The stamp collecting for the “Kurakuen Passport” is finally reaching its final stretch.
This time, I went to “ながたに家” to get the eighth stamp.
It’s a restaurant right in front of Hankyu Kurakuen-guchi Station specializing in freshly processed Tanba free-range chicken.
The main branch is in Amagasaki, but this Kurakuen location is also extremely popular.
目次
Challenge Start!
First up is the “otoshi” appetizer (330 yen).
On the right is “jellyfish and cucumber dressed salad,” while on the left is simply “grated daikon with ponzu.”
You can enjoy it as a snack on its own, or have it together with the other dishes.
I’m going with beer again this time.
This is a “draft beer (medium)” (430 yen).
It’s Asahi Super Dry.
Since I’m here, I decided to have some free-range chicken yakitori.
I ordered the “8-piece set of free-range chicken grilled skewers and creative skewers” (1,100 yen).
The skewers are served one by one as they’re grilled.
First up are the “sunagimo” (gizzard) and “heart.”
Apparently they’re grilled over Kishu binchotan charcoal, and the doneness is excellent. The seasoning is just right too, bringing out the rich flavor of the free-range chicken.
Next are “nankotsu” (cartilage) and “neck.”
The cartilage has a piece of fat tucked in between, though I couldn’t tell exactly which part it was from, adding a nice sweetness from the fat.
Each skewer has a little extra touch or careful preparation put into it.
Time for my second glass.
Next are “negimi” and “tsukune.”
These two are grilled with sauce.
The variety in flavors keeps things interesting, which is exactly what you’d expect from a well-planned set.
Personally, I thought the tsukune was especially delicious among the eight skewers.
Here are the final two skewers.
“Kawa” (chicken skin) and “tebasaki” (chicken wing).
These are salt-grilled again.
There are sansho pepper and chili pepper on the table, and there’s also the grated daikon with ponzu that came with the otoshi, so you can season them however you like as you eat.
By the way, I had the “kawa” with the grated daikon ponzu.
Now, I felt like I could still go a little further, but should I have another beer, or finish with a rice dish…?
I was pretty torn, but in the end I decided to have a finishing dish.
This is the “tori-don” chicken rice bowl (500 yen).
For the “tori-don,” you can choose from three toppings: “negimi,” “tsukune,” or “negimi and tsukune.” This time I went with “negimi and tsukune.”
If I’m going to have it, I want to try both.
I think they probably grill the chicken on skewers first before placing it on the rice bowl. The flavor of the free-range chicken, the sauce, and the rice go perfectly together, making it a very delicious finishing bowl.
Now then, how much did the bill come to?
Let’s announce it!
This time, the total was!!
3,060 yen!!!
That was the total!
Oops, I went over budget for the first time in a while…
Incidentally, it seems the actual total was 3,069 yen, but this restaurant appears to round down the odd amount.
That kind of small gesture of hospitality is nice too.
What I ordered this time was the otoshi, two draft beers (medium), the 8-piece set of free-range chicken grilled skewers and creative skewers, and the tori-don (negimi and tsukune).
That’s everything.
And I successfully got the eighth stamp!
Almost there now.
“ながたに家 Kurakuen Branch” Menu
This is part of the menu posted outside the restaurant.
They have a very wide variety of skewers, grilled dishes, and alcoholic drinks, so please check the details at the restaurant.
Inside “ながたに家 Kurakuen Branch”
Inside, there are counter seats and table seats.
These are the counter seats.
These are the table seats.
Exterior of “ながたに家 Kurakuen Branch”
It’s located right in front of Hankyu Kurakuen-guchi Station.
This is the exterior of the restaurant.
“ながたに家 Kurakuen Branch” Restaurant Information
★Hours 17:00～1:00
★Closed Thursdays
★Phone 0798-77-0514
★Address Hyogo PrefectureNishinomiya CityMinami Koshikiiwa-cho 9-5 Parle Kurakuen 1F
★Credit cards Accepted
★Related Links
Tabelog
(*Prices, menu items, business hours, etc. are as of the time of reporting. Please check directly with the restaurant for the latest information.)
