Huli Huli Chicken baked with Bincho charcoal in Hioki, at takeaway

PUBLISHED Apr 1, 2021

Huli-huli chicken

It has been three and a half months since the take-out specialty shop Mori no Kemuri, that serves Hawaiian specialty Huli-huli chicken, opened in Hiyoshicho, Hioki. It is run by Satsuma-age specialty company Kyujiki.

The shop opened on December 10th last year after remodeling the former landslide museum. “I had a consultation about what I could do as part of community building, and I chose Huli-huli chicken, which can be made outside by taking advantage of the scenery,” says the shop manager Yasuhiro Nakajima.

“Huli-huli” means “turning or rotating” in Hawaiian. They season young chicken with 13 kinds of herb spices, apply their special sauce that is a blend of 8 kinds of seasonings, and bake it with Bincho charcoal while turning it with a machine. The price is half = 850 yen, one bird = 1,700 yen.

The shop also sells the company’s Satsuma-age, such as stick (450 yen), burdock, and cheese (500 yen each), as well as the company’s most popular Satsuma-age “Yakimorokoshi” sprinkled with Hokkaido corn. They also prepare an assorted pack (600 yen) containing their award-winning Satsuma-age “Mentai Komaru”, which is made by wrapping a sauce of mentaiko and mayonnaise in a special surimi. There is also a miscellaneous goods sales corner such as accessories by handmade artists in the shop.

Business hours are from 11:00 to 17:00 (from 10:30 on Saturdays, Sundays and public holidays). Closed on Mondays.

  • The appearance of the shop

  • Huli-huli spicy chicken at Mori no kemuri

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