Tokyo Fried Chicken, DTLA
Permanently Closed
Japanese-style fried chicken & sides with curry corn, yams, mac & cheese
Japanese-style fried chicken & sides with curry corn, yams, mac & cheese
"Previously located in a Monterey Park strip mall, this newer Downtown outlet is one of the best places for Japanese-style fried chicken, served with Japanese and Southern American-influenced sides. The chicken, sporting golden brown exteriors, is marinated in soy, ginger, and garlic, fried in bran oil, and placed alongside steamed rice, shredded cabbage salad, dashi-braised collard greens, and curry creamed corn." - Matthew Kang
"In 2013, Elaine and Kouji Yamanashi opened the original Tokyo Fried Chicken in Monterey Park, establishing itself as a San Gabriel Valley favorite with diners lining up nightly for creamy curried corn, soy-glazed yams, dashi-braised collard greens, and savory fried chicken skin. The shop’s signature thighs, wings, drums, and tenders are brined in soy, ginger, and garlic before hitting the deep fryer. Whatever one’s preferred piece, the gratifying crunch of kaarage is always front and center. For the past year, Tokyo Fried Chicken has been operating out of a modern and sleek shop on Olive Avenue and Eighth Street adjacent to Whole Foods and the Freehand hotel. (The Yamanashis closed the SGV shop in 2023 as the building required costly repairs.) The menu is mostly the same with a few new items like the delightful sour cream onion dip served with housemade potato chips. The crowd-pleasing and custardy mac and cheese is rightfully popular, while the banana pudding is deeply smooth with its roasted soybean flour, kuromitsu sugar syrup, and Nilla wafers. — Mona Holmes, reporter" - Eater Staff
"All of the Japanese-Southern fusion dishes at this DTLA lunch spot are fantastic. But their massive sando is by far the star of the show. This beige beauty has a juicy piece of chicken thigh that’s almost (but not quite) too large for its toasted brioche bun. And while there’s nothing too fancy going on here, Tokyo Fried Chicken pulls this thing off at every level—from the thick batter evenly coating the meat to the ideal pickle-to-mayo ratio. Plus, each order comes with salty, housemade potato chips with a hint of vinegar that we can’t stop thinking about." - sylvio martins, garrett snyder, arden shore, brant cox
"There’s a lot of great fried chicken in this town, but nothing quite like the golden-brown bird at this counter-service spot on 8th and Olive. It’s battered and fried just like the stuff you’d find at a Southern restaurant, but seasoned with soy, ginger, and garlic for a Japanese twist. The result is perfectly thick, extra-crunchy chicken skin that crackles as you tear into each juicy piece. As for sides, their curry creamed corn, soy-glazed yams, and dashi-braised collard greens are all winners. Order a six-piece bucket of chicken for two at the counter, throw in a side of spicy mayo, and seat yourself in the dining room for a long lunch—and yes, the crunchy skin on your leftovers will hold up the next day. " - brant cox, nikko duren, sylvio martins
"At Tokyo Fried Chicken, the bird is offered by the piece, as well as in a bucket, as part of a sandwich, or in a combo box. In the box, the supremely crispy pieces are served alongside a choice of sides which include curry creamed corn, soy glazed yams, and creamy potato salad." - Rebecca Roland, Eater Staff