The weather in Niigata in late autumn has become noticeably colder.

Despite the cooler temperatures, this is the season when we crave local ingredients that become sweeter and more flavorful.

The place I visited today is located just a one-minute walk from the south exit of Niigata Station.

This is Tokiya on Keyaki Street in Niigata!

 

It's in an incredibly convenient location, right near the station! But once you step inside, you'll find a calm and tranquil Japanese atmosphere.

Apparently, part of the building is made from salvaged materials from old houses.

It's a charming space that makes you forget the hustle and bustle of the area in front of the station.

Having been open for a full eight years, Tomikiya, which is committed to using ingredients from Niigata Prefecture,

This restaurant is perfect for family celebrations or dining with important clients.

 

The sake we'll be enjoying at the lovely Tomikuraya is a limited edition sake that was just released in October.Newly brewed sake made with newly harvested rice.」！

A fresh and juicy bottle made with newly harvested rice from Niigata Prefecture.

 

Here's the dish that Manager Takahashi came up with, which he believes is perfect for bringing out the deliciousness of the new sake!

"Koshino Chicken with Yuzu Pepper Sauce"

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★Ingredients★ (1 serving)

Chicken thigh: 100g(This time we used Koshino Chicken)

Special blended broth: 150ml

...And the recipe is a company secret!

Mix light soy sauce, yuzu pepper, mirin, sake, and dashi stock to your liking.

Apparently, it's also okay to use chicken stock powder dissolved in water.

・Your favorite mushrooms

Shiitake mushroom: 1 large

Shimeji mushrooms: 50g

Enoki mushrooms: 50g

• Japanese sake: 1 tablespoon

• Salad oil: appropriate amount

Potato starch: appropriate amount

• Cornstarch dissolved in water: appropriate amount

• Salad spinach: 2 leaves (for garnish)

 

★Recipe★

1.Cut the chicken into bite-sized pieces and the mushrooms into easy-to-eat sizes.

2. Lightly dust the skinless side of the chicken with flour.

3.Lightly coat a heated frying pan with vegetable oil and cook the chicken skin-side down.

Once the meat turns whitish around the edges, flip it over and cook the other side.

　Point: Press down on the meat with chopsticks or similar utensils until the skin is crispy and golden brown.

4. Once the other side is lightly browned, move the meat to the edge of the frying pan.

Add the mushrooms to the empty space and sauté them.

5. Once the mushrooms have softened, add the sake.

　Point: Adding alcohol enhances the richness and aroma, and the steaming method helps the food cook more evenly.

6. Once the chicken is cooked through, remove it from the pan and let it rest.

 

7. Add the dashi stock to the frying pan and heat, then thicken with cornstarch dissolved in water.

8. Arrange the chicken, the finished sauce, and the spinach salad on a plate in that order, and it's done!

The crispy, grilled chicken skin is fragrant, and the contrast with the tender, juicy meat is fantastic!

The thick, gooey filling is a perfect supporting player, retaining the meat juices and enveloping the aroma and umami of the mushrooms!

And with your mouth still hot from the food, immediatelyNewly brewed sake made with newly harvested rice.gulp

The aroma of koji and the youthful, crisp finish are a perfect match for the flavors of chicken and yuzu pepper.

This is a special pairing that you can only enjoy at Tomikiya during this season.

 

And then they introduced us to another recommended dish that pairs well with the new sake.

"Murakami beef shabu-shabu"

A luxurious dish featuring A5-grade Murakami beef loin and vegetables from Niigata Prefecture.

Take a bite with plenty of Tomikiya's original special miso sauce,

The tender meat and rich miso broth combine to create a truly blissful taste...

The sweetness of the high-quality fat is gently carried down the throat by the aroma and crispness of the new sake.

It's so delicious you won't be able to stop yourself from taking another bite, another glass.

 

Thank you for the wonderful food and time, which made me look forward to the cold season!

Finally, we all took a commemorative photo.

Why not spend some relaxing and luxurious time at Tomikiya this autumn and winter?

See you next time!

 

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☆Today's Menu☆

・Koshino Chicken with Yuzu Pepper Sauce (Limited time offer until the end of December 2020) 748 yen (tax included)

Murakami beef shabu-shabu: 2,838 yen (tax included) per person

 

——————-☆The shop we requested this time☆——————-

<Tokiya, Keyaki Street, Niigata>

[Address] 1-1-2 Yoneyama, Chuo-ku, Niigata City, Niigata Prefecture
[Telephone] 025-246-7302
[Opening Hours] Lunch: 11:30 AM - 3:00 PM (Last Order 2:00 PM)

Evening: 17:00 - 23:00 (Last Order 22:00)

<Closed> Sundays
<Facilities> Total seating capacity: 170 seats

Private rooms available

Partner parking available: Mitsui RePark Niigata Station South