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Fried chicken, the meal of choice for spring picnics, is popping up on multiple San Diego restaurant menus this month in sandwiches and other variations. Here’s the latest:
Junya’s Crispy Karaage: The latest culinary creation from RakiRaki Ramen owner/chef Junya Watanabe is his twist on the Japanese style of fried chicken known as karaage. Antibiotic-free chicken is marinated for 48 hours in fermented soy sauce and 12 spices, garlic and ginger, then coated with 22 spices, double-fried and served with house Japanese (kewpie) mayonnaise. The karaage is available in regular and spicy varieties in jumbo boxes, in sliders, with fries, in ramen or curry and in a bento box, priced from $11.40 to $25. The new JCK menu, introduced last week, is available at the RakiRaki location at 4646 Convoy St., Suite 102-A in Kearny Mesa. It’s also available for takeout. Visit rakirakiramen.com.
Matsu, the American/Japanese pop-up restaurant founded in Oceanside in July 2019, will be moving into its own permanent space on April 1.
Chef-owner William Eick had been fine-tuning his concept as a tasting menu offered to just one table for one seating three nights a week at Mission Ave. Bar & Grill, where he formerly worked as executive chef. Plans to move Matsu into its own space were derailed last year by the pandemic. But in December of 2020, Eick got word of a space in Oceanside opening up this spring, and he felt the time was right.
“We’re seeing drastic changes in Oceanside, and people are itching to get back out again to have some sort of experience. So it seemed like a wonderful time to do it,” Eick said.