日本最多汁的炸鸡——酥脆、轻盈、让人欲罢不能。
唐扬鸡是日式炸鸡：一口大小的鸡腿肉块，先用酱油、姜、蒜和清酒腌渍，再裹上马铃薯淀粉，炸至酥脆得几乎一咬即碎。佐以一角柠檬和一抹蛋黄酱——堪称居酒屋与便当之王。
轻盈、多汁、最适合分享，唐扬鸡是全国上下都认可的暖心美食。每个地区、每个家庭都有自己的腌料配方；tebasaki（名古屋风裹酱鸡翅）便是它有名的亲戚。
淀粉外衣炸得轻薄酥脆，而腌料让肉质保持鲜嫩多汁。挤上一点柠檬，配一杯冰镇啤酒，正是日本最朴实的一大乐事。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Tempeh cutlet, double curry, hummus sandwich and vegan karaage
An all-vegan cafe opened in 2013 in a renovated warehouse by a riverside park between Kinshicho and Tokyo Skytree, using organic, pesticide-free produce. The whole menu is plant-based, from curries and tempeh cutlets to soft-serve desserts.
Gluten-free gyoza, karaage and yakisoba
A dedicated gluten-free cafe whose entire kitchen is wheat-free, serving GF Japanese comfort food such as gyoza, karaage, ramen and yakisoba with English-marked menus. Its Tabelog listing is currently status-undetermined, so confirm hours via its Instagram before visiting.
Chanko-nabe in a chicken-and-pork-bone broth, sumo-stable style
Run by former ozeki Kirishima a minute from the sumo arena — wrestler-stable chanko-nabe served the way champions actually eat it.
Charcoal skewers of prized Okukuji Shamo chicken; liver pâté
A former Michelin-starred yakitori counter beneath Ginza, grilling rare Okukuji Shamo chicken skewer by skewer.
Fluffy Osaka okonomiyaki on a secret chicken-bone, kombu & bonito dashi
Osaka's legendary Kiji recreated in a Tokyo Station basement, turning out fluffy dashi-rich okonomiyaki a minute from the platforms.
