Torikei

A full course featuring 10 skewers including shishito pepper, liver, negimaki, gizzard, meatballs, wings, and vegetables. Includes appetizer, salad, and chicken soup.

A 5-skewer omakase (chef's choice) set. Includes appetizer, salad, and chicken soup.

Chicken tenderloin skewer topped with sour plum paste and shiso leaf. Lean and refreshing.

Chicken tenderloin skewer topped with green onion and miso paste.

Chicken tenderloin skewer topped with fresh wasabi. Mildly spicy and aromatic.

Chicken liver skewer. Rich, creamy texture with a savory iron flavor.

Chicken gizzard skewer. Crunchy and firm texture with a mild taste.

Quail eggs grilled on a skewer.

Chicken meat wrapped around green onions and grilled.

Chicken meatballs (tsukune) on a skewer. Savory and juicy.

Chicken skin skewer. Grilled until crispy on the outside and chewy on the inside. Fatty and flavorful.

Chicken wings grilled on a skewer. Juicy meat with crispy skin.

Chicken thigh skewer. Juicy and tender dark meat.

Chicken tail skewer. Very juicy and fatty with a unique texture.

Chicken heart skewer. Firm and springy texture with a rich, meaty taste.

Limited quantity item. The artery connecting the heart and liver. Unique texture.

Chicken neck meat skewer. Tender, juicy, and flavorful due to the muscle movement.

Cockscomb skewer. Unusual, gelatinous texture.

Chicken kidney skewer. Rich flavor similar to liver but with a different texture.

Chicken thymus or sweetbread from the side of the neck. Soft and fatty on the inside, crispy on the outside.

Chicken shin or shank meat. Firm and flavorful.

Chicken diaphragm (skirt steak). Juicy and tender with a distinct texture.

Breast cartilage skewer (yagen). Crunchy texture with a little meat attached.

Knee cartilage skewer. Very crunchy texture.

A specialty skewer, literally translating to 'sincerity' or 'true heart'. Likely a special heart cut.

Limited quantity 'Secret Treasure' skewer. Likely a rare part of the chicken.

Grilled Iwate duck. Rich and savory dark meat with distinct duck flavor.

Shishito green peppers. Mildly sweet with an occasional spicy kick.

Grilled green onion stalks (negima style without meat, or just long onions resembling a raft).

Ginkgo nuts. Chewy texture with a slightly bitter, savory flavor. Salted and grilled.

Grilled eggplant. Soft and juicy.

Frutica tomato. A sweet variety of tomato grilled until warm and bursting with flavor.

Small onion (pearl onion). Sweet and tender when grilled.

Grilled garlic cloves. Soft and fragrant.

King oyster mushroom grilled with garlic butter.

Baby corn. Crunchy and sweet.

Japanese ginger. Aromatic and crisp with a unique herbal flavor.

Grilled asparagus spears. Tender and flavorful.

A variety of potato known for its bright yellow flesh, nutty flavor, and sweetness.

Grilled tofu served with aromatic condiments (yakumi).

Manganji pepper. A large, sweet Japanese chili pepper, grilled.

Assorted chicken sashimi. Raw chicken prepared for consumption, a delicacy in some regions of Japan.

Raw chicken tenderloin sashimi. Soft and delicate flavor.

Raw chicken liver sashimi. Creamy and rich.

Raw chicken gizzard sashimi. Crunchy texture.

Thinly sliced raw chicken breast meat.

Chicken giblets stewed in a white savory broth. Tender and comforting.

Lightly poached chicken tossed with wasabi and soy sauce. A popular appetizer.

Chicken served with ginger. Refreshing and savory.

Chicken skin tossed with ponzu citrus sauce. Chewy and tangy.

Spicy stir-fry of chicken hearts and colorful vegetables.

Chicken gizzards stir-fried with garlic. Crunchy and aromatic.

Assorted smoked items. Smoky and savory.

Smooth chicken liver pate served with garlic toast.

Salsiccia sausage wrapped in chicken skin, topped with cheese sauce.

Grated daikon radish. Often eaten as a refreshing palate cleanser.

Assorted Japanese pickles. Salty and crunchy.

Fresh tomato salad.

Salad featuring avocado.

Salad with Kujo green onions and burdock root (gobo). Crunchy and fibrous.

Rice bowl topped with seasoned minced chicken (soboro) and often egg. Sweet and savory.

Chicken and egg rice bowl. Chicken simmered in dashi and egg, served over rice. Comfort food.

Rice with green tea or dashi broth poured over it, topped with pickled plum (ume). Refreshing and sour.

Rice with green tea or dashi broth, topped with seaweed (nori).

Rice with broth topped with chicken meatballs (dango).

Chicken noodle soup (Ramen) with a salt-based chicken broth.

Ice cream.

Seasonal sherbet.