HomeRestaurant ReviewsKichigo: A Taste Of Karaage Grand Prix’s Gold
March 9, 2025

Kichigo: A Taste Of Karaage Grand Prix’s Gold

On our trip to Yufuin Floral Village, our tour guide mentioned that Oita Prefecture is known for its chicken dishes, especially Tori-ten and Karaage. He hyped them up so much that we knew we had to try some before leaving.

He brought us to this spot called Kichigo, a local favorite that won the highest gold award in the chicken wing category at the 2019 Karaage Grand Prix. Naturally, our expectations shot up. After visiting Kinrin Lake, taking photos in the whimsical Ghibli-inspired alley, and spending time with the cats at Gallery Alice’s Tea Room, we made our way to Kichigo with about twenty minutes left on our stop.

The timing wasn’t great since was Golden Week, so the whole place was packed. The line at the chicken shop was long, both for ordering and picking up food. Still, with the guide’s rave review, we figured it was worth the wait.

http___www.bigleaguekickball.com_about_ where can i buy Soma no prescription 元祖からあげ (Original Fried Chicken)

This is Kichigo’s signature item, known for its rich flavor and marinated in a special soy sauce based blend from Makatsu City, Oita Prefecture. It incorporates more than ten ingredients, including garlic and apple, giving it bold, spiced notes. While it had a lot going on flavor-wise, it remained mild and not overwhelming on the palate. However, I found the preparation a bit off-putting. It seemed like multiple chicken cuts, including fatty parts, were clumped together and then battered. A piece of karaage felt somewhat disorganized in my mouth.

柚子胡椒からあ (Fried Chicken with Yuzu Pepper)

To try the next two dishes, we ordered 吉吾からあげ, a sampler of three types of Kichigo Karaage. This allowed us to compare the breast cut with yuzu to the original version. Normally, I dislike chicken breast the most, but in this case, I preferred it over the original. It was juicier, and each bite released a burst of flavorful juices, perhaps because of the yuzu pepper. Unlike their original fried chicken, this used a single cut of chicken, allowing the flavors to shine through more clearly.

砂肝からあげ (Fried Gizzard)

After tasting the first two dishes, I had a good idea of what to expect from the fried gizzard. It tasted similar to what we have in the Philippines. It was chewy but not tough on the inside and crunchy on the outside. It got that chewy but not tough gizzard interior and crunchy breaded exterior. It exudes flavor that is similar to their original fried chicken that’s why it was almost similar. It wasn’t served with any sauce but I think this will be good with a contrasting sauce like vinegar. Or was it just my Filipino palate craving for gizzard mixed with vinegar?

ヤゲン軟骨からあげ (Fried Chicken Cartilage)

A pack of chicken cartilage has smaller servings than the other items, but we enjoyed it just as much, even though there was nothing particularly special about it, aside from the salty seasoning. I’ve had similar versions at izakayas before, so I am already familiar with fried chicken cartilage. As expected, it had the signature combination of crunch and chewiness that sets fried chicken cartilage apart from traditional fried chicken. Despite the lack of meat, it remained juicy.

とり皮せんべい (Chicken Skin Crackers)

When we realized that the item on the far end of the display was chicken skin, my husband quickly added it to our order. In the Philippines, fried chicken skin is usually served in small, crumpled pieces, so we were surprised to receive a large, thin sheet of it. It was delicious, especially because it wasn’t overloaded with extenders like breading. It was lightly seasoned witg spices, hence the real flavor of the chicken skin stood out. It reminded us of the skin from Chowking’s Chicken Lauriat. It was incredible but it was a bit too oily.

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Ane Marie King