WHERE TO TRY JIDORI CHICKEN

LAS VEGAS
Gordon Ramsay Pub & Grill
Caesar Palace
3570 Las Vegas Blvd. S.
(866) 22-5938

www.caesarspalace.com

CHICAGO
Sumi Robata Bar
702 N. Wells St.
(312)988-7864

Sumirobatabar.com

LOS ANGELES
Comme Ça
8479 Melrose Ave.
West Hollywood
(323) 782-1104

www.commecarestaurant.com

Hinoki & the Bird
10 Century Drive
(310) 552-1200

www.hinokiandthebird.com


Diners salivate for richly marbled kobe beef produced by the pampered Japanese cattle and their American wagyu counterparts. Now, chicken has its own elite entry with a new breed of the bird known as JIDORI.

Japanese for “chicken of the earth,” Jidori chicken is, like Kobe cattle, raised on an all-natural, antibiotic-free, vegetarian diet. The chicken, which is shipped unfrozen the day of slaughter to preserve freshness, made its first appearance in the United States via California-based Mao Foods. The company began raising free-range poultry in the 1990s and found a hungry audience among Los Angeles chefs like Wolfgang Puck, Nobu Matsuhisa and David Myers.

It’s only now, though, with the retro rise of chicken on new tavern menus — from British gastropubs like Gordon Ramsay Pub & Grill in Las Vegas to Japanese grills such as Sumi Robata Bar in Chicago — that Jidori has emerged as a ubiquitous menu darling.

What do you get with this specialty chicken? A bird that’s richer in flavor and more tender.

“It’s the closest in flavor and texture to the famed Bresse chicken from France,” says Myers, comparing it to the poulet with its own appellation in France. In Los Angeles, Myers serves Jidori whole-roasted at Comme Ça and grilled over Japanese charcoal at his new Hinoki & the Bird.