Torigin

A mixed rice dish cooked with various ingredients such as meat, seafood, and vegetables. Cooked in individual pots, you can enjoy the fragrant slightly burnt rice at the bottom.

A kamameshi luxuriously made with crab meat. The sweetness and flavor of crab permeate the rice.

Kamameshi with plump shrimp. The savory flavor of seafood spreads through the rice.

Kamameshi with salmon fillets. The saltiness and umami of salmon pair well with the rice.

Kamameshi generously made with shiitake mushrooms. Characterized by the rich aroma of mushrooms.

Kamameshi made with bamboo shoots. Enjoy the crisp texture and the aroma of spring.

A classic kamameshi where the savory flavor of chicken permeates each grain of rice.

Miso soup made with mame miso (red miso). Characterized by its rich body and deep flavor.

A dish or miso soup made with nameko mushrooms. Enjoy their unique slimy texture.

A clear soup with a rich chicken broth. Light yet flavorful.

An assortment of Japanese pickles. Suitable as a palate cleanser or with drinks.

A dish where offal (innards) and vegetables are simmered for a long time in miso or soy sauce. It is tender and well-seasoned.

An assorted yakitori set. Enjoy various types at once.

A classic Japanese dish of chicken skewers grilled over charcoal. Features a fragrant aroma and juicy taste.

Chicken and green onions or vegetables are skewered alternately and grilled.

Skewers of chicken and long green onions. The sweetness of the green onions complements the savory chicken.

Ground chicken formed into balls and grilled. Characterized by its fluffy texture.

Grilled chicken liver skewers. Unique rich flavor and smooth texture.

A part of the chicken's gizzard (gizzard stone). It has a unique chewy texture and is usually served grilled with salt.

The skin of the chicken. Crispy on the outside, juicy on the inside, with the sweetness of the fat. Usually served grilled with salt.

Skewers of ginkgo nuts. Characterized by a slightly bitter taste and chewy texture, usually served grilled with salt.

The wing part of the chicken. Crispy skin and juicy meat. Usually served grilled with salt.

Skewers of quail eggs. Usually served grilled with salt.

Skewers of green chili peppers (like shishito). The slight spiciness whets the appetite.

Long green onions skewered side-by-side. Named because its shape resembles a raft (ikada). Characterized by the sweetness of grilled green onions.

Skewers of seasonal vegetables. Grilling over charcoal enhances the natural sweetness of the vegetables.

The meat around the tail bone of the chicken (bonjiri). It is fatty, juicy, and has a firm texture. Usually served grilled with salt.

Shiitake mushrooms stuffed with ground meat and grilled. The flavor of shiitake mushrooms combines with the umami of the meat. Usually served grilled with salt.

Simple grilled shiitake mushrooms. Usually served grilled with salt.

The heart of the chicken. Characterized by its plump, springy texture. Usually served grilled with salt.

Skewers with a garlic-based sauce or ingredients that provide energy. Characterized by a rich flavor.