2021.05.19
Hello, I am the PR person for Rakuzo Kanda Ekimae.
Daisen Dori" is raised stress-free in the clean air and water at the foot of Mt. Daisen in Tottori Prefecture, and is rich in fat and nutrients. We are proud of the safety and freshness of our Daisen Dori, which is specially selected for our restaurant, "RAKUZO-Kanda Ekimae"!
In this issue, we would like to introduce some recommended dishes using our "Daisen Dori".
The juicy, flavorful chicken skewers are grilled one by one with skill and care by our chefs, and are a must-try item when you visit our restaurant.
The "Assorted 5 Japanese Skewers" is a recommended menu featuring an assortment of five popular parts: "momo, negima, gizzard, chicken skin, and liver.
Each part has a different texture and flavor, so you can enjoy all the charm of "Daisen Dori".
The "Japanese Chicken Tsukune Skewer with Cartilage (Tare/Shio)" is another must-try item for yakitori fans.
The tsukune, which contains cartilage with a delightful crunchy texture, is one that is packed with the flavor of "Oyama chicken".
The taste is even better when served with the additional "egg yolk for tsukune". Please give it a try.
Rakuzo is a Japanese dining room with all private rooms.
Private rooms of various sizes are available for various occasions, from small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups.
We will color your banquet with dishes that are popular among men and women of all ages. We are also proud of our original dishes. We also put a lot of effort into dishes other than snacks, so even those who do not drink alcohol can enjoy them.
We look forward to serving you all.
Please call us or check our website to confirm our business days before visiting us.
Phone number: 050-7576-4752
This is the PR representative for RAKUZO Kanda Ekimae!
*Some copyright-free images may be used in the article.
*The contents, course structure, amounts, etc., described above may differ from actual conditions. Please confirm details at the time of reservation.