Junkei Nagoya Kochin Toriya Nakayama Nagoya Eki Ten

For those who ordered the hot pot

A genuine Sichuan-style spicy soup where the refreshing numbing sensation of Sichuan peppercorns intertwines with the strong heat of chili peppers. Enjoy not only the spiciness but also the deep richness and umami created by aromatic vegetables and spices. It enhances the flavor of chicken while leaving a lingering, addictive taste.

A representative of Aichi Prefecture, one of Japan's three major native chickens. The meat has a reddish hue and the fat has a pleasant aroma. It is elastic and rich, allowing for a juicy flavor to be enjoyed.

Young chicken raised in the lush nature of Gifu Prefecture. It has low fat, firm meat, and is a very delicious chicken with rich flavor.

Chicken raised in the great nature of the Okumikawa highlands in Aichi Prefecture. This chicken has a firm texture and allows you to enjoy the original flavor of chicken without any unpleasant odor.

This is chicken hitsumabushi served with soup poured over it.

This is Miso Nabe Udon, which is eaten by dissolving special miso in a pot.

This is a rice porridge made with Nakayama's original Komaki-produced Nakayama eggs.

A comparison of chicken thighs from Nagoya Cochin, Ena Chicken, and Oku Mikawa Chicken.

This is a homemade tsukune made with Nagoya Cochin, Ena Chicken, and Oku Mikawa Chicken. The hidden flavor of perilla leaves stimulates the appetite.

Half size 580 yen (including tax 638 yen)

Half size 580 yen (including tax 638 yen)

Half size 580 yen (including tax 638 yen)

This is a parent-child rice bowl topped with sliced thigh and breast of Satsuma Chiran chicken. Please enjoy it with sweet soy sauce from Kagoshima.

This is the best oyakodon made luxuriously with Nagoya Cochin. We use our original Nakayama eggs.

A light yet rich soup based on chicken bones.

This is rice topped with raw egg made using Nakayama eggs, which are prepared exclusively for our restaurant.