Behind the Counter at a Japanese Fire Chicken Restaurant

This is Behind the Counter at Momoyaki Momo chan, a Japanese charcoal grilled chicken izakaya restaurant with a truly authentic local vibe, tucked away in one of the backstreets of the Sumiyoshi area in Hakata Fukuoka Japan. Aoki san started the shop 10 years ago after working separately as a restaurant manager. With over 28 years of experience in the food industry he decided to challenge himself, start his own business and follow his dreams. He strictly uses only Satsuma Chirandori chicken raised in Kagoshima. These chickens undergo an extensive 450 day free range rearing process which allows them to fully mature naturally and develop their uniquely rich flavor characteristic and exceptional plump texture. He uses a chicken oil called CHIYU in Japanese to grill the fire chicken and Ogatan, a charcoal relatively inexpensive but produces a strong flame which unlike more expensive charcoals produces his signature blacked chicken with a richer and smokier flavor.

Momochan Momoyaki
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

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[Yorredroc]

when he said 100 push-ups I thought he was going to ad "100 sit-ups, 100 squats, then a 10k run" lol

[JaycedTea]

I LOVE that you document both the large and small establishments. Going through each one of them really makes me feel like I'm experiencing Japan through you.

[Kira_Yoshikage]

I feel like this man would make a reliable uncle who gives you profound advice when life becomes a bit too much

[tully]

"I respect young people's ideas. It's better than the ideas coming from my old brain."

This actually means a whole lot coming from a man who said that he messed around a lot as a kid. He could easily think that young peoples' ideas are rubbish based on how he was, and he'd find plenty of people to tell him he's right. But he chooses differently. Good on him, and God bless.

[HishamShoblaq]

When a burnt wall is an acceptable part of the restaurant aesthetic, you know the chicken is good.

[danyaalolday]

That 80yo mom, leaving the shop alone, backpack on her back, coming to work, working, then leaving without help nor complaint, so old yet so strong. amazing...simply amazing.

[Lipurshan]

- The way he waved to bye his mom
- The way he said when he asked, 'is it hard to do all the things alone?' (it's harder on the customer to wait for me)

- The way he said his coach can do 100 pullups but he can do only 5

He is a good heart man and so humble, that's why his food tastes good.

[i.h.]

When uncle said he used to flee from challenges I could relate so much, but seeing his hardwork now inspires me to be constant as well. Truly appreciate that now he's so passionate about what he does that he doesn't even think about retiring. It's a remarkable quality in Japanese people. Also chiyu is so tasteful, anytime we bake chicken tights I use the rendered chicken fat to eat with rice and some peppers. The chicken broth boiling for 10 hours or more made me drool. Just love long-time cooking broths! Wish all the best to uncle and Paolo's family ❤️

[omtakes]

I love that there's charcoal smoke evidence right on the building. It adds to the umami, for sure.

[DiddyKongDon]

These need to be longer! Its too good to be this short!

Also I personally love seeing/hearing more of the customers interviews

[diningwithderek]

This is perfect for when I go to Fukuoka in a month! Japanese chicken is the best!!!! 😋

[onemoredeadman]

Yeah right, a humble Japanese man tells you he's not that good at karate. Translation, he'll knock your head off as you blink

[BakaTaco]

I've never heard of Fire Chicken before, but oh my god, I am HUNGRY for some Fire Chicken now. It looks INCREDIBLY delicious.

Thanks for always working hard, Paolo. It's crystal clear that you love what you do, and it makes us viewers happy to see you happy. It's infectious!

I love the effort you put into your content, and it truly shows in your Behind the Counter series.

What an awesome channel, you and the people behind the scenes deserve so much praise.

[hlwtb]

My family is from Hakata, Fukuoka and it’s so comforting listening to the accent. Just makes me feel like I’m back! So cool to see you do videos in Fukuoka!

[tyk]

You know you've found the right charcoal chicken spot when the entire front facade of the building is blackened by fire

[vamosnippon]

Oh man I’ve had this charcoal cooked chicken at this restaurant Tsukadanojo in Japan. It’s the best chicken dish I’ve had. Pure flavor and umami from the Jidori chicken and the smokey aroma. I can’t even imagine how good this Kagoshima chicken must be!

[bigbro]

Such a nice cozy feeling in this shop. A man doing what he is passionate of and with his sweet mom helping out. Almost like one of those all-nighter shop where everyone knows each other.

[bearietheenglishbulldog]

I really admire all the work and enthusiasm jappanese put in their shop or job. They make their daily jobs seem more interesting and also very authentic. ❤

[ilhamakbar]

I’m really aspired to be like this one day. One man show running a restaurant, with only few customers at one time during the evening. This guy’s composure and confident is beyond anybody I know. 🙌🏻🙌🏻

[rotanakhin]

I just love how minimalist japanese people are