The recipe for chicken nanban with tartar sauce mainly served today was invented by Teruyuki KAI who came from Nobeoka City and worked as an apprentice at 'London' in Nobeoka City and later participated in the 'Ogura group', which was managed by his relatives and deployed restaurants mainly around Miyazaki City.
現在の主流となっているタルタルソース・チキン南蛮を考案したのは、延岡の「ロンドン」で修行し、後に宮崎市を中心として親族が経営していた「おぐらグループ」に参画する、同じく延岡出身の甲斐照幸だった。