Chanko Chaya Washuuyama

This is a soy sauce-based soup cooked chanko-nabe made from a broth carefully taken from chicken bones, which has remained unchanged since its establishment. This dish, which can also be called an introductory course, can be upgraded with seafood ingredients such as shrimp, clams, squid, white fish, etc. for an additional 500 yen. Additionally, there are numerous toppings available, allowing you to create and enjoy your own customized chanko. Each additional ingredient adds to the flavor, offering endless possibilities for customization.

A spicy hot pot seasoned with gochujang and other ingredients based on chanoko broth. The spicy broth is enhanced with freshly ground sesame seeds, making it a perfect match. Ramen is recommended as a finishing touch. Whether it's hot summer or cold winter, just like Washuuyama Chanoko, it can be enjoyed deliciously anytime. Seafood ingredients can be added for an additional 500 yen.

A hotpot with a smooth texture seasoned with white miso based on chanko broth. It looks rich, but can be eaten lightly.

Slightly different from the usual kombu broth, you can enjoy shabu-shabu pork in chanoko broth, which can be eaten as is. Also, when dipped in special plum sauce, it can be eaten refreshingly. (Photo shows 2 servings)

We use a larger size for this dish. Please choose between adult or young chicken according to your preference.

This is the most popular menu. Fresh chicken breast meat is pounded. It is refreshing and you can eat as much as you want. In addition, we also offer Kyushu-produced parent chicken thigh tataki and a combination of thigh and breast tataki for 600 yen each. These are also very popular. Despite being parent chicken, it is easy to eat with a good texture and has a deep flavor.

This dish features thinly sliced Sanuki Cochin chicken breast. The spicy Yukke sauce and egg yolk blend well together, leaving a lingering taste. This is also a popular menu item. Another dish made with Sanuki Cochin chicken is the 'Seared Sanuki Cochin with Wasabi', priced at a reasonable 600 yen. This dish is served with sweet Kyushu soy sauce and wasabi.

All octopus dishes use locally sourced octopus from the Seto Inland Sea. (Please note that during fishing bans, this may vary.)

Made with fresh seasonal fish sourced in the morning.

Made with fresh seasonal fish sourced in the morning.

Details and types are provided in the recommended menu. Prices start from 600 yen.

This salad is topped with salt koji dressing, fragrant chopped shiso leaves, and a Japanese-style twist.

Peony pork is shabu-shabu'd in chanko broth. It is served with sesame sauce. This dish is made with peony pork and chanko broth, making it a unique dish that cannot be found elsewhere.

Made with black-haired Japanese beef.

A popular menu item that is simple yet delicious.

Made with domestic hormone.

Uses homemade Tosa soy sauce in soy sauce. Please mix it well before eating. By mixing it well, it will cling well to the curly noodles and change into a milky flavor. It is recommended to add shichimi spice.