The three Kajiwara-approved places selling ‘karaage’​ ​are referred to as Japan’s big-three.
One of these is ‘Teiheraku’ in Kashiwa, Chiba, which I recently visited for the first time in ages.
Previously, it filled-up quickly but this day seemed to begin a little slower and we also managed to grab a seat.
Though a ‘yakitori’ shop, the ‘karaage’ is superb.
First of all, beer. Kirin lager tastes like proper larger should, and even feels nostalgic somehow. As a guide, I ask for pickles and yakitori until they have finished deep-frying karaage. Pickles are also delicious. The well-pickled yam is a delicacy in itself, while Chinese ‘hakusai’ cabbage also has a unique sweetness to it. ‘Tsukune’ meatball is fluffy with a firm crunchiness, whether it contains more yam or not.
Finally my favourite karaage.​ ​
We call the seasoning sachet of mixed shichimi and MSG ‘magic powder’. This is good as well. There’s an assortment of different cuts of meat here. Chicken breast tends to be hard when cooked, but this part is soft and moist.
The karaage strength of Japan’s big-three is still good.