Menu : Teppan Keisha Tori To Tamago

Tosa Jiro only ships 10,000 birds a year, and only a few restaurant carry them. Please compare the springy elasticity, light fat, and deep flavor of the meat with other chickens. *Tosa Jiro is a rare chicken, so the number is limited. We recommend reservations and reservations.

You can tell the difference from other local chickens in terms of flavor, neutrality, texture, and color. You can eat parts such as crest and milt that you can't get at other restaurants. We recommend making reservations by phone.

A happy menu with sticky chicken yukhoe and sticky concentrated egg wrapped in seaweed.

A bowl of umami-rich meatballs and chicken milt served with consommé.

The skin of the chicken is grilled crispy and fragrant, and the meat is chewy to the touch! ! It has a springy texture that is unique to Tosa Jiro. .

The skin is grilled crisply on a griddle, so you can enjoy both the aroma and the richness of the egg.

This is a hidden signboard menu. It has a very strong flavor when grilled, which is different from raw. We recommend that you make a reservation by phone as it is difficult to purchase and quantities are limited! ! Be quick as this product has many fans and will sell out quickly! !

One of the dishes that can only be tasted at our restaurant! ! The gravy comes out with plenty of flavor, just like Xiaolongbao.

It changes depending on the season.

This eggplant gets its name from its silky, soft skin, and the flesh is smooth to the touch.

The sauce, which has a high sugar content that doesn't taste like paprika, is made with tomatoes and truffle oil and pairs well with the liver of the young sweetfish.

These wonderful eggs are raised in a free range environment right next to the Sea of Japan in Niigata Prefecture and are always raised in a good environment. Feed with pumpkin vines, radish leaves, and cabbage eliminates the odor, and the sweetness of egg whites and richness of egg yolks are characteristic. The eggs are genuine, born using a method of breeding that is so meticulous that people come from overseas to learn about them.

By soaking the egg yolks in miso for two days, osmotic pressure is used to concentrate the egg yolks, resulting in a sticky taste similar to rich cheese.

A dish with an irresistible sweetness from the elegant eggs. Enjoy with grated daikon radish.

White liver has a rich flavor and no odor, so we accent it with rich liver paste, giving it a crispy texture! !

The richness of cream cheese complements the chawanmushi with shrimp sauce.

The chewy texture of Thai eggplant is surprising. Enjoy with sauce made from La France fruit juice and yuzu fruit juice.

The oyakodon (oyakodon) is made with chicken seasoned with konbu seaweed and Oyako-don (Chicken and egg bowl) with consommé that has been simmered for 8 hours for an elegant and rich flavor.

The flavor of the egg is different.

Please note that we may not be able to make the very popular and mildly flavored crab fried rice when we are busy.