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Taste Miyazaki’s hometown flavor at a Kyushu-style restaurant in Tokyo.
Last updated: 2025-11-09
Introduction
Chicken Nanban is a Western-style chicken dish from Miyazaki, Kyushu, created in the 1950s. The word “nanban” traces back to Iberian influences in Japan—sweet-and-sour marinades and frying techniques that evolved into today’s nanban-zu (sweet vinegar glaze). What makes Chicken Nanban unique is the two-step finish: a tangy glaze followed by a creamy tartar sauce. It’s now popular nationwide; this photo shows the version served at Ebisu in Togoshi-Ginza, Tokyo, topped with boiled eggs for a modern look.
What to Try
- Crispy fried chicken dipped in sweet vinegar glaze (nanban-zu), finished with tartar sauce—the classic combination.
- Compared with karaage, Nanban uses a thicker batter that carries the rich glaze and tartar well.
- Flavor tips: balance the glaze’s acidity with tartar’s sweetness; add a squeeze of lemon or extra pickles in the tartar if offered.
Tokyo or Trip?
Born in Kyushu yet easy to enjoy in Tokyo. Kyushu-focused izakaya—like the Ebisu in Togoshi-Ginza—let you sample multiple southern classics in one stop: motsunabe, karashi renkon, and Chicken Nanban. If you’re short on time, Tokyo is a great place to experience them together; a dedicated trip to Miyazaki is for chasing the original lineage and regional variations.
Explore Nearby
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