A new gourmet dish from Nagato, Yamaguchi! Choshu Chicken Steak” using brand-name chicken “Choshu Dori” and “Choshu Kuro Kashiwa

Local gourmet food with the individuality of each store in Nagato

In 2024, Choshu Chicken Steak, a new gourmet dish from Nagato, Yamaguchi, was born.

Choshu Chicken Steak" is a dish using "Choshu Dori" and "Choshu Kuro Kashiwa", branded chickens provided by Fukagawa Chicken Farm*, and is served at various restaurants in Nagato City, each with its own unique cooking and seasoning.

This special page introduces the charm of "Choshu Chicken Steak" and the restaurants that serve it. Please come to Nagato and try it!

(*) Commonly known as "Fukagawa Poultry Farmers Cooperative Association," an agricultural cooperative dedicated to poultry farmers, which is rare in Japan.

What is "Changzhou Chicken Steak"?

The definition of "Choshu Chicken Steak" is simply "a steak made with Choshu Dori or Choshu Black Kashiwa. Each restaurant has its own way of cooking, sauces, and accompaniments, allowing customers to enjoy not only the differences in genres such as Japanese and Western, but also the individuality of each restaurant.

What are "Choshu Dori" & "Choshu Kuro Kashiwa" brand chicken?

Nagato City, where poultry farming is flourishing, is famous as "Yakitori City" with many yakitori restaurants because of the availability of fresh chicken meat. Choshu-dori" and "Choshu kuro-kashiwa" are well known not only within the city and prefecture but also nationwide as ingredients supporting the "City of Yakitori". Choshu Chicken Steak" was created as a new local gourmet dish that allows customers to enjoy the deliciousness of "Choshu Dori" and "Choshu Kuro Kashiwa" in a different way from that of yakitori.

lesser cuckoo (Cuculus poliocephalus)

Brand name chicken branded by Fukagawa Chicken Farm. The chickens are raised in a healthy, flat-fed environment without the use of antibiotics or synthetic antibacterial agents. Five kinds of herbs (thyme/sage/rosemary/laurel/oregano) are blended into the feed, and their flavor is also a key point.

→Fukagawa Poultry Farmers Cooperative Association official website

Chosyu black kiwi

This is an original jidori chicken developed by Yamaguchi Prefecture based on the "Kurokashiwa chicken," a native breed that is a national natural treasure. The chicken is raised in spacious coops with a breeding density of 8 birds per square meter, and is kept for a longer rearing period of about 100 days, which gives it a chewy and juicy flavor.
→Click here for details of Choshu Black Kashiwa

Introducing restaurants that serve "Changzhou Chicken Steak."

SWEET AS "Changzhou Chicken Steak with Local Herbs

French-style steak made with Choshu chicken thighs. While thyme and rosemary herbs are used for seasoning, local herbs such as petit basil, dill, and selfie are abundantly used for toppings. Two kinds of dipping sauces (Japonaisauce/Yuzukichi Dressing) and herb salts are available to change the flavor of the dish.

SWEET AS "Choshu Seared Chicken Steak

A westernized version of Nagato's soul food, yakitori. The seasoning is simple, salt and pepper, and the finishing touch is a burner sear to bring out the savory flavor. There are three kinds of dipping sauces and seasonings: yakitori-style sweet sauce, Nagato Yuzukichi dressing, and garlic powder with black seven spice.

→SWEET AS official website

Otani Villa "Restaurant Hagi

Restaurant Hagi is located at Otani Sanso, a hot spring inn with a history dating back to 1881. The teppan-yaki steak is made from a 250-gram Choshu black oak thigh, and is cooked without cutting so as not to lose the juices. The steak is seasoned simply with salt and pepper, and can be served with three kinds of dipping sauces: homemade grated Japanese sauce, local "Hyakuseian" salt, and yuzu kosho (citrus peppercorn).

→Otani Sanso official website

Komeraza "Grilled Choshu Black Kashiwa

The Choshu black Kashiwa, seasoned only with salt, is grilled in two stages to bring out the unique meat quality of Jidori chicken without removing the fat that contains the flavor. The "Grilled Choshu Black Kashiwa" is cooked to the chef's particular degree of perfection, and is finished with black pepper and olive oil.

Komeraza "Choshu Kuro Kashiwa-don" (Choshu black kashirawa bowl)

A bowl of rice topped with grilled Choshu Black Kashiwa on Yamaguchi rice. This dish is topped with a sweet homemade soy sauce sauce sauce that is enriched with honey and accented with black pepper.

→Comeraza official website

Chicken Steak with Choshu Dori and Black Kashiwa" at Kinami Shunnai Cuisine, Kitanagato Retreat Hotel Yukyu no Ki

Choshu black kashiwa is grilled with salt and pepper, and finally flavored with a little garlic and sake to give the skin a plump, grilled texture and firm meat. In addition, Choshu Dori is soaked in herbs picked in the morning and red wine for about an hour to give it a rich aroma and enjoy it with a light sauce.

→ Kita Nagato Retreat Hotel Yuukyu no Ki "Shunsai Ryori Kinami" Official Website

Kitchen&Cafe nonta "Choshu chicken fricassee Normandy style

Fricassee is a winter home-style dish from the Loire region of France, consisting of chicken stewed in fresh cream. In this menu, Choshu chicken is sauteed, then stewed with apples and cream, and butter is added. The sauce will be changed depending on the season, so be sure to check back.

→Kitchen&Cafe nonta Official Instagram

Japanese-Western Restaurant Umeya "Momo Chiki Teppan

This Japanese-style chicken steak is seasoned with garlic and finished with butter and soy sauce. The teppan steak, delivered with the aroma of butter, is moist and tender because it is steamed in wine. A set meal with Umeya's famous omelet rice is also available, so be sure to try this as well.

→ Umeya Japanese and Western Restaurant Official Instagram

Burger of pirates SEABREEZE "Pirates KING Sandwich

Hot sandwich with Choshu chicken and 4 kinds of cheese (Camembert/natural cheese/mozzarella/gorgonzola). The combination of the richness of the hot cheese and the umami of the chicken can be fully enjoyed. It is also delicious dipped in mustard or honey!

→Burger of pirates SEABREEZE official website

EQUAL "Chicken Steak"

Choshu chicken thighs are seasoned with garlic and black pepper and then sauteed in a skillet after a short rest. It is served hot as it is. The key to the flavor is the sauce with grated vegetables and onions grown by the owner himself.

→equal Official Instagram

Restaurant Amanoyu "Ishiyaki Steak with Choshu Black Kashiwa and Seasonal Local Vegetables

At the restaurant in the "Aburaya Bay Onsen Hotel Yanggikan," the firm thighs of the Choshu Black Kashiwa are stone-roasted. Two sauces are available: Hollandaise sauce made with egg yolk and butter, and soy sauce-based Japanese sauce with onion and garlic. Please enjoy the rich flavor of the Choshu black Kashiwa, grilled to a tender tenderness.

→Aburaya Bay Hot Spring Hotel Yanggikan Restaurant Introduction Page

The city's inns are also now offering "Changzhou Chicken Steak"!

Aburaya Bay Onsen Hotel Yanggikan "Chicken Matsu Steak with Nagato Yuzukichi Pepper Butter Sauce

Thinly sliced Choshu chicken thighs are wrapped with matsutake mushrooms and bell peppers like a tea towel and steamed. It is then covered with cheese and sauteed in a pan with butter. The sauce is a butter sauce made with poirot leeks and Nagato Yuzukichi pepper. This menu is included in the inn's dinner menu, so please check your accommodation plan.
Matsutake mushrooms may be replaced by other mushrooms depending on the season.

→Aburaya Bay Hot Spring Hotel Yanggikan Official Website

Kaiyado Kiraku "Choshu Chicken Steak with Charcoal and Straw

The chicken steak served at Kiraku, an inn located near Senza Kitchen, a roadside station, is characterized by its cooking method using charcoal and straw. Adding straw to the charcoal fire at the final stage gives the Choshu chicken a smoky aroma and accentuates its flavor. Seasoning is simply Nagato Yuzukichi, a specialty of Nagato, or kabosu, and salt from the local "Hyakuseian. This is also included in the accommodation plan, so please check the official website.

→Kiraku Kaijyuku official website

Gyokusenkaku "Nagatori Steak

The steak at Tamasenkaku, a hot spring bathhouse in Nagato Yumoto Onsen, features a broth-based sauce made by simmering chicken and vegetables for about six hours. The refreshing flavor of the added juice of Nagato Yuzukichi goes well with the Choshu chicken. This dish is also incorporated into the inn's dinner, so please check your accommodation plan.

→Yuxian Pavilion official website

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