Fry-ya

Fry-ya, a Michelin Bib Gourmand restaurant in Takadanobaba, is doing what its name implies: frying stuff. The owner-chef, Nishiyama Michiyasu, is an Ehime-born chef with professional accolades in Europe and in the upscale Ginza district. He wanted his patrons to enjoy fried foods in smaller portions. Compared to his history working in upscale restaurants around the globe, Fry-ya is approachable. While the menu is focused, the ingredients are plentiful. Tonkatsu, seafood, vegetables and lean chicken all have a place at Fry-ya. A variety of cooking oils, breading and temperatures coax each ingredient into its own. Highlights include tonkatsu and cutlets, which are expertly fried to order. Depending on the dish, different oils are used, with some items fried in lard and others in fragrant sesame oil. Unlike the deep, golden-brown cutlets typically found elsewhere, Fry-ya’s exterior has a lighter, more delicate hue. During daytime service, guests can enjoy set meals inspired by the hearty yoshoku classic “mixed-fry,” a smorgasbord of ingredients all panko-fried and served with rice and miso soup. In the evenings, course menus that explore the fine details of fried food introduce diners to Chef Nishiyama’s world one crispy bite at a time. Michelin Guide accolades: 2023 - 2024 - Michelin Selected 2025 - Michelin Bib Gourmand