니하토리야 롯코우미치텐

Enjoy the rich flavor of our recommended dish made with addictive Satsuma red chicken eggs, featuring a rich chicken yukke.

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 dressed with plum sauce and grated daikon, the crunchy texture is addictive. Generous amounts of plum crystal made with shark cartilage from Kesennuma and Nanko plum from Wakayama 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 flavor. Perfect as 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.

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

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

Salted buttock part. Full of collagen!

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

Salted chicken heart. Exceptional elasticity and flavor!

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

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

Salted cartilage of the breast. Perfect with alcohol!

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

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

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

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. This is a popular menu item at Hinatariya.

Fresh cheese directly shipped from Yuge Farm located in Kita Ward, Kobe! 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 while raising flames, firmly infusing the aroma of charcoal. The aroma of charcoal enhances the texture and flavor of Awaji chicken.

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

Our recommendation!! A dish featuring 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 the best 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 pudding and the smooth texture of the base!

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