Hatsuzaki Tei

Shinshu Golden Shamo is a local chicken developed by the Nagano Prefecture Livestock Experiment Station in 2005. It is a superior breed that inherits the good qualities of the 'Shamo' rooster and the 'Nagoya' hen. The name was given in reference to its beautiful feather color grown in the great nature of Shinshu, and its golden-brown color when cooked. It has a good texture, flavor, and taste, with particularly high levels of three umami amino acids (aspartic acid, glutamic acid, serine). This chicken offers a rich and intense flavor the more you chew, so we season it only with salt at our store to allow customers to enjoy the natural taste of the meat. All Shinshu Golden Shamo served at our store are raised by the owner and colleagues themselves.

Silkie chickens were originally consumed as medicinal food by the nobility in China, hence they are known as mystical medicinal chickens. The name 'silkie' comes from their color. While they have fluffy white feathers, their faces and legs are a dark purplish-black color, giving them the meaning of 'a chicken as black as a crow down to its bones.' Since their introduction during the Edo period, they have been bred in Japan as medicinal chickens and pets. Of course, their eggs also have medicinal properties similar to their meat. However, unlike regular chickens, silkies only lay about one egg every five days. Our shop owner raises around 140 silkies and provides fresh eggs. Enjoy them simply over rice or try the delicious 'itoko-don' made with golden shamo and these eggs.

Made with golden Shamo and Silkie chicken eggs

Served with miso soup, pickles, and bonito flakes

Amaranth is a plant of the amaranth family native to Central and South America. Among the grains, it stands out for its high protein content and is rich in dietary fiber, which is often lacking in modern diets. For example, compared to polished rice, it contains 26 times more calcium, 16 times more iron, and 4 times more phosphorus. Its chewy texture is delightful. When cooked or steamed, it becomes sticky and blends well with other ingredients, allowing for various ways of consumption. At our store, we provide amaranth cultivated by the owner, mixed with locally grown Komagane sun-dried Koshihikari rice, in all rice menu items.

Served with miso soup and pickles

Comes with miso soup and pickles

The water used in cooking is natural spring water rich in minerals. It is similar to biological water and is gentle on the body. Ingredients are mainly locally sourced, using products from producers that are known. Even when using ingredients from other regions, we carefully select those with clear origins and production management, such as kombu from Rishiri and eel from Shizuoka.