For those who love Western food
Enjoy "restaurant fried chicken" with over 90 years of history
"Fried chicken on the bone" from Mikasa Kaikan
This August, the fried chicken on the bone was further improved. Takeout is available at LA VIOLA on the first floor of the Mikasa Kaikan Main Store. Once an order is placed, the chicken is freshly fried and packed into a special box. 
A set of three bone-in fried chicken pieces costs 1,500 yen. Just like the ones served at the restaurant, they come with lemon wedges and the original flavor-changing items sesame salt and mustard paste! There is also a set of five half chicken pieces for 2,500 yen. 
A set of three pieces that allows you to enjoy different parts of the chicken: thigh, breast, and wing. The simple seasoning brings out the quality of the meat. The meat has a rich flavor because it is bone-in. *The photo was taken on a special Mikasa Kaikan plate with a deer logo.
Located along Ginza Namiki-dori Street, Mikasa Kaikan is marked by a red awning (a tent on the eaves). It first opened in 1925 (Taisho 14) as an ice water shop in front of the Kabukiza Theater in Higashi Ginza, and eventually developed into a restaurant. This year marks the memorable 100th anniversary of its founding, making it one of Ginza's oldest and most popular dining spots.
Then, in 1932 (Showa 7), the founder and chefs developed "fried chicken." It became extremely popular immediately after its release, and for over 90 years since then, it has been known as "the first fried chicken to be served on a restaurant menu in Japan" (certified by the Japan Fried Chicken Association) and has become Mikasa Kaikan's signature product.
The key to the flavor is a special sauce based on light soy sauce and shochu, flavored with sesame oil, and the detailed recipe is a closely guarded secret. The ingredients and the ratio of the ingredients have remained almost unchanged since it was first invented.
The chicken used is "Michinoku Seiryu-dori" from Iwate Prefecture, and is delivered whole and butchered every morning, which is why it's so delicious.
The chicken is not marinated in the special sauce, but is quickly coated with it, then lightly coated with potato starch and deep-fried in plenty of oil. It is deep-fried in salad oil at around 180°C. It is removed halfway through the frying process to expose it to air, and then deep-fried again... By repeating this process several times, the outer coating becomes crispy and the inside is cooked until fluffy. This deep-frying process is also an important point.
In fact, to commemorate the 100th anniversary of the company's founding, the product was revamped in August this year. Each piece has doubled in weight from 50g to 100g, making it even more satisfying to eat! The batter is crispy and the soft, finely textured meat exudes a subtle soy sauce aroma and umami flavor...!
It has been a tradition for over 90 years that sesame salt and mustard paste are served with the dish.
This is Ginza fried chicken. The fried chicken used in a refined restaurant is sure to be a hit at any home party where foodies gather.
