New 'Eat Even the Broth' Restaurant in Narutaki, Ukyo-ku, Kyoto. 'Tori Paitan Oden Yatsugare Tokidoki Italian' Inherits the 'Broth Culture' Perfected at the Hard-to-Book 'Torinabechin'

REALIZE LLC (Representative: Takahisa Kanaoka) is set to open a new business concept, 'Tori Paitan Oden Yatsugare Tokidoki Italian,' in Narutaki, Ukyo-ku, Kyoto City, Kyoto Prefecture. This venture inherits the 'broth culture' that was refined at 'Torinabechin,' an exclusive, by-introduction-only, and hard-to-book restaurant in Miyagawa-cho, Kyoto.

The head chef is Retsu Hamaguchi, a former Italian chef.

Using one of Japan's three great native chickens, the 'Akita Hinai Jidori,' in abundance, we create a rich chicken paitan (white soup) broth simmered for about two days. Based on this, we offer a rare 'innovative oden' in Kyoto, combining 'Tori Paitan Oden' with 'occasional Italian' dishes.

Tori Paitan Oden is packed with the umami of Akita's Hinai Jidori, one of Japan's three great native chickens.

The 'Broth Culture' Perfected at the Hard-to-Book 'Torinabechin' in Miyagawa-cho, Kyoto

'Torinabechin,' located in Miyagawa-cho, Kyoto, is a chicken hot pot specialty restaurant operating in a special style: by-introduction-only, private rooms, and limited to a few groups per day.

As a 'rare chicken hot pot in Kyoto' using a rich chicken paitan broth made from simmering Akita Hinai Jidori for about two days, it has grown into a hard-to-book establishment supported by tourists, business executives, and gourmands.

What has been perfected at Torinabechin over many years is the unique food culture of 'eating even the broth.'

'Tori Paitan Oden Yatsugare Tokidoki Italian' inherits this philosophy, utilizing the rich chicken paitan broth, which maximizes the umami of the Hinai Jidori, in oden, creative dishes, and even finishing dishes.

By designing dishes that can be enjoyed to the last drop, we propose a 'new food culture originating from Kyoto' while reducing food waste.

'Occasional Italian' by Former Italian Chef Retsu Hamaguchi

The head chef, Retsu Hamaguchi, has a background in Italian cuisine.

Not bound by the framework of Japanese cuisine, he offers dishes that can only be savored on that day, in that season, true to the name 'occasional Italian,' including:
* Creative dishes using the chicken paitan broth
* Oden incorporating Western techniques
* A limited menu that changes with the seasons
* Dishes designed for pairing with wine

You can enjoy one-of-a-kind innovative cuisine that fuses the Japanese culture of 'oden' with Italian techniques.

The 'Hideaway' Feel Born from its Location in Narutaki, Ukyo-ku, Kyoto

The Narutaki area in Ukyo-ku, Kyoto, where the restaurant is located, is dotted with historical tourist spots like the World Heritage site Ninnaji Temple and accommodation facilities, recently drawing attention from inbound tourists.

However, there are few restaurants open late at night, limiting the spaces where one can enjoy a leisurely meal and conversation.

'Tori Paitan Oden Yatsugare Tokidoki Italian' combines:
* A quiet, Kyoto-like atmosphere
* The rich broth of Hinai Jidori
* Innovative cuisine
* The hideaway nature of being open until midnight
By doing so, we propose a new way to spend an evening in Kyoto, beyond just the 'tourist-spot Kyoto.'

A Small Restaurant's Challenge for the SDGs

In recent years, massive food waste and ingredient loss have become social issues in Japan.

At 'Yatsugare,' we pursue the value of 'eating even the broth' by utilizing the rich broth extracted from Hinai Jidori in oden, creative dishes, and finishing dishes.

Despite being a high-end restaurant, we aim for sustainable restaurant management by making the most of our ingredients without waste.

This also connects to the philosophy of 'don't destroy, utilize' advocated by REALIZE LLC, which is involved in building regeneration projects.

Chicken Paitan Risotto with Akita Hinai Jidori, one of Japan's three great native chickens.

Store Overview

[Store Name]
Tori Paitan Oden Yatsugare Tokidoki Italian

[Location]
28-1 Narutakihonmachi, Ukyo-ku, Kyoto City, Kyoto Prefecture

[Business Hours]
17:30 - 00:00 (L.O. 23:30)

[Closing Days]
Irregular

[Genre]
Tori Paitan Oden / Italian / Creative Cuisine / Kyoto Gourmet

[Head Chef]
Retsu Hamaguchi (Former Italian Chef)

Related Brand

Miyagawa-cho, By-Introduction-Only, Hard-to-Book 'Torinabechin'

Utilizing a rich chicken paitan broth made by simmering Akita Hinai Jidori for about two days, developed under the concept of 'eating even the broth.'
It is promoting a new food culture in Kyoto with its by-introduction-only system, private rooms, and innovative cuisine.

Operating Company Overview

[Company Name]
REALIZE LLC

[Representative]
Takahisa Kanaoka

[Business Content]
Restaurant Management / Space Production / Building Regeneration Projects / Renovation Projects