炭火焼鳥　つくねや　本店

Chicken fillet (salted)/neck meat/green onion/chicken meatballs

402 yen each (tax included)

Liver/Heart/Chopped Garlic/Skin/Hip/Knee Cartilage/Kappa Cartilage

358 yen each (tax included)

Beef loin

424 yen(Tax included)

Beef loin, green onion

466 yen(Tax included)

Beef loin tartar

466 yen(Tax included)

Tintoro

424 yen(Tax included)

Pork and onion

466 yen(Tax included)

Wiener

358 yen(Tax included)

Shisomaki

488 yen(Tax included)

Quail and Pork Wrapped / Okra and Pork Wrapped / Tomato and Bacon Wrapped

446 yen each (tax included)

Asparagus wrapped in meat

488 yen(Tax included)

Assorted skewers (10 skewers)

¥ 1210(Tax included)

(10 types, 1 of each)

Takeaway pack of 10

1188 yen(Tax included)

(10 types, 1 of each)

Shiitake

370 yen(Tax included)

Shishito

310 yen(Tax included)

onion

290 yen(Tax included)

long yam

370 yen(Tax included)

Tomato

290 yen(Tax included)

Ginkgo

370 yen(Tax included)

<October to December>

Moon-viewing chicken dumplings

401 yen(Tax included)

Cartilage curry

358 yen(Tax included)

Yam and cod roe

440 yen(Tax included)

Chinese yam and plum

440 yen(Tax included)

Salted mince

313 yen(Tax included)

Tsukimi Tsukune

560 yen(Tax included)

Meat stuffed lotus root

¥ 510(Tax included)

Eggplant with ponzu sauce

428 yen(Tax included)

Horse sting

1100 yen(Tax included)

Sakura Yukke

1100 yen(Tax included)

Tofu salad with sesame dressing

600 yen(Tax included)

Ham and cheese salad

700 yen(Tax included)

Soup roll

605 yen(Tax included)

Thick fried

460 yen(Tax included)

Grilled garlic foil

500 yen(Tax included)

Potato butter

460 yen(Tax included)

(Toppings: Mentaiko, cheese +100 yen (tax included))

Sweet potato butter

605 yen(Tax included)

Chicken wings (salt/curry)

420 yen each (tax included)

Radish oden

¥ 470(Tax included)

Porcini Sauce A simple yet luxurious dish, made with a generous amount of sauce made with porcini mushrooms (one of the world's three great mushrooms).

Chicken soup

270 yen(Tax included)

Egg soup

320 yen(Tax included)

Cold steamed chicken

605 yen(Tax included)

Drooled chicken

605 yen(Tax included)

Nanbanzuke of breast meat

605 yen(Tax included)

Chilled tomatoes

385 yen(Tax included)

cold tofu

¥ 330(Tax included)

Kimchi cold man

495 yen(Tax included)

Cold tofu with chanja

605 yen(Tax included)

Kimchi

385 yen(Tax included)

Changer

495 yen(Tax included)

Assorted pickles

385 yen(Tax included)

Quails marinated in garlic and soy sauce

¥ 330(Tax included)

Edamame

¥ 330(Tax included)

Chicken Fried Rice

¥ 750(Tax included)

Fried chicken

500 yen(Tax included)

Nagoya-style chicken wings

¥ 750(Tax included)

Fried chicken wings

700 yen(Tax included)

Fried potato

480 yen(Tax included)

Chicken Namba

¥ 750(Tax included)

rice croquette

¥ 650(Tax included)

Tomato risotto croquettes topped with plenty of Parmesan cheese

Hand-rolled rice balls (bonito and plum/salmon mayonnaise)

Each 500 yen (tax included)

Hand-rolled rice balls (chanja/tsukune with mayonnaise/chicken neck and plum)

Each 600 yen (tax included)

Chicken bowl

700 yen(Tax included)

(soup included)

Botanical cooking

700 yen(Tax included)

rice ball

280 yen each (tax included)

(1 piece/plum and salmon) each

Grilled rice balls

500 yen(Tax included)

(2 pieces)

Grilled Oni Soup

550 yen(Tax included)

Ochazuke

Each 500 yen (tax included)

(Plum, Salmon, Mentaiko) each

rice

300 yen(Tax included)

Rice (large) 350 yen (tax included)

Japanese-style Chicken Soba/Ramen

700 yen each (tax included)

Various chicken parts

Please ask if you have any questions

[Thigh meat] Contains a lot of fat and gives off a chicken-like aroma when cooked.It is rich in free amino acids and taurine.[Breast meat] It has little fat and almost no chicken odor.It contains a lot of inosinic acid, a flavor component.This part is gaining attention as a health food.[Motsu/Back liver] Tastes similar to kidney and liver.It has a rough texture and is rich.

Various chicken parts

Please ask if you have any questions

[Skin] The skin part of a chicken.The skin part of the neck is used for yakitori.[Chicken breast] This is the part attached to the keel at the back of the breast.It got its name from its resemblance to a bamboo leaf.It is the part of the chicken that has the least amount of fat.[Chicken wing tip] This is the wing part.The tip part is called the wing tip, and the part at the base is called the wing base.It has a moderate amount of fat and collagen and a rich flavor.

Various chicken parts

Please ask if you have any questions

[Negimi] Thigh meat and onion sandwiched together on a skewer.The standard way to serve it is with white spring onions, but at Tsukuneya we also add onions to give it a sweeter taste.[Gocha] The upper part of the heart, also called the joint, tsunagi, red string, or heart remains.The texture of grilled horumon.[Liver/Kimo] This refers to the liver.Rich in vitamins A, B1 and B2.It also contains a lot of iron.

Various chicken parts

Please ask if you have any questions

[Hatsu/Kokoro] This refers to the heart.Although it is an internal organ, the texture is the same as muscle, with no peculiar taste and a firm, chewy texture.[Gizzard/zuri] This is the muscular stomach unique to birds.It is also called "sunabukuro" or "sunazuri."Birds don't have teeth, so instead of chewing their food, they grind it up using grit in their gizzards.It has a distinctive crunchy texture.

Various chicken parts

Please ask if you have any questions

[Cartilage] The cartilage in the knee area.There are two types of Yagennankotsu made from the keel part.The knee joint is also called "genkotsu" and the yagen joint is also called "kappa."[Tail/Hips] This is the tail part.It is fatty, has a chewy texture and is full of collagen.[Serei] Neck muscles.It is also called "small meat" and "abacus."It got its name because the chicken breast is removed.It is high in fat, soft and has a strong flavor.