Chicken Dashi Oden Samon, KITTE Nagoya Branch

Chicken neck meat. It's exquisite.

It is a juicy part.

Soft finish

Soft cartilage from the chicken breast

Flavor comes out with every bite

Meat from the tailbone of a chicken

Rich in collagen

Goes well with alcohol.

The umami and spiciness of the chicken neck are exquisite, making it perfect for pairing with drinks.

Enjoy the edamame boiled in oden broth while it's still warm and fluffy.

We made aged ham from parent chickens. Simply seasoned with salt, pepper, and lemon!

With sweet vinegar and homemade tartar sauce.

The crunchy Chinese cabbage and salted kelp are exquisite.

The combination of watercress and ume hijiki is outstanding.

Mashed and mixed while hot.

It is finished in a simple and nostalgic way.

Smooth with rich oden broth and sudachi!

Mix it with oden broth and egg before eating.

Perfect for the final touch!

Italian sparkling wine

Chilean white wine

American white wine

Australian white wine

Chilean red wine

Spanish red wine

Australian red wine

Although it is brewed in Aichi Prefecture as a ginjo, it has a relatively high ratio of warm umami and acidity, and also possesses a solid flavor characteristic of junmai. Served warm/cold.

A special junmai sake from Yamagata Prefecture with a rice polishing ratio of 55%. It is a sake with a refreshing finish and a sharp taste. Served warm or chilled.

The original taste of Niigata rice with a fruity and elegant ginjo aroma. This sake has a subtle fragrance and a harmonious fullness. Best served chilled.

A masterpiece made using the miraculous yeast from Aichi Prefecture. It is characterized by a rich fruitiness and a gorgeous ginjo aroma and umami. Served warm/cold.

This sake has a fruity flavor and a refreshing finish that evokes the crispness of the Takahara region in Aichi Prefecture. Served warm or chilled.

In Fukui Prefecture, 'Icchorai' is a local dialect meaning 'the best one for oneself.' Served warm/cold.

A rich, sweet, and fragrant aroma reminiscent of pears from Mie Prefecture. A smooth sweetness and umami, with a blossoming acidity and a clean finish. This is a superbly balanced junmai ginjo sake. Served warm or chilled.

From Nara Prefecture, it has a gentle and mellow taste. The moderate umami and richness are beautifully balanced, and the crisp finish is outstanding. It can be enjoyed chilled for a refreshing experience, or warm to savor the umami even more. Served warm/cold.

Junmai sake brewed with original yeast from Masumi, Nagano Prefecture. Sake meter value +2, acidity 1.6 cold.

Gifu Prefecture 'Sake that sake lovers will love' has a good balance of spiciness and umami, richness and sharpness, allowing you to enjoy the sharpness when served cold and the richness when served warm. Warm/Cold

An extremely dry junmai sake with excellent sharpness. With a sake meter value of +8 and a brewing degree of 1.4, it has a smooth mouthfeel, making it a great accompaniment to food. Served warm or chilled.

A Niigata dry sake characterized by its soft ginjo aroma and refreshing taste. It is an easy-to-drink, versatile sake that does not interfere with food. Served warm, at room temperature, or chilled.

A dry honjōzō sake characterized by its crispness and refreshing feel from the Kōguchi area of Kyoto Prefecture. This sake offers a dynamic spiciness with a sense of depth. Served warm or chilled.

This is a honjozo sake with a strong impact when it enters the mouth, followed by a clean and refreshing dry finish. Sake meter value +13, acidity 1.0. Served warm/cold.

HOT/ICE

HOT/ICE

HOT/ICE