(Page 2) Bite into it with plenty of tartar sauce! The boom is here! The Deep World of Chicken Nanban | FRIDAY DIGITAL

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

|CULTURE
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Chicken Nanban Specialty Restaurant Tartare [Uchisaiwaicho

Green curry nanban: 1,200 yen

Sharp, spicy curry blends with the sweet and sour tartar that seeps out of the batter. Tastes great with rice!
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Tartare Set 1000 yen

The richness of the sweet and sour vinegar soaked into the fluffy batter and the refreshing tartar enhances the flavor of the chicken thighs.

Under the slogan of “Gachi-Miyazaki,” 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!

Address: 1-5-5 Nishi-Shinbashi, Minato-ku, Tokyo
tel: 070-8450-0804
Business hours: 11:30 – 14:00 (13:30 L.O.)
Closed: Sat.
Access：2 min. walk from Uchisaiwaicho Station (Exit A4a) on Toei Mita Line on Sat.

Tartar’s specialties: A blend of two types of mayonnaise is used. The texture of onions and pickles and the aroma of dill create freshness.
Open only for lunch Monday through Friday in an alley in the business district. The store closes when the day’s stock runs out. Take-out is also available.

Miyazaki Fudo Kuwanne (Shinjuku)

Chicken Nanban with young Miyazaki chicken 1,200 yen

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.

Kazunobu Kubota of the comedy duo Toro Salmon, a native of Miyazaki, called this dish “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!

Address: Shinjuku Miyazaki Kan KONNE 2F, 2-2-1 Yoyogi, Shibuya-ku, Tokyo
tel: 03-5308-5200
Business hours: 11:00-14:30L.O., 17:00-23:00 (22:30L.O.)
Closed: Same as the facility’s closing days
Access: 1 min. walk from South Exit of Shinjuku Sta. on JR Yamanote Line, etc.

Tartar with onions, pickles, parsley, and the royal road. The richness of the egg creates a perfect balance with the fruity sweet vinegar.
Located in Shinjuku Miyazaki Kan KONNE, an antenna store featuring specialty products of Miyazaki Prefecture, built in Shinjuku Southern Terrace.

Uozantei Shibuya Branch 【Shibuya

Chikin Nanban Set Meal: 1,200 yen (add cold soup for 200 yen)

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.

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’s specialties all at once!

Address: 2F Fontis Building, 2-23-12 Dogenzaka, Shibuya-ku, Tokyo
tel: 03-5489-6350
Business hours: 11:30-14:15 (13:30L.O.) *on weekdays only, 17:30-23:30 (food 22:30, drinks 23:00L.O.)
Holidays: Sunday and national holidays
Access: 4 min. walk from Exit A0 of Shibuya Sta. on the Hanzomon Subway Line, etc.

Chilled soup with the refreshing texture and flavor of cucumber, myoga, and shiso leaves spread from the aroma of bonito broth and barley miso.
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.
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.

From the March 31 and April 7, 2023 issues of FRIDAY

  • Interview and text by Ikuko Nanayama： Ikuko Nanayama PHOTO： Kojima Noboru Nishizaki Shinya

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