Gotanda Torishin

A course set including appetizers, salad, 5 yakitori skewers, and a specialty dish. Enjoy a balanced selection of our signature menu items.

A satisfying course including appetizers, salad, yakitori, followed by Oyakodon and dessert.

A luxurious full course including premium skewers and specialty dishes. Savor carefully selected ingredients.

Grilled chicken liver skewers, fresh and free of gamey taste. Melts in your mouth with a rich flavor.

A rare cut consisting of the oviduct (including the unformed egg, 'kinkan') and the fallopian tube ('himo'). Enjoy the rich flavor as the egg bursts in your mouth.

Skewers of chicken and leek grilled alternately. The rich flavor of the chicken and the sweetness of the fat pair well with the leeks.

Meat from around the chicken's neck. This is a well-exercised part, resulting in firm meat with a springy texture and concentrated flavor.

A classic yakitori made with thigh meat. Juicy and allows you to enjoy the original flavor of the chicken.

The part between the thigh and breast meat. It has a crispy skin and juicy meat.

The wing part of the chicken. The skin is rich in collagen, and the meat is fatty and juicy.

Ground chicken meat formed into balls and grilled. Fluffy texture that pairs perfectly with our sauce.

A part of the chicken's gizzard. Characterized by its unique crunchy texture and refreshing taste.

Whole chicken hearts grilled. Grilled without opening to retain juices, resulting in a juicy and plump texture.

Cartilage from the tip of the chicken's breastbone. It has a crunchy texture and a bit of meat attached, offering a good flavor.

Grilled chicken skin. Crispy and fragrant on the outside, with a rich, sweet fat flavor when you bite into it.

Chicken diaphragm. A rare cut, with only a small amount available per chicken, it is tender and juicy.

Meat from around the chicken's tailbone. One of the fattiest parts, with a melt-in-your-mouth texture and rich, sweet fat.

A classic yakitori skewer with chicken and leeks grilled alternately. The fragrance of the leeks enhances the chicken's flavor.

Lightly grilled chicken breast served with wasabi. The spiciness of the wasabi complements the mild breast meat.

Charcoal-grilled cherry tomatoes. Grilling enhances their sweetness and makes the juice burst.

Thick shiitake mushrooms steamed in sake and then grilled. Enjoy the abundant umami extract from the mushrooms.

Grilled shishito peppers. Characterized by a slight bitterness and a fragrant taste.

Ginkgo nuts skewered and grilled. Its unique bitterness and chewy texture pair well with sake.

Skewers of seasonal vegetables at their peak deliciousness.

Fresh asparagus grilled as is. Enjoy its crisp texture and sweetness.

Grilled raw fu (wheat gluten mochi). Enjoy the crispy exterior and chewy interior.

Camembert cheese wrapped in aburaage (fried tofu pouch) and grilled. Melty cheese oozes out from the crispy aburaage.

Grilled mozzarella cheese dipped in rich tamari soy sauce. The savory soy sauce and milky cheese create a perfect balance.

Crispy, lightly grilled chicken skin tossed with a refreshing ponzu sauce.

Our restaurant's special fresh vegetable salad.

Smooth, homemade mousse made with fresh chicken liver. Rich flavor that pairs well with wine.

Fresh raw bell peppers served with spicy seasoned chicken soboro. Enjoy the crisp texture of the peppers.

Long potato fried like french fries and seasoned with fragrant truffle salt. Crispy and fluffy texture.

Camembert cheese coated and deep-fried. Hot, melted cheese oozes out from the inside.

Juicy and fragrant classic fried chicken marinated in our special sauce. A popular menu item.

Long potato pickled with yukari (shiso powder). A refreshing appetizer with a crisp texture and shiso aroma.

Fried chicken cartilage (Yagen) coated with aonori (seaweed flakes). The oceanic aroma and crunchy texture are addictive.

Charcoal-grilled onigiri (rice ball). Crispy and fragrant on the outside, with a tempting aroma of charred soy sauce.

Oyakodon made with plenty of rich Yatsugatake egg. Chicken and dashi broth are simmered with egg and served over rice.

Simple dish of fresh, rich Yatsugatake egg served over rice. Directly experience the richness of the egg.

Udon noodles generously topped with fragrant Kujo leeks. The mild dashi broth is perfect as a finishing dish.

Rich, homemade pudding with a smooth texture and eggy flavor.

Cold desserts such as sherbet and ice cream.

A smooth chicken liver mousse.

Potato salad mixed with mentaiko (spicy cod roe). The saltiness and umami of the mentaiko complement the potatoes well.

A refreshing dish of rare chicken diaphragm, grilled and served with grated daikon and ponzu sauce.

An appetizer that perfectly balances the sweetness of figs with the saltiness of cheese butter, ideal with wine.

An appetizer combining pickled daikon radish and cream cheese. The combination of fermented foods is excellent and pairs well with drinks.

A selection of 5 recommended skewers chosen by our grill master.

Fresh ginkgo nuts, available only in season. Enjoy their vibrant green color and unique flavor.

Mushrooms shaped like petals, grilled. As the name suggests, they have a crunchy texture.

Mushrooms with an abalone-like texture, sautéed in butter. Enjoy their rich flavor and buttery aroma.

A dish of large, thick Kamo eggplant topped with meat miso and grilled. The juicy eggplant and rich miso are a great combination.

Onigiri (rice ball) grilled to a fragrant char on the surface.

A chewy Japanese sweet. Served with kinako (roasted soybean flour) and kuromitsu (black sugar syrup).