Bijindori

The skin from the necks of chickens is harvested that day and delivered directly to our kitchen, and then roasted quickly over fine charcoal for a crispy exterior and a tender, juicy interior. Made with our homemade ponzu (citrus vinegar) sauce, it's one of our restaurant's staple dishes. We also use wholesome eggs with over five times as much Vitamin E as regular eggs. We particularly recommend our "Breast Meat Yukhoe garnished with Choice Eggs" for an example of using fine ingredients in an ordinary way for exceptional flavors. Our motto is to never compromise with our food, no matter what. We refuse to be shackled by the constraints of our "vertical society" and we take all of our junior employees' ideas to heart for fresh, new culinary delights. We can seat groups of 6-12 diners in our private rooms for your reception or dinner party. Select from three different course menu options, reasonably priced from 4500 - 5500 yen. Our "Seasonal Bijindori Course" features nabe (hot pot), sashimi (raw fish), yakitori (grilled chicken), and a set including all of our popular items. read more