Maifa Mutwu Te Buruoniya
(my farm to table おにや)- Nearest station：
- Categories：
- Budget：
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Specialities
Food
Enjoy the amazing variety of textures and flavors of different sashimi dishes
Food
Enjoy the high-quality chicken "Chapon" that originated in France
Chef
Hiroyuki Kishima - In search of a dish that only he can make
Set menu
Review
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Review 111casesFollower 34PeoplePick-up reviews
雰囲気は、繊細かついい意味で古民家のような感じで落ち着いている。 料理についても、文句なしで美味しい。 鶏のありとあらゆる部位の刺しをあそこまで臭みなく美味しく食べられるのかと感動。 以下おまかせコースの内容 ・ポルチーニの茶碗蒸し →濃厚でクリーミーな卵にポルチーニのいい香りで...Find out more
2024/03 Visitation
1times
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Review 1,301casesFollower 554People【料理】 生の鶏肉、レアの鶏肉等、とことん鶏料理を楽しめます。 基本、コースなので決められたものが出てきますが、 予約の時点でガッツリ食べるのか？少なめで良いのかは伝えておい...Find out more
2024/05 Visitation
1times
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Review 3,120casesFollower 1,950People生産者へ逢いに行こう#8：圧倒される鶏刺しのボリュームとシャポンよりも「...
初訪 最近、ヨク話を聞くシャポン（= 去勢♂鶏）。 当店は仏原産の「プレノワール」種のシャポンをメインに飼育されているようです。 シャポンは仏産がメジャーですが、国内...Find out more
2024/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
Maifa Mutwu Te Buruoniya
|
|---|---|
| Categories | Fowl、Pork dishes、Yakitori (Grilled chicken) |
| Phone number (for reservation and inquiry) |
025-210-7939 |
| Reservation Availability |
Reservations available
※ご予約は「Table Check」からお願いします |
| Address |
新潟県新潟市中央区東堀前通8番町1377 |
| Transportation |
1,861 meters from Niigata. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
18 Seats （ 10 seats at the counter, 2 tables (8 seats)） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant,House restaurant |
Environmental and social initiatives
フードロスの削減
他者からの仕入れがなく、またコースでの提供なのでロスがありません。
サステナブル食材の活用
豆腐屋のおから、八百屋からの生ゴミ、農家の販売不適合商材などを鶏の飼料に利用しています。
地域への貢献活動
農場で働いてくれているスタッフは全員、障害者手帳を持っています。
環境保護への取り組み
調理の際に出る端材は、すべて翌日農場に運び鶏の飼料にしますので、生ゴミはゼロ。よって、可燃ゴミを出すのは週に一回未満です。また米農家と契約し、オニヤ専用の田圃で栽培を依頼しているのですが、その田圃でも当社の農場で出来た鶏糞肥料を使用います。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
Food Enjoy the amazing variety of textures and flavors of different sashimi dishes
Onishima's chicken farm is in Shibata City. It's only a 30-minute drive from the restaurant, and the freshness is guaranteed. He raises several types of chicken, including prenoirs and guinea fowl, for over 180 days, which is said to be three times longer than usual. He is particular about the feed he uses, and the chickens are raised free for a long period of time, so the meat is firm and delicious, and the eggs and meat are surprisingly odorless. The texture and flavor when cut into sashimi are also excellent. In addition to rare cuts that can't be found anywhere else, you'll want to try comparing males and females, and chickens killed today and yesterday.
Food Enjoy the high-quality chicken "Chapon" that originated in France
"Chapon" is a title given to male chicks that have been castrated and raised for a long period of time. It is a rare luxury food even in France, where it originated, as it requires highly advanced techniques. Chapon has fine flesh and a good amount of fat, and the more you chew it, the more delicious it becomes. Depending on the day, it can be transformed into various dishes in the course, such as sashimi, grilled dishes, and hot pots. On the day of the interview, we were served chicken sukiyaki, with thigh, breast, and fillet cuts. If you choose the recommended course, you can also choose from chicken shabu-shabu and mizutaki.
ChefHiroyuki Kishima - In search of a dish that only he can make
Although Onishima is now attracting the attention of gourmets and famous fellow chefs both in Japan and abroad, he surprisingly has never trained under anyone or learned how to cook. While running Izakaya (Japanese-style bar) in his hometown of Niigata, he was looking for something unique to him, and he discovered that chicken farming was his specialty. With no knowledge and through repeated trial and error, he opened Toriyaki Oniya in 2013, which serves chickens that he had raised himself, and in November 2022, he renovated the restaurant and changed its name to its current name.
This is an unparalleled chicken restaurant where the owner himself raises, butchers, and cooks the highest quality chickens, serving up a dazzling array of dishes.
One day's course begins with a hearty hot spring egg appetizer, followed by extremely fresh yukhoe, grilled castrated rare rooster "Capon" and torisuki... allowing you to fully appreciate the rich fla
...vor and depth of chicken as an ingredient. The highlight is the jewel-like glossy sashimi. The owner, Onishima Hiroyuki, ensures that all parts of the chicken can be eaten raw thanks to his thorough hygiene management and cooking techniques. This is a new and famous local gastronomy restaurant that will make you want to visit Furumachi, Niigata just to experience this dish.