Banzai Kitchen: Karaage With a Shout of Joy – Issue 04

NOVA ESEA
Jun 19
2 min read

Updated: 6 days ago

Hi friends,

How incredible has this sunshine been? ☀️

I hope you’re soaking it up, topping up on sunscreen, enjoying that sunshine and staying hydrated! While we bask in this rare UK heat, we’re also marking Refugee Week, a time to honour the journeys, stories, and contributions of people who have sought safety here.

If you’re looking for a way to celebrate migration in action, put the Migration Matters Festival on your list. Sheffield’s week-long programme is packed with theatre, music, and community events that spotlight just how enriching migration is for the UK.

Now, let’s dive into everything else happening over the next fortnight. 🌈

Christie

📣 FEATURED INTERVIEW: BANZAI KITCHEN

Karaage With a Shout of Joy: How a Mother-Daughter Team Is Sharing Generations of Flavour

The crackle of hot oil, a squeeze of lemon, and a dollop of Kewpie mayo, BANZAI KITCHEN turns this simple trio into pure happiness. Launched in 2023 by Ocean and her mum, the stall began as a one-off pop-up inside the Brunel Museum before joining street-food incubator KERB. Since then, its towering karaage bowls have become a lunchtime beacon for hungry Londoners.

A recipe that runs in the family

“Karaage is comfort food for us,” Ocean explains. “My grandma, great-aunt and mum all made it, and whenever I visit Japan, my aunt still fries a batch just for me.” That hand-me-down recipe, crisp chicken marinated in soy, ginger and sake, is the heart of every bowl. Ocean’s favourite? The Crunchy Combo: teriyaki-glazed chicken slicked with spicy mayo and showered in crispy onions.

Two generations, one kitchen

Running a business together has deepened their bond. Mum commands the stove with quiet confidence; Ocean handles menus, markets and the growing queue of fans. “We trust each other to lead where we’re strongest,” she says. “That balance keeps us close.”

Precision, care… and a cheer

In Japanese cooking, every cut and garnish matters, and BANZAI embraces that discipline, right down to the shichimi dusted over their Classic Mayo bowl. Even the name is intentional: “banzai” means hooray in Japanese. “We want people to taste that joy,” Ocean laughs. “One bite and shout ‘Banzai!’ inside.”