Toritaka

A course featuring 8 recommended skewers and a mini salad. An excellent value menu to enjoy various parts.

Skewer made with Okukuji Shamo chicken thigh from Ibaraki Prefecture. Characterized by Shamo's unique texture and rich umami.

Okukuji Shamo chicken skin skewer. Crispy texture and the sweetness of the fat.

The muscle part at the base of the chicken thigh. A rare cut, yielding only a small amount per bird, it's firm and juicy.

The tenderest center part of the thigh meat. Fatty and smooth in texture.

The part between the wing and the breast. Enjoy the savory skin and the light flavor of the meat. Refreshing with yuzu pepper.

The silvery skin around the gizzard. Its unique, firm, chewy texture pairs well with drinks.

The part connecting the heart (hatsu) and liver. Fatty and tender with a rich flavor.

Meat around the esophagus and lymph nodes. Oily on the surface with a fluffy texture inside.

Chicken trachea (esophagus). Characterized by a chewy texture similar to cartilage.

Skewered unlaid eggs (kinkan) and oviducts (himo). The rich yolk bursts in your mouth.

A classic yakitori with chicken and green onions skewered alternately. The sweetness of the green onions and the umami of the chicken are a perfect match.

Skewer made with Nanchu chicken thigh. Characterized by moderate firmness and juicy meat.

Minced chicken formed into balls and grilled. Coarsely ground for a satisfying meat texture.

Chicken meatball with yuzu flavor. The refreshing aroma is appetizing.

Boiled and skewered quail eggs, lightly grilled. Enjoy the savory aroma and the simple taste of the eggs.

Fresh liver lightly seared on the outside, rare on the inside. Melts in your mouth.

Chicken liver. Rich and creamy flavor with a unique aroma that pairs well with sauce.

Chicken heart. Characterized by its firm, springy texture. Light and easy to eat.

Nanchu chicken thigh grilled with a strong Japanese pepper flavor. The spicy kick is a great accent.

A luxurious dish of half a Nanchu chicken, grilled. Generous portion and very satisfying.

Grilled chicken tenderloin topped with wasabi. The spiciness of wasabi enhances the chicken's umami.

Skewered chicken tenderloin with ume paste and shiso. Refreshing with the sourness of ume and the aroma of shiso.

Grilled chicken breast. Low in fat, healthy, and has a light flavor.

The tip of the chicken wing. Crispy skin, juicy inside, and rich in collagen. Bone-in for intense flavor.

Part of the chicken's gizzard. Very little fat, popular for its unique chewy texture.

Smoked Italian cheese, grilled. Chewy texture and smoky aroma.

Sliced and grilled bell-shaped cheese. Melts into a creamy consistency when hot, offering a rich milk flavor.

Cartilage (Yagen) with meat attached, grilled. Enjoy the crunchy cartilage and the umami of the meat simultaneously.

Crispy grilled chicken skin. Rich in the sweetness of the fat. Can be enjoyed with Japanese pepper.

Chicken neck meat. As it's a well-exercised part, the meat is firm, fatty, and juicy.

Skewered chicken with fatty parts. Characterized by its rich flavor.

Muscle from the diaphragm of a cow. Looks like red meat but is tender, with a rich flavor and the sweetness of fat.

Skewered duck meat. Characterized by a wild flavor and rich fat, different from chicken.

Pork rolled with perilla leaves (shiso) and grilled. The perfect match of pork fat and the refreshing aroma of shiso.

Meat from the chicken's rear. One of the fattiest parts, offering a melt-in-your-mouth texture and intense sweetness.

Mochi (rice cake) wrapped in seaweed and grilled. A combination of savory seaweed and soft mochi.

Thick fried tofu, grilled until crispy. Soft and fluffy inside, with a soybean flavor.

Free-range chicken thigh meat with a firm texture and deep umami, grilled heartily over charcoal.

Chicken thigh meat grilled like a steak, topped with a special green onion sauce.

Ginkgo nuts, peeled and skewered, then grilled. Its slight bitterness and chewy texture pair well with sake.

Simple skewer of grilled long green onion. Grilling brings out its sweetness and creates a melt-in-your-mouth texture.

Grilled shishito peppers. Occasionally spicy, but generally not hot and very flavorful.

Skewered zucchini slices, grilled. Juicy and refreshing.

Thickly sliced shiitake mushrooms, grilled. Fragrant and bursting with umami-rich juice when bitten.

The stem part of a shiitake mushroom. Has a chewy texture and concentrated umami.

Skewered onion. When grilled slowly, its spiciness disappears, becoming surprisingly sweet.

Mini tomatoes, grilled. Grilling enhances their sweetness, balancing the acidity. Be careful of burns.

Eggplant, grilled to a savory finish. Melts in your mouth and pairs well with bonito flakes and ginger-soy sauce.

Lotus root slices stuffed with minced chicken and grilled. Enjoy the crisp texture of the lotus root and the umami of the meat.

Whole garlic cloves, grilled. Becomes fluffy like a potato, with a strong aroma and sweetness.

A dish of offal (motsu) stewed with vegetables in a miso or soy sauce-based broth. Flavors are well-infused, making it perfect with drinks.

Tamagoyaki (rolled omelet) soaked in dashi broth. Fluffy texture and a gentle dashi flavor.

Assortment of pickled seasonal vegetables. Refreshing and perfect as a palate cleanser.

Crispy fried chicken skin with ponzu sauce. The ponzu sauce cuts through the richness of the fat.

Mentai (spicy cod roe) lightly seared on the surface. Enjoy the contrast between the savory aroma and the rare texture inside.

Grated daikon radish. Cleanses the palate when eaten with yakitori or oily dishes.

Vegetables like daikon radish, cucumber, and carrot cut into sticks. Served with miso or mayonnaise for dipping.

Salad with fresh vegetables. Comes with dressing.

Half size salad.

Thinly baked cheese, like a cracker. Crispy texture and rich cheese flavor pair well with wine.

Mashed potatoes and vegetables mixed with mayonnaise. A classic home-style salad.

Japanese-style fried chicken made by seasoning and coating chicken, then deep-frying. Crispy on the outside, juicy on the inside.

Youngly harvested rakkyo (Japanese scallion). Eaten raw with miso paste. Characterized by its pungent spiciness and crisp texture.

Chilled tofu topped with green onions, ginger, and bonito flakes, served with soy sauce. A simple dish.

Thin seaweed (mozuku) dressed with vinegar. Its smooth texture and sourness make it refreshing.

Wasabi leaves and stems pickled in soy sauce. The pungent spiciness is perfect as a snack with drinks.

Fresh chicken liver served raw like sashimi. Often eaten with sesame oil and salt. Rich and melt-in-your-mouth texture.

Scamorza cheese marinated in miso. A fusion of milky cheese and rich miso.

Boiled komatsuna and chicken tenderloin in dashi broth. A light and gentle flavor.

Chicken tenderloin marinated with kombu (kelp) to infuse its flavor. Sticky texture and deep flavor.

Smoked chicken and cheese. Strong smoky aroma, pairs well with whiskey or wine.

Fava beans grilled or lightly salted and boiled in their pods. Their fluffy texture and unique flavor evoke spring.

Hot pot with fresh offal and plenty of vegetables. The garlic-infused broth is appetizing.

A hot pot dish in the style of 'Mizutaki' (boiled chicken), with soup infused with chicken essence. Enjoyed with ponzu sauce for a refreshing taste.

A bowl of rice topped with sweet and savory minced chicken and scrambled eggs. Visually appealing and popular with all ages.

Chicken and onion simmered in dashi broth and finished with egg, served over rice. The creamy egg and chicken umami coat the rice.

Ramen with a clear soup made from chicken bones. Light and perfect as a finishing dish.

Spicy curry made with minced chicken. Concentrated chicken umami and a spicy aroma stimulate the appetite.

Noodle dish served in a cold broth. Refreshing and recommended for hot days or after drinking.

A comforting rice porridge cooked in chicken broth and finished with egg. Gentle on the stomach and warming.

Rice topped with ingredients, served with dashi broth or tea poured over it. Easy to eat with its smooth texture.

Onigiri (rice ball) brushed with soy sauce and grilled for a savory aroma. The crispy texture and the charred soy sauce aroma are irresistible.

Rich, cloudy soup made by simmering chicken bones for a long time. Packed with collagen.

A classic dessert to finish your meal.

A Japanese-style jelly that highlights the flavor of matcha. A good balance of bitterness and sweetness.