Visited 25/01/28 I bought 唐揚げ弁当（800円）. It had ４ pieces of karaage with pickles on the side. The rice had furikake sprinkled on it. It was still warm and delicious. They also sold カツカレー, 唐揚げカレー, and individual karaage portions. It seems they've started a dine-in menu in addition to the bento. Perhaps because the shop has only recently opened, the sales operations could use a little more thought. Bento purchases and dine-in payments overlapped, crowding the entrance, and several customers left. Since there's only one type of 唐揚げ弁当, preparing several in advance, each already bagged, might help things go more smoothly. The taste was good, so I'd like to try the curry next time.

Visited at night. I couldn't bring myself to say it, but the yakisoba was so salty it honestly wasn't at an edible level… It was salty enough to overwhelm the flavors of the other dishes too. Had it reduced too much because it was evening? I'd recommend tasting it. The karaage was delicious and the staff were kind. The alcoholic drinks came in large glasses too, which was satisfying.

The flavor comes from an aromatic sauce with a strong garlic kick. I think the saltiness is just right when eaten with rice. Since there were lots of comments about dry meat, I think it would be good to serve it freshly fried. For bento and takeout, to keep the juices locked in, after making holes when cutting through the meat's sinews, perhaps you could test letting an appropriate amount of dashi and potato starch work into it. (I'm just thinking out loud, so feel free to ignore this.) To address dryness, perhaps make the meat pieces uniform so the frying time is consistent, and adjust the oil temperature by watching how the potato starch pops when added. To make it even simpler, maybe grind the chicken, including the skin, mix in potato starch, and make ground-chicken karaage. Also, to tenderize the meat, the old-fashioned method of adding an extra step with acidic fruit makes it tender and adds richness♪ It's better not to try low-temperature cooking with chicken because of the risk of food poisoning.

+2

The food tastes good, but it's often not open even when I go during its listed hours. The hours on Google Maps haven't been updated, but apparently it now closes at 14:30. You can dine in or take out, and I'd be happy if the hours extended beyond lunch to evenings after work too. The karaage really is delicious, so I hope they'll clarify the hours and get the operations running properly. I know the food business is tough, but I'm rooting for you!

I like karaage and independent shops, so this is a somewhat biased comment. I think it's probably a franchise. They seem inexperienced in the food business. From here on, I think it's an operational issue. The karaage is indeed smaller than expected, cold, and firm. That said, I liked the flavor. Although firm, it's different from homemade food that's gone cold, and it isn't dry. I think that's probably because the prep is done thoroughly and the flavor has properly soaked in. Though it had cooled and was quite chewy, when I thought about it, shamo or other muscular chickens might be like this. So I didn't mind. There were battered and crunchy parts, but calling it dry goes too far. My impression of other reviewers was, are they venting malice? Anger? Disappointment? Was it butter? While chewing, I briefly tasted a rich sweetness and thought it was delicious. To return to the firmness, people who like 崎陽軒 shumai might like this. On portion size, some say it's small, and that's certainly true for the price to an extent, but I didn't feel I hadn't had enough after finishing. I think it's reasonable. As for the price, considering prices are rising everywhere now, I just think, 「Everything's getting more expensive」. Since I'm assuming it's a franchise, I also wonder whether they aren't free to set prices, and just think, well, it can't be helped. On the other hand, I think there are quite a few operational challenges. The next few months will be crucial. If they can serve food prepared ahead without compromising the taste, people who like the flavor will come back. But if they never manage to improve operations, customers will leave. I'd like to stop by again in a few months. I hope I'll be able to enjoy even tastier karaage then (its intended flavor?).