What Makes Our Chicken Namban Special?

Chicken Namban is a beloved Japanese dish that originated in Nobeoka City, Miyazaki Prefecture, in the 1950s.

It was first created as a staff meal at a Western style restaurant, where fried chicken was paired with a sweet and sour sauce.

The dish later evolved into the Chicken Namban we know today, commonly served with tartar sauce.

At YAYOI, our Chicken Namban is marinated in our specialty sour and savoury sauce for at least 6 hours, allowing the flavours to infuse the chicken. It is then coated in a light batter and deep fried until golden and crispy. Served with our egg tartar sauce, every bite brings together a satisfying burst of sourness, savouriness and umami.

Best enjoyed with freshly cooked Japanese rice, our Chicken Namban is a comforting and satisfying Teishoku that has become one of YAYOI’s top selling favourites.