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2025-04-01
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Dinner. New yakitori place tucked inside an alleyway, with 4-5 tables, all near the entrance.Here’s what we had. Vegetable sticks with Miso dipTofu with sesame sauceChicken toast- ie Foie gras sandwiched between pieces of Chicken skin. With a piece of Turnip for balance. Skin was grilled to perfect crispness- the most outstanding dish of the nite.CornShishitou peppers- so named as the tip resembled the lion’s head (shishi in Japanese); longer than padrón peppers with slightly thicker skin, sweet
Here’s what we had.
Vegetable sticks with Miso dip
Tofu with sesame sauce
Chicken toast- ie Foie gras sandwiched between pieces of Chicken skin. With a piece of Turnip for balance. Skin was grilled to perfect crispness- the most outstanding dish of the nite.
Corn
Shishitou peppers- so named as the tip resembled the lion’s head (shishi in Japanese); longer than padrón peppers with slightly thicker skin, sweeter, less complicated, and less spicier. Personally I prefer the smoother and silkier texture and the complex smokey, earthy flavor of Padróns.
Shiitake Mushroom
Chicken Wing
Lamb Rack
Rice Ball with Bonito
Leek
Pickles on the house to go with our 4th pour of the House Sake ❤️
Cheesecake with strawberry sauce
In summary: excellent and warm service from chef and server. Quite distracting tho were the public cleaning activities right outside the entrance. Whilst the signature dishes were done perfectly, wish I could say the same re the more basic items.
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