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2023-08-10
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Dinner. Hong Kong outpost of Yakitori chain from Tokyo.Counter seating approximately 12, overlooking Japanese chef and his team working over the charcoal grill.2 sets to choose from: 8 skewers ($498 pp) or 10 skewers ($698). We picked the latter.Asked for a glass of white wine.Here’s what we had.Minced chicken ball in chicken stock soup slow cooked for 5-6 hours.Tenderloin topped with Caviar. Server explained chicken used were free-range chicken from Kagoshima 鹿兒島Breast with Shiso. A bit chewy.N
Counter seating approximately 12, overlooking Japanese chef and his team working over the charcoal grill.
2 sets to choose from: 8 skewers ($498 pp) or 10 skewers ($698). We picked the latter.
Asked for a glass of white wine.
Here’s what we had.
Minced chicken ball in chicken stock soup slow cooked for 5-6 hours.
Tenderloin topped with Caviar. Server explained chicken used were free-range chicken from Kagoshima 鹿兒島
Breast with Shiso. A bit chewy.
Neck
Liver
Shank - quite a rarity - as there’s only one for every chicken (not in set)
Chicken wing (not in set)
Thigh- succulent with nice crispy skin
Palate Cleanser: pickled tomatoes etc
Tsukune served with egg yolk
Tail
Ginkgo- very sweet
Grilled Namafu cheese wrapped with Seaweed. Yum.
Skin grilled in sauce- crunchy exterior with moist soft interior.
Wagyu from Miyazaki (日本宮崎)
Wheat-based ramen in Chicken soup, which had been cooked for at least 8 hours. Indeed the soup was all scrumptious chicken essence; didn’t like the soba-like texture of the ramen tho.Dessert: Monaka of Green tea Ice cream and red beans.
In summary: fantastically authentic.
張貼
