Fryya (Takadanobaba)
The elegant fried food course will capture everyone's stomach.
As the name suggests, this is a restaurant that specializes in fried foods. Fried foods are synonymous with food that will fill your hungry stomach, but the fries here are a little different. They are light and elegant, like they are flying. Because they are so light, they disappear into thin air. In the evening, they serve a course menu, with small portions of many dishes, each carefully fried. There is a wide variety of not only meat, but also seafood and vegetables. It is the perfect choice for those who want to try a variety of dishes.
"Lunch - Choose from 4 mixed fried dishes" Clockwise from the top: "Extremely deep fried chicken fillet," which is deep fried at a low temperature until tender, followed by small shrimp, conger eel, minced meat, and loin. It comes with salad, rice, and miso soup for 2,900 yen. Incidentally, 3 dishes are 2,400 yen, and 5 dishes are 3,400 yen. If you want more than 5 dishes, it's an additional 500 yen for each dish. Served with tartar sauce, sauce, and lemon. Excellent quality. 
"Fried horse mackerel hot dog"
A small bun specially made for hot dogs, sandwiching deep-fried horse mackerel smothered in sauce and thinly sliced pickled cucumber. Garnished with homemade aioli sauce. You could eat as many as you wanted. Starting with the 8,000 yen dinner course.
"Cold noodles"
However, these are not the so-called "reimen" (cold noodles). They are cold noodles made from Miwa somen. They are made with a broth made from kelp, bonito flakes, and dried sardines, topped with a mix of light soy sauce, mirin, and sake. They go well with the tartness of the sudachi citrus. They start with the 8,000 yen dinner course.
Chef Nishiyama Michiyasu, who has received Michelin stars in both Switzerland and Japan, says that meat dishes are breaded coarsely, with lard and rapeseed oil used, and fried at a low temperature. The breading is also special. Seafood dishes are breaded finely and fried in light sesame oil at a high temperature. A veteran chef who has received Michelin stars in both Switzerland and Japan, the a la carte dishes served with the evening course, such as the palate cleanser, are subtle yet deeply flavorful, a testament to his skill.
The final dish of the evening course is crisp and cold, with delicious broth and the tartness of sudachi to finish off the meal. There's also a wide selection of drinks. Ask sommelier Yuji Kogame for advice.
Chef Nishiyama carefully deep-fries each one, and is particular about the ingredients as well as the breading. 
The small shop has a compact and comfortable atmosphere.
