Ichibandori

Skewered chicken wings, grilled over charcoal for a fragrant finish. The skin is crispy, and the inside is juicy and full of flavor. It's common to eat the meat around the bones with your hands.

Chicken skin skewered and grilled. Crispy and fragrant on the outside, with a rich, sweet, and savory flavor when bitten into. Characterized by its chewy texture.

A rice dish cooked in a small iron pot for one person. Topped with 5 kinds of colorful ingredients, the umami of the dashi broth soaks into the rice. You can also enjoy the crispy rice at the bottom.

A kamameshi with chicken as the main ingredient. The chicken's umami is cooked into the rice along with the dashi broth, offering a fluffy and flavorful experience.

A limited-edition kamameshi using seasonal ingredients. Enjoy the flavors of ingredients that can only be tasted during that season.

Fresh chicken meat blanched and dressed with wasabi soy sauce. White on the outside and rare on the inside. The refreshing taste and pungent spiciness pair well with sake.

A salad made by mashing boiled potatoes and mixing them with vegetables and other ingredients, dressed with mayonnaise. Creamy and mild flavor.

Draft beer of Japan's representative lager beer, Kirin Ichiban Shibori. A crisp taste with concentrated barley flavor.

A cocktail made by mixing distilled spirits such as shochu with sour fruit juice and soda water. Refreshing and easy to drink.

A traditional Japanese alcoholic beverage made by fermenting rice. We offer various brands from all over the country, enjoyed chilled or warm.

A distilled Japanese spirit made from ingredients such as sweet potato, barley, and rice. Enjoy it as you like, on the rocks, with water, or with hot water. The alcohol content is generally around 25%.

Kamameshi (rice cooked in a pot) for takeout.

A bento box with fragrantly grilled yakitori placed on top of rice. The rice, soaked in sauce, and the chicken are a perfect match.