Tokyo Fried Chicken Co.

Tokyo Fried Chicken Co. Restaurant Review:

It’s not often that a chef delivers a truly novel take on fried chicken to L.A., but that’s exactly what Kouji Yamanashi accomplished in 2013. The Torrance-born chef, who previously ran an izakaya called The Open Door, flipped the space into Tokyo Fried Chicken Co. The interior features wood plank and blackboard walls, strings of lights, a flat-screen TV for sports, and a plump hen logo. Of course, fried chicken is the star, and this bird’s a stunner. Chef Yamanashi found inspiration in karaage, but instead of serving boneless chunks, his chicken comes on the bone, marinated in ginger, garlic, soy sauce, onion and more, with a thin crust fried to a crisp in rice wine oil. Each dinner set comes with rice, house-pickled ginger and a choice of two sides. Mac ‘n’ cheese with white cheddar and nori is worth the supplemental cost, and soy-glazed carrots with bacon is another winner. To dress your fried chicken, Yamanashi provides plastic bears, which are filled with ponzu sauce instead of honey. The restaurant sells local craft beer bottles, which pair nicely with the savory food.