Visited 10.10.2015 (Sat)
Premium chicken. Akita's specialty, Hinaiji tori 比内地鶏 was the successful outcome achieved from the cross breed between the male species of Hinai Tori 比内鶏 (which is another species of chicken originating from Akita and conferred as a natural monument of Japan 天然記念物 in 1942) and the female species of Rhode Island Red chicken from America in 1973 (Showa 48). This breed of free range chicken is well known for its firm meat texture and rich flavours; and Oyako don which utilises both chicken and egg as the main ingredients, is able to showcase all the excellent traits of Hinaiji tori amply. The existence of this exclusive and premium chicken explains why this simple and well loved home cooked food appears to be largely promoted in Akita Prefecture.
Looking forward. It was about time for lunch after touring the Samurai district / Bukeyashiki dori 武家屋敷通り and we headed down to Sakura no sato 桜の里 to try out its signature Oyako don created using the famous Hinaiji tori. Based on what I read on its website, the owner selects Hinaiji tori which are reared between 160 to 180 days and only utilises the female chickens because its exemplary flavours are more lasting than the opposite gender. The dashi (or broth) which is simmered with the meat and egg is also boiled with the bones from Hinaiji tori to enrich its flavours. Personally I have never been a big fan of Oyako don largely because I have not had one that left a deep impression in Singapore. Prior to this, the best Oyako don I have eaten in Japan was at Okayama’s Ajitsukasa Nomura 味司 野村 and I was definitely looking forward to tasting Akita’s version of Oyako don since it was highly promoted as one of its specialty.
Premium chicken. Akita's specialty, Hinaiji tori 比内地鶏 was the successful outcome achieved from the cross breed between the male species of Hinai Tori 比内鶏 (which is another species of chicken originating from Akita and conferred as a natural monument of Japan 天然記念物 in 1942) and the female species of Rhode Island Red chicken from America in 1973 (Showa 48). This breed of free range chicken is well known for its firm meat texture and rich flavours; and Oyako don which utilises both chicken and egg as the main ingredients, is able to showcase all the excellent traits of Hinaiji tori amply. The existence of this exclusive and premium chicken explains why this simple and well loved home cooked food appears to be largely promoted in Akita Prefecture.
Looking forward. It was about time for lunch after touring the Samurai district / Bukeyashiki dori 武家屋敷通り and we headed down to Sakura no sato 桜の里 to try out its signature Oyako don created using the famous Hinaiji tori. Based on what I read on its website, the owner selects Hinaiji tori which are reared between 160 to 180 days and only utilises the female chickens because its exemplary flavours are more lasting than the opposite gender. The dashi (or broth) which is simmered with the meat and egg is also boiled with the bones from Hinaiji tori to enrich its flavours. Personally I have never been a big fan of Oyako don largely because I have not had one that left a deep impression in Singapore. Prior to this, the best Oyako don I have eaten in Japan was at Okayama’s Ajitsukasa Nomura 味司 野村 and I was definitely looking forward to tasting Akita’s version of Oyako don since it was highly promoted as one of its specialty.
Runny but salty. Without much hesitation, we each ordered the Hinaiji tori Okayo don set (1,600 yen). The set came with their signature rice bowl topped with tender chicken and three eggs, miso soup, tsukemono (pickled vegetables), side dish and fruit. The sight of the soft, runny yolk laid on top of the rice enticed me immediately especially when I like soft boiled eggs a lot (back at home). Though the texture of both the meat and eggs were spot on, I felt that overall this rice bowl was on the saltier side in terms of taste. And it was three out of three votes as my parents had similar opinion as well. If only it can be less salty, it would have been a perfect bowl of Oyako don in my opinion. For now, I am contented with Ajitsukasa Nomura's version...
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Oshokuji Dokoro Sakura no Sato お食事処 桜の里
秋田県仙北市角館町東勝楽丁9番
Operating hours:
- 0900 - 1700 hrs (Meals commence from 1000 hrs onwards; last order at 1630 hrs)
- Winter season: 1000 - 1600 hrs (Meals commence from 1100 hrs onwards; last order at 1545 hrs)
http://www.sakuranosato.net/
How to get there?
(1) By foot. About 15 minutes walk from Kakunodate JR Station.
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