Tokyo Fried Chicken

There’s a lot of great fried chicken in this town, but nothing quite like the golden-brown bird at this counter-service spot in DTLA. 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 audibly 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.