🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Explore the diversity of Kyushu's soul food in Tokyo. From Miyazaki's rich, tartar-topped Chicken Nanban to Oita's savory, garlic-infused Nakatsu Karaage—savor the distinct regional philosophies of Japanese fried chicken in one authentic setting.
Last updated: 2025-12-31
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.
My Memory
I can't recall exactly when I started eating Chicken Nanban, but my earliest memories are definitely of it in bento boxes.
The rich, creamy tartar sauce pairs even better with plain white rice than standard fried chicken (karaage) does. It’s the ultimate rice companion.
It wasn't until the 21st century that I started seeing it regularly at set-meal diners (teishoku-ya) and izakayas in Tokyo. Now, I face a happy dilemma every time I look at a menu: should I go for the sharp crispiness of standard karaage, or the fluffy batter and rich tartar of Chicken Nanban? It’s a tough choice every time.
💡 Did You Know?
The Original Used "Breast Meat"!
Today, many izakayas serve juicy chicken thigh (momo) for Nanban. However, the original style born in Miyazaki actually uses lean chicken breast (mune).
The theory is simple: since the tartar sauce and sweet vinegar glaze are rich and heavy, the lighter breast meat provides a perfect balance.
Juicy thigh or traditional breast? Knowing this difference makes you a true Nanban expert.
What to Try
Chicken Nanban (Miyazaki Style)
This dish is defined by the classic trio: crispy fried chicken, a soak in sweet vinegar glaze (Nanban-zu), and plenty of tartar sauce. In contrast to the crispy Nakatsu Karaage, the batter here is thicker and softer. This is intentional—it acts like a sponge to absorb the sweet and sour glaze while holding up the heavy tartar sauce.
Nakatsu Karaage (Oita-style Fried Chicken)
Nakatsu Karaage (Oita-style Fried Chicken) Alongside Chicken Nanban, "Nakatsu Karaage" is another pride of Kyushu cuisine. At Ebisu, it is served in impressive fist-sized chunks. The appeal here is simple: temperature and texture. Bite into the piping hot, crispy crust, and the savory juices overflow from within. How to Eat: It comes with mayonnaise and Yuzu Kosho (green citrus chili paste). This is the Kyushu style. The creamy richness of the mayo combined with the sharp, refreshing spice of the yuzu kosho enhances the juicy chicken.
Tokyo or Trip?
🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
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
- Hakata Motsunabe in Togoshi-Ginza — Same Kyushu Izakaya "Ebisu" 🥘
- Hakata-Style Tempura (Wakataka) — Kyushu Flavor in Tokyo 🍤
- Menchi-Katsu in Togoshi-Ginza — Butcher Shop Fried Snack 🍖
- Onigiri in Tokyo — Japan’s Rice Ball Culture 🍙
- Oden in Togoshi-Ginza — Izakaya Comfort Food 🍢
Similar Dishes
- Kurobuta Tonkatsu in Kagoshima — Premium Kyushu Pork 🐖
- Miso Katsu at Yabaton (Nagoya) — Rich Sauce Cutlet 🥓
- Gyukatsu in Tokyo — Rare Beef Cutlet 🥩
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.