🕓 2025/5/26
#Gourmet
Table of Contents
About Miyazaki Prefecture’s Gourmet
Miyazaki Prefecture is located on the eastern coast of Kyushu, surrounded by the bountiful Hyuganada Sea and verdant mountains including the Kirishima Mountain Range and Osuzu Mountain Range. Its warm climate and abundant sunshine are ideal for agriculture and livestock farming, while the coastal areas yield fresh seafood brought in by the Kuroshio Current. On its fertile land, branded free-range chicken, wagyu beef, and agricultural products flourish, and the harmonious blend of livestock culture, agricultural culture, and fishing culture has given rise to a diverse array of regional cuisine.
Among these, “Charcoal-Grilled Free-Range Chicken,” “Chicken Nanban,” and “Kamaage Udon” are the gourmet dishes that best represent Miyazaki, deeply loved by locals and captivating the palates of visitors as well. When you visit Miyazaki, be sure to savor these dishes and experience the delicious food culture born from the warm climate and abundant nature that is uniquely Miyazaki’s.
3 Select Gourmet Specialties of Miyazaki Prefecture
Charcoal-Grilled Free-Range Chicken
Source: https://www.miyazaki-city.tourism.or.jp/
● The Appeal of Charcoal-Grilled Free-Range Chicken
The appeal of charcoal-grilled free-range chicken lies first and foremost in its sensory experience. The sight of chicken being boldly grilled over roaring flames, the crackling sound of charcoal, and above all, the aroma of charcoal spreading through the air – these elements come together to heighten anticipation.
The star of the dish is “Miyazaki Jitokko” and other free-range chickens that Miyazaki prides itself on. Unlike ordinary young chickens, they feature a firm, satisfying bite and a rich, concentrated chicken flavor that intensifies with each chew. When this premium free-range chicken is seared quickly over high-temperature charcoal, the surface becomes wonderfully fragrant while the umami and juices become concentrated inside. The distinctive smoky aroma that only charcoal grilling can achieve makes this dish truly exceptional.
What further characterizes this dish is its distinctly blackened appearance. This is by no means burnt; rather, it is a calculated “blackness” that occurs as the chicken’s own fat drips onto the charcoal, causing flames to rise, and the resulting fire and smoke infuse the chicken with a smoky flavor.
● History of Charcoal-Grilled Free-Range Chicken
The history of Miyazaki’s charcoal-grilled free-range chicken is deeply intertwined with the birth of Miyazaki’s brand chicken, “Miyazaki Jitokko.” Its ancestor, the “Jitokko” (literally “local head chicken”), was raised since ancient times in the former Shimazu Domain territory (present-day Miyazaki Prefecture and parts of Kagoshima Prefecture), and historical records show it was so prized for its deliciousness that it was presented as tribute to the local feudal lord.
However, the original Jitokko was designated as a National Natural Monument, making it difficult to use for food. Miyazaki Prefecture therefore undertook years of research and crossbreeding to establish this chicken as a new Miyazaki brand. As a result, the first generation “Miyazaki Jidori” was born in 1991, and after further improvements, the current “Miyazaki Jitokko” was perfected.
● Where to Eat Charcoal-Grilled Free-Range Chicken!
- Restaurant: Maruman Yakitori Honten
- Appeal:
When talking about charcoal-grilled free-range chicken in Miyazaki, “Maruman Yakitori Honten” is a name that cannot be overlooked. Founded in 1954 (Showa 29), this restaurant is often called the “originator of charcoal-grilled chicken thigh” and enjoys tremendous support from locals while also captivating tourists – making it an enormously popular establishment.
The menu is refreshingly focused, centering on the signature “momo-yaki” (thigh grill) and “tori-tataki” (lightly seared chicken). This streamlined selection speaks to their absolute confidence in their craft. The famous “momo-yaki” can be ordered with your preferred doneness (rare is popular), and you can choose between bone-in or the easier-to-eat “barashi” (cut portions). One bite reveals a springy, firm texture as rich chicken umami bursts forth, with the aroma of charcoal racing through your senses. Simple salt seasoning brings out the maximum potential of the ingredients, and adding yuzu kosho (citrus pepper) or garlic salt for variation is also a pleasure. - Address: 3-6-7 Tachibana-dori Nishi, Miyazaki City, Miyazaki Prefecture
- Access: Approximately 20-minute walk from Miyazaki Station (971m from Miyazaki Station)
- Google Maps: https://maps.app.goo.gl/dNt5x8C8vRfDdoVW8
Chicken Nanban
Source: https://kumamoto.guide/spots/detail/9037
● The Appeal of Chicken Nanban
The appeal of Chicken Nanban lies in the contrast of its flavors and textures. Crispy fried chicken is soaked in a sweet-and-sour special “amazu” (sweet vinegar) sauce, then generously topped with homemade tartar sauce. The fragrance and tenderness of the chicken, the crispy coating, the tartness and sweetness of the sweet vinegar, and the creamy richness of the tartar sauce – all these elements come together in the mouth to create a complex, deeply layered taste.
Chicken Nanban broadly exists in two styles. One is the most widely known style, generously topped with tartar sauce. The other is a simpler style that uses only sweet vinegar sauce without tartar sauce, allowing you to savor the pure flavor of the chicken – this is known as the style of “Naochan,” one of the originator restaurants. Additionally, variations continue to expand, with each restaurant developing its own unique tartar sauce or creating evolved menu items like “Chicken Nanban Curry.”
● History of Chicken Nanban
The birthplace of Chicken Nanban is said to be Nobeoka City, Miyazaki Prefecture. Its history began in the 1950s as “fried chicken marinated in sweet vinegar,” a staff meal at a Western-style restaurant called “London” in Nobeoka City.
Training at this “London” restaurant were Mr. Yoshimitsu Kai, the founder of “Ogura,” and the previous owner of “Naochan.” “Naochan” faithfully maintains to this day the original “London” staff meal style – fried chicken breast dipped in sweet vinegar. On the other hand, Mr. Yoshimitsu Kai, who founded “Ogura” in 1956, added the creative twist of topping the sweet vinegar-marinated chicken with tartar sauce.
The name “nanban” derives from the word used during the Sengoku period to refer to the Portuguese who came to Japan and their culture. One of the food traditions they introduced was “nanban-zuke” – marinating ingredients in sweet vinegar with chili peppers – and because chicken was used in this preparation, it came to be called “Chicken Nanban.”
● Where to Eat Chicken Nanban!
- Restaurant: Aji no Ogura Honten
- Appeal:
As the originator of Chicken Nanban with tartar sauce, “Aji no Ogura Honten” has made its name resound throughout Japan. This long-established Western-style restaurant, founded in 1956, has been selected for the “Tabelog Western Food 100 Best Restaurants,” demonstrating its proven quality. It is undoubtedly the first restaurant to visit when eating Chicken Nanban in Miyazaki.
The restaurant retains a retro, Showa-era Western-style eatery atmosphere. Despite being located on a narrow street, its popularity is immense, and it is not uncommon to see lines extending outside the restaurant during meal times. - Address: 3-4-24 Tachibana-dori Higashi, Miyazaki City, Miyazaki Prefecture
- Access: Approximately 15-minute walk from JR Miyazaki Station West Exit
- Google Maps: https://maps.app.goo.gl/5c9EufiBkJPp1aTF7
Kamaage Udon
● The Appeal of Kamaage Udon
The appeal of kamaage udon lies in its ultimate simplicity. Freshly boiled piping-hot udon noodles are served in their cooking water (“kama-yu”) and eaten with a warm dipping broth. That is all there is to it, yet it contains a profound deliciousness.
The star is undoubtedly the noodles. Many restaurants insist on making their own noodles, with each shop offering its own distinctive style – from “chewy, thick noodles with firm bite” to “smooth, thin or flat noodles.” The rich flavor and natural sweetness of wheat that can only be appreciated in freshly boiled noodles is the true essence of kamaage udon.
What determines the flavor of the noodles is the “dipping broth.” Made from carefully extracted dashi stock using various ingredients such as kelp, dried sardines, shiitake mushrooms, bonito flakes, and mackerel flakes, combined with soy sauce and mirin, each restaurant guards its own secret recipe. The personalities range from gently sweet and mild flavors to clean, sharp ones.
● History of Kamaage Udon
Udon is eaten throughout Japan, but behind how kamaage udon came to be so beloved in Miyazaki and formed its own unique “finishing course” culture lies a fascinating story.
The restaurant widely recognized as the originator of kamaage udon in Miyazaki City is “Shigenoi,” established in 1966. A particularly noteworthy reason for kamaage udon’s spread in Miyazaki is the fact that the wife of “Shigenoi’s” founder, Mr. Tadashi Iyo – Mitsuko – was originally from Kagawa Prefecture.
Kagawa Prefecture is, of course, the home of Sanuki udon, and kamaage udon is one of the traditional ways to eat Sanuki udon. This personal connection sowed the seeds of a new food culture in the distant land of Miyazaki.
● Where to Eat Kamaage Udon!
- Restaurant: Shigenoi
- Appeal:
For kamaage udon in Miyazaki, you cannot miss “Shigenoi,” the originator restaurant that continues to enjoy immense popularity. Since its founding in 1966, this establishment has been leading Miyazaki’s udon culture for over half a century, and has been beloved by many notable figures including legendary baseball player Shigeo Nagashima.
Upon opening the door, you are greeted by the seasoned character of a long-used establishment and the energy of its patrons. Signed cards from visiting celebrities line the walls, telling the story of the restaurant’s history and popularity.
“Shigenoi’s” kamaage udon stands out first for its commitment to the noodles. The second-generation owner kneads the dough by foot the night before, spending two hours, then stretches and hand-cuts it – maintaining the traditional methods of old. The resulting udon is slightly thin, with a smooth throat-feel and a pleasant firmness. - Address: 8-19 Kawaharamachi, Miyazaki City, Miyazaki Prefecture
- Access: 18-minute walk from JR Miyazaki Station (West Exit)
- Google Maps: https://maps.app.goo.gl/1UVe1asGq17gQPkr7