Champion chicken and fries--the reason to come (Photo: Vika)

Champion Chicken in Hiroo [Closed]

Cozy confines and spicy legs

Champion chicken and fries--the reason to come (Photo: Vika)
Mackenzie Scott   - 3분 읽은 시간

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Last updated: Dec 18, 2014

We’d walked past Champion Chicken on Hiroo’s Sanpodori many times, and often salivated over the promise of its cozy confines and spicy legs. Finally taking the plunge during an innocent walk-by, we were greeted bilingually by friendly manager Kiyo and Chef Ken. Choosing seats was not difficult, as the only options are the 5-seat counter with kitchen view and another 5-seat table towards the back—we parked ourselves at the counter in order to witness some stove-top entertainment.

There is an English menu posted on the blackboard, but we blustered our way through the Japanese hand-held version. Champion Chicken’s signature dish, chicken and fries (1200 yen) has an entire page dedicated to its two interpretations: spicy and mild. We naturally went macho and supplemented this with a simple but tasty green salad dressed in balsamic vinaigrette (700) and a chicken burrito (750). Kiyo was quite helpful with her suggestions, and we almost got talked into the sautéed gizzards with anchovy and garlic (700) that she claimed were popular with her Japanese clientele. Portions are not huge, but we didn’t leave hungry.

The chicken was spicy. Spice-tacular even? I lost a few milliliters in forehead perspiration, as allegedly do most male customers in their pursuit of manliness. My fairer-sexed companion snickered and nodded at Kiyo’s assertion that female customers rarely exhibit similar signs of distress when they partake.

The original chicken recipe is Chef Ken’s homage to some kind of African-Portuguese hybrid from Macao, and it pleased us. The burrito was girthy and filling, with a nice soft tortilla wrapping up the tasty mess. The salad looked deceptively simple upon delivery, so perhaps our low expectations are what earned it a silver star. It was certainly green and fresh.

The wine list at Champion Chicken is ample, and there is a full compliment of beverages, alcoholic and otherwise. Chef Ken used to be in the bar scene before pursuing his culinary bent. Beer washed down my food very nicely.

If you dine at Champion Chicken, leave your legacy in the form of a fridge magnet added to the display wall. Kiyo also seeks samples of all the world’s currencies to stick under said magnets. With Hiroo’s large international population regularly popping in for a poulet-fix, she should have little trouble achieving this goal.

Official hours of business are 11am until midnight, but they stay open until 4am on weekends to cater to post-club munchers. Credit cards are accepted and take-out is available.

Mackenzie Scott

Mackenzie Scott @khed

It's better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt.(Mark Twain)