When you think of Japanese cuisine, you might think of simple, clean, and elegant plating and flavors. Ikkaku is anything but that, instead specializing in chicken legs grilled on the bone at over 300°C, dripping with the juices and served on a metal plate. The chicken is seasoned with strong spices and grilled to a crisp while still keeping the meat inside tender and juicy.
You have a choice between the hinadori (雛鳥, Young Chicken), and the oyadori (親鳥, Parent Chicken). The hinadori’s meat has a softer texture, and is more tender and more juicy. The oyadori, on the other hand, has a tougher more chewy texture, and is less juicy, but has a much stronger gamey chicken taste.
On the side, we recommend getting the torimeshi (鳥飯) – rice that has been boiled in chicken broth and shoyu (醤油, Shōyu, Soy Sauce), and topped with chicken meat and shredded egg. We also recommend the the tori chazuke (茶漬け) – rice soaked in chicken dashi (出汁) broth – for those who want something lighter. As an appetizer, the tori miso cheese (とり味噌チーズ) is also jam-packed with umami; it's a small plate of miso (味噌), mixed with chicken meat, and covered in blow-torched melted cheese.
