Yakitori Torisen

Tender Kyo-beni Jidori thigh meat slow-cooked at low temperature and then lightly seared for a fragrant finish. Enjoy the moist texture and the chicken's umami. Please enjoy with the condiments.

Hakata Jidori heart (chicken heart) prepared as tataki and seasoned with a refreshing scallion vinegar soy sauce. Characterized by its unique crunchy texture.

Tender Kyo-beni Jidori chicken tenderloin, tenderized by low-temperature cooking, mixed with wasabi soy sauce. The sweetness of the chicken and the spiciness of the wasabi complement each other well.

A platter of Hakata Jidori thigh meat and heart tataki. Enjoy the difference in texture and flavor between the cuts.

A platter of refreshing chicken tenderloin wasabi style and crunchy heart tataki.

Coarsely grated daikon radish. It retains its crisp texture and is perfect as a palate cleanser or to refresh your mouth.

Namul made by mixing creamy avocado with salt kelp and sesame oil. A rich dish with a lingering umami from the salt kelp.

Blanched seasonal nanohana (rapeseed blossoms) and small shrimp soaked in dashi broth. Enjoy the gentle dashi flavor and the aroma of spring.

Octopus mixed with "kanzuri" (a fermented chili paste) and ponzu. The spicy kick and sourness stimulate the appetite.

An appetizer with crackers served with cheese and honey. The balance of saltiness and sweetness is excellent and pairs well with drinks like wine.

Lightly seared mentaiko (spicy cod roe) sprinkled with fragrant Kyoto black pepper. The aroma and spiciness pair well with sake.

Thinly sliced and fried sweet potato chips coated with brown sugar and kinako. Characterized by their crispy texture and Japanese-style sweetness.

A dish of tender daikon radish simmered in dashi, topped with miso flavored with yuzu. A warm and gentle taste.

Deep-fried satoimo (taro) simmered in dashi broth, coated in batter. Crispy on the outside and sticky on the inside, with a spreading dashi flavor.

A rich chicken broth soup. Perfect as a finishing touch to a meal or when you want to warm up.

Ramen with a rich, cloudy soup made by simmering chicken for a long time. Packed with collagen and has a creamy taste.

Ramen with a rich chicken paitan soup and added spiciness. The rich soup and stimulating spiciness make it an addictive bowl.

A set of fresh egg served over rice with chicken broth. A classic Japanese meal that highlights the quality of the ingredients despite its simplicity.

A rice bowl dish with Kyo-beni Jidori chicken simmered with egg. The chicken's firmness and the fluffy egg infused with dashi broth pair well with rice.

Homemade pudding rich in egg flavor. A dessert characterized by its rich and smooth texture.

A platter of 5 types of recommended skewers. Order this if you can't decide.

Skewered chicken tenderloin, which is lean and mild, topped with wasabi. Refreshing and light.

Skewered chicken tenderloin with yellow yuzu pepper. The citrus aroma and chili spiciness provide a nice accent.

Skewered chicken tenderloin topped with cilantro, an ethnic-style yakitori.

Chicken neck meat. Because it's a well-exercised part, the meat is firm, with elasticity and the richness of fat.

Seseri skewer with sansho pepper. The tingling, numbing spiciness enhances the sweetness of the fat.

Cartilage from the tip of the sternum. A cut with a satisfying crunchy texture.

A part of the chicken gizzard. Characterized by its unique crunchy texture.

Chicken heart (hatsu) grilled whole after turning the inner membrane inside out. This cooking method prevents the juicy meat from losing its flavor.

Chicken skin. Crispy on the outside and juicy on the inside.

The part between the chicken wing and breast (shoulder meat). It has a good balance of fatty skin and lean meat, served refreshingly with wasabi.

Furisode (shoulder meat) skewer combined with shiso (perilla leaves). The aroma of shiso refreshes the richness of the fat.

A classic yakitori with chicken and scallions alternately skewered. The sweetness of the scallions enhances the flavor of the chicken.

Skewered chicken seasoned with spicy spices. Characterized by its stimulating spiciness.

Chicken liver. Rich and creamy flavor. Rich in iron.

Bell pepper stuffed with ground meat and natto, then grilled. A dish irresistible to natto lovers.

A rare cut consisting of the unformed egg (kin-kan) and oviduct (hi-mo) skewered together. Characterized by the rich yolk that bursts with a pop.

Tsukune (chicken meatballs) topped with a scallion and salt sauce. The juicy tsukune and the saltiness pair well.

Tsukune dipped in raw egg (yolk). The sweet and savory sauce and the richness of the egg blend together.

A Western-style skewer topped with plenty of Parmesan cheese on tsukune. Enjoy the richness and aroma of the cheese.

Charcoal-grilled eggplant skewer. Its melt-in-your-mouth texture is appealing.

Thickly sliced shiitake mushrooms, grilled. The mushroom's umami-rich juice overflows.

Mini tomatoes and mozzarella cheese wrapped in pork or other meat and grilled. The hot tomatoes and melting cheese are exquisite.

Gizzard stir-fried in a sauce. Has a fragrant, street-food-like flavor.

Simple fried egg. Perfect as a side dish between skewers.

Raw bell pepper, chilled. Has a crispy texture and is also recommended to eat with tsukune.