Ogura Honten

Visited to satisfy my curiosity as to how the original chicken nanban would taste. To be honest, if you didn't tell me the dish was chicken nanban, I wouldn't have thought it was chicken nanban. Everything was different from the "modern" renditions: - the type of meat used (breast meat) - the way it's cooked (no crispiness to it) - the type of sauce used (a mild-tasting sauce instead of the usual rich tartar sauce with eggs) I still prefer the versions that have evolved to be the more commonplace ones (crispy, juicy thigh meat with an eggy tartar sauce, yes please!) FYI: I arrived at 1130am on a weekday and was #25 in line. I got seated at 1145am, which fortunately wasn't too long of a wait. But I would never do it again now that I know what the dish tastes like.

Luckily there were no queue when we went. There were 2 floors with several tables available. It was a bit old but it was neat & has a homey ambiance to it. The staffs were nice too. I ordered the Chicken Nanban. I was really excited to try it. The portion was generous but sadly taste wise it was okay. I was hoping for a bit more. It was still a great experience to try it while in Miyazaki.

The restaurant is hidden in an alley behind a department store. I got there about 10 minutes before it opened at 11 am and the waiting list for the first batch of customers was full (around 20 groups). The nice staff lady told me to be back at 11:30 am. I did and was seated within 5 minutes or so as people do eat fast especially for those who came on a business trip and wanted to taste the local food. Food was excellent and came with a big portion of rice. If you are used to Nanban Chicken in other prefectures that is just normal chicken karage with tartar sauce, you will get to eat something very different here.

Saturday come at 5 ish no wait, came out 5:30 there are 10 people in line Heard its the original chicken nanban Its good! But i like the crispy fried style more

Supposedly the birthplace of Miyazaki’s specialty Chicken Nanban. After this, you will find all other chicken nanbans different and incomplete. I was expecting to be more of a waiting time to get in or a longer line, but I suppose that going on weekday before noon worked. We came in and waited like 5 minutes to be seated upstairs – I had thought the house only had one floor. The traditional chicken nanban item is already too big, so unless you have a huge appetite I wouldn’t suggest you to even increase the size of rice. There’s also the option of having half chicken and half hamburg steak, which looked good too.

The most major Chicken Nanban in Miyazaki City Visited in August 2024 A restaurant we visited after researching in advance. When I visited at 11:30, there were already several people in line. By the time we left the restaurant, there were more than 20 people in line. Speaking of Miyazaki, we had high expectations for the chicken nanban! The chicken was made from the meat of the chicken's breast.It is quite large and has a great impact on the appearance.The tartar is slightly pink, giving the impression of an aurora borealis sauce. The chicken nanban with a lot of this tartar sauce is a moment of bliss.It is delicious. We had prior information that there were more tourists than locals, but on the day of our visit, there were some businessmen as well. I thought it was a well-known restaurant loved by the local community. It was delicious!

Very mediocre place. Chicken Namban is better in many other places including a few I ate in the last few days. The only reason one should come here will be due to curiosity of what the original chicken Namban taste and looks like. It is neither awesome nor horrible. It is just so so. I guess I prefer the modern evolved version. Personally, I would not come again as once is enough.

Lives up to its reputation. Great price (1300yen) big portion, best chicken nanban in Japan.