
The dish is an example of the Kosaka Chicken Course for 10,450 yen. The chicken sashimi platter is made from aseptic chicken that has been aged for one to two weeks. The photo shows, from top left, kombusame (sashimi) of mune, shirokimo (white liver), sunazuri (chicken gizzard), and sashimi. The parts offered vary from day to day.
November 18, 2021 open
Yakitori Kyoto Tachibana became a hot topic of conversation among food connoisseurs soon after its opening. The menu is limited to the 10,450 yen course, which allows diners to enjoy yakitori that showcases the delicate handiwork of Japanese cuisine chefs. The chicken used is Kosaka Chicken, which is called aseptic chicken and is rare in the world. At the beginning of the course, you can enjoy raw meat dishes such as sashimi and tataki.
Yakitori made with aseptic chicken is carefully grilled one by one with binchotan charcoal produced in Ise-Shima, Mie Prefecture, to make it crispy and juicy. The meat has a strong flavor like that of jidori chicken, yet it is soft and easy to eat. This is cooking! Enjoy the yakitori to your heart's content.
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