酒膳屋　三茶

Using only fresh chicken slaughtered that morning, and using soup boiled until it becomes cloudy, chicken mizutaki is difficult to store, so it is only prepared by reservation. The previous owner was impressed by the chicken mizutaki he had in Kyoto, and wondered if it could be served in Fukuyama, so he made many prototypes and developed it. The mizutaki is a test of the chef's skill precisely because of its simplicity, and goes well with homemade ponzu sauce. Please also try the zosui (rice porridge) filled with the flavor of the ingredients.