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(税込)

Beef loin, green onion

466 yen(税込)

Beef loin tartar

466 yen(税込)

Tintoro

424 yen(税込)

Pork and onion

466 yen(税込)

Wiener

358 yen(税込)

Shisomaki

488 yen(税込)

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

446 yen each (tax included)

Asparagus wrapped in meat

488 yen(税込)

Assorted skewers (10 skewers)

¥ 1210(税込)

(10 types, 1 of each)

Takeaway pack of 10

1188 yen(税込)

(10 types, 1 of each)

Shiitake

370 yen(税込)

Shishito

310 yen(税込)

onion

290 yen(税込)

long yam

370 yen(税込)

Tomato

290 yen(税込)

Ginkgo

370 yen(税込)

<October to December>

Moon-viewing chicken dumplings

401 yen(税込)

Cartilage curry

358 yen(税込)

Yam and cod roe

440 yen(税込)

Chinese yam and plum

440 yen(税込)

Salted mince

313 yen(税込)

Tsukimi Tsukune

560 yen(税込)

Meat stuffed lotus root

¥ 510(税込)

Eggplant with ponzu sauce

428 yen(税込)

Horse sting

1100 yen(税込)

Sakura Yukke

1100 yen(税込)

Tofu salad with sesame dressing

600 yen(税込)

Ham and cheese salad

700 yen(税込)

Soup roll

605 yen(税込)

Thick fried

460 yen(税込)

Grilled garlic foil

500 yen(税込)

Potato butter

460 yen(税込)

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

Sweet potato butter

605 yen(税込)

Chicken wings (salt/curry)

420 yen each (tax included)

Radish oden

¥ 470(税込)

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(税込)

Egg soup

320 yen(税込)

Cold steamed chicken

605 yen(税込)

Drooled chicken

605 yen(税込)

Nanbanzuke of breast meat

605 yen(税込)

Chilled tomatoes

385 yen(税込)

cold tofu

¥ 330(税込)

Kimchi cold man

495 yen(税込)

Cold tofu with chanja

605 yen(税込)

Kimchi

385 yen(税込)

Changer

495 yen(税込)

Assorted pickles

385 yen(税込)

Quails marinated in garlic and soy sauce

¥ 330(税込)

Edamame

¥ 330(税込)

Chicken Fried Rice

¥ 750(税込)

Fried chicken

500 yen(税込)

Nagoya-style chicken wings

¥ 750(税込)

Fried chicken wings

700 yen(税込)

Fried potato

480 yen(税込)

Chicken Namba

¥ 750(税込)

rice croquette

¥ 650(税込)

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(税込)

(soup included)

Botanical cooking

700 yen(税込)

rice ball

280 yen each (tax included)

(1 piece/plum and salmon) each

Grilled rice balls

500 yen(税込)

(2 pieces)

Grilled Oni Soup

550 yen(税込)

Ochazuke

Each 500 yen (tax included)

(Plum, Salmon, Mentaiko) each

rice

300 yen(税込)

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.