Toritama’s heavy, delicious chicken nanban dish something special

Chicken nanban might not seem like a novel concept, but in 1965 when the chefs at Ogura restaurant in Miyazaki first put tartar sauce atop their fried chicken — already slathered in sugared vinegar — it started a culinary revolution.

Nowadays, the dish that was born on Kyushu can be found across Japan, from Hokkaido to Okinawa.

On Okinawa, the Toritama restaurant in Yomitan is making its mark. Toritama literally means chicken and egg, and the Okinawa chain’s Yomitan location focuses on showcasing the best of the two ingredients.

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