Today, I visited Tori Yamamoto for the second time in nine months, and I noticed an increase in confidence and stability in their flavors, service, and atmosphere.Thanks to the long rearing period and free-range farming without cages, the chickens have a high level of activity, resulting in a firm, athletic meat texture. The strong elasticity of the meat releases rich flavors and umami with every bite.In contrast to the trendy aged and rare Takasaka chicken, Nagoya Cochin offers a delightful experience with its firm meat texture.The warm, homey atmosphere created by the couple seems to add a delicious spice to the experience!Thank you to my foodie friend who made this possible! Please invite me to enjoy Nagoya Cochin at least once a year! I look forward to next year (￣^￣)ゞToday's menu: JPY 16,000Nagoya Cochin Special: JPY 15,000- Kawakami's Nagoya Cochin - Chicken Breast with Kombu- Gizzard with Sesame Oil and Snow Salt- Chicken Breast Tataki- Thigh Tataki- Japanese Radish with Grated Daikon- Furisode- Sorires- King Oyster Mushroom- Neck with Mustard- Pickles- Premium Thigh- Zucchini- Chicken Wings and Drumsticks with Sudachi- Raisin Bread with Liver Pâté and Cocoa- Asparagus from Hiroshima- Chawanmushi with Parmigiano-Reggiano- Segimo- Outside Skirt with Garlic Sprouts- Oyako Donburi- Catalana- Other Drinks
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