ENG/JPN
ENG/JPN
- Appetizers -
Onsen-Tamago
Spring egg
I use eggs from Oita Prefecture. For cooking, temperature and time management are thorough. The firmness of the yolks is gentle, and the thickening of the white is exquisite. It is a dish that you can enjoy the appearance and texture with five senses. We has served it as attached without changing from our founding.
Sasami-Yamakake
Chicken-breast tender Sashimi with yam and wasabi
This is one of the appetizers. A piece that grated yam and wasabi on some slices of raw chicken breast tender.We have served you since our establishment in 1958, since our founding.
- Yakitori (Skewers) -
Wakadori
Chicken-neck
I am using the chicken's neck meat. I will cook with the special sauce.
You can enjoy chewy crisp.
Midori-yaki
Special chicken-ball
"Midori-Yaki" is the special chicken ball. You can enjoy the texture you have never tasted before even though we use very simple materials. We use the special sauce for this skewered.
Midori-Maki
Burdock Rolled with Chicken-Neck
This is burdock rolled with chicken-neck. One of the creative dish. The compatibility with burdock and chicken can enjoy the first texture with surprise.
Asupara-Maki
Asparagus Rolled with Chicken-Neck
This is an asparagus rolled with chicken-neck. One of the creative dish. The compatibility with burdock and chicken can enjoy the first texture with surprise. We use extremely thick asparagus.
Shamo-Negi
Fighting-Cock
Dish using the Shamo of premium chicken. We use high-grade brand of the fighting-cock such as Omi, Tenryo, Satsuma and so on. Taste beyond chicken is not less prevalent than luxury Wagyu beef, maybe even more than that.
Jingasa
Mushroom stuffed with minched chicken
Mushroom stuffed with minched chicken.This is mixed with the scrub of the yuzu peel.
When baked with charcoal fire, delicious and flavor juice of mushrooms and of minched chicken will come out.
Kimo
Chiken-liver
Use fresh chicken liver enough to eat even raw.
There is no smell like a broiler. The one who did not like liver would be able to eat our chicken liver favorably. I will finish it with our special sauce. Chicken liver Sashimi is also recommended.
Zuri
Chiken-gizzard
Use fresh chicken gizzard enough to eat even raw.
There is no smell like a broiler.
Chicken gizzard Sashimi is also recommended.
Shinzou
Chiken-heart
We purchase only the fresh chicken hearts we handled in the morning of the day every day. Although it is the place with the most blood in the site, it is hard to prepare it cleanly and one skewer is skewed carefully, so it is rare that you feel a smell. We finish with grilled salt on charcoal fire.
Kawa
Chiken-Skin
Use only the chicken skin of the neck. It is a part that moves frequently, so that the chicken skin has a good texture. In addition, to remove the fat portion inside the chicken skin by scraping. You can enjoy the flavor and the crispy texture on the surface by burning with charcoal fire.
Oyadori
Elderly-chicken
Chicken meat is said to increase the taste of meat the longer the breeding days are. The taste of chickens spreads throughout the mouth as you chew.
Tamahimo（Chicken-oviduct and ovary）
Chicken-oviduct and ovary
It is a chicken oviduct and ovary.
In general, boiling is famous, but our shop is served with salt-grill. Since you purchase only fresh items, you can enjoy it with a soft texture with no smell.
Tulip
Chicken-wing
We use big chicken wings to carefully prepare one by one to finish it into a tulip. It is a dish that you can enjoy the taste of thick tulip and delicious flavor of free-range chicken.
Sankaku
Chicken-tail
In general, it is the part of the chicken's tail known for the nickname of "Bonjiri".
It is a special preparation to crush whole chicken's tail so that all meat and bone can be eaten.
Cook it on charcoal to drop extra fat and confine only umami. You can enjoy a crispy fresh texture.
Maru-nankotsu
Gristle of chicken legs
In our shop, we use only as big a cartilage as possible.Especially because it contains plenty of glad collagen for women, it is a pleasant dish for beautiful skin.
Kenjou-nankotsu
Gristle of chicken breast
It is a relatively soft part of the tip of the sternum.
It is characterized by a lot of chicken meat around this gristle.
- Roasted -
Shamo-Tataki
Lightly roasted Fighting-Cock
It is a luxury dish which roasted chunks of a fighting-cock meat with charcoal fire. In our restaurant, we use luxury brand fighting-cock such as "Omi-shamo", "Tenryo-shamo" and "Kurosatsuma-shamo".
We roaste it to medium rare with Kishu Bincho charcoal. Serve grated garlic, sliced onion and plenty of ponzu. It is a dish that spreads the meat juice over the mouth and feels so elysian.
Sabi-yaki
Lightly roasted chicken breast with Wasabi
We lightly roast the chicken breast tender that you can eat even raw and put plenty of grated wasabi. Because we cook it to medium rare, it is a dish that you can feel a skicky texture.
Umejiso
Lightly roasted chicken breast with Japanese plum and basil
We lightly roast the chicken breast tender that you can eat even raw and put plenty of ume paste and chopped green shiso. Because we cook it to medium rare, it is a dish that you can feel a skicky texture.
- Chicken Sashimi -
Kimo-Tsukuri
Chiken-liver Sashimi
We will use the fresh chicken liver prepared in the morning of the day. The raw liver of the free-range chicken has no smell. It is sold out in early time of opening hours. It is also a popular dish for regular customers. You will eat with sesame oil and salt.
Zuri-Tsukuri
Chiken-gizzard Sashimi
We will use the fresh chicken gizzard prepared in the morning of the day. The raw gizzard of the free-range chicken has rare smell. You are able to eat them with enjoy grated ginger and chopped seaweed and pour soy sauce.
Sasami-Tsukuri
Chiken-breast tender Sashimi
I use only chicken breast tender prepared the morning of the day. It has a crisp texture like a luxury fish Sashimi and a sticky taste. You are able to eat it with soy sauce with wasabi.