熊の鳥燒 北新地店

Enjoy a dry-aging process that takes 70 to 100 hours. This New Year’s and Year-End Party Course features a total of eight dishes—including aged Kumano Jidori chicken from Mie Prefecture, steamed vegetables made with pesticide-free produce, a seasonal specialty, and a soup simmered slowly for eight hours—paired with drinks. *All-you-can-drink included.

Year-End Party Course: Gather Around the Hot Pot and Enjoy Sake and Aged Chicken *Includes All-You-Can-Drink A winter course featuring aged Kumano Jidori chicken in a mizutaki hot pot. We simmer chicken shabu-shabu and seasonal vegetables in broth simmered from the aged chicken, and to finish the meal, we serve noodles in a broth that fully captures the umami of the vegetables and chicken. A new year-end party course featuring a total of 6 dishes and sake paired with the aged chicken.

For those who want to enjoy vintage chicken in a casual way.

This is a recommended course at Kuma no Toriyaki’s Kitashinchi location, where you can savor chicken that has been aged for an extended period.

A Seasonal Course Featuring Aged Chicken in a Mizutaki Hot Pot

A blissful dry-aging course featuring Kumano free-range chicken and today’s aged chicken.