Nihatoriya Rokko Michi Ten

Please enjoy the rich chicken yukke made with Satsuma red chicken eggs that have a recommended rich flavor that is addictive.

Recommended for those who love liver, chicken liver is slowly cooked at low temperature. The unique texture from low-temperature cooking is perfect for liver enthusiasts. Served with homemade green onion sauce, plenty of green onions, and sesame oil.

Lightly seasoned with plum and grated daikon ponzu, the crunchy texture is addictive. Generous amounts of plum crystal made with Kesennuma shark cartilage and Wakayama Nanko plum are mixed in. This dish stands out for its excellent compatibility with exquisite seafood delicacies.

A dish featuring well-textured parent chicken grilled over charcoal and marinated in ponzu, allowing you to enjoy a refreshing taste. A light appetizer.

Part of the neck area of salt chicken. It has a good texture and moderate fat.

A larger size of the classic negimi with our signature sauce! We use shoulder meat seasoned in the traditional way.

The sauce combines popular chicken tsukune with the rich yolk of red chicken eggs. The most popular menu item!

Grated ponzu chicken diaphragm. Similar texture to beef offal.

Tender chicken breast grilled to perfection. Mildly seasoned with light snow salt.

Meat around the heart. The slightly sweet fat and sauce are exquisite.

Salted buttock part. Full of collagen!

Shoulder meat, a rare cut with salt. A perfect blend of umami and the lightness of breast meat.

Salted chicken gizzard. Excellent texture! With salt and black pepper.

Salted chicken heart. The texture and flavor are outstanding!

Salted neck skin. Crispy on the outside, moist on the inside

Thick, tender chicken breast grilled and served with shiso and ume paste.

Thick chicken breast is grilled to tenderness. Wasabi adds an accent.

Fresh liver with salt, green onions, and sesame oil, seasoned with light snow salt.

Sauce chicken liver. Rare and creamy. Perfect match with the sauce!

Salted breast cartilage. Perfect with alcohol!

Rare meat around the salt-rich part. Generously topped with green onions.

Popular grilled avocado with sweet cream cheese and nuts! The sweet cream cheese and nut accents are addictive.

A simple potato salad that preserves the deliciousness of the potatoes, enjoyed with a special smoked soft-boiled egg and crunchy Tasmanian mustard, mixed to your preference. A popular menu item at Hinatariya.

Fresh cheese directly delivered from Yuge Farm located in Kita Ward, Kobe City! Served in a refreshing Caprese style.

A dish of lightly pickled cucumbers topped with salted kelp

A salad topped with plenty of crispy fried burdock. Served with a refreshing dressing.

A perfect dish to pair with avocado, combined with salted kombu, sesame oil, and salt.

Recommended to finish with flames, firmly infused with the aroma of charcoal. The charcoal aroma enhances the texture and flavor of Awaji chicken.

This is a slightly smaller size dashimaki for 1 to 2 people.

Our recommendation!! A dish of crispy fried chicken thigh generously topped with special spices such as chili, cumin, garlic, and onion. Enjoy it with beer, chuhai, or highball!

A dish that becomes addictive

4 pieces

The flavor of butter and the sweetness of sweet potatoes are a perfect match!

Recommended rich and flavorful chicken white soup with low water content noodles from Kyoto. A popular closing menu item.

A luxurious rice bowl made with eggs. Served in a convenient single portion size.

A small chicken bowl the size of a tea bowl.

Grilled rice balls seasoned with dashi soy sauce and charred over charcoal for a fragrant finish

We carefully make the caramel on top one by one after receiving your order. Enjoy the crispy texture of the freshly made topping and the smooth texture of the pudding!

Cabbage is free to refill. We charge 330 yen per person as an appetizer.