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呢间香港师傅主理嘅烧鸟，位于上环摩罗上街嘅仟穆，系一个基本上无乜人行，只会专登去嘅餐厅，我已经唔系第一次嚟食。佢哋嘅串烧用电炉operate，但系水准做得好好，随时可食过闹市嘅居酒屋。每一串都好有水准，应该脆嘅会脆，应该多汁嘅亦都会多汁。用本地新鲜鸡席前即烧，我同老婆嚟都好钟意。除咗正常烧鸟应该有嘅款式，例如鸡冠，鸡蚝肉，鸡髀肉，鸡颈呢啲热门部位之外，鸡内脏，牛舌，呢啲亦都有提供。有时会有时令单点，例如烧鳝，虎虾，乳鸽等等。另外再叫左烧秋葵，烧粟米，全部都热辣辣上。假如唔想谂嘅话，都有$800 嘅 omakase，最后嘅鸡汤乌冬好好饮，唔好错过。有时啲朋友问我，我都有推介呢间比佢哋。当晚我同老婆嚟食，差唔多每串都系share 食，所以变相食多咗好多款，而且价钱变相多抵食咗。最近追多个 手羽提灯，唔系传统嘅输卵管果种，系未成熟，未孵化的嘅蛋包系鸡腿肉里面，无咁漏，亦都好正。果日我哋埋单只系每人600左右，真系好抵食。大家钟意食烧鸟嘅话，可以试下。#自费 @chiyawaragu_hk
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Food was of top notch quality. Every skewer was made fresh and it was delicious with minimal seasoning (definitely no MSG)! We ordered chicken wings, fresh chicken drumstick, squid meat patty, buttered corn, pork strips rolled with chives, tofu and udon in chicken soup! Everything tastes awesome!We had such a wonderful time that I forgot to bring my phone. The restaurant was closing and the manager called us to pick us up!! Very very considerate and kind people! We will certainly go back and visit again!
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ᴄʜɪ ʏᴀᴡᴀʀᴀɢᴜ 🐓The artisanal kushiyaki specialist whose authentic ambiance best echoes the inviting Japanese izakaya vibe, brings comb-to-claw chicken skewer dining to a daring new level of decadence with a full offal omakase menu, and spices up happy hour with unlimited complimentary Japanese snacks.CHI YAWARAGU only uses local Ping Yuen poultry – the famed three-yellow chicken known for its abundant flavor and fatty layer under the skin. Sourcing locally not only reduces food mileage, it brings chicken meat and organs of superb freshness and texture to the dining counter.The “Chef’s Selection” 9-Skewer Omakase ~ HKD780Depending on daily freshness and availability, they will provide things like Chicken Skin, Chicken Wings, Thigh, Chicken Tail. Diners can also sample cuts scarcely served elsewhere, such as Chicken Palm and Chicken Comb etc.The superior comb-to-claw omakase parade also includes a daily Salad, a Stewed Dish, comforting Inaniwa Udon in Chicken Soup and a delectable Japanese Dessert, with a complimentary Suntory Draft Beer.One of the highlights of the menu is the house's signature udon, renowned for its exquisite chicken broth. Slow-cooked for 72 hours using the skin, bones and meat of flavorsome aged birds, the broth boasts a delicate taste, golden appearance and collagen-rich goodness. Paired with shallots and tender chicken meat, the udon has a lovely creamy consistency and is packed with flavor.
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Have been meaning to try Chi Yawaragu for a while. Love that it’s tucked away in a quiet corner at Upper Lascar Row where time seems to have stopped. Young talented chef and incredibly friendly server - So friendly that he offered me and A free flow of sake and beer on the night of our visit! Fun patrons too. Ended up all 6 of us having a mini party. Ordered an omakase set and some rare parts to share. All deliciously done. Particularly memorable items for me were chicken skin, chicken wings and liver. I promised chef and server that I would revisit just to see them again 😚
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仟穆于星期二至日推出HH优惠，食客于下午4时至7时期间，凡点选任何酒精类饮品，即可无限享用四款和式小食，超好的！是次到访我们点了house sake 东洋美人纯米吟酿，味道清甜爽口🍶 边喝边享用无限供应的烧鳕鱼棒、山葵八爪鱼、柚子大根渍和牛蒡渍，超爽😆．鸡臼软骨 $52 | 鸡腿肉 $52．免治鸡肉棒 $88 | 紫苏墨鱼卷 $58除了HH优惠，亦非常推介大家试试这里的串烧，尤其推介鸡腿肉，软腍又多汁！坐在吧台看着师傅用心制作的过程很治愈呢🥰
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