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When it comes to local specialties from Kagawa, udon usually steals the spotlight. The prefecture even calls itself the “Udon Prefecture.” But there’s another delicious local dish you shouldn’t miss during your visit.
That dish is honetsukidori—grilled bone-in chicken thigh.
With its crispy skin, juicy meat, and bold garlic-pepper seasoning, honetsukidori is a flavorful dish that pairs perfectly with both rice and drinks. It’s one of Kagawa’s culinary prides.
Honetsukidori is a dish that originated in Kagawa Prefecture, made by grilling bone-in chicken thigh until golden and crispy. The skin is seared to a crisp, while the inside remains juicy. Its strong flavor comes from garlic and black pepper, making it an addictive treat from the first bite.
The chicken is typically grilled, using either a hot plate or a special oven. It’s cooked with plenty of oil to achieve the crisp skin—unlike fried chicken, which uses batter, honetsukidori brings out the roasted aroma of the meat.
So how does it differ from other chicken dishes? Let’s compare it with familiar varieties like KFC-style fried chicken, Nagano’s Sanzokuyaki, Christmas roast chicken, tandoori chicken from Indian restaurants, and Japan’s classic yakitori.
| Dish Name | Cut of Chicken | Size | Cooking Method | Flavor Profile |
|---|---|---|---|---|
| Honetsukidori | Bone - in thigh | Palm - sized | Grilled | Strong garlic and pepper flavor |
| Sanzokuyaki | Thigh | Palm - sized | Pan - fried | Soy - based sauce with garlic |
| Fried Chicken | Various cuts | Fist - sized | Deep - fried | Crispy coating, fragrant spices |
| Roast Chicken | Thigh or whole chicken | Palm to both hands | Oven - roasted | Lightly seasoned with salt and herbs |
| Tandoori Chicken | Bone - in thigh or drumstick | Palm - sized | Tandoor - grilled | Bold spices and yogurt marinade |
| Yakitori (Thigh Skewers) | Boneless thigh | Bite - sized | Charcoal - grilled | Sauce or salt, typical izakaya fare |
Kagawa’s honetsukidori stands out for its crispy grilled skin and bold flavor from garlic and pepper. Among all chicken dishes, it uniquely combines the smoky richness of grilling with a punchy Japanese seasoning profile.
There are two main types of honetsukidori: “Oya” (adult chicken) and “Waka” (young chicken). Both use bone-in thigh, but differ in texture and taste.
Oya comes from hens that have finished laying eggs. The meat is firmer and chewier, with rich umami that grows the more you chew—perfect for those who enjoy a robust texture.
Waka, on the other hand, comes from younger birds about 3 to 5 months old. The meat is tender and juicy, making it a more approachable choice for first-timers.
Locals and repeat visitors often go for oya, while waka is popular among those trying it for the first time.
Honetsukidori offers different experiences depending on the time of day.
For lunch, pair it with steamed rice. The bold garlic-pepper seasoning is a perfect match for white rice, making for a hearty and satisfying meal. Many restaurants serve it as a set with rice and soup.
In the evening, enjoy it at an izakaya or yakitori bar. The combo of honetsukidori with beer, highballs, or lemon sours is a no-fail option. The crispy skin goes especially well with beer—making it the ideal way to end a day of sightseeing.
Honetsukidori is said to have originated in Marugame City, Kagawa. The dish was first served at Ikkaku, a restaurant founded in 1953, and has since spread across the prefecture to various specialty shops and izakayas.
The city of Marugame actively promotes the dish and even operates a dedicated website called Zenryokudori.
In Takamatsu, a popular base for tourists, many restaurants serve honetsukidori as well—often conveniently located near the station or in shopping arcades.
You can also get restaurant information from local tourist centers, making it easy for first-time visitors to find a place to try it.
The savory aroma of garlic, the kick of pepper, and the rich umami of grilled chicken—honetsukidori brings out the best of simple ingredients through skillful cooking.
Crispy on the outside and juicy on the inside, this dish stands out with its choice between oya and waka, and its flexibility to be enjoyed day or night.
If you’re visiting Kagawa, don’t stop at udon—make sure to try honetsukidori. It’s a lesser-known specialty that offers deep satisfaction and unforgettable flavor.
