TOKYO, JAPAN — On Friday, May 15, members of the media gathered in Tokyo’s Nakano district for a tasting event introducing 炭火酒場 おやどりや 中野店, a newly opened izakaya concept from AP Holdings focused entirely on an often-overlooked ingredient in Japanese cuisine: oyadori, or mature “parent chicken.”
Officially opened on April 28, 2026, Sumibi Sakaba Oyadoriya Nakano represents a bold new direction for the restaurant group behind popular Japanese dining brands including Tsukada Nojo. Instead of spotlighting conventional young chicken, the concept repositions parent chicken—typically used in processed foods or soup stock—as a premium dining ingredient, celebrated for its richer umami, firmer bite, and deeper flavor.
Located just steps from Nakano Station, the 80-seat izakaya blends nostalgic Japanese tavern energy with a modern culinary mission: redefining the value of parent chicken while promoting a more sustainable food cycle.
Signature charcoal-grilled parent chicken takes center stage
The restaurant’s flagship dish is its Momo Sumibiyaki (charcoal-grilled chicken thigh), offered in two styles.
The “Black” (黒) version is seasoned simply with salt, allowing the distinctive texture and concentrated flavor of mature chicken to shine. Each bite delivers pronounced chew and layered umami, enhanced by aromatic charcoal smoke.
Its counterpart, the “Red” (赤), is finished with a house-made spicy sauce, adding sweet heat and an addictive kick designed for pairing with alcohol.
A standout element is the interactive finish: diners can use the flavorful rendered chicken fat remaining on the iron plate for a closing dish—Black paired with Keema Curry, and Red paired with Bibimbap—ensuring no flavor goes to waste.
100% parent chicken tsukune highlights the restaurant’s core concept
Another signature menu item is the Oyadoriya Specialty Tsukune, made entirely from 100% minced parent chicken.
Unlike softer conventional tsukune, these deliver a more substantial meat texture and concentrated flavor. Media guests sampled multiple varieties, including:
- Negi Shio Tsukune (green onion and salt)
- Shiitake Sweet Soy Tsukune
- Tsukimi Tsukune (served with egg yolk)
- Yukimi Tsukune (served with a snowy-style topping)
Each is grilled over charcoal, creating a crisp exterior and juicy interior while showcasing the naturally robust character of mature chicken.
Beyond skewers: shabu-shabu, ramen, and even soy sauce ice cream
The tasting also demonstrated the breadth of the concept beyond grilled dishes.
One of the most memorable offerings was Onsen Yudofu and Parent Chicken Shabu-shabu, combining Saga Prefecture’s famous Ureshino onsen tofu with thinly sliced chicken in a rich, cloudy broth. The result was unexpectedly delicate, balancing richness with remarkable lightness.
Other dishes featured during the tasting included:
- Oyadoriya no Potato Salad, the restaurant’s tavern-style take on the izakaya staple
- Oyadori Shoyu Ramen, a clear soy-based ramen built on stock extracted from parent chicken bones
- Marutani Soy Sauce Ice Cream, a sweet-savory dessert that closed the meal with a distinctly Japanese twist
Signature drinks designed for pairing
To complement the richness of the food, the restaurant promotes its signature “Kankan” chuhai, served in ice-cold copper mugs.
Available in nine varieties—including plain, lemon, plum, and ginger—the drinks are designed to cut through the richness of the chicken while reinforcing the lively atmosphere of a classic Japanese sakaba.
A curated selection of Kyushu shochu is also available, including rotating daily offerings for enthusiasts.
A sustainability-driven new concept in Tokyo’s izakaya scene
What makes Sumibi Sakaba Oyadoriya especially notable is not simply its menu, but its broader philosophy.
At a time when sustainability and food-loss reduction are increasingly discussed across Japan’s restaurant industry, AP Holdings has chosen to address the issue not through messaging alone—but through flavor.
By elevating parent chicken into a destination dining concept, the company has transformed an undervalued ingredient into the centerpiece of one of Tokyo’s most interesting new restaurant openings.
For izakaya lovers, chicken enthusiasts, and diners seeking something new in Nakano, Oyadoriya offers a rare opportunity to rediscover what chicken can be—one deeply flavorful bite at a time.
Official links:
https://www.instagram.com/oyadoriya_official/
Restaurant Information
炭火酒場 おやどりや 中野店
Address: KM Building 2F, 5-60-13 Nakano, Nakano-ku, Tokyo
Hours: 16:00–23:00
Opened: April 28, 2026
Capacity: 80 seats (including private rooms)
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