Japan’s Best Fried Chicken Restaurant Hasn’t Changed Its Oil in 66 Years

  • تاريخ النشر: منذ 4 ساعات زمن القراءة: دقيقة قراءة

A Shizuoka restaurant’s famous karaage comes from filtered, replenished oil—not untouched decades-old grease.

Wakatori Opened in Mishima in 1960

“Japan’s Best” Refers to a Category Victory

The Oil Has Not Sat Untouched for 66 Years

Fresh Oil Is Regularly Added

The Chicken Is Fried Without Batter

There Is No Strong Marinade

Salt Is Added After Frying

The Chicken Arrives Young and Whole

The Current Owner Inherited the Method

The Safety Debate Remains Unresolved Publicly

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A small restaurant in Mishima, Shizuoka Prefecture, has attracted international attention with an extraordinary claim: the oil behind its award-winning fried chicken has been maintained since the business opened in 1960.

But Wakatori is not serving food from an untouched vat of six-decade-old grease. Its method involves preserving part of an inherited oil blend, filtering it and continually introducing fresh oil—a distinction that changes the story considerably.

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