Tori Ishi

A classic Japanese dish of chicken and green onions skewered and grilled. Enjoy the savory flavor and the umami of the chicken. Perfect as a snack with drinks.

Skewered chicken liver. Characterized by its rich, creamy taste and unique texture. Rich in iron.

Skewered grilled chicken skin. Crispy on the outside, juicy on the inside, with a rich fatty flavor. Pairs well with drinks.

A part of the chicken's gizzard, characterized by its unique chewy texture. It has a mild flavor and is enjoyed for its texture.

Skewered chicken hearts. They have a plump, elastic texture and are a mild cut that is easy to eat.

Chicken mince formed into balls and grilled. Enjoy the fluffy texture and the rich flavor of the meat.

Green pepper stuffed with chicken mince and grilled. The bitterness of the pepper and the umami of the tsukune pair well.

A cut near the chicken breast, low in fat and with a mild flavor. A tender and healthy yakitori.

Grilled chicken cartilage, characterized by its firm, crunchy texture. Usually eaten with salt.

Meat from around the chicken's tailbone, rich in fat and juicy. Enjoy its melt-in-your-mouth texture.

Meat from around the chicken's neck, also called "seseri." It is firm, elastic, and has a rich umami flavor.

Grilled chicken wings. Crispy skin and juicy inside, rich in collagen.

Skewered quail eggs. Bite-sized and easy to eat, with a fluffy texture.

Skewered long green onions. Grilling enhances their sweetness and brings out a savory flavor.

Skewered green peppers. Their unique bitterness and crisp texture are perfect for cleansing the palate.

Skewered shishito peppers. Occasionally, one might be spicy, but they are generally mild and their flavor improves when grilled.

Skewered shiitake mushrooms. Grilling concentrates their umami, resulting in a fragrant and juicy flavor.

Ginkgo nuts, either in their shells or as kernels, skewered and salt-grilled. The slight bitterness and chewy texture pair well with sake.

A hearty dish of a whole bone-in chicken thigh, grilled. It's a generous portion, full of juices.

Half size of slowly roasted chicken. Crispy skin and moist inside.

Simple dish of savory grilled eggplant. Enjoy its melt-in-your-mouth texture and sweetness. Served with grated ginger and soy sauce.

Whole garlic cloves or sections, grilled. Heating removes the spiciness, resulting in a fluffy, potato-like texture.

Thick fried tofu grilled until the surface is crispy. Enjoy the savory flavor and the taste of tofu, served with condiments.

Simple grilled eryngii mushrooms with salt. Enjoy the chewy texture, similar to abalone, and the mushroom's umami.

A traditional Japanese appetizer of chilled tofu topped with green onions, ginger, and bonito flakes, served with soy sauce. It's refreshing and allows you to enjoy the flavor of soybeans.

Simple dish of chilled, sliced tomatoes. The acidity and sweetness of the tomato refresh your palate. Served with salt or mayonnaise.

Raw cucumber cut into sticks or bite-sized pieces. Enjoy the crisp texture by dipping it in moromi miso or plum paste.

A dish of mozuku seaweed dressed with vinegar. Its unique slimy texture and the acidity of the vinegar make it a refreshing dish.

A small dish of shirasu (whitebait) served on grated daikon radish. The spiciness of the daikon and the saltiness of the shirasu pair well and aid digestion.

Pickled vegetables made in-house. The moderate acidity and crisp texture of the vegetables make it a perfect palate cleanser.

An assortment of Japanese pickles made with seasonal vegetables. The saltiness and vegetable flavors are perfect as a snack with drinks or with rice.

A Korean fermented food made by pickling vegetables like napa cabbage with chili peppers, garlic, etc. It has a spicy and savory flavor that stimulates the appetite.

A dish of pork offal (motsu) simmered for a long time in a miso or soy sauce-based broth with vegetables and konnyaku. It is tender with absorbed flavors and a staple izakaya menu item.

Chicken thigh meat grilled until the skin is crispy. Served with grated daikon radish and ponzu sauce for a refreshing taste.

Japanese fried chicken made by coating chicken with soy sauce and garlic, then deep-frying. Crispy on the outside, juicy on the inside.

Deep-fried chicken cartilage. The crunchy texture is addictive and perfect with beer.

Deep-fried garlic. When fried, the spiciness disappears, leaving a fluffy texture and sweetness.

Deep-fried chicken gizzard. The crunchy texture is addictive and the savory coating is enjoyable.

Large-sized fried chicken thigh. A generous portion, allowing you to fully enjoy the meat's umami.

Fried chicken simmered in a sweet and savory broth and mixed with beaten egg. The coating absorbs the broth, pairing well with rice.

Chicken tenderloin wrapped with plum paste and deep-fried. The acidity of the plum makes the fried dish refreshing.

Chicken tenderloin wrapped around cheese and deep-fried. The melted cheese complements the mild tenderloin.

A dish of bite-sized meat, onions, etc., skewered, coated, and deep-fried. Served with sauce.

A cutlet made by coating chicken with panko breadcrumbs and deep-frying. Enjoy the crispy coating and tender chicken.

Chicken mince menchi katsu. Lighter and juicier than beef or pork menchi katsu.

Katsu simmered in a sweet and savory broth and bound with egg (a deconstructed katsudon without rice). It makes a good accompaniment to drinks.

French fries made by cutting potatoes into sticks and deep-frying them. A classic snack.

Fried rice with chicken and umeboshi (pickled plum). The acidity of the plum provides a refreshing accent.

Fried rice with chicken and salmon, seasoned with chili peppers for a spicy kick. The sharp spiciness stimulates the appetite.

Fried rice with chicken, seasoned with curry. Characterized by its spicy aroma.

Fried rice stir-fried with chicken and kimchi. The spiciness and umami of the kimchi blend well with the rice.

A dish where rice is topped with ingredients and served with tea or broth. Often eaten to finish a meal.

A Japanese soul food: rice formed into a triangle, with filling inside and wrapped in nori seaweed.

Onigiri (rice ball) grilled with soy sauce or miso on the surface for a savory flavor. Enjoy the crispy texture and the aroma of the charred soy sauce.

Steamed white rice.

A rice bowl dish with savory grilled yakitori and sauce served over rice.

A rice bowl dish with chicken and egg simmered in a sweet and savory broth and served over rice. It's a "parent and child" dish using chicken and egg.

A Western-style dish of stir-fried rice (like chicken rice) wrapped in a thin omelet. Served with ketchup, etc.

A salad combining tofu and mentaiko with a Chinese-style seasoning.

A Japanese-style salad combining shredded yam and shirasu. Enjoy the crisp texture of the yam.

A salad of shredded daikon radish and tuna (Sea Chicken) dressed with plum dressing. Refreshingly light.

Cold beer served from the tap. Uses Sapporo Beer.

Bottled beer. Poured into a glass for drinking.

A dark beer made with roasted malt. Characterized by its richness and bitterness.

A Japanese brewed sake made from rice. Its flavor changes depending on the temperature.

A local sake from Iwate Prefecture. It has a good balance of rice umami and acidity.

A local sake from Toyama Prefecture. Characterized by its fruity aroma and clean taste.

A local sake from Gifu Prefecture. It has a very dry and crisp taste.

A local sake from Kumamoto Prefecture. Enjoy its floral aroma and smooth taste.

A famous local sake from Niigata Prefecture. It is light, dry, and has an elegant taste that enhances the flavor of food.

A small bottle of Niigata sake. It has a rich umami flavor.

Sake with the aroma of cedar barrels. Enjoy the refreshing woody scent.

A mild and easy-to-drink shochu. It allows the flavor of the mixer to stand out.

A barley shochu from Oita Prefecture. Characterized by its light amber color from barrel aging and its mellow taste.

Sweet potato shochu made with 100% sweet potato. Enjoy the sweet aroma and elegant taste of the sweet potato itself.

Rice shochu aged in a cave. It has a mellow and deep flavor.

Shochu made from brown sugar. "Sound-aged," it features a light and fruity aroma.

A representative Okinawan awamori. It has a fruity and clear taste, making it easy for awamori beginners to drink.

A traditional Chinese brewed liquor. It has a unique aroma and deep richness, and its flavor is enhanced when served warm.

Shochu mixed with soda water or other mixers. It has a simple and timeless taste.

A cocktail made with shochu, grapefruit juice, and soda. Characterized by its refreshing citrus acidity.

Shochu mixed with gyokuro tea. The tea's aroma and umami mellow the shochu.

A classic drink made with shochu, lemon juice, and soda. It's refreshing and goes well with any dish.

Shochu mixed with oolong tea. It has a fragrant, refreshing, and easy-to-drink taste.

Shochu mixed with jasmine tea. Its floral aroma is popular among women.

Assorted Cocktails.

A fruit liqueur made by steeping plums in alcohol and sugar. Enjoy its sweet and sour, rich aroma.

A fruit liqueur made from Kyoho grapes. It has a rich grape sweetness and aroma.

An apricot liqueur. Characterized by its fruity and gentle sweetness.

Japanese whisky. It has a clear taste and pairs well with highballs.

Whiskey mixed with soda. Refreshing and pairs perfectly with fried foods and other dishes.

A highball with added apple flavor. It's slightly sweet and easy to drink.

A brewed wine made from grapes. You can choose between red, white, and sparkling to match your meal.

A non-alcoholic beer-taste beverage. Allows you to enjoy the feel of beer even if you don't drink alcohol.

Non-alcoholic beverages.