The chicken is similar to chicken karaage. It is marinated in soy sauce, ginger and garlic and fried in rice bran oil. Diners each receive a plastic glove for the chicken so that your hands don’t get dirty.
Each table has several different sauces to complement the chicken. There is the standard ponzu and spicy ponzu as well as the sauces they are testing out before their grand opening. I was given a yuzu sauce and a sweet and sour sauce.