Tokyo Ueno, Okachimachi, Yushima | Mizutaki Jidoriya Goku（地鶏屋ごくう 上野店）| Seat Reservation Only

■Freshness: Chicken meat has a short maturation period, so freshness is key. We only purchase chicken that has been slaughtered that morning. ■We are particular about salt, having tried all kinds of salt, and carefully selected smooth, mellow sea salt from Guérande, France, which brings out the flavor of the ingredients! ■We are also particular about charcoal, and by grilling with binchotan charcoal, the far-infrared effect makes the inside juicy and the surface crispy and fragrant. ■These super delicious tsukune meatballs were perfected by our passionate tsukune craftsmen, who spent a year researching and researching!

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Because of work, I end up eating late at night. But I still want to eat something delicious! For that reason, we offer the same flavor as we do at dinner time. We prepare fresh ingredients every day, so some dishes may be sold out late at night, but we make them with all our heart, so we look forward to your visit.

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We have a wide selection of wine, shochu, plum wine, highballs (Kaku, Yamazaki, Hakushu, Hibiki), etc., but we are particularly focused on sake, and sometimes we even stock rare sake. The selection changes depending on the day, so please contact the store on the day to find out the exact brand.

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Mizutaki is also one of our specialties. We make soup stock using the bones of "Kyoto Akajidori" chickens, and serve "Suigyo Akadori" chickens from Chiba, which are raised in a relaxed environment. First, we eat the thigh meat with Japanese parsley, one of the seven herbs of spring. Next, we add sweet onions and shabu-shabu the watercress while enjoying our homemade meatballs. Once the flavors, vitamins, fiber, and collagen have dissolved in the pot, we finally crack an egg into the pot and serve it as porridge.

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