SAVOR JAPAN -Japanese Restaurant Guide-

Charcoal grilled, fresh, free-range Miyazaki chicken - just one of the specialities available at our bustling restaurant.

This dish is made from the thigh meat of free-range chickens from Miyazaki , grilled over oak charcoal to produce an outstanding taste and aroma. The heat of the fire reaches every part of the chicken, and using oil from the chicken, aroma and color are added. This dish is flavored with a blend of various roasted salts. When thinking of Kyushu and Hakata cooking, offal stew comes to mind. For the main ingredient of the offal stew, the entrails (small intestines, a cow's stomach), we use the Bungo cow, whose meat has a strong fatty flavor. This is finished with a soy sauce flavoring, using a traditional Kyushu stock that is popular in home cooking. When interacting with customers, we always put our heart into seeing things from the customers' perspective. We think that by going about our work with confidence, we give the customers a sense of security. The shop is brimming with vitality, and old fashioned warmth. Every day, a wide range of people crowd in, both locals and tourists. This dish is made from the thigh meat of free-range chickens from Miyazaki , grilled over oak charcoal to produce an outstanding taste and aroma. The read moreheat of the fire reaches every part of the chicken, and using oil from the chicken, aroma and color are added. This dish is flavored with a blend of various roasted salts. When thinking of Kyushu and Hakata cooking, offal stew comes to mind. For the main ingredient of the offal stew, the entrails (small intestines, a cow's stomach), we use the Bungo cow, whose meat has a strong fatty flavor. This is finished with a soy sauce flavoring, using a traditional Kyushu stock that is popular in home cooking. When interacting with customers, we always put our heart into seeing things from the customers' perspective. We think that by going about our work with confidence, we give the customers a sense of security. The shop is brimming with vitality, and old fashioned warmth. Every day, a wide range of people crowd in, both locals and tourists. ... learn more from chef