Ginza Amakusa Obihiro Nishi 2 Jo

This course allows you to enjoy the fantastic "Amakusa Daiou" Mizutaki. Our soup is not only delicious, but also full of collagen and well-balanced chicken nutrients, which are good for health and beauty. We simmer the chicken broth of "Amakusa Daioh" for a long time every day, painstakingly removing the scum and adding water as we go. In this way, the chicken bones are broken into pieces, and even the marrow of the bones is dissolved into the soup without waste. The fresh taste is then thoroughly maintained on a daily basis. The seasoning of the soup is a tried-and-true gem that pursues the characteristics of Amakusa Daioh. It is a secret technique that is not allowed outside of our restaurant.

This course allows you to enjoy the fantastic "Amakusa Daiou" Mizutaki. Our soup is not only delicious, but also full of collagen and well-balanced chicken nutrients, which are good for health and beauty. We simmer the chicken broth of "Amakusa Daioh" for a long time every day, painstakingly removing the scum and adding water as we go. In this way, the chicken bones are broken into pieces, and even the marrow of the bones is dissolved into the soup without waste. The fresh taste is then thoroughly maintained on a daily basis. The seasoning of the soup is a tried-and-true gem that pursues the characteristics of Amakusa Daioh. It is a secret technique that is not allowed outside of our restaurant.

This course allows you to enjoy the fantastic "Amakusa Daiou" Mizutaki. Our soup is not only delicious, but also full of collagen and well-balanced chicken nutrients, which are good for health and beauty. We simmer the chicken broth of "Amakusa Daioh" for a long time every day, painstakingly removing the scum and adding water as we go. In this way, the chicken bones are broken into pieces, and even the marrow of the bones is dissolved into the soup without waste. The fresh taste is then thoroughly maintained on a daily basis. The seasoning of the soup is a tried-and-true gem that pursues the characteristics of Amakusa Daioh. It is a secret technique that is not allowed outside of our restaurant.

The "Amakusa Daio" is said to have been kept in the Amakusa region of Kumamoto from the Meiji to Taisho periods, but became extinct in the early Showa period. The Livestock Research Institute of the Prefectural Agricultural Research Center has been working on restoring the breed since 1992, and it has finally been restored after half a century. The "Rokubaku" is a pure breed also known as a "black diamond. It has many thin muscle fibers, which gives it excellent meat firmness, and it is characterized by its very tender and crispy texture. It also contains a large amount of umami ingredients, which leaves a deep and lingering flavor in the mouth. This course allows you to enjoy such "Amakusa Daio" and "Rokubaku pork" grilled on lava rocks and cooked in mizutaki broth.