Sakataya

Kishu Ume Chicken is raised healthily by eating feed mixed with plum vinegar 'Kishu Ume Sodatashi' extracted from the local specialty 'Kishu Nanko Ume' of Wakayama Prefecture. Compared to other chickens, it has less of the unique odor typical of chickens, and due to its intake of plum vinegar, it has a good internal condition and is a health-conscious chicken.

Using Kishu plum chicken, this hot pot is rich in collagen. It has a mild flavor, yet it possesses a certain depth within its light taste.

If you love tuna, this is a coveted rare part! Enjoy it with a refreshing ponzu sauce!

Surprisingly, only two can be obtained from one tuna, a rare part (laughs) full of collagen.

A rare delicacy from the bluefin tuna, yielding only about 200g from one fish.

(Chicken Thigh, Neck Meat, Skin)

It is said to be a rare part of chicken. It is a part that is not often seen in typical izakayas and is quite unusual. Soreless, when translated from French to Japanese, means 'It is foolish to leave something behind.' It is a very delicious part that would be a waste not to eat.

Perfect with alcohol! A traditional dish from Hokkaido!

(Seaweed, Salmon, Bonito Flakes)

(Nori, Salmon, Plum)