Majika

At Majika, even one plate of karaage offers a chance to compare different coatings and seasonings. The signature Majikara is soy-based with a substantial coating; the salt karaage is simply seasoned and lightly coated, while the Nakatsu-style version is soy-based with a light coating. A sampler lets diners compare three versions made with the same cut of chicken thigh. One diner who ordered it said they enjoyed what each style had to offer.

There are plenty of cuts to choose from beyond the familiar thigh, including chicken neck, shoulder, cartilage, heart and wings. The wings come in three styles: salt, sauce, or tossed with ginger yangnyeomjang. Diners who have tried karaage made with cuts other than thigh have noted that each has its own appeal. To break up the fried dishes, there is also tataki made with fresh chicken and chicken breast cured with kombu. According to the menu description, the tataki is fried rather than seared, giving it a texture distinctive to frying. One diner visiting for a social gathering described trying the tataki, kombu-cured chicken and three-style karaage, then finishing with a chicken soboro rice bowl.

For a more substantial finish, the menu includes rice bowls such as Majikara-don, chicken nanban-don and steamed chicken-don, as well as chicken rice porridge. Another diner chose egg over rice to end their meal. Soy-marinated young burdock is also presented as a small dish to enjoy with either drinks or rice.

Drinks include Heartland draft beer and a rotating selection of around 6–10 kinds of sake. The whisky list ranges from Japanese to bourbon and Scotch, while chūhai comes in flavours such as lemon, shikuwasa and plum. Whether karaage is the focus or the plan is to linger over drinks and small plates, the menu offers plenty of ways to put a meal together.