01 / ABOUT THE PLACE
About this place
Stepping through the doorway at Hakkou, guests are greeted by the steam of simmering oden and a chalkboard menu devoted to fresh chicken cuts. The signature oden centers on broth-soaked classics: tender daikon radish and boiled eggs cooked through to the center, alongside chewy chikuwabu wheat dumplings and rich beef tendon, each steeped in flavorful dashi. Guests can select individual pieces or start with an omakase assortment to sample the day's simmered items.
Just as prominent is the chicken repertoire, sourced primarily from regional Daisen chicken. Preparations such as raw chicken liver sashimi seasoned with sesame oil, salt, and garlic, or two- and three-cut sashimi platters, showcase the clean texture and natural sweetness of the meat. Charred on the outside with a velvety center, the seared white liver (shiro reba aburi) and the airy, melt-in-the-mouth chicken tempura (toriten) bring varied cooking techniques to the table.
Between main dishes, small plates keep the palate refreshed, from grilled chicken skin dressed in tangy ponzu to eggplant sauteed with miso and shiso, or chilled avocado cucumber bites touched with ume plum. Beverage options range from chilled bottles of Sapporo Lager to craft sakes and regional shochu from around Japan, making it easy to match drinks with the weight of each dish.
The first-floor counter places diners close to the kitchen action, making it a natural fit for solo dining or pairs, while additional seating is located upstairs on the second floor. Because seats tend to fill up early in the evening, booking ahead is advisable if you are planning a dinner visit.
