DKMashino / Chicken

Served with Minato's special karaage sauce; and here with a croquette.

Served drizzled with honey+butter.

Served here teishoku style alongside shrimp+vegetable tempura and served smothered in Sushi Ten's own karaage glaze. The glaze is a tart, spicy, tasty glaze that really makes their karaage unique.

Served with rice and beans or a choice of soup or salad; also able to be doubled, or added to another item. In this case, served with a tostada (back left)

Really the most delicious karaage I've ever tasted; very similar to are recipe once used by an okazuya that's now closed, called Naka's.

This dish is different in that the chicken filets are deep-fried in bread crumbs, then served with very little sauce and served with rice or mashed potatoes, and not pasta.

Sometimes a little too intense for my taste.

Served here (foreground) with shrimp & vegetable tempura, kake soba (buckwheat noodles with a hot broth to pour over or dip), rice, and macaroni salad.

Here served with spaghetti.

Indian Chicken (third-right plate) served with two other plates of assorted cheeses and fruits with nuts and crackers.

Served here as an appetizer with french fries.

Sautéed baby portabella mushrooms and artichokes in a Parmesan cream sauce over a fresh, grilled chicken breast. With broccoli and mashed potatoes.

Fried chicken is on the left. Those things on the right are Shakey's famous potato "mojos."