燒肉 親鳥專門店 ばかたれ 本店/はなれ

◆Do you know about 'parent chickens'?◆ Most chicken meat eaten in supermarkets, department stores, and restaurants is either 'young chickens' or 'brand chickens'. Young chickens? Parent chickens? What's the difference?◆ There are three types of chicken in Japan◆ The chicken sold in Japan is mostly 'broilers', 'brand chickens', and 'local chickens'. Broilers are the inexpensive chicken commonly sold. Brand chickens are those that have been improved in feed and breeding methods for branding, and they are all young chickens raised for about 40 days. Famous brand chickens include 'Oyamadori' and 'Awabodori'. Local chickens are well-known varieties such as 'Nagoya Cochin', 'Hinai Jidori', and 'Satsuma Jidori'. Local chickens are raised for about 100 to 130 days.◆ So, what are parent chickens?◆ Parent chickens refer to laying hens. To put it simply, they are chickens that lay eggs.◆ The true deliciousness of parent chickens◆ Some people think of parent chickens as 'spent hens', but this is a misconception. 'Spent hens' does not mean discarded chickens; it is a term used by egg producers to refer to 'chickens that no longer lay eggs'. Parent chickens are raised for a long period of about 700 days, resulting in an extraordinary amount of flavor in the meat.◆ But aren't parent chickens tough?◆ No, that's not true. Not all parent chickens are tough. Our parent chickens are those that produce high-quality brand eggs, which make up only 10% of the total. This breed is very tender and rich in fat, surpassing even local chickens in taste. The owner, captivated by parent chickens, has traveled across Japan to find and meet the finest parent chickens.◆ We want parent chicken fans to try this◆ We would be very happy as a specialty store for parent chickens if core fans who think 'chicken meat that is so tough it hurts my teeth and jaw' could learn that such tender parent chickens exist.◆ We want to spread 'real parent chickens' throughout Japan◆ Chicken meat should not be 'soft and juicy!' but rather 'with a firm texture and an irresistible rich flavor!' Spreading truly delicious parent chickens across Japan is the big dream of 'Parent Chicken Specialty Store Bakatare'.

This is the white liver of a parent bird, known as the phantom white liver. Among the already rare top-quality parent birds, only a few percent possess the platinum white liver. Generally, it is not available in the market, and this special product is made possible because we source it directly from the production area. It is only available when it is harvested from the production area, so there is a limited quantity. Please feel free to contact our staff for inquiries.

'Phantom Chicken Hormone' is a rare fatty skin taken from a carefully selected parent chicken from all over Japan, with only about 10 grams available from each bird. The aroma of the secret sauce caramelizing is irresistible. Although it is called chicken hormone, it is not an internal organ hormone, so it has a juicy yet refreshing texture. This is a unique and exquisite gourmet dish that originated from Bakatare.

Spicy! Spicy! Spicy! It's just spicy! Too spicy! We added so much capsaicin that it's definitely not delicious! I guarantee it! It's just spicy! Painful! Painful! Too painful!!! That's all.

The era is 1964 (Showa 39), the Tokyo Olympics. Japan has remarkably achieved post-war reconstruction and is showing excitement towards the Tokyo Olympics, reminiscent of the era of Always Sunset on Third Street. At that time, when it came to chicken, there was only 'parent chicken.' However, with rapid economic growth, giant fast-food chains from America began to arrive in Japan. As a result, broilers (young chickens) that could be produced quickly and were tender (raised for about 40 days) became popular. Parent chicken was regarded as 'tough chicken meat' and quickly pushed aside, disappearing from butcher shops. Our restaurant is seriously considering spreading the deliciousness of parent chicken, which is the original chicken meat, across the country as a specialty store for parent chicken. With the slogan 'Revival Parent Chicken,' we want to deliver parent chicken, which has outstanding freshness and a deep flavor that spreads throughout the mouth the more you chew. We aim to bring the firm texture characteristic of local chickens to many customers across Japan. We sincerely hope that chicken lovers will taste it! This product is recommended with salt to fully enjoy the umami of chicken.

Shibaura standard. Serious about freshness. A selection of three types of carefully chosen Wagyu offal. Wagyu cheek meat, gyara, heart.

The skin with rich fat from the parent chicken is called Marukawa. The parent chicken contains the most umami in the fat and skin parts. It is best to grill it until crispy on the skin side, then quickly sear it after flipping. Please enjoy it as is without dipping in sauce.

This is a popular menu item featured on the popular YouTuber 'Saraba Seishun no Higashi' channel. It includes Wagyu shibire (thymus) and a special set with the 'maru skin' that Higashi Bukuro mistakenly referred to. A must-try dish for Saraba fans.

A classic combination of 'oya' and a soft and juicy 'waka'. If you're unsure about what to order, please consider this item.

Specialty 'Bakatare Stew' 530 yen. Must be grilled on the same day. This specialty stew was created with the sole purpose of ensuring that the freshly sourced chicken is grilled and eaten on the same day. We only serve chicken sourced daily from Toriniku Shinano-ya (Gotanda) as grilled meat. (Excludes the elusive chicken hormone.) Any leftover ingredients are all served as 'Specialty Bakatare Stew.' 'Must be grilled on the same day' is our commitment to deliciousness.

Harami is the diaphragm of chicken. It has a unique texture and flavor that pairs excellently with alcohol. The recommended seasoning is salt.

Fresh and excellent quality Oyamadori breast and thigh meat sourced daily from the long-established 'Toriniku Shinano-ya' in Gotanda. You can experience the difference in freshness with just one bite. The recommended seasoning is salt.

The crunchy texture is addictive. Yagen cartilage is the sword-shaped cartilage located in the center of the rib bones. It pairs well with a light salt flavor and a strong highball.

This is a sausage made from 100% domestically produced parent chicken. Very popular with small children♪

Authentic 'Morioka Cold Noodles' sourced from the long-established 'Nakano Seimen' in Morioka. The noodles have a strong chewiness, making them perfect for a meal after your main course.

We extract the soup from chicken bones using a pressure cooker for 6 hours. Customers sometimes say, 'It's richer than a ramen specialty shop.' (This is a true story) It's that rich of a chicken white soup. Enjoy it as a finale.

A very popular dish among women. Signature 'Bakatare Stew' + cheese + rice in a cheese risotto style, it's Bakatare Stew. Of course, it's also popular among men.

A rich chicken broth simmered for a long time using parent chicken bones. Perfect as a finishing touch after drinking.

With grilled meat, rice is a must! Extra large is +200 yen

A potato salad highly praised by a certain regular 'potato salad-loving comedian.' Enjoy this dish with potato salad, fried garlic, and sesame sauce.

Handmade every day. If you have visited our restaurant once, you would know that this is a secretly popular item ordered by many customers.

The authentic kimchi from Tsuruhashi (Osaka), Lee Dynasty Garden Kimchi♪ It is reputed to be very delicious.

When you want something refreshing, there's no hesitation, it's tomato!

Rich creamy pudding for dessert. Recommended by the manager.

This is a full course featuring popular menu items, including the specialty 'Phantom Chicken Hormone.' The main dish, 'Assorted Chicken Hormone 9 Types,' is luxurious and delicious, sure to amaze everyone! This is our proud and unique course. Reservations are accepted until 5 PM on the same day.