Tori Chataro keeps getting better and better. They use a lot of the rare and tender "Horohoro" chicken, which is rarely found in yakitori, along with the finest Nagoya Cochin and Hinai chicken. The rearing period is not just one or two months; they have a longer breeding time. The grilling is done over a close flame, resulting in deliciously cooked dishes. There’s probably no other yakitori place that can match this one.◆ Duck Thigh Tartare ◆ Horohoro Chicken Thigh ◆ Horohoro Chicken Gizzard ◆ Horohoro Chicken Breast ◆ Hinai Chicken and Fried Tofu with Sesame Vinegar Dressing ◆ Horohoro Chicken White Liver ◆ Duck Breast ◇ Smoked Platter: Horohoro Chicken White Liver, Cheese, and Kinpira ◆ Outside Skirt with New Onion Sauce ◆ Duck Heart ◆ Nagoya Cochin Chicken Breast ◇ Miyako Island Peppers ◇ Hinai Chicken Chicken Wings with New Burdock ◆ Negima Skewers: Hinai Chicken and Horohoro Chicken ◆ Quail Eggs Smoked in France ◆ Nagoya Cochin Hen Thigh (9 months reared) with Water Eggplant and Umeboshi ◇ Chicken Wing Rice with Sansho Pepper and Edamame ◆ Tsukune (Chicken Meatballs) ◆ Segimo (Chicken Neck) ◆ Skin ◆ Bonjiri (Chicken Tail) ◇ Chicken Soba ◇ Soboro Rice (Ground Chicken Rice)
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