Chicken Restaurant Botan (Shin-Nihonbashi)
A new challenge for a long-established restaurant: seasonal creative cuisine
Botan is a chicken restaurant that has been in business for over 100 years since its founding in Awajicho, Kanda. The restaurant's name comes not from the peony flower, but from the button on a suit. It was named as a symbol of modern fashion when Western clothing was just starting to become popular. While retaining its atmosphere, this long-established restaurant has begun a new challenge in the Gourmet Building in Shin-Nihonbashi.
When you get off the elevator, you'll be greeted by a wall of art by Naoki Kusumi, one of Japan's leading plasterers. Unlike the main store, which has a large hall with seating for enthusiasts and private rooms for five or more people, this restaurant has five private rooms for four people, all with chairs. At the entrance to each private room, there is an embroidered sign featuring buttons.
Chicken sukiyaki
On a large platter, the chicken breast, meatballs, thighs, chicken fillet, liver, hearts, gizzards, shirataki noodles, grilled tofu, garland chrysanthemum, and other vegetables are lined up. Beautiful style. The staff will serve you the dish after you have beaten the eggs. They apparently use more vegetables than at the main store. The rich flavor of the sauce combined with the eggs creates a special taste. This dish is part of the chicken sukiyaki course.
Assortment of 3 kinds of snacks
Top: Pheasant fillet and chicken kumquat. The sauce is a "oeufs sauce" made from egg yolk, oil, mustard, and a touch of vinegar. Right: White liver mille-feuille. Bottom: Char-grilled snow asparagus with dried shamrock fish. A dish from the recommended course.
Grilled salted pheasant
"Tebako pheasant" carefully raised in Tebakoyama, Kochi, is grilled over charcoal until the skin is crispy and the inside is juicy, then served with a sauce of chrysanthemum and mountain wasabi. Served with crispy deep-fried Inca's Awakening and Brussels sprouts. This is a recommended dish from the course.
Their proud chicken sukiyaki is served in a simple pot without a handle on a stylish gas stove, not over a charcoal fire. There are two courses available: the "Chicken Sukiyaki Course" and the "Seasonal Recommended Course," which also includes creative chicken dishes using game. The core of both courses is the traditional chicken sukiyaki. You will be pleased to be able to taste the whole dish. The final dish is an oyakodon (chicken and egg rice bowl).
Head chef Takeshi Shindo creates one original dish after another. 
The private rooms can accommodate up to 4 people. The original lighting also has buttons.
