Archives: Travel Post

A signboard menu at a long-established inn, Kodotōan. It is a rich hot pot that is stewed with plenty of plain vegetables and Miyazaki brand pork in a secret miso dashi made by hand based on miso and soy sauce. There is also shabu-shabu made from Miyazaki brand pork, and you can taste the course at 4000 yen (excluding tax) ~ for both Kodo pots. As the name suggests, it is also open as an inn, and the Japanese room is 13,000 yen (including tax) with two meals per night.

A specialty store that feeds the Miyazaki ground-headed chicken raised on a directly operated farm. A specialty of charcoal grilling (medium) 2180 yen, which is eaten juiciously with charcoal pepper. The exquisite baked ground chicken, which was discerned by a skilled skill, with the scent of charcoal, is a perfect product. A charcoal-grilled combination of Momoyaki, chicken nanban (or karaage) and two chicken wings are set for 3360 yen. Chikin Nanban 700 yen is also aimed at. Charcoal grilling may be sold out, so be quick.

A shop where you can eat local chicken, Miyazaki beef, fresh seafood and local seasonal vegetables. The local chicken is made from Aya's Miyazaki Jitou chicken, and the tori, charcoal grilling, and chicken nanban are also different. Miyazaki beef, of course, is of the order A4 or higher, and the seafood is directly delivered daily from the Maijitsu Fishing Port in Nango. The menu is also rich, more than 50 kinds in daily change. We value the sense of season and materials, and enjoy a wide variety of dishes. More than 250 kinds of shochu. There are more than 80 kinds of sake, and there are many plum wines and fruit wines, so you will surely find one of your favorite drinks. Rare shochu such as Izo Mori and Demon King are all 550 yen a cup. It is an izakaya to put in casually, so even one person is OK. Average price about 5000-6000 yen.

The inside of the counter only has 10 seats and a small space. This store boasts a service because of the small number of seats. Of course, the taste is also exceptional and the Miyazaki beef ribs 1480 yen and the upper culwa 1600 yen ~ are popular. Let's eat while enjoying conversations with the shopkeeper, such as grilled meat and recommended for the day.

In Miyazaki Prefecture, known as the nation's second-largest producer of Japanese Kuroge beef, only one of the top cows is named "Miyazaki beef". Miyachiku-dori Miyachiku, which consistently produces, processes and wholesales Miyazaki beef, is relatively reasonable. The seats can be reserved for 90 yakiniku seats and 20 steak seats. Private rooms can be used for 5 to 40 people only at the yakiniku restaurant.

A yakiniku restaurant that has been around 50 years in existence. Continuing to stick to the real taste, including Miyazaki beef, which became the best in Japan at the "National Wagyu Beef Proficiency Joint Society", which was opened once every five years and is also called the "Wagyu Olympics", Miyazaki ground-headed chicken and Miyazaki pork, offers ingredients of local consumption and safety. Recommended is Miyazaki beef steak, which is the main Miyazaki beef for 1 person 4500 yen course (2 or more).

The popular restaurant of teppanyaki steak, where the chef cooks Miyazaki beef, which was crowned as the three consecutive prize winners of the Japanese Prime Minister at the Olympic Games for Wagyu beef, in front of him. You can enjoy the taste of Miyazaki beef, which shines inside it, which is simply seasoned. Recommended lunch Oyodo course 5980 yen and dinner premium course Miyazaki beef loin 9800 yen.

A store that is said to be the original of "chicken and momo charcoal grilling" founded in 1954. The boned thigh meat is cut into strips and baked in one gulp with Bingchong charcoal. It is the point of taste to bake medium rare. Momo-yaki with bones 1300 yen is recommended. If you order, it will be easy to eat and cut.

A long-established 40-year-old company where you can taste both the Miyazaki ground-headed chicken and the chicken that has been eaten locally for a long time. Momo-yaki baked with skilled techniques is juicy and plenty of umami. There is a large repertoire of chicken dishes, and a hot pot menu such as chicken sukiyaki also appears in the winter. It is also nice to be able to taste the fresh seafood of the Hinata.

Miyazaki is known as the birthplace of chicken nanban, and this is one of the two shops that are said to be the ancestors. Nowadays, chicken peach is mainly used for chicken nanban, but this shop is stubbornly particular about chicken fillet. Chicken Nanban with chicken sauce, which is hand-made from mayonnaise, is made from soy sauce, vinegar and fresh vegetables, fried chicken fillet in oil, mixed with sweet vinegar, and handmade from mayonnaise, is priced at 1100 yen with rice.