A restaurant that specializes in Takkalbi with a focus on chicken and noodles. The head chef trained at a Michelin-listed Chinese restaurant, incorporating Chinese cooking techniques into the Korean dish Takkalbi, resulting in a collagen-rich white broth soup.

I was able to visit a restaurant with a lot of dedication, a great place ('◇')ゞ It was my first visit, as I was invited by an acquaintance. I don't usually eat Takkalmar, but after this day, I became really interested in it (laughs). They have a special touch, using carefully selected spices to give a Asian twist to the chicken white broth. The explanation was thorough and I immediately liked it! The appetizers like kimchi had a variety of options and were delicious with the right balance of sourness and spiciness. The horse meat yukhoe was also incredibly delicious! I ordered champagne, and the service was prompt with drink refills. The Takkalmar had chili peppers on top, but it was more for presentation and not too spicy. It was more like a spicy and flavorful soup curry from Sapporo. The meat, made with high-quality chicken, was firm and had a rich flavor that blended well with the soup. It was so delicious and good for the body! I kept asking for refills. They also offer options like adding shark fin or truffle, but I wanted to enjoy the default version this time. However, looking at other people's photos later, adding shark fin seems like a good idea and it must be tasty. The restaurant seems to be developed with the idea of adding shark fin. I felt a bit lonely without shark fin this time. And the cold noodles here, as mentioned in the restaurant name, had the best noodles I've ever had with strong elasticity and great flavor! I was already full, but I had to try it (^_-)-☆ I regretted only having a half portion and I'll definitely add shark fin next time! So, this place is certified as a great restaurant! The service is excellent, the unique taste and stimulation are great, the prices are reasonable, the atmosphere is nice, and the location is convenient! I look forward to visiting in winter and summer. In any case, I have decided to visit again and I want to go back (^^)/ ===========

I went to a place in Kitashinchi called "Sake, Women, Chicken, and Noodles" for a friend who did a preliminary investigation. Not sure what they mean by "Women"... The meal started with kimchi, followed by soup, horse sashimi, salad, cold noodles, and a hot pot with some medicinal ingredients. The chicken in the hot pot was first whole, but when it came out, it was already cut up. It was delicious, tender, and flavorful. The portion sizes weren't that big overall. I'd like to try the spicy hot pot next time. However, being in Kitashinchi, drinking alcohol might not be too friendly to your wallet (lol). It's a good idea to ask about the prices of optional items like truffles in advance.

Visit date and time: 18:30 on a weekday Wait time: Same day reservation Menu: White Hot Pot Takkal Mari Course 11,000 yen + drink I was able to make a reservation by calling on the same day. I had heard of Takkal Mari before, but it was my first time trying it. The course consisted of 7 appetizers, soup, horse meat, salad, and each dish was served in order. The horse meat was tender and very delicious. Then came the main dish, Takkal Mari. The collagen-rich white broth soup seemed good for the skin. The chicken meat was also healthy, so you can eat it without worrying about calories. Finally, the cold noodles as the finishing touch. I usually add a lot of vinegar, but the soup was so delicious that I ate it as it was. I finished the course with dessert. Thank you for the feast.

I made a reservation by phone a week ago and requested a course with about 30,000 yen worth of sea cucumber, but they were unable to prepare it anymore. Instead, I decided to add sea cucumber stew as a single item to our meal. The restaurant was quite empty for a Friday night at the end of the fiscal year and had a quiet and calm atmosphere. Besides the ginseng chicken soup, all the dishes were very delicious.

A dimly lit atmosphere perfect for dates and such. I was drawn in by the spicy flavors and pre-booked the Ma La Dakkamari course. Overall, a very satisfying course. I enjoyed 7 types of appetizers and Yukhoe before getting to the main Ma La Dakkamari dish. A high-quality chicken with pedigree served in a hot pot. The chicken was tender and flavorful, and the spiciness was just right. The hot pot was delicious! It wasn't too spicy, so even those who aren't great with spicy food can enjoy it. My companions all loved spicy food, so we added extra spice. I wanted to try eating it with ramen, and when I asked, they were able to provide dry noodles! It was a perfect match! There is only one type of makgeolli and one type of sake available, which is a bit disappointing, but they were delicious! The taste, portion size, price, service, and atmosphere were all excellent! Highly recommended restaurant!

I visited "Sake to Onna to Tori to Men" around 6 pm on a certain day in March 2023. Located on the 8th floor of a building just a 1-minute walk from Kitashinchi Station, this restaurant specializes in courses featuring Takkamari. Upon arrival, I informed them of my reservation for the "Takkamari and Shabu-Nabe Course" priced at ¥9,680, with an additional request for the "Fukahire Sanpi" at ¥2,750 per person. We started with a toast using the "Master's Dream" draft beer priced at ¥880, which was rich and satisfying. The appetizer platter consisted of 7 different dishes served on a long wooden plate, offering a variety of flavors to enjoy with the drinks. The chicken sashimi and corn were highlights of this course. Next, we enjoyed the Takkamari soup with white somen noodles, followed by the premium fatty horse meat yukhoe, which was juicy and flavorful. We then switched to a bottle of white wine, Martin Vasmer Jung & Wilt, priced at ¥1,320, which had a pleasant aroma and was easy to drink. The salad wrapped in crepes, reminiscent of Peking duck, was a delightful combination of chicken skin, crunchy vegetables, and a balanced sweet sauce. The highlight of the meal was the white hot pot, made with whole Datte chicken, which had a creamy soup base and tender chicken meat. The Fukahire Sanpi, with its unique texture and subtle shark flavor, was a treat when added to the hot pot soup. We paired this with a glass of Houba Makgeolli priced at ¥1,100, which had a slight fizziness and a perfect balance of acidity and sweetness. The risotto made with chicken soup was rich and cheesy, while the cold noodles, served with apple vinegar in a beef bone broth, provided a refreshing end to the meal. Lastly, we enjoyed a dessert of vanilla ice cream, mascarpone, and kiwi in a crispy shell. Overall, "Sake to Onna to Tori to Men" offers a satisfying Takkamari course in a cozy private room setting, although there is room for improvement in the service and hospitality.

I had the standard course. The premium marbled horse meat yukhoe and dessert monaka were very delicious. I was looking forward to the tteokguk and naengmyeon as the name suggests, but they were not as good as expected. It was disappointing even though it had high ratings on Tabelog. While I was still eating, the dessert monaka was brought out, and I wished they paced the course according to the customer's speed. On the day I visited, there were two staff members who seemed to be new, but I couldn't hear what they were saying during the dish explanation because they were speaking too softly. When asked if I wanted to add truffle or sea cucumber for an additional cost, I chose truffle, but then I was told they had run out of truffle, so there was a miscommunication. There were mistakes in drink orders, spilling beer on customers, and breaking glasses, so I rated it 1.5 stars.

The clean interior and excellent service from the manager and staff made for a pleasant two hours. The only downside was the limited selection of wine and champagne, and the timing of the drinks during the course was a bit off. It would have been nice to have some advice on that. The food was delicious. Thank you for the meal.

I was invited by a friend to visit "Sake, Women, Chicken, and Noodles," which is an interestingly named restaurant, right? I thought it was a ramen shop at first, but it's actually located in Kitashinchi, which is easy to get to. My friend had tried the non-spicy Dakhanmari before, so this time we decided to enjoy the new menu addition, the spicy Ma La Dakhanmari. I'm not a big fan of spicy food, but this dish was so delicious that I wanted endless refills! Of course, all the other dishes besides the hot pot were also delicious. The staff explained each dish carefully, and the timing of serving the hot pot was just right. The dishes were filled with plenty of expensive ingredients like shark fin, and even the tempura was unique and interesting. And let's not forget the high quality of the Datte Chicken, which is the main highlight. It was packed with flavor and freshness. In the end, we finished with a sweet dessert, and the Dakhanmari gathering ended on a warm and cozy note. Thank you for the feast!

Ordered menu☆ [Takkanmari Fucakire] Course using 300g of Fucakire per person for the entire meal, 22,000 yen (tax included)☆ Houba's Makgeolli Glass/1,100 yen☆ Master's Dream 880 yenSake, women, chicken, and noodles, thank you very much!

Last luxury of 2022... Shark fin soup! Grateful for being able to enjoy a luxurious shark fin soup at the end of the year. The dishes were so photogenic... I always feel like eating them quickly when taking pictures! Shark fin tempura... I tried it for the first time... luxurious ❤️ It wasn't as spicy as it looked, and even though I don't like spicy food, I enjoyed it! The dessert, a petit gateau, was just the right size, but it left me wanting a little more, making me want to come back for this course again!

It's an interestingly named restaurant that caught my attention, located in the sake and entertainment district of Kitashinchi. They serve dishes like tteokbokki and cold noodles, as well as chicken and noodles. The name apparently means "laughing laughter." The food is not just a joke, it's actually delicious. They even have a rice wine made by Mr. Houba Arai. The tteokbokki has an elegant touch to it. The risotto and cold noodles were also very tasty and well-prepared. The portion sizes were just right, leaving you satisfied but not overly full. I definitely want to go back again. Thank you for the meal.

I first learned about the Takkamari restaurant on social media right after it opened. I was intrigued by the fact that they use locally sourced Date chicken from Fukushima prefecture, and the name of the restaurant also caught my attention. The photo shows the dish before cooking, and when it is served, they shred it for easy eating. It was very easy to eat and a course that makes you want to come back for more. (Not shown in the photo, but the marbled Yukke was shockingly delicious)

The chef from the Michelin one-starred Chinese restaurant "Chi-Fu" in Osaka Nishi-Temma has opened a speciality restaurant for Ttakhanmari and Naengmyeon called "Sake to Onna to Tori to Men." The name fits well with the atmosphere of Kita-Shinchi! Ttakhanmari is a dish made with a whole chicken from Fukushima, using a broth based on Chinese-style white soup. The ingredients include chicken thigh, breast, Kujo green onion, potato, and onion, served with two types of sauces: ponzu and drooling chicken. This time, we also had additional ingredients such as shark fin and truffle risotto as a finishing touch. The unique Ttakhanmari brand chicken "Date Chicken" is a brand chicken raised in a contract farm in the Abukuma mountain range, spanning Fukushima and Miyagi prefectures, where the rich climate ensures stress-free, free-range farming. With no excess fat, a moderate elasticity, and a juicy flavor, the chicken meat retains its original umami taste, while the white soup brings out the essence of the vegetables, resulting in an elegant finish. We had the Ttakhanmari White Pot Standard Course for ¥9,680. Thank you for the delicious meal!

This day, I went to a restaurant in Osaka Kita-Shinchi called "Sake to Onna to Tori to Men". It is located very close to Kita-Shinchi Station, within walking distance. This time, I had the standard Takkamari course in a private room. The Takkamari, which is a signature menu item, uses Datte chicken and has a satisfying taste. The soup that comes with it is also delicious and I especially enjoyed the cold noodles served at the end. The atmosphere inside the restaurant is calm and cozy. I would love to come back for lunch just to have the cold noodles. Thank you for the wonderful meal.

This is a recommended restaurant by my friend♪ I made a reservation right away♡ The course style features a delicious Datte Chicken and large-sized Fugu Fin... Just taking photos makes me excited! First, we had Fugu Fin soup in Sundubu style... It warms the stomach with a gentle kick. The appetizers were beautiful and delicious♡ My favorite was the "Grilled Fugu Fin in Crepe Wrap" Beijing Duck style. The crispy texture gives way to the sweet richness of the fugu fin, which is irresistible. And the main dish, Takkal Mari! The bones were neatly removed, making it easy to eat. The rich white chicken broth, simmered slowly with Datte Chicken, was delicious. The double collagen from the soup and fugu fin ensures smooth skin. For the finale, we had Fugu Fin sauce-covered Tianjin rice and special cold noodles with Fugu Fin tempura... It was incredibly delicious. Takkal Mari was of course delicious, but being able to enjoy my favorite fugu fin this much was a first. I will definitely choose this course again next time. Thank you for the wonderful meal! ❤️

Takkanmari offers a rich and mellow flavor with chicken collagen, creating a deep taste. The Datte chicken used is very delicious. The addition of shark fin adds an even more luxurious taste. The cold noodles are also a specialty, with noodles that have a distinct flavor and are refreshing.

I visited a restaurant called Sake to Onna to Tori to Men in Osaka for a work dinner, and made a reservation. We were seated in a spacious private room, which was a stylish and easy-to-talk in space. A sommelier appeared, and then the Takkamari dish! It looked amazing, with vibrant colors, and it tasted delicious! I ordered the recommended wine pairing by the sommelier, as he was very friendly and knowledgeable. I decided to trust his recommendations completely. The appetizers were served on a long plate with small dishes, and the kimchi was simple but tasty. Next came the chicken white broth soup with very thin noodles, followed by Beijing duck and horse meat yukhoe, which were both delicious. The hot pot made a comeback, with spicy and tasty ingredients that made my taste buds tingle. The wine pairings throughout the meal were perfect. The highlight was the grilled sea cucumber, which was added to the hot pot. It was excellent! The meal ended with cheese risotto, sudachi cold noodles, and warm hojicha with ice cream monaka. I was surprised by how enjoyable and delicious the meal was. It was a delightful experience that was also kind to my wallet. Thank you for the feast!

The atmosphere inside the restaurant was calm and nice. The food was delicious, but overall, I felt like there wasn't any dishes with a strong flavor. The restaurant is called "Sake Tori Men", but I didn't understand the meaning behind the name.

August 4, 2022 (Thursday) Dish Received [Takkanmari Shark Fin] A special course using 300g of shark fin per person, served with the famous chicken white broth Takkanmari. Appetizer platter with 7 varieties, chicken white broth and white hair soba, premium marbled horse meat yukhoe, flower salad with crepe, Takkanmari risotto, cold noodles in the middle, wine pairing, Houba's makgeolli. April 23, 2021 (Friday) Takkanmari Course ¥9,680 - Chicken white broth and white hair soba, appetizer platter with 7 varieties, premium marbled horse meat yukhoe, flower salad with crepe, Takkanmari risotto, cold noodles, almond tofu with truffle honey drizzle. Shark Fin Shredded (Sanzu shredded 60g) ¥2,200 - Truffle ¥2,750 - Houba's Makgeolli Bottle ¥4,950 -

A famous spicy gourmet blogger in Kansai has been highly praising this restaurant for a while, and I have been curious about it. Finally, my friend was able to make a reservation, so we visited for the first time. The location is very convenient, right in front of Kitashinchi Station. The atmosphere inside the restaurant is not too bright, and the lighting is carefully designed. The interior design focuses on highlighting the dishes, making the food the main attraction in a stylish space. We chose the Standard Course for 9680 yen, which seemed to offer a taste of the famous Tteokbokki. First, we had the assorted appetizers (unfortunately, I forgot to take a photo as usual). The staff explained each dish very politely, allowing us to enjoy them one by one. The second dish was the special marbled horse meat Yukhoe, which melted in the mouth without any unpleasant smell typical of horse meat. The Beijing Duck-style Crepe Salad was visually stunning. It was made with edible flower petals, fresh vegetables, and a homemade sweet and savory Tianmian sauce. The crepe skin was made with yuba, providing a new texture that was also delicious. Finally, the much-anticipated Tteokbokki arrived. The broth alone was amazing, with the sweetness of the vegetables and the rich essence of Korean chicken creating a sophisticated and delicious soup. The dish was more elegant and refined than the Tteokbokki I had in Korea. The variety of condiments and sauces allowed us to enjoy different flavors, adding to the overall experience. However, what impressed us the most was the 'Morioka Cold Noodles' served as the finale. All four of us, gourmet colleagues, were amazed by the rich flavor and texture of the transparent soup and chewy noodles. It was unexpected to encounter such high-quality cold noodles, and we even joked if the restaurant was affiliated with a cold noodle shop (which it wasn't). With many private rooms available, the restaurant is suitable for various occasions, including business entertaining. The excellent food, service, and atmosphere make it a place I definitely want to visit again. Due to its popularity, early reservations are essential. It's a bit sad to think that such a high-potential new restaurant may become difficult to book in the future, but I hope to try different courses before that happens. It was a rare find, and we all left completely satisfied. Thank you for the wonderful meal.