Yes, almost any type of fried chicken is automatic deliciousness. But the chicken karaage is one of my favorite dishes from @bessounyc, one of my favorite places in New York City.
With Bessou, owner Maiko Kyogoku (@mkyogoku ) wanted to create a homey, comforting place for all—Bessou, in fact, means “second home” in Japanese. And while the food is undeniably Japanese, originating from the dishes Maiko’s mom used to cook, it also has been given a modern, worldly twist that is reflective of other types of the foods Maiko was exposed to growing up in New York.
That vision is brought to life with talented Executive Chef @emileex, whom Maiko met while working together at Baloud Sud. They constantly collaborate and experiment, trying to see not only what makes a dish work or not, but also what makes the dish “authentic” and needs to be preserved.
In that vein, their karaage is cooked the traditional Japanese way, but has Moroccan spices incorporated into the batter and is served alongside a shiso tzatziki. It’s absolutely delicious!!!
Maiko and Chef Emily have made Bessou a really special place. If you’re ever in NYC, I hope you have the chance to check it out.