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Our store's commitment
Enjoy the blessings of each season! We also have private rooms that you can choose according to your needs!
Particularly recommended is the carefully selected duck skewer grilled with a special Japanese pepper sauce. Among them, the duck raw meatball skewers with plenty of meat juice are exquisite. Be sure to try the exquisite duck soup stock steamer made with Tamamo salt from Niigata. We offer a variety of options, from semi-private rooms for 3 to 4 people to large private rooms for up to 28 people. Enjoy a luxurious time and indulge in the seasonal delicacies to your heart's content.
Banquet with a large number of people
◆Swallow banquet◆
We recommend a banquet plan where you can enjoy Seasonal Obanzai'' with seasonal ingredients, Duck Skewer'' grilled with a special sauce, and ``Rich Duck Dashi Seiro'' with our signature rich duck soup all at once! !
Private room available
Private room with sunken kotatsu: Equipped for 3 to 28 people
Conveniently located 1 minute walk from Tokyo Station and Otemachi Station. At Haretsubame, we have semi-private rooms with sunken kotatsu seats (for 3 to 30 people) that can be used for a wide variety of occasions, such as drinking parties, dates, and meals with friends.
[Small group private room]
Box seats separated by glass partitions. Our restaurant is popular for a wide range of occasions, including local company banquets, daily meals with friends, and entertainment. Seats can be reserved on the day, so please feel free to contact us online or at the store.
[Counter seat]
We are equipped with ``Horigotatsu-style counter seats'' that are recommended for those who want to enjoy a conversation side-by-side. There are seats where you can see the cooking process and a sense of realism, and seats where you can see the night view and are perfect for a date. Both are illuminated by wonderful lighting and have a great atmosphere. If you would like to reserve a seat, please feel free to contact us.
Yakitori
◆Charcoal-grilled skewers grilled with special sauce◆
Our carefully selected duck skewers are coated in a special sauce and grilled over charcoal for a fragrant aroma.
The most famous item is the raw duck meatball skewer, which is full of juicy meat.
The meatballs are slowly roasted raw to make them plump and juicy. Please enjoy this with the yolk sauce.
[Specialty Kamo meatballs]
Especially recommended among charcoal grilled skewers!
The meatballs are made from 100% duck meat and are hand-prepared from coarsely ground duck mince, making them very filling. To make the most of its juiciness, each piece is grilled raw after ordering.
[Assortment of 5 ducks]
A platter where you can enjoy our signature charcoal-grilled skewers all at once.
Enjoy popular menu items such as 3 chickens, duck loin, and duck meatballs! !
Obanzai
◆Obanzai◆
Obanzai made from a swallow that is both fun to watch and eat. We use seasonal ingredients, incorporate Western ingredients into Japanese kinpira, and incorporate Western cooking methods, such as using mascarpone instead of tofu for white dressing, to create modern-day ``sensual Japanese cuisine.'' We recommend the assortment of five types of cold dishes that can be enjoyed in a variety of ways.
swallow potato salad
The crispy texture of chicken skin chips is an accent.
Enjoy by breaking the seasoned soft-boiled eggs.
Tochioage grilled with green chili onion and miso
A generous layer of miso made from Saikyo miso, Sendai red miso, and a spicy accent from green chili peppers is applied and then grilled until golden brown.
Duck bamboo steamer
◆Rich duck soup steamer◆
The ultimate salt-based duck soup is made by combining duck stock made by slowly boiling duck carcass and kelp, and the duck fat that oozes out from grilling the sleeve meat with Tamamo salt from Niigata.
Enjoy a variety of soba appetizers and seasonal obanzai dishes, and finish off your cold soba noodles with piping hot, rich duck soup.
Enjoy while savoring the aromatic roasted duck meat and green onions.
The size is perfect for one person, so we recommend ordering for each person.
