Tokyo: Savor Hotpot and Unique Chicken Dishes at Kawaei (川栄) in Akabane

We had a warm hotpot at Kawaei (川栄) in Akabane. This restaurant specializes in eel dishes, but we didn’t try any eel during this visit. They also serve chicken dishes. The shop sells both chicken and eel at the storefront, while the restaurant is located at the back of the building.

Reservations are accepted for seats on the second floor, but when we called, it was fully booked. However, they mentioned there might be vacant tables on the first floor. When we arrived, we were lucky to find two open tables! The restaurant is quite narrow, with small tables and hard chairs—not the most comfortable setting. But as with many old-style restaurants, the food is where they shine. 🙂

The table charge is 200 yen per person, which includes a small dish. This time, it was smoked duck—delicious!

Table charge 200 yen. It includes this small dish.

White liver pâté. The pâté was served with rice crackers (senbei) and dried vegetables. It was generously portioned, with a texture resembling cement—quite firm.

Surprisingly, it paired well with the senbei, which was my first time enjoying liver pâté this way. It was tasty and unique!

Horohoro chickens’ sashimi and tataki. Horohoro chickens are raised at Ishiguro Farm in Hanamaki City, Iwate Prefecture. This was my first time trying raw chicken! The sashimi was fresh and flavorful, but I preferred the tataki. The light grilling enhanced the flavor, and it paired wonderfully with garlic soy sauce. 🙂

Horohoro chickens sashimi and tataki (ほろほろ鳥の刺し身＆タタキ盛り合わせ) 1000 yen

White meat of Gokokuajidori chickens. The white meat was served rare and paired excellently with wasabi. A simple yet satisfying dish.

White meat of Gokokuajidori chickens (五穀味鶏のささみ) 360 yen

Chickens liver. The liver was lightly cooked with a raw center. It was incredibly delicious.

Chickens hearts and skin. Both were well-prepared, maintaining their unique textures and flavors.

Chickens hearts (はつ) and skin (鳥皮) 200 yen each

The hotpot, made with a broth from Horohoro chicken, was served individually and offered a generous portion. For an additional 150 yen, we added four chicken meatballs with cartilage. The total cost was just 1,350 yen—great value!