Large Charcoal-Grilled Chicken

Charcoal-grilled thigh meat from a mature 'parent' chicken. This meat is known for its firm, chewy texture and rich, deep umami flavor compared to young broiler chickens. Served with a smoky aroma from the grill.

Charcoal-grilled chicken breast. It has a lighter, leaner taste than the thigh but stays tender when grilled expertly. Enjoy the contrast between the savory char and the mild meat.

Charcoal-grilled chicken hearts. This cut has a distinctive springy texture and a strong, iron-rich savory flavor. A popular yakitori-style dish that goes well with alcohol.

Grilled chicken thigh topped with scallions and served with ponzu sauce. The citrus-based soy sauce adds a refreshing tang that cuts through the richness of the chicken.

Chicken breast topped with a savory salted green onion sauce (Negishio). The salty, onion-packed topping enhances the mild flavor of the breast meat.

A fresh salad topped with pieces of charcoal-grilled chicken. The warm, smoky chicken provides a nice contrast to the crisp, cold vegetables.

Specially selected charcoal-grilled chicken thigh. A premium version of the standard thigh dish, likely using a higher quality cut or specific breed for superior flavor and tenderness.

Thinly sliced burdock root deep-fried into crispy chips. They have an earthy, nutty flavor and a crunchy texture. A perfect savory snack to enjoy with drinks.

Chicken hearts generously covered in chopped green onions. The crisp, sharp onions complement the dense, springy texture of the hearts.

Chicken heart base (the connecting artery part) served with ponzu sauce. This rare cut is known for its unique, slightly crunchy texture and fatty richness, balanced by the citrus sauce.

Boiled or grilled chicken skin tossed with ponzu sauce. The skin is chewy and rich in collagen/fat, while the ponzu adds a zesty, refreshing finish.

Fresh avocado sliced and served sashimi-style. Typically eaten with soy sauce and wasabi. It has a creamy, butter-like texture.

Pickled Japanese mustard greens. They are crunchy, salty, and slightly spicy. A classic side dish that acts as a palate cleanser or goes well with rice.

A bowl of plain steamed white rice. The staple accompaniment to grilled meats and savory dishes.

Two salted rice balls (onigiri). Simple molded rice seasoned with salt, often wrapped in seaweed. A comforting and filling side.

Today's recommended rice bowl. The toppings change daily based on the chef's selection or seasonal ingredients.

A mini-sized rice bowl topped with charcoal-grilled chicken thigh. Perfect if you want to try the signature chicken over rice but in a smaller portion.

A mini-sized rice bowl topped with chicken thigh and ponzu sauce. Savory meat with a refreshing citrus kick on a bed of rice.

A healthy poke-style rice bowl using low-temperature cooked chicken breast. Combined with avocado, tomato, and lettuce for a refreshing yet satisfying meal.

A hearty rice bowl topped with charcoal-grilled mature chicken thigh. The meat has a chewy texture and intense umami that pairs perfectly with the fragrant charcoal scent and rice.

A healthy rice bowl topped with charcoal-grilled chicken breast. The meat is juicy but light, offering a satisfying meal that isn't too heavy.