A definition of three major Japanese deep-fried restaurants (Kajiwara-approved)
Taiheraku, in Kashiwa, Chiba; Toyoda in Jiyugaoka; and Edozen in Nagasaki, although unfortunately this has since closed down (This seems to have reopened, so will report more on this later given the opportunity). There is little difference between these three establishments and they all remain invincible and first-class.
Regrettably I left one out from the selection, but there is also a well-known place for fried chicken in Kanata, Tokyo,
Torikyucalled .
It only serves ‘bento’, but the fried chicken is delicious even when served cold.
Personally, it’s a little hard to walk to but went the other day for the first time in ages and picked up something cool and purple.
Special lunch of the fried speciality, ‘yakitori’ (also strangely tasty), fried ‘tsukune’ (meatball) and a rich variety of boiled potatoes and ‘kamboko’ (minced fish cakes). The first of all I drink beer while picking at side dishes, and then followed this by eating a triangle of rice, ‘karage’ (fried foods) and ‘tsukidani’ (small fish pickled in soy source and mirin). Finally, was the challenge of fried chicken, which had been seasoned to its best to match the rice, and was best of all side dishes.
Why the Shinkansen (bullet train) station and not the airport? I will come up with a reason to visit Kanata from now on.