The overwhelming "umami power" of Mizutaki, a hot pot dish where the soup is the star.

Chef Akira Shimizu, who has dedicated 20 years to chicken dishes and has run numerous specialty chicken restaurants, opens this restaurant.[Nagoya Cochin Chicken Dishes - Shimizu]The chef at the Dai Nagoya Building branch, who knows everything about chicken, serves Nagoya Cochin, one of Japan's three most famous breeds of chicken. First, try their signature Mizutaki (chicken hot pot). The soup, made by simmering bone-in chicken pieces slaughtered that morning, is a yellowish-white color rich in collagen. This is truly a hot pot meant to be enjoyed for its soup, with the chicken's umami concentrated within. Before touching the ingredients, enjoy the soup on its own, then quickly blanch the Nagoya Cochin breast and thigh meat and enjoy it with fresh vegetables. Experience the overwhelming power of the chicken broth's umami in its purest form.

"Selected Mizutaki Soup" (3,080 yen per person). Hot pot orders start from 2 servings. The photo shows an image of a 2-serving portion. "Selected Mizutaki Soup made with Nagoya Cochin, one of Japan's three major local chicken breeds" (4,800 yen per person) is also available.

The charm of "Mizutaki" lies in the soup! Before adding the ingredients to the pot, first savor the soup.

Beautifully sliced ​​chicken breast and thigh meat are quickly blanched in the broth to infuse them with its delicious flavor. You can compare the different tastes and textures of each cut of meat.

"Chicken Sukiyaki" is changing the image of sukiyaki.

Next up is the "Chicken Sukiyaki." The lean meat of Nagoya Cochin chicken is full of flavor and perfect for sukiyaki. Its potential for flavor stands up to the homemade dipping sauce, making such an impact that you might think, "Chicken is the best choice for sukiyaki!" It's served with plenty of rich-yolked Macallan eggs from Aomori Prefecture. Surprisingly, vegetables like cabbage, burdock root, and okra also play supporting roles in sukiyaki. As it's a hot pot, there's a wide variety of dishes to finish off the meal. There are various "hot pot finishing dishes" that add a special touch, such as rice cooked in the soup with a raw egg in an earthenware pot, simmered yuzu noodles in an earthenware pot, and oyakodon (chicken and egg rice bowl) in an earthenware pot. This versatile restaurant has joined the ranks of the Dai Nagoya Building, perfect for a luxurious evening, a dinner with someone special, or even business entertaining.

"Nagoya Cochin Chicken Sukiyaki (one serving, 6,400 yen)" is one of Japan's three most famous local chicken breeds. The hot pot is ordered in portions of two or more. Depending on availability, the eggs will be either Macallan 16th Generation or Maximum Koitamago. The photo shows an image of a two-serving portion. "Chicken Sukiyaki" (one serving, 4,730 yen) is also available.

Chicken sukiyaki is packed with more vegetables and ingredients than typical sukiyaki.

The sweet and savory homemade sauce, with its clean aftertaste, pairs perfectly with the chicken. The yolk of a Macallan egg from Aomori Prefecture envelops the chicken, locking in all the delicious flavor.

This special egg-topped rice dish features rice cooked in an earthenware pot using the soup from the hot pot, topped with a rich egg. "The ultimate earthenware pot egg-topped rice made with the soup from the end of the meal" (serves 2, 1,400 yen).

The specialty during lunchtime (11:00-14:30) is "Chicken Hitsumabushi" (2,180 yen). You can enjoy it in three ways: first as is, then with condiments, and finally as ochazuke (rice with tea). Condiments and chicken broth are included.

This corner store on the 3rd floor has windows on two sides. In addition to table seating, there are also counter seats and sunken seating areas. It can accommodate up to 75 people.