Kamayaki Chicken Honpo Oyahinaya Shimokitazawa Branch

A local specialty originating from Marugame City, Kagawa Prefecture. This dish features bone-in chicken thigh meat grilled with garlic and a special spice blend. The skin is crispy and fragrant, while the meat is spicy and juicy. The traditional way to enjoy it is to eat it heartily, then dip the remaining chicken fat (chicken oil) on the plate into cabbage or onigiri.

A simple onigiri seasoned only with salt, without any other ingredients. Delicious on its own, but designed to be dipped into the rich, spicy chicken oil from the bone-in chicken.

Whole blanched tomatoes steeped overnight in Japanese-style dashi broth. The tomato's acidity and the broth's umami harmonize, releasing a burst of broth when bitten. It's refreshing and perfect as a palate cleanser.

A hearty salad generously topped with fresh seared bonito. The accompanying condiments (garlic, green onions, etc.) and homemade ponzu dressing enhance the bonito's flavor. Enjoy a Tosa (Kochi) specialty in salad form.

A flavorful potato salad enhanced with ingredients like black pepper, mustard, or smoked elements. It's characterized by a slightly rich and spicy seasoning, making it a great accompaniment to drinks.

A simple dish of roughly chopped raw cabbage. It can be dipped into the fat from the bone-in chicken or enjoyed as a refreshing palate cleanser.

Sliced bitter melon (goya) tossed with bonito flakes and ponzu or soy sauce. The slight bitterness of the goya and the flavor of the bonito flakes pair well for a refreshing appetizer.

A classic Japanese dish of chilled tofu topped with condiments (green onions, ginger, bonito flakes, etc.). A simple yet satisfying dish that allows you to appreciate the flavor of the soybeans.

A delicacy made from salted bonito internal organs, a specialty of Kochi Prefecture (Tosa). It has a strong salty flavor and rich umami, named because it makes you want to drink even if it means 'stealing alcohol'.

Thick, chewy wakame seaweed grown in the strong currents of Naruto Strait, Tokushima Prefecture. Lightly tossed with ponzu sauce, it offers a crisp texture and the aroma of the sea.

Seasonal vegetables such as cucumber and napa cabbage are lightly pickled in salt or seasoning liquid. The vegetables retain their crispness and have a light flavor.

A dish made by pickling wasabi stems in dashi soy sauce or other seasonings. It has a crisp texture and a pungent spiciness that goes well with sake.

Sliced mackerel (saba) cured in vinegar, topped with ponzu sauce. The rich flavor of the mackerel's fat, the acidity of the vinegar, and the freshness of the ponzu are exquisitely balanced.

A classic appetizer of boiled and thinly sliced chicken skin, tossed with ponzu sauce and seasonings. Its chewy texture and refreshing taste are popular.

Raw long yam cut into strips and lightly pickled. Enjoy its unique crisp, crunchy texture with a slight sliminess, often with a wasabi flavor.

Gizzards, heated via low-temperature cooking, are tossed in a sweet and spicy sauce with egg yolk, Korean-style yukke. Enjoy the chewy texture of the gizzards and the rich flavor of the egg yolk.

Raw green peppers, soaked in ice water to remove bitterness and made extremely crisp. Often eaten with miso paste or other toppings, this is a refreshing dish that even those who dislike green peppers can enjoy.

A Japanese-style rolled omelet (tamagoyaki) baked fluffy after being soaked in plenty of dashi broth. The gentle flavor of dashi spreads in your mouth, and you can enjoy its jiggly texture.

A creamy gratin made with oysters and hanpen (a type of processed white fish cake). The rich flavor of the oysters and the fluffy texture of the hanpen pair well with the white sauce and cheese.

Fried french fries served with mayonnaise mixed with shuto (salted bonito innards). The saltiness and richness of the shuto combined with the mayonnaise create a flavor that pairs perfectly with drinks.

Chicken wingettes (middle part of chicken wings) fried crispy and seasoned with spices. It's slightly spicy, pairs excellently with drinks, and is easy to eat as the meat comes off the bone easily.

Fried squid tentacles. The more you chew, the more the squid's flavor is released, and you can enjoy the crispiness of the batter and the chewiness of the tentacles.

Our signature fried chicken. Marinated in soy sauce and garlic, the chicken is fried to a crisp, resulting in a crispy exterior and juicy interior. A classic and popular menu item.

A simple snack made by stuffing cucumber into the hole of chikuwa (fish cake). The contrast between the chewy texture of the chikuwa and the crispness of the cucumber is enjoyable, often eaten with mayonnaise.

A dish of fried or grilled chicken wings. Enjoy the collagen in the skin and the flavor of the meat around the bones. Can be ordered individually as a casual snack.

A rich ajillo made with crab miso (a paste of crab innards). The richness of the crab miso melts into the garlic-infused olive oil, creating an exquisite taste when dipped with baguette.

An ajillo generously made with several types of mushrooms. The mushroom's umami infuses the oil, allowing you to enjoy the aroma and texture piping hot.

An ajillo made with chicken cartilage. The unique crunchy texture is a highlight, and it pairs well with garlic oil.

A creative dish featuring oyster namero (minced oysters with miso and seasonings) prepared in an ajillo style. The rich oyster flavor and miso blend with the oil, creating a deep taste.

Sliced French bread for dipping into the ajillo oil.

A gentle noodle dish with warm somen (nyumen) served in fragrant bonito broth. A comforting bowl that soothes the stomach, perfect as a finisher after drinking.

A noodle dish generously made with 'sudachi', a specialty citrus fruit from Tokushima Prefecture. The refreshing acidity and aroma of sudachi spread through the soup, making it a light and refreshing meal.

A value-for-money all-you-can-drink plan including beer, highballs, sours, cocktails, and more. Perfect for group parties.