Behind the Counter at a Japanese Fire Chicken Restaurant

From Paolo from Tokyo.

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This is Behind the Counter at Momoyaki Momo chan, a Japanese charcoal grilled chicken izakaya restaurant with a truly authentic local vibe, tucked away in one of the backstreets of the Sumiyoshi area in Hakata Fukuoka Japan. Aoki san started the shop 10 years ago after working separately as a restaurant manager. With over 28 years of experience in the food industry he decided to challenge himself, start his own business and follow his dreams. He strictly uses only Satsuma Chirandori chicken raised in Kagoshima. These chickens undergo an extensive 450 day free range rearing process which allows them to fully mature naturally and develop their uniquely rich flavor characteristic and exceptional plump texture. He uses a chicken oil called CHIYU in Japanese to grill the fire chicken and Ogatan, a charcoal relatively inexpensive but produces a strong flame which unlike more expensive charcoals produces his signature blacked chicken with a richer and smokier flavor.

Momochan Momoyaki
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