01 / ABOUT THE PLACE
About this place
A platter of chicken sashimi might include heart, liver and gizzard, followed by yakitori and fried chicken. At VANTAN, you can sample the different flavours and textures of chicken across several dishes. The chicken sashimi, singled out by diners as a memorable choice, is listed on the menu as being made with freshly slaughtered chicken. Alongside the assorted platter, options include chicken tenderloin with plum paste and torisawa—chicken sashimi served with wasabi. Start with sashimi and move on to grilled skewers, choosing from thigh, meatballs, tenderloin, skin, liver and more. There is also an assortment of 10 skewers, so you can pick individual cuts or try a range. Fried chicken comes in several varieties, including chicken wing, gizzard and thigh. One diner praised the fried wings, while the thigh version is described as a popular dish. Pair them with sashimi or skewers to enjoy a different expression of chicken in each plate.
For a more leisurely meal, consider a mizutaki hot-pot course. The menu describes a cloudy broth made by simmering chicken for 10 hours. After the hot pot, the meal continues with rice porridge or rice, pickles and dessert. A diner who tried the hot-pot course also recalled the final porridge as a highlight. À la carte choices include jibuni, a ginger-scented simmered dish, and fresh spring rolls filled with steamed chicken, white leek and cucumber, served with the restaurant’s special chicken miso. Diners have also enjoyed the miso dipping sauce for the rolls and the jibuni, offering a different way to dine from gathering around a hot pot. To finish, there is soup chazuke—rice in tea-style broth made with chicken stock—or chicken rice porridge. Drinks include sake and shochu, as well as beer and wine.
The seating includes a sunken kotatsu room and counter seats, making the layout suitable for small parties as well as groups. If you plan to come for dinner, consider booking ahead.
