Nichinan, Japan
Sumibi Yaki Sanku
Sumibi Yaki Sanku gives Nichinan a serious place in Japan’s chicken-cuisine conversation, with charcoal grilling, Miyazaki poultry culture, and a course-led format doing the work rather than urban polish. Its selection for Tabelog’s 2025 Chicken Cuisine 100 places it in a national frame, while the rural Miyazaki setting keeps the experience tied to production territory rather than trend-chasing dining.
