The yakitori, which is carefully grilled using domestic Binchotan charcoal, uses Kawamata Shamo that is raised free-range on the Abukuma Plateau, which is rich in nature.Homemade sauce adds richness and mellow sweetness to the texture and original flavor of free-range chicken.The correct answer is to pair such thigh skewers with the unfiltered Junmai Ginjo “Ruki”, which has the plump sweetness of fresh and juicy rice.The translucent sweetness and faint sense of fruit gently snuggle up to the savory and juicy Kawamata Shamo, gently enveloping it.

Chicken yukhoe made with Koshu chicken breast and eggs is surprisingly light.The lightness that you can enjoy as an elegant appetizer is wonderful.A high-quality way to enjoy the taste of Koshu chicken and Koshu grapes has become a quiet boom among regular customers.The crisp acidity and minerality of the crisp, chilled argan boschke, along with the refreshing citrus scent, accentuate the flavor of the light and elegant local chicken, which is made with a special yukhoe sauce made with apples and onions and covered with eggs.