Jidori-tei Kitatsumachi
ぢどり亭 北巽店 / Jidoritei Kitatsumi Branch
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
A chicken specialty restaurant boasting signature dishes and a lively atmosphere
Évaluation
Japan Évaluations des utilisateurs3.02(1 avis)Avis
Menu
Please enjoy the flavorful grilled chicken from Kyushu, which becomes more delicious the more you chew.
This dish features tender, fatty, and plump meat with a secret sauce that is exquisite.
One piece of chicken thigh is grilled and finished lightly. It has a good volume and is recommended for groups.
The spicy flavor becomes addictive after just one bite.
A specialty from Miyazaki with Jidori-tei's original tartar sauce!! Irresistibly delicious.
Fresh and rich chicken sashimi that is safe can only be tasted at Jidori-tei.
This is a genuine barley shochu that has been carefully distilled at low temperatures to bring out the natural characteristics of barley, followed by unique filtration and sufficient aging. The fruity sweet aroma and mellow flavor of the horse are the result of 100 years of experience and the craftsmanship of artisans.
Once you take a sip, you'll be amazed by the rich depth and the fragrant aroma.
Focusing on a 'clean aroma and taste', a combination of yellow koji for sake and white koji for shochu was used. The filtration is kept to a very minimal level, similar to the black koji ceramic pot shochu from 'Kirishima Town Distillery', to prevent foreign substances from mixing in. As a result, the shochu is slightly cloudy, and when the temperature is low, it may float on the surface or settle as sediment, but this is due to the presence of flavorful components such as high-quality fatty acids, so there is no need for concern.
Focusing on 'beautiful aroma and taste', we used a combination of yellow koji for sake and white koji for shochu. The filtration is done very minimally, similar to the black koji ceramic pot shochu from 'Kirishima Town Distillery', just enough to prevent foreign substances from mixing in. As a result, the shochu is slightly cloudy, and when the temperature is low, it may float on the surface or settle as lees, but this is due to the presence of flavorful components such as high-quality fatty acids, so there is no need for concern. This is a higher-grade shochu from Kirishima.
This is a masterpiece that allows you to enjoy the punchy richness and aroma that can be said to be the essence of black koji. It has a robust flavor, with a sweetness reminiscent of baked sweet potatoes.
