Honke Hinai House Jiyugaoka

Edamame with a hint of wasabi. Its characteristic spicy kick makes it perfect as a snack with drinks.

A dish of pounded cucumbers, seasoned with salt and kelp. The aroma of sesame oil and the umami of kelp stimulate the appetite.

A traditional Akita prefecture pickle made by smoking daikon radish and then pickling it in rice bran. Enjoy its unique smoky aroma and crisp texture.

A creative appetizer combining iburigakko (smoked pickled radish) and blue cheese. The smoky aroma and rich cheese flavor are exquisitely matched.

A dish of crisp fresh cabbage served with flavorful meat miso made from Hinai Jidori. The combination of crunchy cabbage and rich miso is excellent.

Thinly sliced nagaimo (mountain yam) resembling somen noodles, served with tonburi (land caviar), an Akita specialty. Enjoy its refreshing taste and popping texture.

A tofu dish using ingredients from Akita. Characterized by the sweetness of soybeans and a smooth texture.

Creamy potato salad mixed with chopped iburigakko (smoked pickled radish). The smoky aroma and texture provide a nice accent.

A salad combining salty prosciutto and creamy avocado. Enjoy a rich and luxurious flavor with fresh vegetables.

A classic salad with fresh vegetables, cheese, and creamy dressing. Enjoy the texture of croutons and the richness of cheese.

A lean cut from the inside of the chicken breast. While tender and mild in flavor, it carries the distinct umami of Hinai Jidori chicken.

A lean, high-protein cut. Hinai Jidori breast meat is not dry, but has a firm texture and deep umami.

A representative cut of chicken, with moderate fat and a rich flavor. Grilling over charcoal makes the skin crispy and the meat juicy.

Ground meat formed into balls and grilled. It has a plump texture with trapped juices and is enjoyed with savory sauce or salt.

Chicken heart. Characterized by its distinct chewy elasticity and rich iron flavor. It has little gamey taste and is easy to eat.

A part of the chicken's gizzard. It has a firm, chewy texture and its flavor intensifies with each bite. It is commonly enjoyed grilled with salt for a refreshing taste.

A rare cut corresponding to the chicken's diaphragm. It is juicy, tender, and has a unique texture and umami.

Chicken liver. Characterized by its rich and creamy taste. Fresh liver is not gamey and has a melt-in-your-mouth texture.

A rare cut, the liver, which stores a lot of fat. It's a luxurious cut characterized by a rich, smooth texture like 'foie gras'.

The tip of the chicken's wing. The skin is crispy, the inside is juicy, and it's rich in collagen. The meat around the bone is considered particularly delicious.

Meat from around the chicken's tailbone. One of the fattiest cuts, offering a melt-in-your-mouth sweetness and a springy texture.

Meat from around the chicken's neck. As it's a well-exercised part, the meat is firm, with a chewy texture and concentrated umami.

A rare cut located between the drumstick and the breast. It combines the lightness of breast meat with the juiciness of thigh meat.

Meat located in the hip bone socket between the thigh and the drumstick. A rare cut that is muscular, elastic, and intensely flavorful.

Crispy grilled chicken skin. The surface is crisp, the inside is juicy, and the sweetness of the fat spreads with each bite.

A hot pot dish where chicken and vegetables are simmered in a rich, cloudy soup made by slowly simmering chicken bones. It has a rich yet gentle flavor that brings out the taste of the ingredients.

A traditional Akita prefecture dish. A hot pot with kiritanpo (rice cakes grilled on skewers), chicken, and vegetables in a soy sauce-based soup rich with chicken broth.

A dish where chicken and vegetables are simmered in a sweet and savory warishita (sukiyaki sauce) and dipped in beaten egg. Enjoy the rich umami of Hinai Jidori and the creaminess of the egg.

Additional thigh meat for the hot pot. It adds good flavor to the soup when simmered.

Additional breast meat for the hot pot. It is light and healthy.

Additional tsukune for the hot pot. It becomes plump after absorbing the soup.

Rice cooked in the remaining hot pot soup and finished with a beaten egg. Enjoy the concentrated flavor of the soup until the very end.

Udon noodles to enjoy at the end of the hot pot. The rich soup clings well to the noodles.

Additional raw egg. Used for sukiyaki and zosui.

A condiment with the aroma of yuzu and the spiciness of chili peppers. Perfect for changing the flavor of your hot pot.

Meat miso that adds an accent to the flavor.

Additional cabbage for the hot pot.

Additional long green onions for the hot pot.

Leafy green vegetable with a crisp texture. Adds color and textural accent to the hot pot.

One of the seven spring herbs, characterized by its unique aroma. An essential ingredient for Kiritanpo hot pot, edible down to the roots.

Additional enoki mushrooms for the hot pot.

A highly aromatic mushroom. Adds depth to the soup when added to the hot pot.

Deep-fried tofu. It holds its shape well when simmered and absorbs soup readily.

Noodle-like food made from konjac yam. It has a springy texture and is low in calories.

Akita specialty made by crushing cooked rice and wrapping it around a cedar stick before grilling. It becomes chewy when simmered in a hot pot.

A beer that brewers dreamed of, so delicious it makes your heart tremble. A premium beer characterized by its deep richness and soft bitterness.

Japan's representative premium beer, characterized by its華やかな香りと深いコク (gorgeous aroma and deep richness).

A non-alcoholic beer-taste beverage with 0.00% alcohol content. Recommended for those who drive or cannot drink alcohol.

A classic highball made by mixing Suntory Kakubin with soda. Characterized by its sweet aroma and dry finish.

A highball made with Suntory's grain whisky 'Chita'. Its light flavor and subtle sweetness pair well with meals.

A luxurious highball made with Suntory's blended whisky 'Hibiki'. Enjoy its gorgeous aroma and profound flavor.

A ginger highball made with fresh ginger. Characterized by the sharp spiciness of ginger and its refreshing aroma.

A highball made by mixing whisky with cola. Its sweetness makes it an easy-to-drink beverage.

Fruity highballs with added fruit juice or pulp. Refreshing and easy to drink, popular among women.

Cocktails made with various base spirits. Enjoy them with your preferred mixers.

An umeshu with a rich sweetness and body from brown sugar. Enjoy the mellow mouthfeel unique to cloudy sake.

Umeshu made with Shirokaga plums from Gunma Prefecture. Characterized by its clear sweetness and refreshing acidity, it pairs well with meals.