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採用獨特的雞肉炊燒方法,將雞肉及骨頭分批並慢慢煮熟,從而創造出濃郁可口的高湯湯汁,並配合使用日本九州嚴選華味鳥雞肉,即使是料理包也能夠還原店內的美味。加上在1882年創建的醬油釀造廠生產的黑醬油及味噌,讓這道料理包的味道更濃郁醇厚。
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