Tsukada Nojo Tennozu Airu

A complete 9-course meal designed for sharing between 2-3 people. It showcases the restaurant's best chicken dishes, including fried, grilled, and simmered preparations. A great way to try a variety of flavors at a value price.

An 8-course sharing menu for 2-3 people featuring the farm's standard recommended dishes. Includes a balance of appetizers, main chicken dishes, and rice. Perfect for getting the core experience of the menu.

Premium free-range chicken grilled rapidly over a charcoal fire. This cooking method blackens the chicken slightly, infusing it with a smoky aroma while keeping the meat juicy and firm. A signature dish that highlights the quality of the ingredients.

Tataki is a method where the meat is lightly seared on the outside and left raw inside. This dish features sliced chicken breast topped generously with scallions. Choose between a citrusy ponzu sauce or a savory ginger soy sauce.

A combination platter featuring both the signature charcoal-grilled chicken and the chicken tataki. Provides a contrast between the hot, smoky grilled meat and the cool, refreshing seared sashimi-style chicken.

Fresh chicken thigh meat seared with charcoal for a smoky exterior while remaining raw inside. It has a rich, meaty flavor and firm texture. Served with a sweet and savory Kyushu soy sauce.

Chicken skin dressed with a refreshing citrus-based soy sauce (ponzu). The texture is typically chewy or slightly crisp, and the acidity of the sauce cuts through the fat.

A savory appetizer combining the rich, spicy flavor of fermented cod entrails (chanja) with the texture of chicken skin. A perfect companion for alcoholic drinks.

Tender pieces of free-range chicken and creamy avocado dressed with a sharp wasabi soy sauce. A well-balanced dish with contrasting textures and a spicy kick.

Soft chicken tenderloin tossed with a sour and salty pickled plum (ume) sauce. The acidity of the plum makes this a light and refreshing appetizer.

Fried spring rolls filled with chicken, spicy cod roe (mentaiko), and cheese. Crispy on the outside with a savory, creamy, and slightly spicy filling.

A Miyazaki prefecture specialty featuring fried chicken soaked in sweet vinegar and topped with rich tartar sauce. The chicken is juicy and the sauce adds a creamy, tangy flavor.

Gyoza dumplings simmered in a thick, creamy white chicken bone broth (paitan). The broth is savory and collagen-rich, comforting and warm.

A rolled Japanese omelette (tamagoyaki) made with rich chicken stock. Fluffy, juicy, and savory with the deep umami flavor of free-range chicken.

A large, hand-formed chicken meatball (tsukune). It is grilled and served with your choice of topping: raw egg yolk for dipping, melted cheese, or refreshing grated radish.

Premium pork belly from Kirishima grilled over charcoal. Served with a special house-made miso paste containing nuts. The pork is savory and fatty, paired perfectly with the rich miso.

Creamy potato salad topped with a golden soft-boiled egg (Tsukadama). Mix the egg into the salad for extra richness.

A dish featuring garlic chives topped with a raw egg yolk. The name 'Kamatama' refers to the style of mixing the egg with the warm ingredients. Savory and aromatic.

Fresh vegetable sticks served with a special dipping miso. The miso is house-made and enriched with nuts and spices for a deep, complex flavor.

Fresh spinach salad with crispy bacon bits and creamy Caesar dressing. A popular Western-style salad adapted for Japanese tastes.

A salad featuring aromatic garland chrysanthemum greens and small whitebait fish. Dressed in a Korean-style savory dressing (choregi).

Thinly sliced burdock root deep-fried into crispy chips. Earthy flavor with a satisfying crunch. A great snack with beer.

Juicy eggplant deep-fried and seasoned with 'Maximum' spice, a popular Japanese spice blend known for its savory kick.

Classic french fries tossed with 'Maximum' spice blend. Salty, savory, and slightly spicy.

Fried sticks of sweet potato. Crispy on the outside and soft and sweet on the inside.

A traditional fried fish cake from Miyazaki prefecture. It has a unique texture that is softer than regular fish cakes and a slightly sweet flavor.

Whole small shrimps deep-fried until crispy. You can eat the whole shrimp, including the shell. Savory and calcium-rich.

A rice bowl topped with seared free-range chicken and egg (Oyakodon style). The chicken is flavorful and the egg is creamy.

A regional dish from Miyazaki. Cold miso soup with sesame, fish stock, tofu, and cucumber poured over rice. Refreshing, especially in warm weather.

Signature fried rice cooked with savory ingredients. Fluffy rice with a nice wok char.

A rice ball wrapped in thin slices of meat and grilled. Savory and filling. Available in plain, cheese, or yuzu pepper mayo flavors.

A famous spicy noodle dish from Miyazaki. The soup is garlicky and spicy, containing fluffy egg and ground meat. Uses buckwheat noodles.

A rich custard pudding made with high-quality eggs. It has a smooth texture and a sweet caramel topping.

Unique ice cream flavored with sweet soy sauce from Kyushu. The flavor profile is similar to salted caramel, sweet with a savory depth.

Sticks of sweet potato served with rich milk ice cream. The contrast between the warm potato and cold ice cream is delightful.

A soft, jelly-like dessert made from almond milk (Annin Tofu). Refreshing, light, and fragrant.