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2022-12-09
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Speaking of yakitori, chargrill is so rare in HK because of the licensing barrier. For me it's an essential component of yakitori - as the chicken oil drops on the burning charcoal, the smoke adds such an amazing flavor to the meat. I feel so glad to be able to come across Tori Yoichi, a rojiura restaurant that offers charcoal grilled skewers!I've ordered quite a variety of skewers:せせり Neck鶏の首の皮 Skin of Chicken Neck手羽二節 Wing & Wing Tipつくね Minced Chicken きも Liverはつ Heartうずら卵 Quail Egg銀杏 GingkoEve
I've ordered quite a variety of skewers:
せせり Neck
鶏の首の皮 Skin of Chicken Neck
手羽二節 Wing & Wing Tip
つくね Minced Chicken
きも Liver
はつ Heart
うずら卵 Quail Egg
銀杏 Gingko
Everything was grilled by taisho Moriwake san, who demonstrated his professionalism in a closed room.
We requested rare liver. So juicy that I had to order another round. Neck skin - not such a common part, was thick and had a springy texture. Other skewers were also grilled nicely.
Ordered a bottle of imo shochu Yume no Itteki. It seems their standard is to serve on rock instead of my usual mizuwari. Round taste with plump fragrance and distinctive notes of sweet potato.
Karaage was pipping hot. Tender and juicy chicken thigh. The size was just right.
Concluded the meal with oyako don, chicken and egg rice bowl. Creamy eggs. The chicken was also chargrilled! Comforting miso soup which warmed me from the inside.
Really appreciated taisho's effort in preparing such high quality yakitori. Would definitely visit again!
張貼
