01 / ABOUT THE PLACE
About this place
A visit to Bosoya centers on two distinctly prepared fried chicken styles. Diners can choose between Kari-Jyu Karaage, made with thigh meat fried until aromatic and crisp, and Saku-Fuwa Karaage, in which breast meat is coated in a paler batter that yields a tender, light texture. For those wanting both, the signature Bosoya Set brings the two styles together on a single tray, accompanied by salt and grated daikon sauce for an easy side-by-side comparison.
Beyond the staple pairing, the set meal selection offers several chicken specialties served with steamed rice. Highlights include Tori Nanban with sweet vinegar glaze and tartar sauce, yurinchi chicken drizzled with aromatic scallion sauce, and fragrant grilled chicken neck meat. During weekday lunchtime, diners can add a fresh Yutaka no Tamago egg to make egg-over-rice, while evening and weekend services offer large rice portions.
Counter and table seating accommodate solitary lunch breaks as well as leisurely dinners built around set meals or à la carte dishes. The space doubles comfortably as an izakaya, with plates like chicken skin in ponzu and fried cartilage paired with beer, lemon sours, or Kinoene sake from Chiba. Bosoya also prepares takeout options, including the Bosoya Bento and individual pieces of fried chicken to go.
