<p>Chicken Nanban, a local food of Miyazaki, is now gaining momentum. In addition to Kyushu&#8217;s restaurants, specialty stores and even restaurants operating on borrowed time have appeared in Tokyo. Owners who are from or have roots in the prefecture say, &#8220;It&#8217;s not just fried chicken.</p>
<div data-friday-ad-slot="AD_inArticle"></div>
<p> Chicken meat is coated with an egg batter and deep-fried. The chicken is then soaked in sweet vinegar and topped with a generous amount of tartar. This is the standard for chicken nanban, but the owner&#8217;s attention to detail is evident in every detail. Let us introduce you to the authentic taste.</p>
<h2> Banquet at an old private house (Sanda)</h2>
<h3> Banquet chicken nanban set meal (white meat): 1,200 yen</h3>
<figure id="attachment_302532" aria-describedby="caption-attachment-302532" style="width: 2855px" class="wp-caption alignnone"><a href="#" data-ident_hash="95372762"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A1926.jpg" alt=""></a><figcaption id="caption-attachment-302532" class="wp-caption-text"> The chicken is cooked slowly, and the white meat is plump and surprisingly juicy. The set meal includes all-you-can-eat rice and salad.</figcaption></figure>
<h3> Shibi spicy chicken nanban set meal: 1,000 yen</h3>
<figure id="attachment_302533" aria-describedby="caption-attachment-302533" style="width: 821px" class="wp-caption alignnone"><a href="#" data-ident_hash="e73f086f"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A1968.jpg" alt=""></a><figcaption id="caption-attachment-302533" class="wp-caption-text"> Topped with Szechuan pepper raayu and fried garlic for powerful flavor!　The manager, who hails from Miyazaki, has put his heart and soul into this dish!</figcaption></figure>
<p> While at night, this izakaya boasts Kyushu cuisine such as motsu nabe and chicken sashimi, for lunch, it serves only one dish, chicken nanban: moist chicken deep-fried at two different temperatures and wrapped in a fluffy egg batter. The chicken is deep-fried at two different temperatures, and the egg batter is wrapped around the moist chicken, which is then tossed with the sweet vinegar and rich tartar to create an exquisite balance. Other dishes are also available, such as the &#8220;Sibi Hot Chicken&#8221; and &#8220;Sibi Hot Chicken.</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-start"></div>
<p> Address: 5-2-10 Shiba, Minato-ku, Tokyo <br>
Tel: 070-3513-6781 <br>
Business hours: 11:00-14:00 (13:30L.O.), 18:00-23:00 (food 22:00, drink 22:30L.O.) <br>
Closed: Saturdays, Sundays and national holidays <br>
Access: 6-minute walk from Mita Station (Exit A8) on the Toei Subway Mita Line, etc.</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-end"></div>
<figure id="attachment_302534" aria-describedby="caption-attachment-302534" style="width: 429px" class="wp-caption alignnone"><a href="#" data-ident_hash="2272a925"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A1976.jpg" alt=""></a><figcaption id="caption-attachment-302534" class="wp-caption-text"> The richness of the egg yolk, accented with onions and parsley, is a perfect match. Rice with tartar is also recommended.</figcaption></figure>
<figure id="attachment_302531" aria-describedby="caption-attachment-302531" style="width: 393px" class="wp-caption alignnone"><a href="#" data-ident_hash="92f3fe77"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A1880.jpg" alt=""></a><figcaption id="caption-attachment-302531" class="wp-caption-text"> Lunch is so popular that there is a huge line of local businessmen waiting for lunch after noon, but the restaurant is relatively empty at 11:00 a.m.</figcaption></figure>
<figure><figcaption></figcaption></figure>
<p> At Himuka Shokudo in Suehirocho, you can enjoy both the now-common type with tartar and the &#8220;Nobeoka style&#8221; without tartar, which is said to be the original flavor. The owner, who was born in Miyazaki, left his job as a salaried worker to set up the restaurant after being unable to find a satisfying taste in Tokyo. The restaurant has been open for only six months and is still very popular, with customers lining up to get in.</p>
<div data-friday-ad-slot="AD_inArticle"></div>
<p> Another restaurant that also draws a long queue is Mita&#8217;s &#8220;Kouminka no Banquet. Another feature of this restaurant is that customers can choose from a variety of chicken parts, including chicken breast, chicken thigh, and chicken breast, and the moist and juicy fried chicken breast is especially remarkable. The tartar, with its rich egg yolk, is also excellent served over rice. The manager, a native of Miyazaki, has also developed a new type of chicken nanban, called &#8220;Shibi Mara&#8221; or &#8220;Lemon Basil&#8221; that you should try.</p>
<p> Tartare&#8221; in Uchisaiwaicho is open during izakaya lunch hours. Tartare is based on home cooking that the owner has been familiar with since childhood, and its light and refreshing flavors will make you want to come back several times a week to try it.</p>
<p> Don&#8217;t be fooled into thinking that all the dishes are the same. You should enjoy the individuality and depth of the dishes while filling your stomach.</p>
<h2> Himuka Shokudo (Suehirocho)</h2>
<h3> Authentic Miyazaki chicken nanban set meal (one piece): 1,400 yen</h3>
<figure id="attachment_302538" aria-describedby="caption-attachment-302538" style="width: 1884px" class="wp-caption alignnone"><a href="#" data-ident_hash="4d583f62"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A2111.jpg" alt=""></a><figcaption id="caption-attachment-302538" class="wp-caption-text"> Chicken Nanban set meal (one piece) 1,400 yen. The chicken is made fluffy and tender by careful preparation such as cutting into thin strips and pounding.</figcaption></figure>
<h3> Original Nobeoka Chicken Nanban Set Meal (half piece) 950 yen</h3>
<figure id="attachment_302536" aria-describedby="caption-attachment-302536" style="width: 995px" class="wp-caption alignnone"><a href="#" data-ident_hash="0ff2e081"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A2081.jpg" alt=""></a><figcaption id="caption-attachment-302536" class="wp-caption-text"> The savory egg batter is soaked in a mild and rich sweet vinegar that has been tested more than 1,000 times for a refreshing taste.</figcaption></figure>
<p> The restaurant opened last September as a specialty restaurant after brushing up the chicken nanban, which had been a specialty menu item at a bar. The restaurant&#8217;s attention to detail begins with the careful preparation of the chicken, followed by the moist frying, the flavorful sweet vinegar, and the handmade mayonnaise. You can also enjoy the original &#8220;Nobeoka style&#8221; without tartar!</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-start"></div>
<p> Address: 3-16-13 Sotokanda, Chiyoda-ku, Tokyo <br>
Tel: 03-3525-8664 <br>
Business hours: 11:30-15:00L.O., 18:00-20:00L.O. <br>
Closed: Open every day <br>
Access: 1 minute walk from Exit 3 of Suehirocho Station on the Ginza Subway Line</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-end"></div>
<figure id="attachment_302537" aria-describedby="caption-attachment-302537" style="width: 428px" class="wp-caption alignnone"><a href="#" data-ident_hash="c89905d1"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A2093.jpg" alt=""></a><figcaption id="caption-attachment-302537" class="wp-caption-text"> The homemade pickles of cucumbers and carrots add flavor. Whipped cream also adds a firm texture.</figcaption></figure>
<figure id="attachment_302535" aria-describedby="caption-attachment-302535" style="width: 397px" class="wp-caption alignnone"><a href="#" data-ident_hash="f4925a2a"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A2007.jpg" alt=""></a><figcaption id="caption-attachment-302535" class="wp-caption-text"> The chicken is lightly coated with flour as a base, then dipped in beaten egg and deep-fried in the authentic style.</figcaption></figure>
<div data-friday-nextpage-lead=" Curry and chicken nanban...!"></div>
<h2>Chicken Nanban Specialty Restaurant Tartare [Uchisaiwaicho</h2>
<h3> Green curry nanban: 1,200 yen</h3>
<figure id="attachment_302549" aria-describedby="caption-attachment-302549" style="width: 1748px" class="wp-caption alignnone"><a href="#" data-ident_hash="576c93be"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_8460H.jpg" alt=""></a><figcaption id="caption-attachment-302549" class="wp-caption-text"> Sharp, spicy curry blends with the sweet and sour tartar that seeps out of the batter. Tastes great with rice!</figcaption></figure>
<h3> Tartare Set 1000 yen</h3>
<figure id="attachment_303334" aria-describedby="caption-attachment-303334" style="width: 1070px" class="wp-caption alignnone"><a href="#" data-ident_hash="e4c7e301"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/04/DSC_8408H.jpg" alt=""></a><figcaption id="caption-attachment-303334" class="wp-caption-text"> The richness of the sweet and sour vinegar soaked into the fluffy batter and the refreshing tartar enhances the flavor of the chicken thighs.</figcaption></figure>
<div data-friday-ad-slot="AD_inArticle"></div>
<p> Under the slogan of &#8220;Gachi-Miyazaki,&#8221; the owner, a woman from Miyazaki Prefecture, started her business here in January this year, taking advantage of her free time at a bar. The sweet vinegar sauce, which is made with soy sauce from Kyushu and deepened with additional ingredients, is combined with herb-infused tartar to create a light and refreshing taste. The unexpected combination with green curry is also noteworthy!</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-start"></div>
<p> Address: 1-5-5 Nishi-Shinbashi, Minato-ku, Tokyo <br>
tel: 070-8450-0804 <br>
Business hours: 11:30 &#8211; 14:00 (13:30 L.O.) <br>
Closed: Sat. <br>
Access：2 min. walk from Uchisaiwaicho Station (Exit A4a) on Toei Mita Line on Sat.</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-end"></div>
<figure id="attachment_302548" aria-describedby="caption-attachment-302548" style="width: 441px" class="wp-caption alignnone"><a href="#" data-ident_hash="96aed328"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_8442H.jpg" alt=""></a><figcaption id="caption-attachment-302548" class="wp-caption-text"> Tartar&#8217;s specialties: A blend of two types of mayonnaise is used. The texture of onions and pickles and the aroma of dill create freshness.</figcaption></figure>
<figure id="attachment_302546" aria-describedby="caption-attachment-302546" style="width: 614px" class="wp-caption alignnone"><a href="#" data-ident_hash="994b0fb3"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_8383H.jpg" alt=""></a><figcaption id="caption-attachment-302546" class="wp-caption-text"> Open only for lunch Monday through Friday in an alley in the business district. The store closes when the day&#8217;s stock runs out. Take-out is also available.</figcaption></figure>
<div data-friday-ad-slot="AD_inArticle"></div>
<h2> Miyazaki Fudo Kuwanne (Shinjuku)</h2>
<h3> Chicken Nanban with young Miyazaki chicken 1,200 yen</h3>
<figure id="attachment_302539" aria-describedby="caption-attachment-302539" style="width: 1403px" class="wp-caption alignnone"><a href="#" data-ident_hash="3469f13c"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A2657.jpg" alt=""></a><figcaption id="caption-attachment-302539" class="wp-caption-text"> This dish won the Gold Prize in the Chicken Nanban category at the 11th Karaage Grand Prix. Lunch is a set meal with a small bowl of cooked food and pickles for 1,400 yen.</figcaption></figure>
<p> Kazunobu Kubota of the comedy duo Toro Salmon, a native of Miyazaki, called this dish &#8220;the real thing. Fresh young chicken thighs from the prefecture are used. The sweet vinegar with lemon and the rich and thick tartar are a perfect match. You will not be able to stop drinking beer and eating rice!</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-start"></div>
<p> Address: Shinjuku Miyazaki Kan KONNE 2F, 2-2-1 Yoyogi, Shibuya-ku, Tokyo <br>
tel: 03-5308-5200 <br>
Business hours: 11:00-14:30L.O., 17:00-23:00 (22:30L.O.) <br>
Closed: Same as the facility&#8217;s closing days <br>
Access: 1 min. walk from South Exit of Shinjuku Sta. on JR Yamanote Line, etc.</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-end"></div>
<figure id="attachment_302540" aria-describedby="caption-attachment-302540" style="width: 450px" class="wp-caption alignnone"><a href="#" data-ident_hash="40f6f3bb"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/0K4A2677.jpg" alt=""></a><figcaption id="caption-attachment-302540" class="wp-caption-text"> Tartar with onions, pickles, parsley, and the royal road. The richness of the egg creates a perfect balance with the fruity sweet vinegar.</figcaption></figure>
<figure id="attachment_302541" aria-describedby="caption-attachment-302541" style="width: 607px" class="wp-caption alignnone"><a href="#" data-ident_hash="c538ee42"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/d2c644d0dbd27d632b565d592588f692.jpg" alt=""></a><figcaption id="caption-attachment-302541" class="wp-caption-text"> Located in Shinjuku Miyazaki Kan KONNE, an antenna store featuring specialty products of Miyazaki Prefecture, built in Shinjuku Southern Terrace.</figcaption></figure>
<h2> Uozantei Shibuya Branch 【Shibuya</h2>
<h3> Chikin Nanban Set Meal: 1,200 yen (add cold soup for 200 yen)</h3>
<figure id="attachment_302542" aria-describedby="caption-attachment-302542" style="width: 1409px" class="wp-caption alignnone"><a href="#" data-ident_hash="70ab08cd"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_7956H.jpg" alt=""></a><figcaption id="caption-attachment-302542" class="wp-caption-text"> The chicken thighs are cut into large pieces, and the volume is ample. A smaller set meal (small) is also available for 1,000 yen.</figcaption></figure>
<p> Founded about 40 years ago, this restaurant pioneered the spread of Miyazaki cuisine and authentic shochu in Tokyo. The chicken nanban, a recipe that has remained unchanged, uses juicy thigh meat. The slightly thick egg batter is filled with sweet vinegar, which is complemented by the richness of the tartar, which is not too sweet. Miso soup can be changed to cold soup, allowing you to enjoy Miyazaki&#8217;s specialties all at once!</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-start"></div>
<p> Address: 2F Fontis Building, 2-23-12 Dogenzaka, Shibuya-ku, Tokyo <br>
tel: 03-5489-6350 <br>
Business hours: 11:30-14:15 (13:30L.O.) *on weekdays only, 17:30-23:30 (food 22:30, drinks 23:00L.O.) <br>
Holidays: Sunday and national holidays <br>
Access: 4 min. walk from Exit A0 of Shibuya Sta. on the Hanzomon Subway Line, etc.</p>
<div class="expapp-no-provided-scope expapp-no-provided-scope-end"></div>
<figure id="attachment_302544" aria-describedby="caption-attachment-302544" style="width: 529px" class="wp-caption alignnone"><a href="#" data-ident_hash="a67cbeb4"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_7994H.jpg" alt=""></a><figcaption id="caption-attachment-302544" class="wp-caption-text"> Chilled soup with the refreshing texture and flavor of cucumber, myoga, and shiso leaves spread from the aroma of bonito broth and barley miso.</figcaption></figure>
<figure id="attachment_302543" aria-describedby="caption-attachment-302543" style="width: 444px" class="wp-caption alignnone"><a href="#" data-ident_hash="8e6eab5b"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_7989H.jpg" alt=""></a><figcaption id="caption-attachment-302543" class="wp-caption-text"> In addition to the standard onions and pickles, shiso leaves, watercress, and bell peppers are also included to add depth of flavor. Goes well with thigh meat.</figcaption></figure>
<figure id="attachment_302545" aria-describedby="caption-attachment-302545" style="width: 407px" class="wp-caption alignnone"><a href="#" data-ident_hash="b79a149b"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2023/03/DSC_8008H.jpg" alt=""></a><figcaption id="caption-attachment-302545" class="wp-caption-text"> The restaurant is located in a building across from the closed Tokyu Department Store main store in Shibuya. At night, a wide variety of dishes using Miyazaki ingredients are available.</figcaption></figure>
<p> From the March 31 and April 7, 2023 issues of FRIDAY</p>


 Ikuko Nanayama

 Kojima Noboru Nishizaki Shinya

 Chicken Nanban" is now gaining popularity! The owner of the restaurant always says, "It's not just fried chicken. Let us introduce you to the authentic taste of this dish, where the owner's attention to detail is evident! Welcome to the world of chicken nanban!

Bite into it with plenty of tartar sauce! The boom is here! The Deep World of Chicken Nanban

Access Ranking

The night and day in Matsushima Shinchi, Osaka, an entertainment district that blends into everyday life.

Seiji Chihara, a monk and a “sounding board” figure, was spotted in Asakusa! His eyebrows are wrinkled and he nods his head in a dignified manner.

Failure to draw lessons from discrimination against the Ainu people… “Monday Night Live” is a fabrication issue that has Nippon TV in a state of fear of becoming a “BPO case.

He took off his mask and gave a surprising answer… He directly interviewed Junnosuke Taguchi, the former “KAT-TUN” member: “What do you think of Mr. Janey’s sexual problems?

SUPER BEAVER’s Ryuta Shibuya Discusses Inequality and the Soulful Message of Kabukicho