In the small city of Nakatsu, tucked into Oita Prefecture on Japan's southern island of Kyushu, karaage is not simply a popular dish. It is a way of life. The city is home to more karaage shops per capita than nearly anywhere in Japan, a distinction that has earned it the widely celebrated title of the "holy land" of karaage. It was in this environment that Hiroki Ogawa grew up, and it is this deep-rooted tradition that he carries with him into every single order at Iro Tori Dori.
The name translates to "a wide variety of colors" in Japanese, and the concept lives up to it. Rather than limiting the menu to a single cut of chicken, Ogawa chose to showcase the full spectrum. Thigh, breast, and wing—each is marinated overnight in his signature sauce that fully penetrates the meat before it reaches the fryer. The foundation is consistent, but the results are anything but.
Thigh karaage delivers the rich, juicy bite most guests expect. Breast karaage presents a leaner cut that remains surprisingly moist, defying expectations at every turn. Chicken wing karaage brings an authentic Japanese-style "Tebasaki" experience—tender, juicy, and packed with deep umami flavor that keeps you coming back for more. Each cut is its own experience, shaped by the same care and the same overnight commitment.
That dedication has not gone unnoticed. In May 2025, Iro Tori Dori was ranked No. 1 karaage restaurant in Japan by one of the country's leading restaurant review platforms, and placed among the top 5,000 restaurants across all categories on the site.
Iro Tori Dori now joins YUU Japanese Food Hall, bringing Japan's top ranked karaage to U.S. diners for the very first time. Come hungry, come curious, and come ready to taste the full spectrum of what fried chicken can truly be.
