Torinomi Dokoro Kokko

A platter of assorted chicken and pork prosciutto. Moist texture and concentrated meat flavor, perfect with drinks.

Homemade cheese that has been smoked. The smoky aroma enhances the cheese's richness.

Japanese pickles made with seasonal vegetables. A refreshing taste that's perfect for cleansing the palate.

A delicacy of firefly squid marinated in a soy-based sauce. Its rich umami and saltiness pair well with sake.

A salad made with fresh vegetables. May contain ingredients related to the restaurant's name or chicken.

Chilled tomatoes that bring out the natural flavor of the ingredients. Simple yet with a good balance of sweetness and acidity.

A hearty dish of a whole young chicken thigh, grilled whole. Crispy skin and juicy meat.

Deep-fried chicken wings without batter. Crispy on the outside, allowing you to directly enjoy the meat's umami.

A classic Japanese dish of chicken pieces seasoned with soy sauce and garlic, then deep-fried. Juicy and fragrant.

Tempura of chicken. The batter is crispy, and it is often eaten with ponzu sauce or mustard.

A dish of chewy gizzards stir-fried with garlic and butter. Features an appetizing aroma.

An omelet made with plenty of Hinai chicken dashi. Fluffy texture and elegant dashi flavor.

Fried potatoes. Seasoned with salt, this is a classic snack that's easy to enjoy.

A dish of stir-fried winter melon and minced Hinai chicken with a hint of spice. The tender texture of the winter melon and the chicken's umami are a good match.

Tempura of sweet corn. Enjoy the crispy batter and popping texture.

Edamame flavored with garlic and spices. Aクセになる (addictive) taste that's different from regular salted boiled edamame.

Extremely soft and smooth tofu. A simple dish with a noticeable soybean sweetness.

Green chili peppers pickled in vinegar. The sharp spiciness and acidity provide a good accent.

A skewer of cherry tomatoes wrapped in thinly sliced meat. The sweetness of the cooked tomatoes and the meat juices spread in your mouth.

A skewer of zucchini wrapped in meat. The juicy zucchini and fragrant meat have a great combination.

A skewer of young leek (eshalot) wrapped in meat. Characterized by its crisp texture and spiciness.

A dish of fresh Hinai chicken lightly seared on the surface. Eaten in a state close to sashimi, with condiments and ponzu or soy sauce.

A dish of blanched chicken tenderloin, etc., mixed with wasabi soy sauce. Characterized by its semi-raw texture and wasabi flavor.

A grilled skewer of chicken tenderloin, which is lean and light. It is moist and tender.

A skewer combining chicken breast and skin. You can enjoy the meat's umami and the skin's fatty sweetness at the same time.

A skewer of chicken neck meat (seseri). This part moves a lot, so the meat is firm, juicy, and elastic.

A skewer of grilled chicken skin. Crispy on the outside, juicy on the inside, with a strong fatty umami.

Skewers with various parts, or daily special skewers. Enjoy different textures and flavors with each bite.

A skewer of chicken meatballs (tsukune) served with a raw egg yolk. Eaten by mixing with the rich yolk.

A skewer of meat-wrapped seasonal vegetables. You can enjoy the recommended vegetables of the day.

A luxurious Oyakodon using Hinai chicken meat and eggs. A Japanese rice bowl dish simmered in a dashi-rich sauce and topped with egg.

A smaller-than-usual Oyakodon. Recommended as a finishing dish or for those with a small appetite.

A rice bowl topped with fresh Hinai chicken sashimi or tataki and raw egg. Unlike the cooked Oyakodon, you can enjoy the natural flavor of the ingredients.

A soup made by simmering chicken bones for a long time. A gentle flavor concentrated with chicken umami.

A warm noodle dish served in a soup rich with chicken umami. Popular as a finishing dish.

A simple dish of warm rice topped with fresh raw egg from Hinai chicken. Eaten with a little soy sauce.

Sweet potato shochu made with black koji. Characterized by its syrupy sweetness and crisp, clean finish.

A traditional sweet potato shochu from Kagoshima Prefecture. Characterized by its floral aroma and rich flavor.

A sweet potato shochu from Yakushima Island. Its mellow, easy-to-drink, and clear taste is popular.

Barley shochu from Oita Prefecture. Characterized by its rich aroma and mellow texture.

Barley shochu characterized by its fragrant barley aroma. Sometimes described as having a flavor similar to chocolate malt.

A clear and smooth distilled shochu. It pairs well with various mixers and is often mixed with hoppy.

Ice for shochu bottles.

A set of water and tea for diluting shochu from a bottle.

Lemon slices and pickled plums to add flavor to shochu.

A refreshing Chinese tea. Helps to cut through the richness of meals.

Japan's representative tea. Has a refreshing bitterness and aroma.

Carbonated beverage.

Orange juice beverage.

A Japanese lactic acid beverage. Sweet, sour, and refreshing taste.

Japan's representative draft beer. Characterized by its dry and crisp taste.

A beer-like beverage containing no alcohol.

Bottled Asahi Super Dry. Can be poured into glasses to share.

Sapporo Lager Beer. A heat-treated beer with a rich flavor that is popular.

A drink made by mixing shochu with hoppy, a malt beverage. White is refreshing, black is rich.

Refill of shochu (medium) or hoppy (outside) for the hoppy set.

A classic drink made with shochu, soda water, and lemon juice. Refreshing acidity.

A sour with the slight bitterness and acidity of grapefruit.

A sour with pickled plums. The saltiness and acidity increase as you mash the plums while drinking.

Shochu mixed with oolong tea. Pairs well with meals.

Shochu mixed with green tea. Refreshing and easy to drink.

Shochu mixed with jasmine tea. Characterized by its floral aroma.

Shochu mixed with tomato juice. Refreshing and healthy.

A highball made with whiskey and soda water. Refreshing to drink.

Fruit liqueur made by steeping plums. Sweet and sour, easy to drink.

A bottle of red wine with a light mouthfeel and fruity aroma.

A glass of red wine that pairs well with meat dishes. A robust flavor.

A glass of white wine characterized by a refreshing citrus aroma and acidity.