Order an all-you-can-drink 2-hour course featuring bone-in chicken and Sanuki udon for 5,000 yen. At "Aruku," you can enjoy the Sanuki specialty "bone-in chicken." After much trial and error, the bone-in chicken has been perfected; the deeper the flavor unfolds with each bite, making it on par with the original. In autumn and winter, you can also savor "chicken dashi oden," where the rich umami of the chicken seeps out—definitely a must-try for chicken lovers! The course menu changes seasonally, so it’s a place you'll want to visit repeatedly to appreciate its charm. ■ Grilled Chicken Thigh Sashimi The smoky aroma from the charcoal grill and the firm texture of the chicken thigh are outstanding. Chopped green onions and myoga add a great accent. ■ Shodoshima Somen Appetizer These chewy noodles have a smooth, pleasant texture. ■ Homemade Fried Tofu Oden This oden is soaked in delicious broth concentrated with chicken umami flavors—so good you'll want to sip all the broth! Enjoy it with a touch of yuzu pepper, if desired. ■ Kagawa Specialty “Bone-in Chicken” You can choose between "oya" (older chicken) and "hina" (younger chicken)! The "oya" is firm and meaty, while the "hina" offers tender, melt-in-your-mouth goodness. ■ Deep-Fried Daisen Chicken Shoulder Served with yuzu pepper, this juicy meat is full of flavor. It is best enjoyed simply with salt and yuzu pepper. ■ Tororo-yaki with Kujo Negi (Japanese Leeks) A fluffy batter loaded with tender green onions! The flavor of the onions is robust, with just the right amount of spiciness. ■ Mochi and Mitsuba (Japanese Parsley) O-zoni A delightful ending with this soup! The mochi absorbs the rich chicken broth, making it outstanding. As the cold season approaches, the combination of oden and bone-in chicken is the best! Highly recommended for chicken lovers! Thank you for the delicious meal!

I noticed that the restaurant has changed. They offer bone-in chicken and oden. The all-you-can-drink option is a great deal at 4000 yen. The taste is average. It seems like a good option for groups due to its cost-effectiveness. However, there are no kids' menu options, which may pose a challenge for groups with children. I also hope they keep the bathroom cleaner.

I thought I'd quickly grab a meal while switching trains, so I went to this place near the station. I was pleasantly surprised by how delicious the freshly boiled udon was! The shrimp was fried until crispy, even the heads, which was great! The chicken liver was fresh and tender, and I enjoyed it very much. Even though it was Monday night, the restaurant was quite lively.

I made a same-day reservation for an all-you-can-drink course. I had been wanting to go ever since I saw the segment on "Kenmin Show" about the differences in flavor between Oyami and Hinami. The taste is indeed different! The texture of the Oyami is great! The oden was delicious too. I was pleased with how quickly they brought out the alcohol additions.

This izakaya, located in a basement of a mixed-use building in front of Komagome Station, specializes in chicken on the bone and udon. The chicken dishes, along with other menu items, are creative and the taste is certainly good. It’s also interesting that the appetizer is watercress. However, I feel a sense of dissatisfaction due to the small portion sizes and the overall atmosphere of the place. It seems like it could really shine if it made a few changes.

It was a holiday evening and I had been craving bone-in chicken, so I was thrilled to discover a place in Komagome that serves it. I made a same-day reservation to visit. Recently, Kagawa has been promoting bone-in chicken, similar to how it champions Sanuki udon, and it seems that more places in Tokyo are offering it as well. I hadn't had it since my visit to Ikitsuru in Yokohama, where they had run out of the older chicken at that time. So, I decided to order one of each: the older and the younger chicken. We started with a few types of oden. The appetizer was watercress, which we were instructed to eat with sesame oil. I thought it was quite stylish, but it also served as a substitute for cabbage commonly found in bone-in chicken restaurants. I enjoyed its bitterness. The oden was delicious, rich with chicken broth. The condiments provided were different from the usual mustard; they included yuzu pepper and kanzuri, which I liked. It was nice that there was a small tabletop burner to keep things warm. We ended up ordering quite a bit, totaling 13 items for two people! The bone-in chicken arrived with both the older and younger varieties at the same time. The staff kindly offered to cut it up for us, but I prefer to bite into it. However, since I was dining with my wife, we opted for the cut version. Compared to Ikitsuru, the spices weren't as strong, which might make it more accessible to everyone. The younger chicken was tender and delicious, but I definitely preferred the older chicken for its firmer texture and richer flavor. It paired perfectly with beer! To wrap up the meal, we ordered tama-cooked udon, which was chewy and delightful. I look forward to returning! Thank you for the meal!

Today, I came to the restaurant to enjoy boned chicken. I had the parent chicken while my family had the young one. The highlight for me was that I tried marinated shrimp for the first time, soaked in Shaoxing wine and green chili peppers, and it was delicious! I’m hooked; it has a slight spiciness with a hint of sweetness that makes it addictive. Between the boned chicken and this shrimp, I think these will become my regular orders.

Since I'm a bit tipsy at night, I can't write much in detail, but I have to mention the local specialty around Kagawa: the grilled bone-in chicken leg!!!!!! I came here specifically to eat this, and it was as delicious as I imagined...ヽ( ´_つ｀)ノ It was truly tasty ( ˙༥˙ )!!! It was a young chicken. I heard that young chickens have tender meat and are easy to eat. Indeed, the skin was crispy and the meat was soft!!!!! I asked them to cut it up for me, but maybe I should have just bitten into it whole instead??? ⎛ ・̄ ధ ・̄ ⎞ By the way, the older chickens have a firmer texture but are still packed with flavor. Hmmm, I want to try both (*´﹃｀*) !!! The seasoning (a strong garlic flavor, but perfectly balanced) pairs well with rice, so if they offered lunch service, it would definitely become a very popular spot during the day ( ;ᯅ; ) Please serve me the bone-in chicken with extra rice, if you could m(_ _)m(≧∇≦)

The izakaya "Ayu Komagome" is located a minute's walk from the south exit of JR Komagome Station and opened on May 16, 2024. I've been wanting to go, and I finally made it! The bone-in chicken is a local delicacy from Marugame City, Kagawa Prefecture, consisting of grilled chicken thigh on the bone. The adult chicken has a crunchy texture, while the young chicken is juicy and tender. Since it takes about 15 minutes to grill, I ordered both the adult and young chicken when I placed my drink order. The assortment of chicken sashimi includes chicken liver and slightly grilled thigh, and it's incredibly delicious. The liver is tasty, but the thigh has a wonderful texture and is even better. I also ordered menma, slowly grilled Kujo leek (with beef tendon and konnyaku), and the famous bite-sized chicken tempura, and everything was delicious! The main dishes, both the adult and young chicken, were served cut into easy-to-eat sizes, and they were absolutely delicious. Personally, I loved the crunchy texture of the adult chicken—it was amazing. For dessert, I had hand-stretched udon, which was also fantastic. It's just like authentic Sanuki udon! The interior of the restaurant is clean, and the cost performance is great, so I will definitely go back.

I prefer the bone-in chicken, especially when it's made with adult chicken. It has a great texture and a rich chicken flavor that makes me want to keep chewing it. It goes perfectly with alcohol, especially shochu with water or tea. The restaurant is conveniently located near the station, so I find myself wanting to visit often. The staff have also become quite comfortable, creating a friendly and enjoyable atmosphere.

【2-hour All-You-Can-Drink】 Bone-in Chicken and Sanuki Udon Course "Walk" Appetizer: 3 types of snacks - Fuji Mountain watercress dressed in Choregi style, kinpira burdock, and potato salad with sake lees and shiba pickles. Local specialty "Bone-in Chicken" - Hina "Bone-in Chicken" - Oya, Kyoto-style miso offal stew (regular) with extra spicy fish powder. Topped with Kyujo green onions, a creamy yuzu grated citrus sauce served over udon. It's great to have such a satisfying variety of snacks with the all-you-can-drink option.

The parent bird and chick were particularly delicious. The chewy texture of the udon was also great. The staff had a nice atmosphere, and I believe this restaurant will become popular. I didn't drink heavily, but I think you can enjoy a meal for around 3,000 yen per person if you don't order a bottle.

I visited the famous "Ayu Komagome," known for its addictive specialty "bone-in chicken," hearty "motsu-ni" made with Kyoto miso, and smooth, chewy "hand-stretched udon." This time, I enjoyed the ★2-hour all-you-can-drink★ "Ayu Course" featuring bone-in chicken and Sanuki udon for 5,000 yen! The course started with appetizers: three types, including Fuji mountain watercress in a choryugi-style, kinpira burdock, and potato salad with sake lees and shibazuke. For the main dish, you can choose either "bone-in chicken" from the young or old chicken, along with Kyoto miso motsu-ni (small size) topped with spicy fish powder, and a deliciously rich yuzu-style grated daikon served over udon. Both options for the bone-in chicken were delicious, but I was so tempted that I ordered the other one too! The young chicken had a tender texture, while the older chicken was chewy and satisfying—a perfect match for drinks! The Kyoto miso motsu-ni was a hearty dish packed with large vegetables. The taste of the Kyoto miso was outstanding! I recommend adding the spicy fish powder for an extra kick. To wrap up the meal, we enjoyed the chewy udon with a fresh fragrance of yuzu, making for a delightful end to the meal! All the dishes in this course were perfect for pairing with drinks, making it a real treat for alcohol lovers. The staff was also very friendly, creating a warm and inviting atmosphere in the restaurant. If you find yourself in Komagome, be sure to check it out!

A new restaurant called "Fu," specializing in Kagawa-style bone-in chicken, has opened in Komagome! It just opened in May. It's located on the basement level of a building facing the rotary to the left as you exit the south exit of Komagome Station. I remember trying a chicken tasting menu of both adult and young chicken at another place long ago, and it left a strong impression, so I was very curious! I hope it’s delicious, so I decided to check it out. The atmosphere reminded me of a place I visited here before, but the interior has been completely renovated and looks really nice! There’s a good variety of drinks, including shochu and sours, along with plenty of food options. I noticed they also plan to serve oden in the winter! Currently, they have hot pot available. This time, I went for the young chicken! The grilled young chicken is always tender and easy to eat! It has a different deliciousness compared to the older chicken that you have to chew more. While many dishes seem to have a strong flavor, it’s interesting that they serve watercress as an appetizer. It’s also nice that they offer chicken sashimi! The menu is quite substantial, making it a fun place for drinkers! The song selection here is a bit retro, which might appeal to the older crowd!

On May 16, 2024, in the evening, I visited a restaurant called "Aruki" inKomagome after getting off at JR Komagome Station and exiting from the south entrance. I found this place in the basement of a building near the rotary in front of the station. Opened on May 16, 2024, it specializes in "Kotsudori" (bone-in chicken), a famous dish from Sanuki, known for its addictive flavors. The restaurant claims that their Kotsudori, which reflects the deep flavors reminiscent of childhood manga, is crafted through trial and error to deliver a taste that rivals the original. In the autumn and winter, they serve a rich "chicken broth oden," while in the spring and summer, they offer a tender "motsu-nik" made with Kyoto miso, changing their signature dishes seasonally. I made a reservation through Tabelog, and upon entering the lively restaurant, I was seated at the counter. I enjoyed a Red Star lager (medium bottle) which was on a special price of 299 yen instead of the usual 690 yen. For my meal, I started with an appetizer of watercress priced at 450 yen, keeping it vegetable-first. Next, I ordered: 1. **Kotsudori Oya** (990 yen) – The restaurant's specialty bone-in chicken, made juicy by being grilled at high temperatures with a unique oil derived from chicken. It’s topped with a secret sauce for enhanced flavor, and the delicious oil accumulates at the bottom of the plate. It’s recommended to eat it with watercress or rice for the full experience. I opted to bite into it directly for a bold experience. The meat was chewy and perfectly paired with the chicken oil, making it a great complement to the beer. 2. **Kotsudori Hina** (890 yen) – This version is softer and juicier, served hot and generously. The flavor was equally delightful, making it hard to choose between the two types. 3. **Salted Rice Ball** (180 yen) – Though it was a bit early to close the meal, I soaked this in the chicken oil from the previous two dishes for added flavor. 4. **Kama-tama Mentaiko Butter Udon** (800 yen) – Intended as my final dish, but it was served later than expected. The portion was smaller than I thought, but the noodles were soft and chewy, mixed with egg, mentaiko, melting butter, tenkasu (crispy bits), shredded nori, and scallions, providing a rich taste. I also tried a **Grated Lemon Sour Plain** (450 yen) here. 5. **Egg Stir-fried with Eel and Watercress** (810 yen) – After the udon, I felt a bit full. The seasoning was quite salty, and it would have been great to balance it with a bowl of white rice if I had room left. The total bill came to 5,592 yen, including a 5% service charge. Given its proximity to the station, the location is quite convenient!

I visited the new restaurant serving "Kotsu-dori" just in front of Komagome Station on its opening day. They mainly serve parent and young chickens, and they also have oden and tempura, with plenty of menu items I want to try. As a special opening promotion, they have beer for 200 yen a bottle and their alcoholic drinks seem to be quite affordable. I ordered a bottle of shochu, so I definitely want to go again soon.

I ordered a course meal, and everything was delicious with no misses. Both the parent chicken and the young chicken had a rich flavor, and the oden was also tasty. The moment I added oysters, the oden transformed into a wonderfully oyster-flavored dish, which was very satisfying. The only downsides were that it was a bit noisy and the restroom faucet made it difficult to wash my hands. I would like to visit again.

After a sudden shift from a scorching heat to a pleasantly cool temperature, I enjoyed a delicious chicken broth oden. Since it was my first time, I reserved a course with all-you-can-drink options, but I would also like to try the udon and other dishes. I will definitely come back!

I entered the restaurant at 5 PM and was the first customer, but soon after, many more guests arrived, making the place lively and bustling. The food was served quickly, perhaps too quickly, but the taste and portion size were excellent. The staff members were pleasant, and I had a great time. Thank you very much!

I went with my son to enjoy bone-in chicken and made a reservation. On the day of our visit, I thought we could order a course meal, but it turns out we had to book it in advance. If you're hoping for a course, please keep this in mind. The oden had a Kyoto-style broth, which looked different from the Kanto version. It seemed somewhat miso-based as the soup was not clear. Both the bone-in chicken and the oden were delicious, and they had a good selection of sake, offering both dry and fruity options, making for a nice experience. It would have been great if they had some sake from Kagawa as well. Additionally, they served watercress as an appetizer, but I thought it would be nice to have a few more raw vegetable options on the menu. When we settled the bill, there was a unique service called the "Return Ticket." It offered a four-go bottle of sake at nearly cost price to take home, which you could consume at the restaurant on your next visit. I ended up ordering it since it was a Daiginjo sake for 1,800 yen and I was feeling generous. I definitely plan on going back!

I didn't expect much being a local, so I didn't take any photos at all... but wow, what amazing food!!! For dinner, I ordered the "Hina" grilled chicken. They told me it would take about 15 minutes, but it felt like it arrived almost immediately while I was enjoying my drink. It was delicious! The skin was crispy, and the meat was juicy. The golden fat that came out made me think, "Is this really from the chicken?!", and it looked so beautiful. The watercress that came as an appetizer was also a rare treat and tasted fantastic. The oden was made with chicken broth, which is a flavor you definitely can’t find anywhere else. They offered a combination plate with 9 or 15 items. Next time, I’m definitely going for the 15 items! To finish off the meal, I highly recommend trying the udon. Being a place known for Kagawa cuisine, the Sanuki udon was simply wonderful. I ordered the grated yuzu cold udon and the chilled tororo yam curry udon. Even when I was full, I couldn't resist eating them! The taste was exceptional. If there was a restaurant like this in my hometown, it would be incredible. Plus, they let you pre-order bottles for your next visit at an unbeatable price! I couldn't help but order the sparkling Dassai sake. I guess I'll be back next week! Thank you for the wonderful meal!