A fun yakitori spot in Chinatown , Kono uses Amish chickens which are grown to up to 3kg resulting in large thighs and good amounts of fat , the chef here can break a chicken down into 52 unique skewers for yakitori. Seasoning is generally quite judicious and cooking is a little lighter than experienced in Osaka .
Favs were the chicken tail skewer which was vastly different to the previous fried tail “nuggets” and the soft kneebone where you bite through the cartilage but the surrounding flesh is ridiculously juicy .
Torigara with sudaichi and matsutake
Tofu and pumpkin custard with shiso and yuzu and oscetra caviar
Bonjiri/ fried chicken tail
Monaka with chicken liver pate and summer truffles
Bonjiri - chicken tail
Chicken heart
Kashiwa - inner chicken thigh
Soft kneebone
Manganji peppers
Harami - chicken belly
Chicken oyster wrapped in skin
Grilled fig with white miso
Kushikatsu with apple compote
Chicken thigh and duck breast Tsukune
Chicken wing
Chicken shoulder
Udon with fortified chicken broth
Black sugar creme brûlée
