When I think of Nagoya, Nagoya Cochin chicken immediately comes to mind, as I absolutely love chicken. So, I made a reservation at Senkame (千亀), a yakitori restaurant located in Sakae area, to try Nagoya Cochin as yakitori. The restaurant has eight counter seats and a tatami room. If seated at the counter, you can watch the chefs grilling the chicken right in front of you.
The menu offers a variety of grilled items. Additionally, they have a daily special menu listed on a blackboard. Each item can be ordered in small portions. Most of the chicken served here is not Nagoya Cochin, though any dish labeled “コーチン” refers to Cochin chicken. They also use Mikawa Akadori chicken and other varieties.
They also offer drinks, but currently, the menu is only available in Japanese.
A table charge for “otoshi” (small side dish) is required. It costs 330 yen. Otoshi is typically a small snack served at the start of the meal, and many restaurants serve something similar. At Senkame, it’s a seasoned cabbage with salt, which has a refreshing taste. It’s perfect for cleansing your palate between yakitori, and it pairs nicely with beer.
Of course, they offer Japanese sake. And all sake is served in glass cups, known as “One cup (ワンカップ)” in Japanese! I chose Kara Kara (からから), a sake produced in Aichi, served at room temperature. It’s very photogenic with its rustic glass cup and wooden table.
Now, let’s talk about a MUST-TRY item: Cochin’s leg meat. It’s simply grilled over charcoal and served with salt, yuzu pepper, and sudachi citrus. The skin was incredibly crispy, and the meat was tender and juicy. It’s absolutely delicious!
Another standout is Cochin’s liver. The inside was rare, almost like a liver paste, and it melted in my mouth.
They also serve another type of liver: White liver, which is a fatty liver, akin to chicken foie gras. I didn’t specify the seasoning, but the Cochin liver was served with salt., while the white liver came with tare (a soy sauce-based sauce). The tare wasn’t overpowering, allowing the delicate taste of the liver to shine. The Cochin liver was smooth, while the white liver had a firmer, springy texture.
Another must-try is tsukune, which are chicken meatballs made with Cochin chicken and cartilage, giving them a crunchy texture. Simply delicious.
Lastly, I can’t forget Chochin, which is the ovary and fallopian tube of a chicken. I always order it if it’s available. This time was no exception. The ovary bursts in your mouth, and the tube has a wonderfully springy texture. It’s served with a soy sauce-based sauce.
Ah, Seseri was great, too. Seseri is the neck meat, and it had a springy texture. Everything was delicious. I agree that it’s said to be the most popular yakitori restaurant in Nagoya.
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Name Senkame (千亀)
Open Dinner
Reservation Available
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