秋田比內地雞と旬の料理 のどか

We cut Hinai-jidori chicken thighs into thick, generous slices and grill them heartily on metal skewers. Enjoy them with ponzu sauce, green onions, and grated daikon radish.

Thigh, breast, meatballs, wings, egg tubes, liver. The unique flavor and aroma of Hinai chicken stand out with each bite, enhancing the taste and richness. From 320 yen each.

The 'koma' is a rare cut that can only be taken from one skewer, located at the sturdy joint area from the leg to the waist. *Please note that limited edition items may not be available on certain days. Thank you for your understanding.

The skin of Hinai chicken is grilled to a crisp over charcoal. Please enjoy it dipped in momiji oroshi ponzu.

Breast meat of Hinai chicken marinated in ginger soy sauce, then deep-fried with a special tempura batter for a crispy finish.

The slowly simmered beef tendon has a rich, melt-in-your-mouth texture, and the Hinai chicken offal pairs perfectly with the special miso, making it a great accompaniment to drinks.

Using four fresh Hinai jidori eggs, we bake it fluffy.

This is a refined rice dish cooked in a well-used clay pot with Akita Komachi rice, maitake mushrooms, Hinai chicken offal, and glass soup.

A set of nourishing pork, Hinai chicken meatballs, Hinai chicken skewers, asparagus wrapped in bacon, and two types of vegetable skewers.

A specialty from Akita, it is smoked takuan.

Please choose from walnut miso, sansho miso, butter soy sauce, grilled soy sauce, chicken miso, ginger soy sauce, or curry miso.

The fat from Hinai chicken drips onto the charcoal, enveloped by the rising flames and the aroma of charcoal, resulting in a completely black appearance! That is the secret to its deliciousness.

For the finale, you definitely want something rice-based. We will prepare it in an appropriate amount.

A deep flavor of Hinai chicken broth simmered for 8 hours. It is best to eat when the soup has soaked into the kiritanpo.

Using a broth based on Hinai free-range chicken bones. Once the sweetness of the vegetables is released, add the free-range chicken thigh and breast meat.

The soup has a delicate flavor made with Hokkaido's 'Rishiri Kombu Dashi' and a hint of Akita's 'Shotturu'! The ingredients include bone-in Hinai chicken, daikon simmered tenderly in Hinai chicken broth, and carefully selected vegetables that do not dilute the flavor of the soup. *The hot pot menu is available starting from one serving.