Menu : MIDORI

We use Akadama from Oita Prefecture, which is particular about eggs, and we carefully control the preparation temperature and time, resulting in an unparalleled hardness of the yolk and thickness of the white.It's a dish that you can enjoy with all five senses, both in appearance and texture. is. We have continued to serve our customers free of charge since our founding.

This is a dish of raw-edible fillets topped with grated yam and wasabi, and garnished with kizami seaweed. We have been serving it as a side dish since our founding in 1955. Although it is included, it is a popular item that can be ordered as an additional item.

Only the thick part of the chicken neck is used. You can enjoy the charcoal-grilled meat's flavor, which blends perfectly with the secret sauce and chewy texture.

"Ajitori-yaki" meatballs is a secret recipe that has remained unchanged since its founding. These meatballs are made with all our heart and soul, with the shop name added to the product name. The interior uses extremely simple materials, as if to say, "Simple is the best." By taking the time and effort to prepare these simple ingredients and adding our secret sauce, you can enjoy chicken meatballs like you've never tasted before.

One of Ajitori's creative Yakitori (grilled chicken skewers). This dish is made by wrapping chicken parsley around boiled burdock root so that it has just the right amount of texture. The compatibility between burdock and chicken is surprisingly good, and you can enjoy the texture for the first time. This is also grilled over charcoal and served with a secret sauce at the end.

Ajitori's original creative Yakitori (grilled chicken skewers). We use thick asparagus that is hard to find on the street. Honestly, I'm having a hard time purchasing... This is a satisfying dish that has been carefully prepared by wrapping extra-thick asparagus with textured seseri.

A dish made with high-quality gamecock (shamo). At Ajitori, we use high-grade brand gamecocks such as Omi gamecocks, Tenryo gamecocks, and black Satsuma gamecocks. It has a flavor that goes beyond that of chicken, and is said to be as good as, or even better than, high-quality wagyu beef. It has a rich flavor with dripping meat juices, a thick texture, and we use the highest quality white onions from Tottori Prefecture, which are carefully selected for their thickness. It is a masterpiece that goes beyond the concept of Yakitori (grilled chicken skewers), with each pairing perfectly.

A creative Yakitori (grilled chicken skewers) made with fresh shiitake mushrooms stuffed with minced chicken. The hottest dish in Ajitori. Minced meat is mixed with yuzu rubbed. When grilled over charcoal, the flavorful broth from the minced chicken meat comes out and the interior becomes steamy, and the moment you take a bite, the aroma and flavor of the broth create a superb taste.

Uses fresh chicken liver that can be eaten raw. There is no odor like that of broilers. Even people who dislike liver now like to eat chicken liver. The fresh chicken liver grilled over charcoal has a foie gras-like texture that fills your mouth. Finish with Ajitori's secret sauce. The chicken liver sashimi is also recommended.

Use raw food like chicken liver. Fresh Zuri has less of a unique odor and you can enjoy its elastic texture. Zuri sashimi is also recommended.

We prepare only fresh local chicken shinzo pulled in the morning every day. Although this is the part with the most blood, it is thoroughly cleaned during preparation, and each skewer is carefully prepared, so there is almost no odor in Ajitori Shinzo. The charcoal-grilled shinzo is finished with a nice texture.

Only the skin from the neck is used. The skin of parts that are frequently moved has a firm texture. During preparation, the fat inside the skin is removed by scraping. Grilled over charcoal, the surface becomes crispy and you can enjoy the elastic texture of the skin.

It is said that the longer chicken is raised, the more flavorful the meat becomes. The chewy texture requires someone with strong teeth, but the more you chew, the more the flavor of the chicken fills your mouth, making you addicted to it. It's a secretly popular item, with some regular customers only eating the same thing.

A ball string that is unknown to anyone else... I don't think many people know about the sweet and spicy simmered version, but at Ajitori, we serve it grilled with salt. We only purchase fresh produce, so you can enjoy it without any odor and with a very light texture.

Using large Daisen chicken chicken dish, we carefully prepare each tulip one by one. Ajitori's tulips (chicken dish) are never fried in oil. The meat is thoroughly grilled from the inside using the best Kishu Bincho charcoal over high heat, locking in the flavor of the meat. This is a dish where you can enjoy the texture of thick tulips and the flavor of local chicken.

It is the tail part of a chicken, which is nicknamed ``bonjiri'' in the street. During preparation, the entire tail is pounded to break up the cartilage, making it just the right thickness. By grilling it over charcoal, the surface and cartilage become crispy and excess fat is removed, allowing you to enjoy a new texture that retains only the flavor.

We only use round cartilage from Ajitori that is large enough to be skewered. It has a good texture and is addictive for cartilage lovers. It is especially good for women because it contains plenty of collagen, which is great for beautiful skin.

I think it is commonly called Yagen Cartilage, Kappa Cartilage, etc. Ajitori's sword cartilage is a satisfying dish with the meat around the bone still attached.

Large, thick Daisen chicken chicken dish.

A dish made mainly from chunks of thigh meat from high-quality gamecock. At Ajitori, we grill high-quality gamecocks such as Omi Gamecock, Tenryo Gamecock, and Black Satsuma Gamecock to medium-rare over Kishu Bincho charcoal. To finish, top with grated garlic and sliced onions and sprinkle with plenty of ponzu sauce. This is a dish that will make you feel blissful as the dripping meat juices fill your mouth.

The chicken fillet, which can also be enjoyed as sashimi, is lightly grilled over Kishu Bincho charcoal and served with plenty of grated wasabi. The dish is cooked medium-rare, so it retains a chewy texture and allows you to enjoy the flavor of the chicken fillet.

We use a whole chicken fillet that can be eaten as sashimi. It is quickly grilled over Kishu Bincho charcoal and topped with plenty of plum meat and shredded shiso. This is a dish that is popular among women, as it is a perfect blend of the lightness of the chicken fillet and the plum perilla.

We purchase fresh liver liver pulled in the morning every day. Raw local chicken liver has no odor at all, and once you taste it, you will be addicted to it and enjoy the natural flavor of the liver. This item is often sold out early...and is a popular item among regulars. Enjoy with sesame oil and natural salt.

You can enjoy the texture of zuri as sashimi. We carefully remove the silver skin from each piece and prepare it so that you can enjoy only the luxurious meat part. To finish, serve with grated earthen ginger and kizami seaweed, and drizzle with soy sauce.

We only use chicken breasts that are cut every morning. The light texture and chewy texture of high-quality fish are irresistible. Enjoy with wasabi soy sauce.

A luxurious human salad with the liver, chicken fillet, and fillet of the morning chicken served on a single plate.