Sakaeya:: Tokyo Ramen:: Made with 100 chicken bones

Tanabe-ni (chicken meatball hot pot) is a specialty from Kyushu. At Sakaeya, 100 chicken bones are slow-simmered for 8–10 hours to extract an exceptionally rich and flavorful broth, with even the bone marrow infused into the soup, delivering a high collagen content that’s great for both health and beauty. The interior of Ubiya is designed with the concept of a traditional Kyoto townhouse, creating a relaxing and comfortable atmosphere. Their signature dish is, of course, tanabe-ni — tender chicken that can be easily separated with chopsticks. At the end of the meal, you can also enjoy udon noodles or white rice simmered in the broth to make a ramen-style dish or congee.
Phone: 03-5728-3322
Hours: Monday–Saturday 18:00–2:00 AM (last order 1:30 AM); Sunday 17:00–11:00 PM (last order 10:30 PM)
Closed: January 1–3
Price: Tanabe-ni (chicken soup hot pot) ¥2,500 per person

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