名古屋コーチン雞料理 清水 名古屋店

Juicy pieces of Satsuma red chicken with bones are simmered to create a yellowish-white chicken soup rich in collagen. The slices of 'Nagoya Cochin' breast and thigh meat, known for their firm texture and rich flavor that expands with each bite, are briefly blanched and served with homemade white ponzu. Enjoy the deep richness and high-quality umami with fresh vegetables. Nagoya Cochin thigh meat, Nagoya Cochin breast meat, handmade Nagoya Cochin meatballs, Satsuma red chicken bone-in thigh pieces, domestic chicken heart/gizzard/neck meat, fresh vegetables, and side dishes. Please note that the types of offal may change depending on availability.

We simmer juicy pieces of Satsuma red chicken with bones, resulting in a yellowish-white chicken soup rich in collagen. The carefully selected slices of breast and thigh meat are briefly blanched and served with our homemade white ponzu sauce. Enjoy the rich flavors of fresh chicken and vegetables to the fullest. Domestic young chicken thigh meat, homemade tsukune, Satsuma red chicken bone-in thigh pieces, domestic chicken, heart/gizzard/neck, fresh vegetables and side dishes. Please note that the types of offal may change depending on availability.

Enjoy the firm texture and rich flavor that expands with each bite, characteristic of Nagoya Cochin. This traditional Japanese shabu shabu dish is presented with a water-based broth and thinly sliced fresh Nagoya Cochin. Savor the pleasant texture with fresh vegetables, grated daikon, and homemade white ponzu. Nagoya Cochin thigh meat, Nagoya Cochin breast meat, handmade Nagoya Cochin tsukune, fresh vegetables, and side dishes.

This dish expresses the traditional Japanese shabu shabu cuisine with a soup made from water and thinly sliced fresh selected chicken. It is a unique chicken shabu shabu that you won't find anywhere else. Enjoy the pleasant texture with shredded vegetables, grated daikon, and our homemade white ponzu sauce. It includes domestic young chicken thigh, breast meat, handmade tsukune, and fresh vegetables with side dishes.

One of Japan's three major native chickens, the brand 'Nagoya Cochin' from Aichi Prefecture. The red meat is perfect for sukiyaki. Please enjoy by mixing the chicken and seasonal vegetables in our homemade sauce with plenty of 'Macallan eggs' from Aomori Prefecture. Nagoya Cochin thigh meat, Nagoya Cochin breast meat, handmade Nagoya Cochin tsukune, Satsuma red chicken bone-in thigh cut into pieces, seasonal vegetables and chunky vegetables.

Please enjoy chicken and seasonal vegetables mixed with homemade kaeshi and plenty of Aomori Prefecture's 'Macallan Eggs'. The carefully crafted kaeshi pairs well with the rich Macallan eggs. Domestic young chicken thigh meat, domestic young chicken breast meat, handmade tsukune, Satsuma red chicken bone-in thigh cut into pieces, seasonal vegetables, and chunky vegetables.

1 go (serves 2) *The egg will be either 16th generation Macallan or maximum rich egg. *Subject to change based on supply.

Morioka cold noodles simmered in a clay pot with a flavorful soup, finished with a refreshing touch of yuzu.

Rice cooked in a clay pot with chicken and water-based soup, topped with a runny soft boiled egg.

Mikan pairs well with Haccho miso, enhancing the rich flavor of Haccho miso deliciously. Please enjoy it mixed with the smooth egg from Macallan.

Red chicken thigh Nagoya Cochin thigh (1800 yen) Domestic young chicken breast Nagoya Cochin breast (1600 yen) Nagoya Cochin tsukune Satsuma red chicken bone-in thigh cut pieces (1500 yen)

Sukiyaki vegetables are 1500 yen

Crispy fried chicken wings simmered for a long time with carefully selected spices and aged soy sauce, then slowly cooked with aromatic vegetable oil.

Soft tsukune filled with plenty of chicken extract, prepared in a shumai style. One piece.

Juicy chicken neck meat quickly blanched and mixed with yuzu ponzu.

The crunchy skin and natto are a perfect match.

This is a new sensation of chawanmushi made with egg yolks marinated in soy sauce.

Tossed salad chicken with vegetables, generously topped with shaved bonito made from chicken.

This is a simple croquette with a potato salad feel.

Cucumbers simply pickled in vinegar and broth.

Daikon simmered for a long time in Mizutaki soup, made into a crispy cutlet.

This is kimchi quickly seasoned with chili sauce and coriander.

Spicy and refreshing. Perfect as a companion for drinks.

Purple cabbage and crispy chicken skin go well with Caesar dressing.

We made a rich pudding using carefully selected ultimate eggs with silky tofu from Saga Prefecture.

We sandwiched fruit, rich sesame tofu, and sesame ice cream together in a monaka.