. Each plate is served on koshihikari rice and homemade pickled radish. Prices start from $9.90. Choose to make it a meal by topping up $3.90 for a rich chicken bone broth and a drink.
. Despite being oven-braised over two days, the meat wasn’t as meltingly tender as its name promises, and there was a faint hint of gaminess.Chicken thigh is brined overnight in milk and a spice blend before being coated in fresh Japanese breadcrumbs and deep-fried. The large panko shards lend a nice crunch to the soft and juicy chicken, which pairs pleasantly with the velvety curry. We do wish they refreshed the oil used to fry the chook in our portion, though.
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