About Us

The long-
established
restaurant in
Ginza that
popularized
'Western cuisine'
in Japan

Mikasa Kaikan (MIKASA) originated in 1925 during Japan’s post-World War I recovery period when Yoshi no Jo Tani founded a shaved ice shop named 'Mikasa' in front of the Kabuki Theater. The name 'Mikasa' was inspired by Mount Mikasa in Nara, Tani's hometown.

Later, the shop evolved into a dining establishment, and in 1932, Mikasa opened a branch called 'Grill Chicken Mikasa' in Ginza. There, the restaurant introduced 'young chicken karaage' (Japanese fried chicken), a completely new dish at the time, which quickly became a sensation. Its popularity was so remarkable that the phrase 'If you visit Ginza, try Mikasa Kaikan's karaage' became widely known.

Chicken karaage, rooted in a Chinese dish where tofu is deep-fried, developed into a uniquely Japanese culinary creation. Mikasa Kaikan has been officially recognized by the Japan Karaage Association as 'the first restaurant in Japan to serve karaage.'

Around the 1930s, Japan saw a growing trend of adapting foreign cuisines to suit Japanese tastes, and 'yoshoku' (Western-style Japanese cuisine) inspired by Western dishes continued to diversify. Mikasa contributed significantly to this movement by creating innovative yoshoku dishes such as 'chicken curry,' 'chicken doria,' and 'beef stew,' pioneering the development of this unique culinary genre.

With the aspiration of sharing the culture of yoshoku, a Japanese interpretation of Western cuisine, with the people of Vietnam, MIKASA opened in 2025, commemorating its 100th anniversary.

Origin of the Logo

The elegant deer logo of Mikasa Kaikan is more than just a symbol; it's a tribute to the cultural heritage of Nara, the birthplace of its founder. The deer, an icon of Nara City, evokes serenity, good fortune, and prosperity. It reflects the restaurant's deep connection to its roots and symbolizes Mikasa Kaikan's commitment to providing exquisite and memorable dining experiences.

Traditional menu
of
Mikasa Kaikan

Chicken Karaage

Created in 1932, Mikasa Kaikan has been officially recognized as the first restaurant in Japan to serve karaage. It became so popular that the phrase 'If you visit Ginza, try Mikasa Kaikan's young chicken karaage' was widely known. Since its early days, it has remained a signature dish. Executive Chef Matsutake Sato perfected its current delicious taste after numerous trials. Crispy on the outside, juicy on the inside! This exceptional dish is crafted with a secret sauce, carefully selected ingredients, and expertly seasoned batter, all refined through techniques passed down over generations.

Chicken curry

The recipe that the founder learned from someone from India is the origin of this dish, where the refreshing spiciness of the spices and the richness of the bone-in chicken come together in perfect harmony.

At the time, whole chickens were purchased to make karaage, with every part of the chicken being used. This is why the curry continues to include gizzards and bone-in meat to this day. Additionally, the use of a wide variety of spices remains one of the dish's distinctive features.