Reservation for seats only (Reservation for seating only (Entry at 6:00 PM or 6:30 PM))

About Course Menu

The main feature of our yakitori is the "Koshi no Tori" that brings the flavors of the owner's hometown Niigata, and the rich "Jiyōkei" produced in Chiba Prefecture. We carefully select the appropriate chicken for each part and skewer them by hand every day. The skewers are packed tightly with meat, designed to release juices as soon as you bite into them. Seasoning is kept basic with just salt, utilizing natural sea salt from Sasagawa Nagare in Niigata, to purely express the quality of the ingredients. For grilling, we use Kishu Bincho charcoal "Hosomaru." By allowing the fat to drip and envelop the skewers in a smoky fragrance as they cook, we achieve a finish that is crispy outside while fluffy inside. Furthermore, our long-favored signature dish, the closing bowl of Chinese noodles, concludes the lingering taste of yakitori.