🇯🇵
lately the most popular yakitori shop in tokyo, focused on wood-fire grilling (maki-yaki). taisho’s control in the wood-fire and skillset in grilling were indeed very well done, most pieces were at the right cookness, but seasonings were a bit fluctuating. tsumamis here were also very innovative, like the raw chicken with foie gras, chicken siu-mai, chicken rilette on grilled toast. the shoulder with harissa sauce which is one of the most famed piece was definitely enjoyable to eat, otherwise the negima, where the negi was stuffed within was also nice. classic pieces like liver was also done well. overall was a pretty short course, ending with their famed soboro don where taisho places a whole charred wood within the pot to release its smoky flavour. maybe because i’m not a fan of huge smoke flavours i didn’t enjoy the rice as it was extremely overpowering. the one with quail egg added made it a bit better but still was not a huge fan. ended the course with some lovely desserts though, a glucose syrup like covered grape which i expected it to taste like tanghulu from pictures but it wasn’t, and a super tasty salted caramel. overall an enjoyable meal, a unique concept to bring makiyaki into yakitori but binchotan for me is the way to go.
-
course menu (¥16,000)
とりわさraw chicken, foie gras
薪焼き椎茸grilled shiitake mushroom
✨ 鶏焼売 chicken siu-mai in dashi
鶏出汁の茶碗蒸 chicken soup chawanmushi with mushroom
もも肉 土佐酢おろし chicken thigh with turnip
萩焼き蕪ミモレットチーズ grilled turnip with cheese
✨ 鶏胸肉のリエット chicken rilette on toast
伝助大根 daikon in dashi

ももchicken thigh
✨レバー liver
丸ハツ heart
✨肩とハリッサ shoulder meat with harissa
ももchicken thigh
手羽とネギ wing with spring-onion

薪焼き鶏そぼろの土鍋ご飯 smoked soboro don
シャインマスカット 果実飴 shine muscat candy
✨ 自家製燻製生キャラメル homemade caramel
-
would revisit: try-once
reservations: introduction-only
price range pp: ¥10,000-¥30,000
-
📍薪鳥 新神戸
location: akasaka-mitsuke, 1/f, akasaka, tokyo
-
#2feastingpigs_tokyo
#2feastingpigs_japan