Yakitori Ginza i

He was the first chief chef of the Manhattan yakitori restaurant "Torishin", which was awarded one Michelin star. After returning to Japan, he opened his own restaurant, Studio Ginza Yakitori "I", which was listed in the Michelin Guide for three consecutive years at the Roppongi restaurant "I". The owner, Mr. Inoue, has created an outstanding and most popular Bresse chicken course using skewers made from French chickens. Please enjoy the marriage of creative yakitori and wine only at "I", where you can feel the seasons through the five senses.

---Please enjoy a marriage of creative yakitori and wine only at Ii, where you can feel the seasons with your senses.

Ginza I "Limited Quantity Breathless Chicken Poularde Chicken Shiroyu Hot Pot Set　
We have developed the "Breathless Chicken Poularde Super Rich Chicken Shiroyu Nabe Set" in limited quantities from the popular top-grade Breathless Chicken Poularde Mizutaki Nabe.

This is a superb thick chicken Shirayu hot pot that combines the mellow fatty flavor of the chicken Shirayu soup extracted from the world's best Breathless Chicken Poularde with the resilient meat of the Breathless Chicken Poularde.
It is made with a large amount of Bresse chicken poularde broth, Bresse chicken poularde whole chickens, Awaji Island onions, and fragrant vegetables, and cooked for five days to create a luxurious super thick chicken white hot soup with the sweetness of the vegetables, the flavor of the fat unique to Bresse, and a mild lightness.
The result is like a super thick potage, but with a creamy finish that does not leave a greasy taste in your mouth.　　
Due to the large number of requests for additional soup, we have increased the amount of white hot soup from 1 liter to a generous 1.5 liters.
Since it takes a few days to prepare and a large amount of brussel sprouts, it will be sold in limited quantities, only about 10 per batch. If you are interested in resale, please contact us here or send us an email.
However, we would like to send you the chicken in its boneless, chopped form so that you can enjoy the delicious taste of the meat and its elasticity when you bite into it.
In particular, the texture of the meat and skin of the Bresse chicken and the fatty meat are delicious, and we propose a way of serving it so that you can enjoy the flavor of the chicken with the high quality fat, the tsukune, and the soup with the flavor of vegetables in three stages when you cook it in Mizutaki.
Ponzu sauce is the standard sauce for Mizutaki nabe, but this time, in order to let the taste and flavor of the meat shine through, we have reduced the taste of soy sauce and made it into an amber-colored ponzu sauce using broth and citrus.
Inoue, the owner of the restaurant, recommends that you start with Awaji Island sea salt and coarsely ground black pepper to taste the original flavor of the meat, followed by amber ponzu and then yuzu kosho to enjoy it in three stages.
At the end of the meal, you can enjoy the standard salt ramen by adding only the included sea salt to the soup filled with the flavor of meat and vegetables. For the end of the meal, you can add only the included sea salt to the soup full of meat and vegetable flavor for the standard shio ramen, or use the included miso sauce for a delicious chicken miso biryu ramen.

Yakitori Ginzai "Charcoal-grilled Jidori Yakiniku Set

We have been improving our yakitori for a year in order to reproduce the flavor of charcoal grilled yakitori from a yakitori restaurant easily on a hot plate at home. Since it is difficult to make it on a skewer, we have perfected the yakiniku style.

You can choose from two types of chickens that we use, the world's best and Japan's best, or two types that you can compare. Also, since some people are not fond of internal organs, we have made it possible for you to purchase the gizzard and the hackles additionally.

〜Air-freighted French Bresse Poularde chicken - the world's best chicken
　This is the world's best chicken meat, about 1.5 times larger than Bresse Poulet (young chicken), which is specially fattened for longer than AOC certified French chickens, and the elasticity of the meat and the flavor of the fat are exceptional compared to the three major domestic chickens.

〜The best chicken in the world　
The finest Nagoya Cochin chicken from the Inagaki breeding farm, with a morning breeding period of 180 to 200 days.
Among domestic chickens, we are particular about the way we raise them, and the meat has a good balance of flavor and texture, making it ideal for Yakitori.

〜This is the base for our specialty, foie gras stick tsukune.
The tsukune is the base for our specialty foie gras barbecue tsukune.

The thighs, breasts, tsukune, gizzards, and giblets are charcoal-grilled using the Miyazaki's famous charcoal-grilled chicken method, and the surface is charred black to lock in the charcoal-grilled flavor.
After thawing, the meat and vegetables are grilled to your liking and served with soy sauce, sauce, or sea salt.

The best way to eat it is with salt, but we have also created a new yakiniku-style sauce based on Kyushu's sweet soy sauce to enhance the aroma of the charcoal as much as possible.

The meat is shipped frozen, so you can easily enjoy the atmosphere of yakitori on a hot plate at home anytime after thawing.
For the Jidori Charcoal Grilled Chicken Set, we include chicken soup made from the broth of "Breathless Chicken" and "Pure Nagoya Cochin", which takes 6 hours to make.

In order to make it more delicious at home, we have replaced our charcoal grilling method with a hot plate and enclosed instructions for grilling.
Please refer to the instructions in "How to cook".

Koichi Inoue, owner

Translated with www.DeepL.com/Translator (free version)

Reservation rules

・Payment must be made in advance by credit card registered with OMAKASE.
・The date you select at the time of booking will be the date the product is scheduled to be shipped.
・Translated with www.DeepL.com/Translator (free version)