Honetsuki-dori is the signature local dish of Marugame in western Kagawa: a whole bone-in chicken leg (thigh and drumstick) marinated and roasted whole with plenty of garlic and black pepper until the skin is crisp and browned and the meat inside is juicy and savoury. It comes in two versions — ‘oyadori’, an older, firmer and more intensely flavoured bird that you chew and savour, and ‘wakadori’, a younger, more tender chicken. Served sizzling on a hot plate, often with cabbage to soak up the garlicky juices and a squeeze of the fat over rice, it is a robust, satisfying and famously beer-friendly dish. Eaten with your hands off the bone, it is a hearty counterpoint to the prefecture’s delicate udon.
🗓️ At a Glance
| Location | Marugame & across Kagawa |
| Hours | Restaurant hours; dinner popular |
| Admission | Around ¥900–1,400 per leg |
| Time needed | A meal |
| Best time | Year-round |
What to Try
- A whole bone-in chicken leg roasted with garlic and pepper.
- ‘Oyadori’ (firm, intense) vs ‘wakadori’ (young, tender).
- Crisp skin, juicy meat and garlicky juices.
- A hearty, beer-friendly counterpoint to udon.
Combine Your Visit
- Combine with Marugame Castle in the city.
- Pair with Sanuki udon elsewhere in Kagawa.
- Read our Kagawa overview .
Getting There
- In Marugame: the home of honetsuki-dori restaurants.
- Across Kagawa: also served in Takamatsu and beyond.
Tips
Decide between oyadori and wakadori — the older oyadori is chewier and more intensely flavoured, the younger wakadori more tender, so pick by preference. Eat it with your hands off the bone, use cabbage and rice to soak up the garlicky fat, pair it with a beer, and try it in Marugame where the dish originated.
