Seifu Meigetsu

This is a skewer made with the meat from the shank of Hinai chicken and the meat from the chicken wing.

This is a skewer made by wrapping the light breast meat of Hinai chicken with skin, resulting in a crispy exterior and juicy interior.

Skewers made from the meat of the neck of Hinai chicken, which is rich in exercise.

Please enjoy the fresh Hatsu raised freely and happily.

Please enjoy the fresh liver raised freely and comfortably.

Unlike chickens raised in coops, enjoy the hard and tender gizzards that have developed the ability to remove sand and small stones in order to peck at natural grasses and flowers.

Please enjoy the chicken wings that are raised for a long period and are rich in collagen.

Since we use only hens, we refer to the part known as bonjiri in roosters as Misaki. This is a grilled skewer that includes the rich fatty skin (peta) from the back of the Misaki.

This is a juicy skewer that offers two types of meat: the thigh meat from Hinai chicken, including the base of the thigh and the upper thigh, providing an excellent eating experience.

Using coarsely ground minced meat from Hinai chicken to bring out the flavor, we use minimal binders in our preparation.

We have prepared half-cooked quail grilled over charcoal.

Grilled rare parts to a medium-rare finish.

We have carefully grilled seasonal vegetables over Kishu Binchotan charcoal to enhance their natural flavors. *Varies by season.

We offer Akita's iburigakko and overnight pickles of the day.

This is a delicacy made by marinating eggs before they become eggs in tamari soy sauce and dashi.

Please enjoy the rich skin of Hinai chicken simply with ponzu sauce.

We have prepared it with a simple seasoning so that you can fully enjoy the taste of Hinai chicken.

We made a Caprese with Hinai jidori chicken breast cooked at low temperature to make ham, along with tomatoes and mozzarella cheese.

This is a dish featuring thigh and breast meat of Hinai local chicken marinated in homemade miso paste and grilled to perfection.

We provide smoked Hinai local chicken ham made in-house!

Please enjoy the grilled thigh and breast meat of Hinai chicken with salt and sudachi.

This dish uses Hinai chicken, offering a rich yet light soy sauce flavor. The kiritanpo, made from rice cooked fresh that day and pounded to a five-minute texture, is grilled over charcoal, and the pot is carefully prepared with burdock, maitake mushrooms, water celery, and long green onions, each preserving their unique aroma. *Reservations for the pot must be made by the day before. *The photo shows a serving for three people. *Takeout for the pot is now available, starting from one serving.

This is a rich pudding made luxuriously with Hinai chicken eggs. Enjoy the sweet and salty flavor using pickled lanterns instead of caramel.