Chicken Shop Tsukada Farm Fukui Ekimae
鶏屋 塚田農場 福井駅前店
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Popular Izakaya Enjoying Specialty Grilled Free-Range Chicken and Fukui Ingredients
Ratings
Japan User ratings3.10(1 review)Reviews
Photos
Menu
Fukui limited course. A generous portion of Fukui salmon produced in Fukui Prefecture. A luxurious course featuring Jidori chicken and Wagyu beef served in a shabushiki. Starting with appetizers, the 11-course menu includes a variety of signature dishes such as char-grilled jidori chicken and chicken nanban (young chicken). A perfect time to spend with your loved ones.
120 minutes (last order 30 minutes before)
This course features a selection of popular dishes such as "takiki-gyoza" (boiled dumplings), "char-grilled jidori chicken" and "wakadori chicken nanban" (young chicken).
The main dish is not a hot pot, so it is perfect for hot summer! The popular menu won the Grand Prix Gold Award for fried chicken in 2026!
Enjoy our famous char-grilled Jidori chicken and appetizing Jidori chicken steak with cheese and tomato sauce! And to end the summer, homemade chicken miso jarred noodles... ♪ This is a course that will bring out the full power of summer!
Tsukada's Mizutaki" is served in a golden broth made from carefully cooked jidori chicken, and the finishing ramen is also excellent! The nine-course menu includes Tsukada Farm's signature nabe, char-grilled jidori chicken, jidori chicken meat tenderloin, and other jidori chicken dishes!
This is a satisfying course centered around "Jidori Shabushi-Sushi," a dish of Jidori chicken thigh meat and vegetables served in a thick mound of tsukadama!
This is a luxurious course featuring Jidori chicken and Wagyu beef served in a shabushiki. Starting with appetizers, the 11-course menu includes a variety of signature dishes such as char-grilled jidori chicken and chicken nanban (young chicken). A perfect time to spend with your loved ones.
The 'Miyazaki Jitokko' raised freely in the nature of Miyazaki. Grilled quickly over charcoal, you can enjoy the fragrant aroma of charcoal and the soft, bouncy texture with every bite. Please savor the tender and juicy texture of the local chicken and the rich umami that spreads in your mouth. <Large> 2,178 yen
Enjoy the tender texture of free-range chicken breast, lightly seared on the surface, with your choice of two flavors (Hyuganatsu Ponzu / Maltani Ginger Sweet Soy Sauce). *Our cold free-range chicken dishes use products that meet the standards for non-heated meat products through the 'Salted Aging Ham Method.'
Enjoy the chewy jidori chicken tender simply with wasabi soy sauce. *Our cold jidori dishes use products that meet the standards for non-heated meat products through the 'salt-cured aging ham method.'
Using free-range chicken wings, thighs, and breast. Grilled over charcoal for a fragrant finish, perfect as a companion for drinks, with a sauce grill and a simple salt and green onion grill to savor the ingredients' umami. *The image shows the salt and green onion grill.
Crispy jidori chicken skin grilled over charcoal and served with refreshing Hyuganatsu ponzu.
Using tender and juicy young chicken thigh meat. This is our pride dish generously topped with homemade tartar sauce.
Tsukadama® × Jidori chicken wing broth, an exquisite omelette that can only be tasted at Tsukada Farm. *'Tsukadama' uses eggs from 'Boris Brown', a breed of red chicken, not Jidori chicken eggs. *'Tsukadama' is produced by 'Chiba Egg Farm' in Chiba and 'Sanwa Poultry Farm' in Kyoto.
Enjoy our special soup made by slowly simmering young chicken and local chicken bones, along with popular dumplings that have a chewy texture, served in a clay pot.
Homemade boiled egg made with 'Tsukadama' is generously placed on top. Please enjoy it together!
Please enjoy with fresh dressing based on onions, made with local vegetables from Fukui and various textures.
We wrapped high-quality mentaiko with perilla leaves and deep-fried it until crispy.
A specialty of Nihin, Miyazaki. Crispy on the outside, fluffy and sweet-savory on the inside, freshly fried satsuma-age. It pairs exceptionally well with shochu.
Fukui salmon is characterized by its exquisite fat content and chewy texture. This luxurious salmon fry features a melt-in-your-mouth sensation with the umami of ikura spreading throughout. *Depending on the season, it may be 'Fukui Meisui Salmon' or 'Fukui Salmon'.
Served in a hand roll style on seaweed. *Depending on the season, it will be either 'Fukui Meisui Salmon' or 'Fukui Salmon'.
Featuring Fukui's brand salmon 'Fukui Salmon', ikura, ginger, and mitsuba. Enjoy the flavor of ikura marinated in dashi soy sauce infused with salmon flakes. *Please note that it will take some time to prepare as it is cooked after your order is placed.
Luxuriously using Tsukadama, creamy. Note: This is not an egg from Tsukadama chicken.
Classic sauce yakisoba topped with rich eggs 'Tsukadama' *'Tsukadama' is not a local chicken egg.
A rice ball made easy to eat with the delicious flavor of jidori chicken, infused with Miyazaki Prefecture's large cedar shiitake mushrooms and bonito broth.
Creamy pudding made with 'Tsukadama®'. Enjoy the aroma of caramelization just before serving. *'Tsukadama' is not a free-range chicken egg.
Using the sweet potato 'Tomitsu Kintoki', which represents Fukui Prefecture, we make it by hand in our shop. It has a moist and elegant sweetness. Enjoy it as a palate cleanser!
The sweet and salty flavor is addictive! This is a Japanese-style ice cream made with Kyushu sweet soy sauce 'Maltani Soy Sauce' from Tsukada Farm.
The citrus fruits produced by the citrus master 'Midorinosato Ryou-kun' in Nichinan City, Miyazaki Prefecture, are mostly 'open-field grown'. As these agricultural products are susceptible to the effects of climate change and natural disasters, we have established our own standards that include the condition, quality, sugar content, and ripeness of the products, and we are constantly exploring ways to create delicious citrus that everyone will enjoy.
The term 'pre-mixed shochu' refers to the process of mixing shochu with water in advance, allowing it to blend. Essentially, it means preparing a water mix ahead of time and letting it sit. When the mixture is left to rest for a few days to a week, the shochu and water blend well, resulting in a much smoother taste compared to an instant water mix, and it is said to be perceived as more refined.
This is a genuine shochu aged in barrels, created in collaboration between Wakashio Sake Brewery from Shibushi City in the Osumi Peninsula of Kagoshima Prefecture and Tsukada Farm. It blends 'imo shochu' aged in oak barrels with 'mugi shochu' aged in sherry casks for nearly 10 years to enhance its depth, allowing you to experience the aroma of the barrels and the sweetness of the sweet potato. It pairs exceptionally well with the fragrant 'charcoal-grilled local chicken' cooked over charcoal.
Takahashi Sake Brewery (Kumamoto) [Rice, Rice Koji (White Koji) / 25 degrees]
Carefully brewed with delicate handcrafting and long-term low-temperature fermentation to fully bring out the rich aroma of Miyazaki Beni. Kodama Brewing <Miyazaki> [Beni Imo, Rice Koji (White Koji) / 25 degrees]
The name 'Ishou' is derived from the characters of the names of the Komaki brothers. It embodies the commitment and confidence of the Komaki brothers, who are at the heart of the brewery, to weave the history of the brewery and their determination to create sake that can be enjoyed for a lifetime. Komaki Brewing (Kagoshima) [Sweet Potato, Rice Koji (White Koji) / 25 degrees]
This barley shochu is finished with a sweetness and bitterness reminiscent of bitter chocolate, along with exceptional roasted aroma. Watanabe Sake Brewery, Miyazaki, Barley, Barley Koji, 25 degrees.
A shochu characterized by the aroma of a new sake made from orange-colored Tamaakane blended with a 3-year aged old sake made from Miyazaki Beni. Matsutake Brewery (Miyazaki) [Sweet Potato (Tamaakane & Miyazaki Beni) & Rice Koji (White Koji & Black Koji) / 30 degrees]
A pioneer of the shochu boom, Nishishuzo continues to challenge itself in search of even greater possibilities. This is a popular series that offers a beautifully sweet flavor, the best bottle. Nishishuzo, Kagoshima, Imo, Rice Koji (White Koji) / 25 degrees.
Sweet Potato 900ml
Sweet Potato 900ml
Barley 900ml
Wheat 720ml
Enjoy a rich and fruity rosé mixed with soda!
I want to reuse sake lees that are edible but discarded. Using 'sake lees syrup' born from the history woven over a hundred years in Toyama and Himi.
A dream sour combining popular products!
Refreshing Hebesu with a hint of honey richness.
Using Jim Beam
Chiran Town, Minamikyushu City, Kagoshima Prefecture
Kobayashi Farm, Makinohara City, Shizuoka Prefecture
Oigawa River Basin, Shizuoka Prefecture
Tenryu District, Shizuoka Prefecture
A refreshing type of Japanese sake highball with a pleasant ginjo aroma, perfect for toasting!
With a soft flavor that you won't get tired of and a refreshing feeling of intoxication, you'll find yourself enjoying the drink without realizing it. Good warm, good chilled.
"Icchorai" is a dialect from Fukui meaning "the best outfit." This is a popular standard ginjo sake with a pleasant ginjo aroma and a clean taste.
A calm and gentle aroma with a sharp taste of dry sake. Highly rated for warming, it offers different flavors at a wide range of temperatures.
A dry junmai sake that symbolizes 'Hayaseura', with a gentle aroma. True to the sake of the Hokuriku region, it pairs perfectly with fresh sashimi! It enhances the dishes without overpowering the natural flavors of the ingredients.
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