soda.

A fruity and rich fruit liqueur packed with apple pulp. Characterized by the natural sweetness and refreshing acidity of apples, it can also be enjoyed as a dessert wine. Serve well chilled, on the rocks or with soda.

A popular barley shochu, "Nakanaka". Characterized by its light and savory aroma and a clean finish. Enjoyed by both shochu beginners and enthusiasts. Recommended to be served with hot water to enhance its aroma.

A unique barley shochu, "Kanpachi", that fully brings out the savory aroma and umami of barley. It is rich yet crisp, with a deep flavor. Enjoy its depth with rocks or hot water.

An imo shochu, "Miyakedake", nurtured in the rich nature of Yakushima. It has the characteristic sweetness and mellowness of imo shochu, yet with a clean finish. Its aroma is enhanced when served with hot water.

An imo shochu, "Taka-no-homare", with a gorgeous aroma like ginjo sake and a fruity, mellow taste. Its refined flavor, which defies the image of imo shochu, is best enjoyed slowly on the rocks or with water.

An imo shochu, "Kurose", made with traditional methods. Characterized by its rich aroma of sweet potato and its mellow, gentle sweetness. Enjoy its deep flavor with hot water or on the rocks. Also perfect as a mealtime drink.

Sparkling wine from Spain, Cava. NV stands for Non-Vintage. Characterized by its fine bubbles and fresh, dry taste. Ideal as an aperitif or paired with seafood dishes.

Brut (dry) Champagne from a major Champagne house in France. Characterized by its fine, persistent bubbles and fresh citrus aroma. Perfect for celebrating special occasions or enjoying with fine dining.

Non-vintage Champagne from the renowned French Champagne house, Laurent Perrier. Characterized by its fresh and elegant style, with aromas of white flowers and citrus nuances. Its well-balanced taste makes it easy to pair with a wide range of dishes.

A non-vintage Champagne from Louis Roederer, known for its crystal glassware. Characterized by its complex and profound aroma, and a taste that combines strength and delicacy. It has a solid body and can be enjoyed with aging. Suitable for a wide range of occasions, from aperitifs to main courses.

A white wine from Italy, made from Chardonnay grapes. Characterized by its fruity, rich aroma and mellow mouthfeel. It has moderate acidity and minerality, pairing well with seafood and chicken dishes. A versatile wine for various occasions.

Sauvignon Blanc from the Marlborough region of New Zealand. Characterized by its fresh herbal aroma, typical of Sauvignon Blanc, and citrusy acidity like grapefruit. It is very fresh and pairs excellently with seafood and salads.

A white wine from Tuscany, Italy, made from Vernaccia grapes. Characterized by its fresh fruitiness and pleasant bitterness. Pairs well with seafood and appetizers, with a taste that is easy to drink. Rich in minerality.

Cabernet Sauvignon from California, USA. Characterized by its rich fruitiness and firm tannins. A rich taste that pairs exceptionally well with meat dishes. Enjoy its robust body.

Pinot Noir from France. 2017 vintage. Characterized by aromas of red fruits like cherry and raspberry, and a supple, delicate mouthfeel. Its elegant taste pairs well with light meat dishes and duck.

A wine from Tuscany, Italy, a blend of Cabernet Sauvignon and Merlot. 2021 vintage. Characterized by its rich fruitiness and moderate tannins. It has a good balance and can be enjoyed with a wide range of meat dishes.

A red wine from the Madiran region of France, a blend of Tannat and Merlot grapes. Characterized by the powerful tannins of Tannat and the aroma of ripe fruit. It has a solid body and pairs exceptionally well with aged meats and game dishes.

A blend of Bulgarian Merlot, Cabernet Sauvignon, and Syrah. 2017 vintage. Characterized by its rich fruitiness and spicy nuances. Its mellow and complex flavor further enhances meat dishes.

A wine from the renowned Barolo region of Piedmont, Italy. Made from Nebbiolo grapes, it is characterized by its powerful and complex aroma and firm tannins. A long-aging wine that gains further depth with aging. Best enjoyed with special meat dishes.

A blend of American Merlot and Cabernet Sauvignon. 2019 vintage. Characterized by its rich fruitiness and smooth mouthfeel. It has a balanced and elegant style, pairing well with various meat dishes.

Pinot Noir from the Central Coast of California, USA. Characterized by its delicate and complex aroma, fine tannins, and long finish. Its elegant style pairs well with duck, chicken, and cheese dishes.

A sake from Saga Prefecture, "Nabeshima". Characterized by its gorgeous, fruity aroma and a well-balanced taste with a solid rice umami. It is easy to drink and can be enjoyed by both sake beginners and connoisseurs.

A special Junmai sake from Iwate Prefecture, "Yoemon (Miyako-shiki)". It has a fresh and crisp aroma, and a rich umami of rice. It has a clean finish and is easy to pair with a wide range of dishes. Perfect as a mealtime sake.

A sake from Niigata Prefecture, "Kakurei (Yamada Nishiki 55)". A sharp and crisp dry sake, yet it possesses the rich umami of Yamada Nishiki rice. It is full-bodied and makes a statement as a mealtime drink.

A sake from Ishikawa Prefecture, "Kikuhime (Tsurunosato)". A Junmai sake characterized by its deep umami and pleasant acidity. Its complex and profound flavor can be enjoyed with aging and shows different expressions depending on the temperature. Pairs well with hearty dishes.

A Junmai Ginjo sake from Yamagata Prefecture, "Dewazakura (Karomi)". Characterized by its rich umami of rice and a clean, crisp finish. It is light yet flavorful, a versatile sake that pairs well with any dish.

A Junmai Ginjo sake from Mie Prefecture, "Zaku (Miyabinotomo)". Characterized by its gorgeous aroma and a dry taste with spreading rice umami. Its refined mouthfeel makes it a popular mealtime drink that enhances the flavor of food. A well-balanced masterpiece.

A Daiginjo sake, "Higan". A premium sake that is very easy to drink, with a smooth mouthfeel and elegant aroma. Made with luxuriously polished rice, it offers a clear taste free of impurities. Recommended for special occasions or when you want to savor sake.