どろまみれ 代々木上原

We make nukazuke by mixing the nuka (rice bran) we received from a sushi restaurant every day. Vegetables used include carrots, cucumbers, turnips, and radishes.

Iburigakko is a smoked pickle from Akita.

Spicy cod roe that has been compressed, dried, and grilled over charcoal! It is perfect as a snack with alcohol!

Cream cheese pickled in three types of miso including Saikyo miso for over two weeks! It has a taste similar to caramel.

Fried from fresh tofu

Negima with large pieces of Hinai-jidori chicken at an unbeatable price!

A dish made by adding the texture of cartilage to minced Hichinai chicken, and carefully grilling it from raw! It is delicious with salt or sauce!!

Melting liver that handles only liver that arrived on that day!

A limited edition product made from over 8 different parts of Hichinidori chicken, limited to 3-4 pieces per day!

The part that connects the heart and liver.

Wasabi or plum

◇Summer Limited◇ The most popular summer dish covered in mud! Each corn is carefully peeled and made into a sweet tempura! We promise freshly picked from the field. (Available until the end of September)

Enjoy fresh water eggplant raw! It goes well with honey!

Not your typical potato salad, this is a potato salad that can't be beat.

A golden soup made by combining Hichin Chicken's glass soup and bonito broth! Once you try it, you will definitely get addicted! Please enjoy plenty of farm-direct leafy vegetables!

A limited menu only available at the Yoyogi-Uehara store! A must-try specialty dish.