Seared Chicken Thigh with Ponzu Sauce 1,200 JPY

Chicken thigh seared lightly over charcoal. Enjoy it with vegetables.

Seared Chicken Thigh with Ponzu Sauce 1,200 JPY

Chicken thigh seared lightly over charcoal. Enjoy it with vegetables.

Akira’s White Sukiyaki (minimum order: 2 people) 2,050JPY per person

Sukiyaki seasoned with lightly flavored white chicken broth. We use breeding chicken from Saga and Versailles eggs. After sukiyaki, you can order the following items to make good use of the leftover soup.
White Oyako-donburi 600JPY
Rice Porridge 470JPY
Champon 400JPY

Akira’s Red Sukiyaki (minimum order: 2 people) 2,050JPY per person

Sukiyaki seasoned with our special chili miso and chicken broth. We use breeding chicken from Saga and Versailles eggs. After sukiyaki you can order the following items to make good use of the leftover soup.
Red Oyako-donburi 600JPY
Rice Porridge 470JPY
Champon 400JPY

Chicken & Natto (fermented soy beans) 600 JPY

Fermented soybeans with seared chicken thigh, a perfect match with pickled plums and cucumbers.

Vinegared Chicken Skin 620 JPY

Enjoy this very chewy, breeding chicken skin with ponzu sauce.

Chicken Ham 630 JPY

Chicken ham prepared in our original method.

Fried Chicken with Vinegar and Tartar Sauce 700 JPY

Deep-fried chicken tossed with sweet vinegar and topped with our homemade tartar sauce.

Deep-fried Chicken Cartilage 600 JPY

Enjoy the garlic flavor and crunchy texture.

Japanese Crackers made with Chicken Skin 600 JPY

Savor the crispy texture and juicy taste.

Chilled Tomato 500 JPY

Thoroughly chilled ripe tomatoes.

One Whole Cucumber 420 JPY

This way of eating cucumbers will remind you of the good old days.

Avocado Sautéed in Butter 500 JPY

Ripe avocado is sautéed in butter with soy sauce.

Fried Potatoes 570 JPY

Warm potatoes, simply deep-fried.

Kimchi 400 JPY

Assorted Pickles 600 JPY

Salted and Fermented Bonito Entrails 500 JPY

Kochi’s specialty: salted and fermented fish entrails go well with Japanese sake.

Chicken Short Ribs 570 JPY

Chicken ribs are a rare part of the chicken.

Chicken Breast 600 JPY

This part of the chicken goes well with green onions and lemon.

Chicken Neck 540 JPY

The neck is fatty and superb.

Chicken Meat Balls 590 JPY

The recommended way of savoring these is coating them with sauce and eating them with onsen-tamago (eggs boiled in hot spring water).

Chicken Oysters 590 JPY

This part of the chicken thigh is very rare.

Chicken Knee Cartilage 490 JPY

Knee cartilage has a rather chewy texture.

Triangular Cartilage 490 JPY

The cartilage near the breast part has a tender texture.

Chicken Tendon 490 JPY

You can enjoy the tender texture of chicken tendons.

Chicken Gizzard 490 JPY

The more you chew this part of the chicken, the more flavorful it becomes.

Chicken Heart 490 JPY

Chicken hearts, enough said.

Chicken Tail 490 JPY

Tasty meat from around the tailbone.

Joshu Pork Roast 750 JPY

Fine textured pork roast is one of the best parts.

Joshu Pork Shoulder Roast 750 JPY

This part is the most typical when it comes to pork.

Joshu Pork Belly 750 JPY

This part has rich flavor and is also called “Sanmainiku” (boned rib).

Fatty Pork 750 JPY

Part of a pig’s neck: fatty pork is fatty, indeed.

Asparagus 700 JPY

When it’s done, savor it with squeezed lemon.

Okra 560 JPY

When it’s done, savor it with squeezed lemon.

Red-leaf Lettuce 490 JPY

Roll the meat with this and dip it into chili miso.

Best Bowl of Rice Topped with Chicken Teriyaki (grilled with soy sauce) 700 JPY

Akira’s standard dish goes well with onsen-tamago.

Rice (Large) 300 JPY

Rice (Small) 190 JPY

Nutritious and Healthy Chicken Soup 250 JPY

We recommend savoring this as a close to your meal.

Onsen-tamago (egg boiled in hot-spring water) 130 JPY