Jidoriya Kuraudori

We will serve it freshly baked with honey mustard sauce, so please allow about 30 minutes. [Iwate Prefecture Clear Stream Chicken] A brand of chicken that is soft and rich, raised on herbs like rosemary and thyme. Fresh chicken is delivered directly from the production area every day, marinated luxuriously in a special sauce, and carefully roasted thoroughly using our unique far-infrared technology. It is finished using only the fat from the chicken, making it not greasy and healthy.

Using fresh specialty chicken delivered directly from Kagoshima, freshly processed in the morning. By rubbing with natural coarse salt, excess moisture is removed, concentrating the flavor. The carefully selected chicken sashimi is truly exquisite. Certified by the Chicken Sashimi Association.

The free-range chicken thigh sashimi is crunchy and the more you chew, the more flavor it releases, making it a popular dish.

The meat is lean and has a texture similar to white fish. The umami flavor is also strong.

A light and classic chicken sashimi. An introduction to chicken sashimi.

A creative dish featuring sashimi of tenderloin on top of avocado. Be sure to enjoy it with plenty of condiments and wasabi.

A B-class gourmet dish from Kofu, simmered in a sweet sauce that is different from the usual offal stew.

The most popular dish among low-temperature cooked dishes, featuring green onions. The moist and melting liver has a texture similar to liver sashimi. Be sure to try it with the special sesame oil-rich green onion sauce.

A popular dish featuring low-temperature cooked chicken ham topped with plenty of condiments and a special spicy sauce. A favorite among repeat customers.

A creamy homemade pâté carefully prepared with fresh cream and white liver, slowly baked using unique techniques. Please enjoy it with the baguette.

Grilled, flavorful harami with a refreshing garnish.

Homemade pickles made with root vegetables.

A comparison of the chewy and flavorful Awaodori chicken and the thick and juicy Daisen chicken. One of the three major specialties of Kuraudori.

Awaodori chicken from Tokushima Prefecture is a type of local chicken that is famous for being a fighting bird, bred from gamecocks. It has a firm texture, and the more you chew, the more flavor it releases. This is our signature local chicken dish.

Daisen free-range chicken from Tottori Prefecture has tender meat that is very juicy. Raised in the beautiful air of Daisen and with natural underground water, it has high-quality fat that spreads throughout the mouth.

A grilled chicken skewer with a crunchy texture for adults

A rare cut that can only be taken from two parts of one bird. It is located near the breast meat on the shoulder, and it is a meaty cut with a firm texture that is satisfying to chew. Made with Daisen free-range chicken.

Stuffed with green onion in deboned Oyamadori chicken wings.

A substantial part with firm meat attached to the yagen cartilage. It is also available fried.

A part of the tail with rich fat. Not only fat but also plenty of collagen. Using Daisen jidori chicken, it spreads high-quality fat throughout the mouth.

Chicken heart part. The Hatsu from Daisen jidori is thick and juicy. Also known as Kokoro Yaki.

Chicken neck meat. This part is muscular due to its active movement, providing a chewy texture and is a popular cut with a good amount of fat.

A part of the chicken's stomach. Low in fat and healthy. With a crunchy texture that makes it hard to stop drinking.

Homemade smoked dish. Bonjiri is the most popular. Perfectly matches with smoking.

Instantly smoked white liver with a creamy texture.

The low-fat and healthy chicken gizzard has a crunchy texture and the aroma of smoking spreads in the mouth.

The thick and juicy smoked heart pairs well with beer. It also goes perfectly with grain mustard.

Fried chicken made with mochiko flour has a magical powder that keeps it crispy even when cold. It features a crispy exterior and a chewy interior. Of course, the marinated chicken is also delicious.

We luxuriously fried cartilage with a good amount of meat. It pairs well with beer.

Once you try it, you can't stop. The combination of sweet chili sauce and sour cream is outstanding.

Collaboration of mochi flour fried chicken and homemade tartare sauce. Very popular.

Homemade chicken bone broth made with local chicken and vegetables, rich in sweetness and depth. It is finished with a milky white soup. Please enjoy it lavishly in a hot pot.

A delicious hot pot topped with plenty of grated daikon, featuring our restaurant's specialty water-boiled hot pot. Light and refreshing.

A deliciously spicy hot pot topped with homemade eating chili oil and kimchi, served in a water-boiled style. It's not too spicy, and the savory heat spreads throughout your mouth.

Rice porridge (egg), ramen, udon

Carefully selected 'Iburigakko' directly delivered from Akita. The smoked takuan Iburigakko pairs perfectly with alcohol.

A special dish marinated in a unique sauce with cream cheese. A favorite among repeat customers.

Homemade eating chili oil generously placed on tofu. Definitely enjoy it with condiments.

We used flavorful tea beans instead of just regular edamame. Let's start with a drink here.

Kimchi rich in the aroma of sesame oil.

Our proud homemade spicy miso pairs perfectly with cucumber.

Freshly picked, ice-cold chilled tomato.

Lightly pickled Chinese cabbage with a hint of yuzu.

Caesar salad topped with low-temperature cooked chicken ham. Made with homemade Caesar dressing.

A proud potato salad made with smoked burdock from Akita Prefecture and homemade smoked eggs. An adult potato salad topped with cheese.

A representative salad with the restaurant's name. Made with homemade nut dressing.

Tori Mabushi, named after Nagoya's Hitsumabushi. Enjoy it as is at first, then pour chicken broth over it halfway through.

This luxurious rice porridge is made using the bones of jidori chicken, which we prepare fresh every day at our jidori chicken shop. It comes in a large bowl, perfect for sharing between two people.

A carefully grilled thigh meat oyakodon. Creamy oyakodon.

Using Akita Komachi sent from contracted farmers in Akita.

A simple soup made only with green onions.

The classic dessert to finish. Topped with chocolate sauce and cookie crunch.