Nagoya cochin, an heirloom breed of chicken prized for its flavor, is the main bird here, in the form of yakitori, fried chicken wings, nabe-style stews, and a fantastic version of oyakodon (chicken and egg over rice). They also use a different specialty breed called Mikawadori, which has a lower fat content than average, for their very crunchy and tasty deep-fried karaage chicken.
Among Keishoan's side dishes, the root-vegetable salad is highly recommended. "Salad" doesn't really describe this dish adequately - it's simply a collection of steamed vegetables like cauliflower and lotus root and pumpkin served with steamed chicken-breast meat and a spicy mentaiko dip. Part of Lumine department store's Ikeresu restaurant complex, Keishoan has a pleasant decor, with a few tables that offer a view of west Ikebukuro. Budget around Y2500 at dinnertime for food and drink.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.