Menu : Kasshi-Wa

An assortment of 5 recommended skewers that are in stock that day. Depending on the day's stock, we may also include items that are not on the regular menu, such as flounder, sori-less chicken, and chicken skin. *We cannot accept requests for grilled chicken, but if there is something you don't like, please let us know.

Morning-picked bamboo shoots that can be eaten as sashimi are seared on the surface and seasoned with salt and wasabi.

Sukiyaki style dish where the popular meatballs are mixed with sauce and eaten with egg yolk.

The liver of the morning pull, which can be eaten rare, is grilled only on the surface and served with sesame oil and green onions.

Lean meat with a lot of fat. Grill it with sauce.

Stomach muscles are a part unique to chickens. The unique texture is irresistible.

Chest cartilage located just below the clavicle.

A rare part that can only be harvested at 10g per bird. Popular menu.

The part corresponding to the chicken tail. It has so much oil that it can be described as "fatty chicken" and has a sticky collagen texture.

Popular meatballs topped with cheddar cheese. This is Teppan.

Only carefully selected parts around the chicken neck are used.

The carefully prepared heart has no odor and is juicy.

A classic yakitori sandwiched between green onions and zucchini.

The part of the chicken between the wing and breast that is said to be a myth.

A popular cut that is also a Nagoya specialty. Rich in flavor and richness.

“Eel at a Yakitori (grilled chicken skewers) restaurant? ” Many people may think so... A marriage of eel and piyo piyo (chicken belly) with a rich yolk sauce.

Thick, large shrimp with homemade sea urchin butter and soy sauce. The head and tail are exquisite. You might lose money if you leave it behind...

Exquisitely sweet and bitter chili peppers with special sweet and sour vinegar and soy sauce.

Drown in the juicy kingfish over 10cm long.

The butter soy sauce with the scent of corn is new.

[Sea urchin x sea urchin mousse] A masterpiece made with sea urchin that allows you to fully enjoy the rich flavor of sea urchin.

[Sea urchin x eel] A marriage of the aroma of eel and the mellow sea urchin.

[Sea urchin x Salmon roe x Caviar] Gout is not scary! The greatest richness you can get in one bite, no explanation needed.

An appetizer unique to Kassiwa Ohatsu Tenjin that combines Japanese and Western flavors. Assorted 7 types of daily specials. Would you like to wait until Yakitori (grilled chicken skewers) arrives? 2 servings…1400 yen / 3 servings…1900 yen / 4 servings…2400 yen

How much x caviar. Two different types of salt bring out the flavor of the chicken.

Add rich crab and crab miso to the protein-rich chicken tataki to create a synergistic effect of flavor.

Omasakura breast and candied bamboo shoots mixed with special miso sauce. What is Omasakura? A chicken that is raised independently for a long period of time and is raised up to three times as much as a regular chicken to slowly accumulate flavor. It is said to have a different level of elasticity and sweetness, and taste similar to Wagyu beef.

For those of you who are not satisfied with ordinary potato salad.

The herbal accent is addictive.

Charcoal-grilled vegetables with a special sauce for added sweetness.

A Japanese-style Caesar salad with grated yam and hot spring eggs.

Kashiwa Ohatsu Tenjin's new standard! ? Enjoy the rich pudding wrapped in Japanese ingredients.

The mellow aroma of rich chicken liver and truffles fills your mouth.

The richness of cream cheese and the scent of sake lees. Original Japanese cheese.

Try wrapping quail marinated in egg yolk in soy sauce with chicken breast.

Recreate the French mother's flavor ``terrine'' with oden. Homemade vinegar miso and ◎.

Jangja, which is spicy and goes well with alcohol, is also Japanese-style.

Quail marinated in balsamic vinegar and soy sauce with a hint of basil.

Accented with sourness, sweetness, and spicy spiciness.

Assortment of camembert cheese sandwiched with perilla miso and cream cheese with sake lees.

Whole tomatoes and sour cream. It plays a sour duet.

With avocado for added sweetness. The richness is authentic.

Thick shiitake mushrooms with tomato sauce and mozzarella. Shiitake mushroom pizza completed. The flavor of shiitake mushrooms and the sourness of tomatoes match.

A little spicy with garlic, chili pepper, and olive oil.

Japanese-style pickles with the scent of yuzu. This is the perfect dish to cleanse your palate.

A surprising change between classic and tropical feel.

``Fish & Chips'' arranged in the Kassiwa style. Full of London feeling.

Fritto with salted squid. With hot spring eggs.

The contrast between chewy and crispy textures is fun.

Karasumi is an addictive and endlessly delicious snack.

Those who understand understand it.

Overturning the concept of mapo with freshly fried tofu, chirimen sansho, and minced chicken mixed with several types of spices.

Once you eat it, you'll be addicted to it.The rich back liver is grilled over charcoal and made into nirareba. An excellent dish to go with alcohol. The aroma brings out the flavor of the azuki beans.

Mix the eel with hot eggs to make Sukiyaki style Ajillo. *Additional baguette: 4 pieces 100 yen

A fluffy omelet with cream sauce and cheese flavored with bonito. Japanese and Western eclectic.

A mellow dish slowly simmered with miso and demi-glace sauce.

Softly cooked daikon radish mixed with a rich, special Bolognese sauce.

~ Delicious gout special ~ Egg-cooked rice topped with plenty of salmon roe tastes just like Seafood Bowl. Mix in sea urchin to make it richer. The wasabi accent is also great.

The texture and light taste of fresh chicken tataki. The richness and saltiness of the rich salmon roe and salted fish are a perfect marriage. This is TKG that can only be tasted here.

The aroma of charcoal-grilled Onigiri and the refreshing scent of plum perilla. Pour the soup stock over it and enjoy.

Enjoy the chewy Yamagata Zao soba with plenty of fragrant Chinese ink. *Please allow approximately 15 minutes of your time.

Slowly simmered chicken and vegetables. For the best cup full of umami.

At Kassiwa Ohatsu Tenjin, which is Sapporo's standard closing parfait, the richness of chicken stock and the scent of shochu are the source of energy for tomorrow.

The word dessert comes from the French word ``desser''. It means "to clean up a meal." By eating something sweet at the end, you can not only fill your stomach but also your heart and feel more fulfilled with your meal.

Red beans, shiratama, matcha...the king of Sweets. I put it together with brown sugar syrup.

Finished with Wasanbon, a pleasant-tasting sugar produced exclusively in Shikoku.

Rich vanilla ice cream topped with a monthly flavor topping. (Harryokaku's black shichimi, charcoal-scented rock salt, etc.)

Handmade in store! A fusion of cheese and fruit flavors.