Nagoya Imaiya Honten

Among the more than 150 types of local chickens and brand chickens found nationwide, the female Hinai chicken is said to be a rare delicacy. It is raised with love in a rich natural environment, inheriting tradition. Fresh chicken from Hinai Town is delivered daily. Please enjoy the ultimate local chicken raised on natural land to your heart's content.

A luxurious dish using thigh meat from Hinai chicken produced in Akita Prefecture, seasoned with natural salt and grilled as a single piece. A dish full of volume with fragrant skin and juicy thigh meat.

A large plate dish seasoned with special salt and pepper, featuring breast meat that becomes sweeter the more you chew. Its refreshing flavor makes it a recommended dish for a wide range of customers.

Currently, we have very few in stock, and we are unable to provide them. Thank you for your understanding. This is an extremely rare item. (Limited to one per person) You can enjoy a texture and richness similar to foie gras.

Skewered in the order of thigh meat, breast meat, and thigh meat, it is the most popular way to enjoy Hinai chicken.

Aged chicken breast wrapped in chicken skin. The tenderness of the breast meat and the perfectly crispy, golden-brown skin are a perfect match.

This is a popular menu item at our restaurant, grilled to a fluffy perfection. Please enjoy it with a dip of egg yolk and sauce.

It is a part that moves often, so the meat quality is somewhat firm. The color is deep, and juicy meat juice drips.

In grilled chicken, it is characterized by having almost no fat, a crunchy texture, and a sweetness enhanced by salt.

Since it is made of cardiac muscle, it has a crisp texture. Two pieces make one serving.

They have fat and a rich flavor. The skin is crispy, while the inside is fluffy and juicy.

Mainly using the skin part, it has a very good texture. It contains gelatinous substance and is well-balanced in protein, vitamins, and minerals.

This part has the most muscle activity, so it has less excess fat and a firm texture. It is very juicy and the meat juice drips.

A rare item made from four birds used in one skewer. Grilled with the skin on, the surface is fragrant while the inside has a unique texture.

Please choose from 3 types. (Served with fresh wasabi, Kishu plum, or yuzu pepper)

Contains less odor compared to beef and pork, and is rich in protein, vitamin A, and iron.

※ Not using Hinai chicken.

A bone located in the center of the chest, called 'Yagen cartilage.' The meat attached to the bone has a bit of fat, and when enjoyed with the texture of the bone itself, it creates a unique deliciousness. *Hinai chicken is not used.

It is the thin part that connects the heart and the liver.

Soriresu refers to the round meat found in the hollow at the base of the thigh, a part that is difficult to detach from the bone, which means 'the fool leaves it' in French.

The ear part of the gizzard

The sweetness and crisp texture of asparagus are its characteristics.

Using shishito peppers from Nankoku City, Kochi Prefecture. The special grilled sauce from Itogaki and Imaiya enhances the deliciousness of the shishito.

Using the sweetest and most delicious pumpkin of the season, which is sweet and fluffy. The compatibility with the special grilled sauce from Imaiya will make you addicted once you taste it.

※Available from two servings. Kiritanpo made with organic Akita Komachi rice is grilled to a fragrant crisp over binchotan charcoal. This hot pot is rich in flavor, featuring kiritanpo and Hinai chicken in a delicious broth made from Hinai chicken's authentic glass soup. ≪Additional Toppings≫ (Prices include tax) Kiritanpo (two pieces) 550 yen / Hinai chicken thigh (four pieces) and tsukune (four pieces) each 550 yen / Vegetable plate 700 yen / Udon set 880 yen / Zosui set 880 yen 2000 yen per serving (including tax)

Homemade sauce served with handmade moromi fermented for a year in a cedar barrel from Yashio Island

Two pieces 550 yen (including tax)

Two pieces 550 yen (including tax)

You can choose either 'Today's Gelato' or 'Vanilla Ice Cream with Black Honey and Soybean Flour'.