Hi everyone,

I come in need of virtual support.

More specifically. I am trying to replicate a dish we ate in Kyoto that I have been dreaming about. Our friends are in Kyoto and actually visited the restaurant today and reminded us that it's the best thing ever.

The dish:

"Kyoto salt chicken" at Manzara Honten.


I know that 90% of this dish is just the incredibly high quality chickens that Yoshinori & co get from their local source but I want to try to get as close as possible using our local birds.

I think it's a deboned thigh. I know they definitely dry brine it with salt. I'm assuming it's slow roasted and then finished under a broiler for the skin. Any help would be more than a little appreciated.

Also for any of you folks living in Japan, this is a dish I'd go out of my way to try if possible. It's a 4-5 minute walk from the RC Kyoto.