🍜 Third Generation Kan Taro

San Dai Me Kan Taro was founded in Showa 22 (1947) and is a restaurant in Asahikawa City that promotes eating chicken skewers directly with chopsticks instead of using bamboo skewers. It is said that the name of the restaurant comes from a secret sauce that has been continuously brewed for three generations. The best-selling signature dish is the Asahikawa specialty "Shinko-yaki." In the 1950s, izakayas in Asahikawa began serving Shinko-yaki, leading to a rapid increase in the number of establishments offering this dish, which became a local specialty. The small fry of the fish, regarded as a symbol of promotion, is known as "Shinko," and young chickens are also considered to have the same meaning. This auspicious connotation solidified the name Shinko-yaki. The dish features half a young chicken grilled and seasoned, available in both soy sauce and salt flavors, with soy sauce being the mainstream choice in Asahikawa. The restaurant only uses young chickens that are less than 36 days old, carefully grilled over binchotan charcoal at low heat, and brushed with the secret sauce. The rich layers of flavor in the sauce perfectly complement the texture of the young chicken.

You can taste the barbecue chicken dish made with a secret sauce that has been passed down through three generations, continuously added to and simmered. The Asahikawa specialty "Shinko-yaki" also uses this secret sauce. Shinko-yaki only uses young chickens that are 36 days old or younger. The rich layers of flavor in the secret sauce pair perfectly with the tender meat of the young chicken.