Tokyo Miyoshiya

A Japanese style fried chicken specialty restaurant that opened in Roppongi April 2014.
Price: 3000 Yen per person
Reservation: Suggested
Seats: about 8 counter seats and one table for four.
What to order: かぶと揚げ «Kabuto-​Age» (fried chicken) 680 Yen
Kids: Yes, okay to bring.
Smoking: Deep end of the counter is non-​smoking, while the other end is okay to smoke. Smoking side had a ventilation system, so I did not smell the smoke in the non-​smoking end.
Did I just enjoy the best friend chicken in Japan?
This gem of a restaurant is so unique in that the décor looks like a regular traditional Japanese food restaurant. With mainly counter seating, as you sit there, you would expect the master chef to start cutting sashimi for you. Instead, he whips out half-​chicken meat, starts seasoning it, and then deep fries it right in front of you.
FRIED CHECKEN: Because he deep fries the half-​chicken without cutting it into pieces, it takes 10 minutes or so to cook. He places a nice brown colored fried chicken on a traditional Japanese style dish. Taste was amazing. When I watched him season the meat, he was pouring salt on the chicken as if he was a sumo wrestler ready to face his battle on «dojo», so I expected it be very salty, but that was not the case. Meat was moist and not dried out like KFC.
ALCOHOL: Beer on draft is Suntory Premium Malts. They red/​white wine by glass. Their sake selection was okay. I did wish that they invested a little more in making their alcohol selections interesting.
SERVICE: Two person shop. Master chef and a waiter. When we went, he was serving only 5 guests, so the service was fine, but I worry that the service could be slow when the place fills up.
LOCATOION: If you enjoy going to hidden gems, this is the place for you. Bring your smartphone, or you might get lost. It is a 3 minute walk west from Tokyo Midtown. You need to walk through some small quiet streets. Miyoshiya is located in the basement floor of «Rising Building». Finding the place will certainly be a challenge.
The outing was kinda funny as I went with two other Unilocalers. All three of us were talking photos and hitting our iPhone every three minutes, asking questions like «do you allow kids?» or «do you accept credit card?» so chef started to wonder if we were food journalists. I was wearing bright red Unilocal t-​shirt, but he obviously did not know about Unilocal