燒肉 親鳥專門店 ばかたれ 本店/はなれ

◆ Are you familiar with 'parent chickens'? ◆ Most chicken meat eaten in general supermarkets, department stores, and restaurants is made up of 'young chickens' and 'brand chickens'. Young chickens? Parent chickens? What's the difference? ◆ There are three types of chicken meat in Japan ◆ The chicken sold in Japan is mostly 'broilers', 'brand chickens', and 'local chickens'. Broilers are the affordable 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 'Oyama Chicken' and 'Awa-Obi Chicken'. Local chickens are well-known for the three major local breeds in Japan: 'Nagoya Cochin', 'Hinai Chicken', and 'Satsuma Chicken'. 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 'cull hens', but this is a misunderstanding. 'Cull 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 700 days, which results 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. The parent chickens in our store 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 searched for parent chickens across Japan and has encountered the finest parent chickens. ◆ We want parent chicken fans to try it ◆ If core parent chicken fans, who think 'parent chicken is meat so tough it hurts your teeth and jaw', could learn that there are such tender parent chickens, we would be very happy as a specialty store for parent chickens. ◆ We want to spread 'real parent chickens' throughout Japan ◆ Chicken meat is not just '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 parent birds, 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 has been 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 obtainable from one bird. The aroma of the secret sauce burning 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! Anyway, it's spicy! Too spicy! We have added so much capsaicin, the spicy component, that it is definitely not delicious! I assure you! It's just spicy! Painful! Painful! Too painfulーーーーー! 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 'Oya-dori' (parent chicken). However, with the 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. Oya-dori was regarded as 'tough chicken meat' and quickly pushed aside, disappearing from butcher shops. Our store is seriously considering spreading the deliciousness of Oya-dori, which is originally chicken meat, across the country as a specialty store for Oya-dori. With the slogan 'Revival Oya-dori', we want to deliver Oya-dori, which has excellent freshness and a deep flavor that spreads throughout the mouth the more you chew it. We aim to provide many customers across Japan with Oya-dori, characterized by a firm texture like that of free-range chicken. We definitely want chicken lovers to taste it! This product is recommended with a salty flavor 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, hatsu.

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 golden brown from the skin side, then quickly sear it after flipping. Please enjoy it as is without adding sauce.

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

A classic 'parent' and a soft and juicy 'child' served as a value platter. If you're unsure about what to order, please consider this product.

'Bakatale Nikomi' specialty for 530 yen. Must be grilled on the same day. This specialty stew was created with the sole thought of ensuring that the fresh chicken purchased is always grilled and eaten on the same day. We only serve grilled meat made from chicken sourced daily from Toriniku Shinano-ya (Gotanda). (Excludes the elusive chicken hormone.) All leftover ingredients are served as 'Specialty Bakatale Nikomi'. 'Must be grilled on the same day' is our commitment to deliciousness.

Harami is the diaphragm of chicken. It has a unique texture and deliciousness 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 truly feel 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 lightly salted flavor and a strong highball.

This is a sausage made from 100% domestically produced parent birds. It's very popular with small children♪

Authentic 'Morioka Cold Noodles' sourced from the long-established 'Nakano Seimen' in Morioka. The firm texture of the cold noodles is perfect for a drink after a meal.

We extract the soup from parent 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 chicken white soup. Enjoy it as a finale.

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

A rich chicken broth made by simmering the bones of a parent chicken for a long time. Perfect for finishing off a drink.

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

A potato salad that is highly praised by a certain regular 'potato salad-loving comedian.' Please enjoy this dish with potato salad + fried garlic + sesame sauce as a starter.

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

The home of kimchi, Lee Chaoen Kimchi in Tsuruhashi (Osaka)♪ It is reputed to be very delicious.

When you want something refreshing, don't hesitate to choose tomato!

Rich creamy pudding for after meals. Recommended by the manager.

This is a full course of chicken hormone featuring 10 popular dishes, starting with the specialty 'Phantom Chicken Hormone'. The main dish, 'Assorted Chicken Hormone of 9 Types', is luxurious and delicious, surprising everyone! This is our proudly 'one and only' course. Reservations are accepted until 5 PM on the same day♪