Shio Buta (Salted pork)
Pork shoulder loin marinated in salt for two days, then boiled at low temperature. Enjoy with mustard miso.
Gyu-suji Kushi Miso-ni (Beef tendon skewers in Miso stew)
Skewered domestically produced beef tendon and daikon, simmered slowly in sweet and savory miso. Please enjoy […]
Tonteki (Pork barbecue)
Pork shoulder loin marinated in a special sauce made from tomatoes, onions, and garlic, then grilled to bring […]
Buta-tan to Nasu Itame (Stir-fried pork tongue and eggplant)
Sliced pork tongue and stir-fried eggplant. The eggplant is sliced and tossed in sesame oil and our special sa […]
Buta Nasu Tom-yum Itame (Stir-fried pork and eggplant with tom yum)
Thick slices of pork belly, eggplant chunks, and shimeji mushrooms stir-fried with a tangy Tom Yum sauce. Roll […]
Kamo Naka Age (Deep-fried duck breast)
Duck pastrami and pork minced meat stuffed in aburaage (deep-fried tofu pouch), baked while absorbing dashi. E […]
Tori-mune Cheese Kake (Chicken breast with cheese)
Chicken breast fried, generously topped with cheese - a hearty dish. It's chicken breast cut into thin slices, […]
Torikawa Gyoza (Chicken skin dumplings)
Gyoza filling wrapped in chicken skin and deep-fried.
Yagen no Sanzoku-yaki (Grilled yagen cartilage and green onion)
Stir-fried chicken yagen cartilage and green onion with salt and pepper and plenty of coarsely ground pepper. […]
Tori-momo Karaage (Chicken thigh Tempura)
Our proud seasoning, a popular item at our store. Chicken thighs seasoned with salt, pepper, garlic, and ginge […]
Tori-hatsu to Ninniku-no-me Itame (Sauteed chicken hearts and garlic sprouts)
Chicken hearts, eringi mushrooms, and garlic sprouts stir-fried with salt, pepper, garlic, and oyster sauce.