I wonder how this name is pronounced? It's a shop with a unique name that I've never heard of before, but it seems to be highly rated for dishes like parent and child bowls. Lately, I've been drawn to yakitori, so whenever I go somewhere, I find myself looking for yakitori. This shop also had bento boxes available, but I ended up buying yakitori. I purchased 5 skewers: negima salt for 194 yen, domestic gizzard for 172 yen, Nagoya Cochin plum meat and chicken tenderloin for 280 yen, broccoli for 237 yen, and liver for 172 yen. There were some items that you don't see at other shops, which was interesting and delicious.

There was no particular reason, but I hopped on a train with no transfers and headed to Ginza! Ito Kashigoro Shoten at Mitsukoshi Ginza Store. Who is Ito Kashigoro? I can guess that he is the founder, but when I tried to look up more about him, all I found was information from when he retired. It became too much of a hassle, so I quietly closed the window. Maybe Google Sensei would have different results, but both are very talented so there shouldn't be much of a difference. Iroiro Gushi 180, Tebasaki Ikada 230, Momotare 180, Kochin Kawatare 220. The menu's kanji characters may be confusing, so I tried to memorize the characters from the receipt. But when I read it back, "Kochin Kawatare" sounded like "Kawaichi Bakatare" to me. Am I the only one? As for the most important part, the taste of the skewers, I preferred the salt skewers. I also like the sauce, but if I had to choose, I think it's good to taste the flavor of the ingredients with salt. The texture might be unique to Kochin, but it became a bit firm, maybe because I grilled it on a stove or because it wasn't warmed up enough. I regret not just microwaving it. The clean and efficient service of the shop's beautiful older sister, who was very much an Edo native, left an impression. I left the shop thinking that this is what customer service is all about. Now, should I go to that place within walking distance or go for a drink?

I bought a regular-sized yakitori bento after enjoying the mini yakitori bento before. The tsukune was sweet, reminiscent of meatballs. The negima had a nice grilled flavor and the texture of the leeks was well maintained. The skin was not too soft, but had a good chewy texture. The kimpira had a slight spiciness and added a nice touch. The soboro was crumbly and had a strong flavor, suitable for adults. Overall, the regular size had a satisfying amount and I enjoyed it.

Because it's from Nagoya Cochin, the yakitori restaurant at Mitsukoshi had discounted yakitori bento. The normal yakitori bento is a bit larger, but Nagoya Cochin is smaller, which is just right. The tsukune has finely ground chicken with a smooth texture. The negima has a firm texture and is lightly salted, relying on the flavor of the leeks and chicken. Perhaps they want you to taste the chicken because it's Nagoya Cochin. The soboro is not very flavorful in color. It's finely ground. The green chili pepper is dangerous! It's spicy! Very spicy, is it shishito? This sudden taste is surprising. The egg is lightly seasoned. Overall, the seasoning is quite elegant, it's Mitsukoshi after all.

Mitsukoshi Ginza store's B2 delicatessen corner. They specialize in chicken dishes and are a retail outlet for Sanwa Group's chicken delicatessen specialty store. In B3, there is a butcher specializing in meat. A notable feature is that they regularly handle Nagoya Cochin. They don't stock the Sanwa brand, but instead offer an updated brand by Ito Kazushiro. Truly impressive for Ginza!! (Also available at Isetan Shinjuku store) I bought their fried Nagoya Cochin, curious about how delicious it would be. I purchased 100g of salted koji fried chicken for 346 yen and 100g of soy sauce koji for 398 yen. I bought two pieces of each, totaling over 500 yen. Well, it's quite expensive for fried chicken. The salted koji one had a delicious, well-seasoned taste! The koji infused well, making it very tender! It remains tasty even when cold. The soy sauce koji had even richer flavors! Delicious. It would probably taste even better when warmed up, but it's still delicious when cold. Perfect for bento boxes. A recipe where delicious chicken meets delicious cooking. Truly a Sanwa brand of Nagoya Cochin. It might be even more delicious than the winner of the Karaage Grand Prix. Thank you for the feast.

On a Monday around 7 pm, I felt a strong desire to eat meat... So I lined up in a queue with about 4 groups ahead of me! Everyone loves yakitori!!! * Chicken thigh and salt 180 yen * Chicken tenderloin and nanohana (rapeseed flower) 230 yen * Cochin chicken and tsukune sauce 228 yen The total was 689 yen! Even though it was close to closing time, they didn't give any discounts and were quite confident (ง ˙ω˙)ว The restaurant has a Foodlog rating of 3.27 as of February 2021!

I purchased the Karaage from Ito Kazushiro Shoten at Ginza Mitsukoshi, which has reopened for business. I bought four pieces of Shoyu Koji Karaage and reheated them at home. They are bite-sized and become juicy when reheated. The meat is very tender and juicy, allowing you to savor the umami of the fatty parts. The chicken is tender and the aroma of koji spreads in your mouth, making it an exquisite Karaage. The soy sauce seasoning offers a perfect balance of saltiness and ginger fragrance. The coating of the Karaage uses potato starch, giving it a light and crispy texture that is very delicious. I feel like buying Karaage from there again!

I purchased grilled chicken skewers (mom) for 194 yen each and grilled chicken skewers with leeks (negima) for 194 yen each at this place in Ginza Mitsukoshi B2. I also bought several pieces of half-boiled eggs wrapped in chicken meatballs (forgot the name) for 292 yen each. I brought them home and left one of each for my family members who were coming home late. The rest I enjoyed as a delicious snack with beer during my evening drink. The half-boiled egg in chicken meatball was a unique and tasty dish, similar to a Scotch egg. The creamy texture of the half-boiled egg yolk combined well with the chicken meatball. The leek skewers and chicken skewers were also delicious. Overall, it was a satisfying meal. Thank you.

Choosing a dinner bento box at the department store basement. After looking around the Ginza Mitsukoshi basement floor, my husband chose a grilled chicken bento box. He likes it simple and not too much. When I heard it was made with Nagoya Cochin chicken, I thought it was from a shop in Nagoya. After researching further, it turned out to be Sanwa. Memories of the nostalgic melody "Sanwa's young chicken~" came to mind. The bento box included skewered grilled chicken, kinshi tamago (shredded omelette), and a few side dishes.

They are wrapping a soft-boiled egg with chicken meatball! A great addition to the bento box! Go for it!

The sauce is too sweet...

On my way back from Sanyo-so, I made a detour in Tokyo to Salon de Rizhu for a head spa, so I stopped by Ginza Mitsukoshi to buy my usual plum forest katsu donburi. While looking for something else to buy, I used this shop for the first time. As you can see from the photos in the showcase, there are quite a variety of options. The prices differ, with the top row at 216 yen and the bottom row at 162 yen for items like liver. The top row uses Nagoya Cochin, which makes it more expensive. I ended up buying 3 negima skewers for 303 yen (tax included), a liver skewer for 216 yen, and a gizzard skewer for 227 yen. I asked for Nagoya Cochin since I was already there. The pack comes with sauce and shichimi pepper. It was enjoyable, but I still prefer to eat yakitori warm. I didn't ask or check anything before buying, so I wonder if it would have been better to warm it up at home. Next time, I'll make sure to ask before buying.

A takeout specialty yakitori restaurant in the basement of Ginza Mitsukoshi. On the floor below, there is also a shop selling fresh chicken meat. You can also purchase Nagoya Cochin here. As far as I know, the quality of these chickens is the best in Tokyo. The chicken skewers, especially the chicken tenderloin, are excellent and the difference from ordinary chicken is very noticeable. Even just boiled, it is so delicious that you become addicted to it. Whenever I tell my wife that I am going to Ginza, she always orders me to buy the Nagoya Cochin tenderloin from this place, but I don't mind because I secretly love it too. Of course, not only the tenderloin but all types of chicken from here are delicious.

There is a chicken restaurant in the basement of Ginza Mitsukoshi. It specializes in Nagoya Cochin chicken, selecting chickens in the early stages of their lives when males start to crow and females begin laying eggs, and shipping them out every morning to maintain a juicy, firm, and flavorful taste. I bought ground chicken thighs at the meat section on the 3rd basement floor. The Cochin chicken, prepared with skillful handiwork, has a nice color. Although the tsukune (chicken meatballs) looked tempting, I was there for the ground meat, so I ordered 200 grams of neatly portioned ground meat. The department store basement is very efficient, and I refrigerated the meat to match the time until I got home. It was easy to cook with this meat.

I bought it at a shop in the basement of Ginza Mitsukoshi. The shop had a name I had never heard of, so I got a leaflet at the shop. It said "Pure Nagoya Cochin (Owari Nagoya) established in Meiji 33 (1900)" and described the history from the year the founder was born in 1863. The founder rose from the feed industry to purchase 40,000 tsubo of land and raise 80,000 chickens. Now it seems to be part of the Sanwa Group. In front of the shop, it seems that yakitori and karaage are the main items. Both look delicious when freshly made, but maintaining the quality of freshly made food is impossible once the process of reheating is involved. Next to the shop, they were selling bento boxes. I thought it might be better to try the chicken from Washigoro in a bento box, so I changed my mind from side dishes. I bought two bento boxes. - Yakitori Bento (779 yen): The yakitori makes up about 40% of the volume of the bento, with the rest being egg and two side dishes. The taste of the yakitori was okay, but the sauce seemed to have a strong flavor that could be divisive. If the sauce's personality is too strong, the chicken's main selling point could be overshadowed by the sauce, so I felt that more thought should be put into making the chicken's individuality stand out more. - Karaage Bento (649 yen): In terms of personal preference, I preferred this one. The seasoning of the karaage was okay, and I'm sure it would be very delicious if it were freshly fried. The price is also reasonable, so it could be used as a snack. It might be a bit lacking in volume for men. I thought it would be great to visit a chicken restaurant, yakitori restaurant, or izakaya within the group that uses their proud chickens.

Yakitori specialty restaurant located deep inside Ginza Mitsukoshi B2. They mainly use Kiso Misoriji chicken, as well as Nagoya Cochin. I went near closing time and got a discount, so I bought the following items: "Negima (¥179)", "Nagoya Cochin Negima (¥294)", "Liver (¥158)", and "Ikada skewer (¥250)". The sauce had a charcoal flavor, similar to teriyaki, with a rich taste. The "Negima" had skin on and was juicy with plenty of fat, small but flavorful. The "Nagoya Cochin Negima" was larger, tender, and had a mild taste. I expected the texture to be light and bouncy, so it was a bit disappointing. The "Liver" had a light and fluffy texture, rich but without any unpleasant smell. It was a delightful skewer for liver lovers, and the sweetness of the sauce paired well. The "Ikada skewer" had a firm texture, packed with meat, decent but could use more fat. The standout was the accompanying shichimi togarashi! It had a sharp spiciness and numbing sensation that was outstanding. It seemed to be the original shichimi from Hachiman-ya Isogoro, a taste I would want to keep in stock. The attention to detail was evident, being in a department store. I would be happy to go back near closing time for a great deal.

This is a restaurant named after the founder of the group, Kazushiro Ito. It is the flagship store of a group that specializes in carefully selected chicken, including purebred Nagoya Cochin. The restaurant is located in the corner of the 2nd floor food section at Ginza Mitsukoshi. I tried the Nagoya Cochin skewers and thigh karaage. The crispy skin and crunchy cartilage of the skewers are delicious. The soy sauce-based thigh karaage has a soft coating and juicy meat.

There is a yakitori restaurant located in the basement of Mitsukoshi in Ginza. Inside the showcase, there are many delicious yakitori and chicken wings lined up. In the evening, there were quite a few customers waiting in line. The yakitori was delicious, with a tasty sauce, and the chicken wings were also delicious with a refreshing taste. The cost performance of the restaurant is quite good. I would like to try various items again. The wrapping paper was also stylish. It might be a good choice for a small souvenir.

In a department store, there is a nationwide chain, although it may be an exaggeration to say that, with shops opening in various parts of Japan, mostly in department stores or outlets. The main store is in Nagoya~ヽ(^o^)丿 I like the basement of department stores, but I wonder why the staff at department stores always give off such a high-class vibe. The atmosphere is like that, and I'm not a big fan of it. They tend to approach people who look wealthy. Well, it can't be helped. This is not specific to this store, but rather a general observation about department stores and their basement floors. I recommend the Nagoya specialty "tebasaki" (chicken wings). The outside is crispy, while the inside is juicy with the meat's fat oozing out. The special sauce adds a nice flavor. Another recommendation is the soy sauce-marinated chicken thigh tempura. The soy sauce flavor is distinct, bringing out the meat's umami taste. By using koji (malted rice), the meat is juicy and tender. They also offer Nagoya Cochin yakitori, but I prefer dishes like tebasaki as they better capture the essence of Nagoya. The yakitori here is different in that each piece of meat is large, firm, and juicy. The thickness adds to its juiciness, with the fat spreading out when you take a bite. The Ginza Mitsukoshi has a butcher shop and a deli. The deli is located on B2F, while the butcher shop on B3F offers high-quality meat for when you want to cook something special. The limited edition "chicken kamameshi" at Ginza Mitsukoshi is served in a ceramic pot, with a rich chicken flavor. Although it's an upgraded version of regular kamameshi, the difference may not be immediately noticeable. It's a gentle and delicious dish worth trying. The products here are occasionally collaborated with Seven-Eleven or Uni (Piago), so check the convenience stores for limited edition items when you visit that area. You can also find limited edition items at kiosks in Nagoya Station. I've seen collaborations with Seven-Eleven only in central Nagoya, and it seems limited to certain stores. For example, I bought a "charcoal-grilled Nagoya Cochin mabushi" and a "charcoal-grilled parent and child bowl" for around 600 yen each. The parent and child bowl was quite delicious, but I wish it had a better cost-performance ratio. Thank you for the meal!