Karaage Agesho Shigemori exists because of a single moment of inspiration. Owner-Chef Takatoshi Ogata had always been obsessed with karaage (Japanese-style fried chicken), but he noticed something missing in his home region of Kansai: there were no true karaage specialty shops. Then, watching a television segment about Oita Prefecture which is Japan's legendary karaage heartland, everything clicked.
What followed was years of tasting, experimenting, and refining. Together with his wife, Ogata developed a collection of secret marinades that define every piece of chicken at the restaurant. Each one infuses the meat itself with deep, complex flavor from within, meaning each bite is rich with seasoning without needing any sauce on the side. These marinades are never finished; they continue to evolve, always in pursuit of something better.
For the U.S. debut, Agesho Shigemori is presenting two of its signature flavors. The Soy Sauce Karaage is the gold standard, familiar in spirit, extraordinary in execution. The Yuzu-Kosho Mayo Karaage is the true showstopper: a balance of citrusy yuzu (a fragrant Japanese citrus), spicy pepper, and creamy mayo that has earned the restaurant six consecutive Karaage Grand Prix Highest Gold Award Winner at Japan's national Karaage Grand Prix, a feat no other restaurant has ever achieved.
Karaage Agesho Shigemori joins YUU Japanese Food Hall, bringing 14 years of award-winning karaage craftsmanship from Kobe to American food lovers for the very first time. If you think you know fried chicken, this will change your mind.
