Yakitori Ryo

A course featuring chef's recommended dishes. Centered around 5 skewers, it includes liver pate, appetizers, salad, and soup. Recommended for first-time visitors.

A fulfilling course that allows you to enjoy skewers and a substantial meal. It includes an increased number of skewers and a mini Oyakodon as a finishing dish.

A platter allowing you to enjoy various small side dishes in small portions. Perfect as a snack with drinks.

A rich pate made from chicken liver. Spread it on the accompanying baguette. Pairs well with wine.

A fresh vegetable salad topped with moist steamed chicken. It has a refreshing taste.

Sweet roasted bell peppers topped with salty anchovy oil.

A quick pickle made by lightly salting cucumbers. It has a crisp texture and is perfect as a palate cleanser.

Chilled dish of boiled chicken topped with a spicy sauce made with chili peppers and Sichuan peppercorns. The name comes from the saying "so delicious it makes your mouth water."

Lotus root stuffed with minced meat and cooked. Enjoy the crunchy texture of the lotus root and the savory flavor of the meat.

A delicacy made by drying chicken tenderloin to concentrate its flavor. It has a jerky-like texture that pairs well with drinks.

A rice bowl dish with chicken and onions simmered in a sweet and savory broth, then topped with a beaten egg. It has a homely Japanese flavor.

A smaller portion of Oyakodon, perfect as a finishing dish after other meals.

A rice bowl topped with sweet and savory seasoned minced chicken (soboro). It has a simple and gentle flavor.

A simple dish where fresh raw eggs from the brand-name local chicken "Okukuji Shamo" are poured over hot rice. Enjoy the rich egg flavor.

Ramen with a rich chicken broth. It's light yet full-bodied.

A smaller portion of chicken broth ramen. Recommended for those who want a warm soup to finish their meal.

A homemade pudding using Okukuji Shamo eggs. It has a rich egg flavor and a smooth texture.

Skewered lightly seasoned chicken parts like tenderloin, grilled and topped with wasabi. The spiciness of the wasabi enhances the chicken's sweetness.

Skewered chicken skin, grilled. The surface is crispy, the inside is juicy, and it has the rich flavor of fat.

Skewered chicken and Kujo leeks. The sweetness and aroma of the leeks complement the chicken.

Minced chicken formed into balls and grilled. It has a fluffy texture and pairs excellently with the sauce.

Skewered chicken wings. The skin is crispy, the inside is juicy, and it's rich in collagen. Eat it by hand as it has bones.

A classic skewer of chicken and long green onions. The savory aroma of the leeks enhances the chicken's flavor.

Grilled chicken liver. Characterized by its rich and creamy flavor.

Skewered chicken hearts. Enjoy the firm, springy texture.

Skewered chicken gizzard. It has a unique, firm texture and a light flavor.

Meat from around the tailbone of a chicken, also known as bonjiri. It's fatty and very juicy.

Skewered chicken cartilage. Known for its crunchy texture, typically seasoned with salt.

Also known as "sorires," this is a rare cut from the base of the thigh. It's muscular and elastic, with a strong umami flavor.

Meat from the chicken's neck. As this part is frequently moved, the meat is firm and juicy with a good amount of fat.

Meat from around the bone of the chicken breast. It includes cartilage-like parts and offers a unique texture.

The skin and fatty part around the tailbone. This cut is known for its crispy skin and the rich sweetness of the fat.

Skewered ginkgo nuts, roasted to a savory crisp. Its unique slightly bitter taste and chewy texture pair well with drinks.

Chicken innards simmered in a sweet and savory sauce with ginger. It is well-seasoned and perfect with rice or as a snack with drinks.