Momo Sumibi-yaki / Charcoal-grilled thigh
Thick-cut thigh kissed by binchotan charcoal, finished with yuzu kosho. Crisp skin, silken interior.
our concept
Heritage Jidori chicken,
shaped by season and fire.
We work only with the freshest heritage Jidori chicken, marrying traditional Japanese technique with a quiet, modern restraint. From fragrant charcoal-grilled momo (thigh) to refined sashimi and soulful nabe (hot pot) — each plate is composed to stay with you.
Seasoning kept to a minimum. We trust the ingredient itself — that is our cooking.
Hinadori Karaage / Young chicken karaage
Tender young chicken fried to a delicate crunch — a quick bite of savor against a feather-light crust.
Jidori Nabe / Chicken hot pot
A clear, gentle broth seasoned with only the finest salt and soy. The full character of the bird, undiluted.
On the ingredient
Fresh Jidori chicken sourced from market each day, prepared and served the same day with care.
On technique
The traditional craft of sumibi-yaki (charcoal grilling) — drawing out fragrance and a tender bite.
On flavor
Seasoning kept minimal. The finest salt and shoyu let the chicken speak for itself.
On the season
Seasonal ingredients woven into every menu, so each visit carries the taste of the moment.
Momo Aburi-zashi Seared thigh sashimi
Zuri Tataki Seared gizzard
Tori-tama Chicken & egg
Sasami-yaki Grilled tenderloin
Momo Teriyaki Glazed thigh
Torimeshi Chicken rice
Stamina Nabe Garlic hot pot
