Toribia Komazawadaigakuten

A platter of various chicken parts grilled over charcoal. Enjoy the different textures and flavors of each part. Recommended to eat with yuzu pepper or condiments.

A hearty grilled dish of large, bone-in chicken thigh. You can fully enjoy the juicy and thick chicken meat. Eat it by hand or cut it into pieces.

A rice bowl dish with fresh chicken tataki (seared raw chicken) topped with a raw egg. The sweetness of the raw chicken and the richness of the egg blend together. Eaten with wasabi soy sauce, etc.

Crispy fried chicken wings coated in our special sweet and savory sauce. Fragrant and juicy, pairs well with beer. Eat by hand, separating the meat from the bone.

Spicy nuggets made with chicken. Bite-sized and easy to eat, perfect as a snack. Characterized by a crispy texture and spiciness.

A rare cut from the chicken's calf, grilled. It is muscular and elastic, with flavor that intensifies with chewing. Enjoy with the smoky aroma of charcoal grilling.

Grilled fresh chicken hearts. Characterized by a unique, firm, and chewy texture. Simply enjoyed with salt or sauce.

Grilled chicken liver. Rich, creamy taste and tender texture. Not gamey and easy to eat.

Grilled sunagimo (chicken gizzard), a characteristic chewy texture. Often eaten with salt for a refreshing taste.

Minced chicken formed into balls and grilled. Contains cartilage for a crunchy texture. Usually eaten with sauce or egg yolk.

Grilled chicken tenderloin, which is lean and light. Moist and tender. Enjoy variations in flavor with toppings such as wasabi, mentaiko, or plum.

Chicken tail meat, very fatty and juicy. Characterized by a melt-in-your-mouth texture and the sweetness of the fat. Served with the surface grilled to a crisp.

Grilled chicken skin. Crispy on the outside, chewy on the inside. Rich in the flavor of fat, popular as a snack with drinks.

Grilled chicken thigh seasoned with our special sweet and savory sauce. The fragrant aroma whets the appetite. The flavor pairs well with both rice and drinks.

Fresh chicken lightly seared on the surface and dressed with wasabi soy sauce. The inside is rare, offering a sashimi-like texture. Refreshing with a pungent wasabi accent.

Chicken and green onions skewered and grilled, coated in our special miso sauce. The sweetness of the green onions, the richness of the chicken, and the depth of the miso are harmonized.

Our special meat miso made with minced chicken. Rich miso flavor and meaty taste. Perfect as a dip for vegetables.

A rice bowl topped with sweet and savory chicken soboro (minced chicken). Simple yet flavorful, it's a popular way to end a meal.

Rice mixed with pickled takana and grilled seseri (chicken neck meat). The saltiness of the takana and the richness of the seseri fat are a good match.

Broth soup made by simmering chicken bones for a long time. A gentle flavor concentrated with chicken essence. A warm soup to drink at the end of a meal or as a palate cleanser.

Boiled soybeans. A standard quick menu item at Japanese izakayas. Perfect with beer.

Chicken simmered in a sweet and savory sauce, similar to braised pork. Tender and flavorful, often served cold. A dish that pairs well with drinks.

Simple dish of cold tofu topped with condiments (ginger, green onions, bonito flakes). Eaten with soy sauce. Refreshing and good as a palate cleanser.

Boiled chicken skin and mushrooms dressed with a tangy ponzu sauce. Characterized by a chewy texture and refreshing taste.

A fermented food made by pickling vegetables such as Chinese cabbage with chili peppers and garlic. It has a sharp spiciness and sourness.

Roughly chopped raw cabbage. Eaten with our special sauce or salt-based sauce. Cleanses the palate when eaten between greasy dishes.

Our restaurant's special salad. Often made with fresh vegetables and chicken, dressed with our dressing.

Chicken tataki (lightly seared sashimi) generously topped with green onions. The flavor of the green onions and the richness of the chicken are a great match. Eaten refreshingly with ponzu sauce, etc.

Thinly sliced raw onion, soaked in water to remove spiciness. Eaten with bonito flakes and ponzu sauce. Crispy texture.

Chilled sliced tomato. Served with salt or mayonnaise. Simple and fresh taste.

Whole garlic cloves, peeled and deep-fried. Fluffy texture with a strong flavor and sweetness unique to garlic. A stamina-boosting dish.

Assortment of seasonal pickled vegetables. Salty and sour, suitable as a palate cleanser between meals or as a snack with drinks.

Fresh chicken liver prepared to be extremely tender through low-temperature cooking or other methods. A creamy and rich flavor like foie gras.

Thinly sliced raw chicken mixed with a spicy sauce and egg yolk. Korean-style seasoning with a rich umami flavor.

Boiled bean sprouts and wakame seaweed seasoned with sesame oil and salt, a Korean-style side dish. Crisp texture and refreshing.

Quickly pickled cucumber and daikon radish. The vegetables retain their crispiness and have a light salty flavor.

Chicken offal (mots) simmered with vegetables in a spicy miso-based soup. A warming dish.

Raw bell peppers chilled to a crispy texture. Low in bitterness, delicious when eaten with meat miso.

Deep-fried chicken knee cartilage. Characterized by its chewy texture, a standard izakaya menu item.

Deep-fried lotus root. Enjoy the crispy exterior and fluffy interior. Eaten with salt or aonori (green seaweed flakes).

Japanese-style fried chicken made by marinating chicken and deep-frying it. Crispy on the outside, juicy on the inside. Usually eaten with a squeeze of lemon.

Chicken tenderloin, perilla leaves, and cheese wrapped in spring roll wrappers and deep-fried. The aroma of perilla and the richness of cheese enhance the mild flavor of the tenderloin.

Lightly seared chicken tenderloin, thinly sliced and finished in a Western style with dressing or olive oil. Refreshing and healthy.

Mushrooms stir-fried with garlic and butter. The rich aroma of butter and the flavor of garlic stimulate the appetite.

Ingredients are steamed in aluminum foil. The natural flavors and moisture are retained, resulting in a fluffy dish.

A mix of chicken hearts (hatsu), gizzards (sunagimo), and livers (reba), grilled together. A must-try for offal lovers, offering different textures and flavors in one dish.

A dish originating from Miyazaki Prefecture, featuring deep-fried chicken coated in sweet and sour sauce, topped with tartar sauce. The exquisite balance of sweet and sour sauce and rich tartar sauce.

A home-style dish of lotus root stir-fried with minced chicken in a sweet and savory sauce. Characterized by the crispiness of the lotus root and the flavor of the chicken. Goes well with rice or as a snack.

Cucumber dressed with plum paste and shiso. Refreshing with the sourness of plum and the aroma of shiso.

Boiled chicken dressed in a spicy sauce with chili peppers and Sichuan peppercorns, a Chinese-style dish. Named because it's so delicious it makes your mouth water just thinking about it.

Fried eggplant soaked in dashi soy sauce. The eggplant absorbs the broth, becoming tender and melt-in-your-mouth.

Boiled macaroni mixed with mayonnaise. Often contains ingredients like ham and cucumber. Creamy and mild taste.

Mashed boiled potatoes mixed with mayonnaise. A standard izakaya dish, with variations in ingredients and seasoning by each restaurant.

Japan's representative lager beer. Characterized by the richness of malt and a refreshing aftertaste. Served in a chilled mug.

A cocktail made by mixing shochu with soda water and fruit juice. Refreshing and easy to drink.

A popular Japanese alcoholic drink made by mixing shochu with a malt-based fermented beverage. It has a taste similar to beer but is low in calories. You can adjust the strength of the shochu yourself.

A drink made by mixing whiskey with soda water. Refreshing taste, perfect with fried foods.

A rich liqueur containing fruit pulp. Enjoy the natural sweetness and aroma of the fruit. Drink on the rocks or with soda.

A drink made by mixing Shaoxing wine, a Chinese fermented liquor, with soda. It has a unique roasted aroma but is refreshing with carbonation.

A Japanese distilled spirit. Made from various ingredients such as sweet potato, barley, and brown sugar. Enjoy it on the rocks, with water, or with hot water.

A drink made by mixing shochu with jasmine tea. It has a floral jasmine aroma and is easy to drink.

A shochu highball mixed with tea flavored with Hyuganatsu (a citrus fruit) unique to Miyazaki Prefecture. Fruity and refreshing taste.