Kinno-kura Location and Menu in Tokyo, Japan
Hours of Operation
16:00 - 5:00, the following day(L.O.4:00, Drink L.O. 4:00)
Restaurant Menu
| Other Yakitori / skewers | 98 Yen | One |
| Bonjiri(chicken tailbone meat) | 120 Yen | OneA dish of bite-sized pieces of chicken coccyx on a stick. |
| Chicken skin skewer | 120 Yen | OneBite-sized chicken skin skewered and grilled over an open flame. |
| Cartilage | 120 Yen | OneA dish of grilled chicken cartilage which is at the tip of chicken breastbone on a skewer. |
| Seseri(chicken neck meat) | 120 Yen | OneA dish of spit-roasted seasoned chicken neck meat on a skewer. |
| Meatballs | 390 Yen | OneGround meat or seafood etc. mixed with other ingredients and grilled. |
| Other Yakitori / skewers | 580 Yen | |
| Grilled pork | 140 Yen | OnePork cut into bite-sized pieces and grilled over an open flame. |
| Grilled pork | 140 Yen | OnePork cut into bite-sized pieces and grilled over an open flame. |
| Grilled pork | 140 Yen | OnePork cut into bite-sized pieces and grilled over an open flame. |
| Grilled pork | 150 Yen | OnePork cut into bite-sized pieces and grilled over an open flame. |
| Sashimi | 480 Yen | |
| Sashimi | 380 Yen | |
| Sashimi | 480 Yen | |
| Whitebait with grated daikon | 280 Yen | Baby sardines served with freshly grated daikon. |
| Wasabi octopus | 380 Yen | Octopus dressed with grated or minced wasabi. |
| Seared Atka mackerel | 480 Yen | |
| Lightly-dried squid | 390 Yen | A dish made by searing squid which has been drained of some of its' water content, over an open flame. |
| Seared ray fins | 390 Yen | |
| Shishamo smelt with roe | 390 Yen | |
| Seared salmon | 390 Yen | A dish created by heating one side of a block of salmon at a high temperature. |
| Edamame beans | 280 Yen | Soybeans which are harvested when they are not yet ripe, and boiled in salt water. |
| Pickles | 380 Yen | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
| Lightly-pickled celery | 280 Yen | Celery that has been marinated for a short amount of time in a seasoning liquid. |
| Simmered beef tongue | 390 Yen | A dish of beef tongue stewed in soy sauce and miso. |
| Fluffy tofu | 280 Yen | A tofu made by adding bitterns to soy milk and scooping it before it can solidify. |
| Spicy cod innards | 290 Yen | |
| Food dressed with ponzu | 280 Yen | A dish of ingredients dressed with ponzu (a citrus-based sauce commonly used in Japanese cuisine). |
| Draft Beer | ||
| Draft Beer (Premium) | ||
| Shandy Gaff Red Eye |
||
| Hoppy | ||
| Whisky | ||
| Highball | Kaku Highball | |
| Assorted Sour Cocktails | Honey Yuzu Sour Flat Lemon Sour Oolong Tea Sour Green Tea Sour Fesh Lemon Sour Peach Sour etc. | |
| Assorted Healthy Cocktails | For a tired body..."Gold" Energy Sour Yuzu Honey "Collagen" Sour Kyoh_ Grape "Polyphenol" Sour etc. | |
| Assorted Juice Sour Cocktails | Whole Fruit Mikan Sour Pulped White Peach Sour Pulped Pineapple Sour Pulped Kiwi Sour | |
| Kishū Minamitaka Ume Nakano Plum Wine -or- Shinluchū | ||
| Hoshiya J_t_ Plum Wine, Kishū's Yuzu Plum Wine, or Rich Blueberry Liqueur |
||
| Cassis | Cassis Soda Cassis Grapefruit Cassis Orange Juice Cassis Oolong Tea | |
| Gin | Gin Tonic Gin Buck | |
| Peach Liqueur | Fashionable Reggae Punch Peach Fizz | |
| Vodka | Moscow Mule | |
| Sh_chokubai Ten (Cool or Hot) | ||
| Kuro Kirishima (Sweet Potato) Miyazaki 25% | ||
| Domannaka (Sweet Potato) Kagoshima 25% | ||
| Domannaka (Barley) Kagoshima 25% | ||
| Satsuma H_zan (Sweet Potato) Kagoshima 25% | ||
| Ginza no Osusume (Barley) _ita 25% | ||
| Sh_chū Bottle Set | Ice ??_50 Hot Water ??_50 Cut Lemon ??_00 Dried Plum ??_00 Oolong Teapot (500ml) ??_50 etc. | |
| House Wine (Red/White) | ||
| Miss Fashionable, Yuzu Cooler, Russian Heart | ||
| Assorted Soft Drinks | Cola Ginger Ale Orange Juice Grapefruit Juice Oolong Tea Green Tea Gold "Energy" Soda etc. | |
| Sliced tomatoes | 280 Yen | A dish of sliced cool tomatoes. |
| Smashed cucumber salad | 380 Yen | Cucumber crushed with a pestle and dressed with seasoning. |
| Leek garnish | 380 Yen | Placing leeks on top of a dish to finish it off. |
| Potato salad | 380 Yen | |
| Smashed cucumber salad | 380 Yen | Cucumber crushed with a pestle and dressed with seasoning. |
| Caesar salad | 380 Yen | |
| Korean-style salad | 380 Yen | |
| Fried chicken | 390 Yen | Chicken meat lightly battered and fried in oil. |
| Fried potatoes | 390 Yen | |
| Other fried foods | 380 Yen | |
| Fried cartilage | 390 Yen | Chicken bones called "nankotsu," breaded and fried with oil. |
| Other fried foods | 390 Yen | |
| Fried tofu | 390 Yen | A tofu used in stewed dishes, made from thick blocks of tofu that are lightly fried. |
| Fried chicken wing tips | 480 Yen | Chicken wings (only the tips are used) lightly battered and fried in oil. |
| Fried octopus | 480 Yen | Octopus that is lightly battered and fried in oil. |
| Ham cutlet | 390 Yen | Cake of minced ham coated in soft wheat flour, beaten egg and breadcrumbs, and deep-fried. |
| Fried skewer / Cutlet skewer | 130 Yen | A platter of various types of skewered ingredients dipped in batter and deep-fried in oil. |
| Thick Japanese omelet | 390 Yen | A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly. |
| Margherita | 580 Yen | |
| 'Takoyaki (octopus balls) | 390 Yen | Grilled balls of batter filled with octopus and vegetables. |
| Pajeon | 480 Yen | |
| Wheat noodles | 390 Yen | |
| Raw fatty tuna and spring onion rice bowl | 390 Yen | Pureed tuna sashimi sprinkled with diced green onion and served over a bowl of rice. |
| Nigiri sushi | 390 Yen | |
| Gunkan sushi roll | 390 Yen | |
| Grilled rice ball | 150 Yen | An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill. |
| Ochazuke(rice with tea) | 390 Yen | Japanese tea poured over rice. Sometimes topped with seaweed or other toppings. |
| Other cake | 380 Yen | |
| Ice cream | 190 Yen |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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