酉や喜兵衛 秋田駅東口店

◎Origin of Tori and Kihei

-

The “Former Nara Family Residence” is a nationally designated important cultural property located in Akita City.The interior of the Ryochumon-zukuri building, which is a typical form of farmhouse housing in the Akita region, is rugged yet strong, with a wide dirt floor and thick pillars and beams with planed and polished finish.The owner of this house was Yoshimasa (Kibei), the ninth generation of the Nara family.``Toriya Kihei'' is a modern arrangement of the interior of the Nara family home, inheriting the building's rustic yet meticulous spirit of work, and the owner's name was used as the trade name.

◎Craftsmen skewer each piece one by one

-

At Toriya Kihei, all of our yakitori is cut from fresh raw meat and skewered by our craftsmen in the amount that our customers will enjoy that day.It is said that ``Three years of skewering, a lifetime of grilling'' means that we are honing our skills every day, paying close attention to how we skewer each part to achieve the best results.

◎Nayo hand-made meatballs

-

With our store's unique formulation, we are particular about the size of the grinding holes, and combine ground thighs, small meat, neck skin, cartilage, etc.The raw meat is hand-kneaded and wrapped around skewers and grilled after receiving your order, so you can enjoy the plump, juicy flavor.

◎48-hour preparation "Salt"

-

Our salt is made with Mongolian rock salt ordered from the Himalayas, Rishiri kelp, dried shiitake mushrooms, fish sauce, etc., and is slowly boiled for 48 hours to extract the flavor.Then, pour the resulting umami-rich salted water over the fire and continue to boil over very low heat until the water evaporates.Once the water has evaporated, your delicious homemade salt is ready.

◎Bincho charcoal

-

Bincho charcoal produces strong firepower.Charcoal fires emit two types of infrared rays: "far infrared rays" and "near infrared rays." Far infrared rays penetrate the surface of the food, and near infrared rays penetrate inside.Inherited from Kawabata Ichi, a skilled charcoal charcoal master who has been in business for over 20 years, the artisan charcoal cook adjusts the condition of the charcoal to get just the right amount of heat, leaving the surface fragrant and the inside juicy and charcoal-scented. , grilled into delicious yakitori.

◎ Commitment to “chili pepper”

-

Shichimi chili pepper is an indispensable supporting ingredient in yakitori that brings out the best in the main character.At our restaurant, we use medium-spicy chili pepper from Yahataya Isogoro, which is trained by one of Japan's top three shichimi restaurants. Masu.[Yahataya Isogoro] began more than 200 years ago when the first generation Kan'emon sold chili peppers at Zenkoji Temple in Nagano.Since then, it has become popular as a souvenir for visiting Zenkoji Temple and has become known throughout the country.Experience the difference in flavor and aroma amidst the spiciness.

◎Kibei sauce

-

Since the founding of Kawabata Hajime Tori, the sauce that has been passed down has been added for over 20 years, and the flavor of the addition is locked in, making it a secret sauce that is kept secret and brings out the charm of yakitori.Please enjoy the moderate sweetness and aroma, and the exquisite flavor that has been concentrated over many years.

◎Appetizer [Free refill of grated radish]

429 yen(税込)

We prepare yakitori for you to enjoy deliciously.

◎Kibei's kawakushi

-

[Three days of preparation, five times of grilling] Torikawa is grilled five times over three days to remove excess fat and lock in the flavor, then grilled with our secret homemade sauce.

Representative Akita Kanto Kawakushi

¥ 198(税込)

Turn the neck skin over and fold it, then stab it into a neat shape.The skewers are grilled five times over a period of three days, with the time changing each time, and excess fat is removed.The heat, time, and seasoning all require the skill of a skilled craftsman.It has a crisp texture when you put it in your mouth and a chewy texture when you chew it, and the secret sauce spreads throughout your mouth.

Representative Twisted Kawa Kushi

¥ 198(税込)

Carefully selected raw neck skin is carefully wrapped and skewered one by one, and then seared five times over the course of three days.Each time the meat is grilled, it is soaked in a special sauce, giving it a unique texture and delicious flavor.

Negima (salt/sauce) various types

242 yen(税込)

Grilled over high heat using binchotan charcoal.The meat juice oozes out from the surface and the inside is soft! This is real Negima.

Chicken (salt/sauce) various types

242 yen(税込)

Liver (salt/sauce/miso/garlic soy sauce) various

209 yen(税込)

Fresh liver has fine fibers, a soft texture, and a unique flavor and richness.

Gizzard (salt/sauce) various types

209 yen(税込)

Bonbochi (salt/sauce/miso/garlic soy sauce) various types

209 yen(税込)

Kokoro (salt/sauce) various types

209 yen(税込)

Various types of pork belly (salt/sauce)

209 yen(税込)

Chicken wings (salt/sauce/garlic soy sauce) various

253 yen(税込)

Rich flavor.The skin is crispy and the inside is juicy.

Chicken fillet (wasabi/cheese/plum/shiso/mentaiko) various types

209 yen(税込)

Only two can be obtained from one chicken, making them high in protein, low in fat and healthy.We have a variety of toppings available.

Nadai Hand-kneaded meatballs (salt/sauce/mayonnaise/cheese/plum shiso/bonito) Various

209 yen(税込)

Toriya Kibe's raw meatballs are a popular delicacy made from minced fresh chicken thighs and a unique blend that condenses the natural flavor of the chicken.[Caution] (1) In general, eating raw meat carries the risk of food poisoning.(2) Children, the elderly, and others with weak resistance to food poisoning should refrain from eating raw.

Special Tsukimi Tsukune

462 yen(税込)

Homemade meatballs made with coarsely ground and twice ground chicken, and added texture with Nankotsu and onions.

Specialty: Deep-fried young chicken thigh (8 pieces)

1188 yen(税込)

●Extra Large (10 pieces)...1078 yen (tax included) ●Half (4 pieces)...528 yen (tax included) ●Mini (2 pieces)...308 yen (tax included) 《Takeout available》●8 pieces: 950 yen (tax included) ●4 pieces: 518 yen (tax included) By deep-frying young chicken thighs, the juices and delicious flavor of the chicken spread juicily in your mouth.Furthermore, the special sauce brings out the flavor even more.

5 pieces of fried chicken wings

825 yen(税込)

It's carefully double-fried and seasoned with our homemade secret sweet and spicy sauce.Takeout available.

Deep-fried Tanko

429 yen(税込)

Fried potato

429 yen(税込)

Ebino

429 yen(税込)

Seared chicken sashimi (thigh and breast)

649 yen(税込)

[Caution] (1) Generally speaking, eating raw meat carries a risk of food poisoning.(2) Children, the elderly, and others with weak resistance to food poisoning should refrain from eating raw.

usual tea beans

429 yen(税込)

Specialty: Chicken skin with ponzu sauce

462 yen(税込)

Assorted pickles

462 yen(税込)

Eihire

539 yen(税込)

Caesar salad

¥ 594(税込)

Specialty: Tomato in three-vinegar sauce

429 yen(税込)

Delicious sauce cabbage

462 yen(税込)

◎About Hinai chicken

-

Hinai Jidori is a high-quality breed from Akita, one of Japan's three major Jidori chickens.Enjoy the unique taste of free-range chicken, which has just the right texture and flavor, and the more you chew, the more you can enjoy the richness and aroma.

Hinai chicken handmade dashi rolls

649 yen(税込)

Hinai chicken kamameshi

1089 jpy(税込)

Hinai chicken oyakodon (chicken and egg rice bowl)

1089 jpy(税込)

Rich miso danpo stick

539 yen(税込)

We spread rich Akita miso on the danpo and grilled it over charcoal.

[Winter only] Hinai chicken Kiritanpo nabe 2-3 servings

2178 jpy(税込)

The dashi that determines the taste is Hinai chicken soup.``Tanpo'' is made by wrapping fresh rice around a skewer and grilling it, with Hinai chicken, green onions, burdock root, mushrooms, and parsley.The ``Tanpo'' is soaked in Hinai chicken soup and has an exquisite taste.

◎Shami kamameshi

-

Leave the first cup alone.Top the second cup with condiments.For the third cup, add our special dashi soup and make dashi chazuke to enjoy three flavors.

Eel and chicken pot rice

1089 jpy(税込)

Chicken and shrimp rice cooked in a pot

902 yen(税込)

Scallop and shrimp rice pot

902 yen(税込)

Salmon and salmon roe rice

946 yen(税込)

Hinai chicken pot rice

1089 jpy(税込)

Charcoal-grilled special eel (2/3 fish)

2750 yen(税込)

Hinai chicken oyakodon (chicken and egg rice bowl)

1089 jpy(税込)

[Winter limited] Seri soba

869 yen(税込)

Soba noodles served on a wooden board (2-3 servings)

1089 jpy(税込)

Kamado rice (medium/large)

275 yen(税込)

Rice ball (salmon/plum)

429 yen(税込)

Yakimusubi (soy sauce/miso)

429 yen(税込)

Rice set (medium/large)

429 yen(税込)

Stone Ice

693 yen(税込)

Spring rolls with sweet bean paste and shiratama

462 yen(税込)

Homemade baked pudding

462 yen(税込)

Brown sugar syrup and yellow soybean flour ice cream

462 yen(税込)

Vanilla Icecream

275 yen(税込)

Annin tofu

385 yen(税込)

Almond tofu and ice cream

462 yen(税込)