焼き鳥 とりら
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I have been thinking about yakitori in the same way as I contemplate sushi a lot more this year. The choice of the bird, the seasoning, serving temperature and choice of otsumami all have a drastic impact on the experience. This is almost identical in the way sushi neta and shari can be broken down and analysed.
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This shop focuses more on raw parts (just as some top shops offer a few Sashimi dishes), especially at the beginning. The otsumami is good balance between some vegetables, eggy pieces and even some chicken cooked in other ways, again just as many great sushiya does. Finally, the skewers (nigiri) showcase the balance of heat, seasoning, and quality of the chicken as they are grilled to close to perfection at this place.
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The result is one of my favourite yakitori shops in Japan where everything just seems to come together. In many ways, very similar to how I break down every sushi meal I have.
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#kevchefukuoka #torila #とりら #焼き鳥 #焼鳥 #福岡 TL4.14-B