Ayadori Miyazaki Tachibanadori-nishi

While Japan’s southernmost island of Kyushu is home to many famous Japanese foods, many might not know that it has a reputation for having particularly delicious chicken. Popular izakaya Ayadori leans into this reputation heavily, going so far as to eschew more well-established brands from prefectures like Fukuoka and Miyazaki to raise its own breed of Kagoshima chicken. Dubbed the Daimao, the massive bird — which typically weighs up to six or seven kilograms, twice the size of a typical broiler — is the result of five tireless years of breeding for the perfect texture, taste and versatility. Raised entirely free-range in the Chiran Farm on the very southern tip of the Satsuma Peninsula in Kagoshima Prefecture, the farm produces very few chickens every year, choosing to instead focus on quality over quantity. Nonetheless, Daimao chicken is used liberally in many of Ayadori’s course menus, prepared in a number of different ways, from Fukuoka-style mizutaki hotpot to yakitori skewers to even chicken sashimi, for guests of a more adventurous persuasion. Generous all-you-can-drink plans, featuring Kyushu’s most popular shochu and sake brands at the forefront, let guests indulge to their heart’s content as well. While it is an izakaya first and foremost, Ayadori strikes the curious, perfect balance between a quiet, private experience and a festive, raucous atmosphere. Every table is self-contained private seating, ensuring that each party has its own space for celebration. Yet the atmosphere is always casual; staff cheerily greet each party with enthusiasm, and each one has a nickname that regulars soon pick up. Owing to its extensive popularity, Ayadori now has branches all over Kyushu. The Miyazaki branch is located in the western part of the city’s entertainment district, Tachibanadori-nishi. There it finds itself in good company among many of the company’s finest eating, drinking and celebrating establishments.