At Home and Underground - The Tasty Yakitori and Handmade Udon of Izakaya Rintaro [Thoughts + Pics]

One of the most cherished things I value from an Izakaya (Japanese Pub / Small Plates) is the vibe and atmosphere. There are Izakaya that run the spectrum from casual to high end, but through our friendships with wonderful people from Tokyo, Osaka and Kyoto, our favorites just have that great feeling and positive energy (and of course, fantastic food as well). :wink:

Thanks to another splendid recommendation from @beefnoguy, we were able to visit Izakaya Rintaro on our first dinner of this trip.

Walking up to the entrance of Rintaro, it looks like you’re entering an underground pop-up or club, as their sign is hand-painted along a tall outer wall, but not lit. The surrounding businesses were already closed for the day.

But walking into the entrance, you’re treated to a lively, inviting party, people laughing, cheering, having fun and “kanpai!”-ing the night away. :slight_smile:

The atmosphere is warm and friendly, the servers are accommodating, and we get seated after a brief wait. Plus, how can you not smile after you’re greeted by Izakaya Rintaro’s mascot on their menu? It’s so cute! :blush:

Suiyoubi no Neko “Wednesday’s Cat” - Belgian White Ale (Nagano, Japan):

I had to order this based on the name alone - Suiyoubi no Neko (Wednesday’s Cat) - is a Japanese Beer we’ve never seen before. The can has a cat on it! :slight_smile: Aromatic, easy drinking, it was a like a cross between a Blonde and a Hefeweizen.

Tedorigawa - Kinka - Nama Daiginjo Sake (Ishikawa, Japan):

An excellent brewer and one of our favorite easy-drinking Sake, Tedorigawa Kinka was as wonderful as usual: Crisp, a touch floral, but smooth with a dry finish. All of our guests loved this Sake. :slight_smile:

Kanpachi no Sashimi (Baja Yellowtail Amberjack Sashimi with Half Moon Bay Wasabi):

Fresh, tender, local Kanpachi. The fresh-ground Wasabi was a nice touch as well. :slight_smile: The only thing that’s hard to separate is that once you’ve had Aburiya Raku’s glorious, perfectly balanced tender and firm, vibrant Kanpachi Sashimi (or any of their other offerings), it’s hard to go back. Rintaro’s Sashimi is very good, but it’s not in the same tier as Raku.

Yosedofu (Housemade Silken Tofu with Meiji Soy Milk Scallion, Ginger and Shoyu):

Rintaro’s Housemade Tofu is wonderful, creamy (no dairy), and just perfect with the bit of Ginger and Shoyu. :slight_smile:

Rintaro Tsukune (Chicken Meatball Skewers):

Rintaro uses Riverdog Farms Pasture-Raised Chickens that are dispatched daily, which sounds like a pursuit of fresh quality along the lines of Raku. Their Tsukune Chicken Meatballs are juicy, lightly smoky and awesome. :blush:

Chicken Thigh + Onion Skewers:

These arrive perfectly cooked, moist, tender and well-seasoned. They are excellent Chicken Thigh Skewers, among the better ones we’ve had in the U.S. :slight_smile: But like the Sashimi, after experiencing Aburiya Raku’s Asajime Chicken for their Yakitori with its deep, soulful poultry flavor coming through in every bite (along with being perfectly juicy and smoky), the difference is apparent (but Rintaro’s is still so good).

Chicken Inner Thigh Skewers:

This was a nice treat, as Rintaro offered a special cut called “Inner Thigh” Skewers. This was very good, a bit more meaty than the regular Thigh Skewers.

Tedorigawa - Silver Mountain - Yamahai Junmai Sake (Ishikawa, Japan):

I really liked the opportunity to try 2 of Tedorigawa’s Sake back-to-back, to see how different brewing methods can affect the taste of Sake. This 2nd bottle was Tedorigawa’s Silver Mountain Yamahai Junmai Sake, brewed with the Yamahai method, which yields a more robust, pungent flavor.

It was still easy-to-drink, and finished clean, but it definitely had more funk to each sip, and it paired pretty well with many of the dishes we had. :slight_smile:

Wakasagi no Nanbanzuke (Fried Eureka! Smelt “Southern Barbarian Style” with Spicy Vinegar and Nantes Carrots):

These little Smelt Fish were perfectly fried, crispy and the Nanbanzuke Sauce was perfect! Tart, spicy, savory, it was a great pairing with the crispy crunchy Smelt. :blush:

Kanzuri Skewers:

As our server mentioned they had Kanzuri, which she described as the connective tissue between heart and other organs. (The other skewer was another Thigh.)

Karei no Karaage (Whole Crispy Fried Half Moon Bay Petrale Sole with Mori Tsuyu, Grated Daikon and Komatsuna):

This was fantastic! :heart: A nice, home-style fry, the Karei arrived with a shatteringly crispy exterior with tender meat inside, still moist and flaky. :slight_smile: This Sole was gone in less than a minute! :sweat_smile:

King Trumpet Skewers:

Some of the best Mushroom Skewers we’ve had for Yakitori / Kushiyaki in a while. Wonderful meaty bites (even though there’s no meat here), delicate smokiness. :slight_smile:

Teba no Karaage (Japanese Fried Chicken Wings with Smoky Tare, Sansho Pepper and Wasabi Arugula):

The batter was a tad too thick, but otherwise, these were tasty Japanese Fried Chicken Wings. The Sansho Pepper was a nice touch.

The one knock about Rintaro is that they don’t have containers of Shichimi Togarashi (7 Spice Mixture) nor Sansho Pepper at any of the tables. Instead, they serve a small mound of it per plate that you order, and while for 1 or 2 people this might work, when you have a larger group (like we did), we ran out of the spice condiments before everyone could dab their piece.

Chicken Breast + Ume Miso Skewers:

Moist, nicely cooked and the Ume Miso gave each bite a nice jolt of piquancy.

Millefeuille Miso Katsu (Ten Layer Becker Lane Pork Katsu, with Hatcho Miso Sauce, Fresh Acme Panko, Snowy Cabbage and Hot Mustard):

We love a great Tonkatsu (Deep Fried Pork Cutlet), but the more recent specialized version of the “Millefeuille Katsu” (a Deep Fried Pork Cutlet composed of thin slices of Pork stacked on top of each other and then fried) is usually in the realm of Tonkatsu specialists (like Kimukatsu or Kagura). So imagine our surprise when we saw that Rintaro offered their own version of the Millefeuille Katsu! We couldn’t wait!

This was delicious! :blush: A nice crunchy exterior and tender, juicy, fatty and lean slices of Pork inside. A nice treat was the Nagoya-style preparation of the Tonkatsu, done in a Miso Katsu style (with a sweeter Miso Katsu Sauce). :slight_smile:

Kanpachi Kama (Amberjack Collar):

They had a special dish featured for dinner of Kanpachi Kama (Amberjack Collar) roasted over Charcoal. Just perfect, great grilling, with flaky moist, drool-worthy meat inside. :slight_smile:

Kake Udon + Onsen Tamago (Rintaro Hand-Rolled Udon with Two Fish Broth and Scallions):

When we found out Rintaro has Handmade Udon that they make themselves, we had to order it for @bulavinaka, who has a love for great Udon Noodles and we were hoping this might be something great for @bulavinaka to try. :wink:

The Handmade Udon were of the thicker variety, but tender with a nice bite. The Dashi made from two different kinds of Fish lent a perfect amount of brininess, and overall this felt like a dish you’d enjoy with family at home. :blush:

The Onsen Tamago (Soft Cooked Egg) was perfectly silky and added this wonderful creaminess from the Egg Yolk when you broke it open.

Izakaya Rintaro turned out to be a really fun, inviting Japanese Pub, with some good Yakitori / Kushiyaki and their Fried section had some great items like their Millefeuille Katsu, Karei no Karaage (Whole Deep Fried Petrale Sole), and their Handmade Udon was a real treat. :slight_smile:

Perhaps the couple of disappointments were that they sold out of items fast: We arrived around 8 p.m. (not that late), and they were sold out of half of their Yakitori menu(!). :open_mouth: I’m happy for them for good business and it’s good that they don’t overstock, but as a customer, it’s kind of a bummer that you can’t try many of the dishes you were hoping to try. That, and a rather limited Sake menu are the only things that were downsides for us. In that regard, Izakaya Ginji’s wonderful and extensive Sake menu is the one to beat in the SF area, and we love the extensive menu at Iroriya.

Still, the atmosphere and great warm, inviting “kazoku” (family) feel, great Yakitori and Fried dishes makes us happy to return whenever we can. :slight_smile:

Izakaya Rintaro
82 14th Street
San Francisco, CA 94103
Tel: (415) 589-7022

Update 1:

Continuing on this most recent SF trip, some friends of ours wanted to hang out at an Izakaya (Japanese Pub) and considering our last meal at Izakaya Rintaro was quite enjoyable, the choice was easy. :slight_smile:

Walking into Rintaro, the space is warm and inviting, filled with a lively murmur and the sound of the kitchen cooking throughout the evening.

Den - Batch #5 - Nama Zake (Oakland, CA, U.S.A.):

A surprise that exceeded our expectations, we would’ve never ordered this bottle initially (“Sake made in Oakland, California?!”), but thanks to a strong recommendation from @beefnoguy who vouced for this brewery, we decided to give it a try:

Surprisingly tasty, lively, but clean, with almost no alcohol burn, it was a great start to the evening! :slight_smile: It was more enjoyable than a few of the new Spring Limited / Seasonal Sake releases we’ve tried from Japan recently. (Sorry @beefnoguy they didn’t have Batch #4, only Batch #5.)

The only strange thing was that for our 2nd bottle of Den Batch #5, it tasted totally different from the 1st excellent bottle: The 2nd bottle was still lively, but had a lingering finish, and it was almost savory and with a slight alcohol burn. I wonder if it’s due to storage / exposure to light?

Rintaro Zensai (Wadaman Black Sesame Tofu + Ginger; Egg + Dashi Custard with Fresh Wasabi; Pickled Cherry Blossom Daikon + Hiramasa; Miso-Cured Black Cod + Cucumber Sunomono; Tokyo Turnip with Rich Tofu-Sesame Sauce; Fresh Hodo Yuba and Rintaro Ponzu):

The most unique-looking item from the new Rintaro Zensai plate, the Wadaman Black Sesame Tofu + Ginger turned out to be just OK. It wasn’t bad, but the Black Sesame flavor was only barely present, tasting more like a good regular Tofu than something so visually stunning.

I loved the Fresh Hodo Yuba and Rintaro Ponzu! :blush: Silky, tender, delicate and quite enjoyable with our Sake.

Sashimi Plate:

Hiramasa no Sashimi (Baja Yellowtail Kingfish Sashimi with Half Moon Bay Wasabi and Yuzu Kosho):

Their Hiramasa Sashimi on this evening was firm, yet still tender, fresh, balanced and delicious! :blush:

Hirame no Kobujime (Konbu-Cured San Francisco Halibut Sashimi with Half Moon Bay Wasabi):

Their Hirame no Kobujime (San Francisco Halibut cured with Konbu (Kelp)) was fine, a bit meatier than the Hiramasa, but the Kobujime flavor wasn’t very apparent.

Overall, Rintaro’s Sashimi remains a pleasant way to scratch that itch for Sashimi when dining out with friends at an Izakaya, but it doesn’t approach top tier executions like at Aburiya Raku (or top Sushi bars).

Chicken Thigh + Onion Skewers:

Rintaro’s Yakitori (Grilled Chicken Skewers) remains solid: Their Chicken Thigh + Onion Skewers are lightly smoky, juicy, tender and delicious! :slight_smile: It also arrived just as our next bottle of Sake arrived and paired beautifully with it:

Dewazakura - Dewasansan - Junmai Ginjo Sake (Yamagata, Japan):

A touch fruity, but so crisp with a clean finish, this became our group’s favorite Sake of the evening. :slight_smile:

Rintaro Tsukune (Chicken Meatball Skewers):

As before, Rintaro uses Riverdog Farms Pasture-Raised Chickens that are dispatched daily, and the taste in the previous Chicken Thigh Skewers and these Chicken Meatball Skewers were noticeable, with a distinct poultry flavor coming through.

The Meatballs were moist, smoky, crumbly-tender, and paired great with the Dewazakura Sake. :slight_smile:

Agedashi Tofu (Fried Rintaro Tofu in Dashi Ankake with Lemon Zest, Katsuobushi, Grated Ginger, Daikon and Tororo Konbu):

Their Housemade Tofu was silken and on the medium-soft side for firmness. Tasty classic flavors with their Dashi, Ginger, Daikon and Katsuobushi, but the breading on the Agedashi Tofu was already soggy when we got it. :frowning: It wasn’t “bad”, but it lacked that balance of crisped texture with some of the softer Dashi-soaked portions.

Kanzuri Skewers:

As before, the strangely named Kanzuri Skewers were just about sold out (we got the last Skewers of the evening), and our waitress said that they were the “connective bits between the Chicken Heart and Liver.” Whatever it was, it was delicious and not very commonly found locally. :blush:

Moist, fatty, with a slight chew, they had a great flavor coming through and another nice pairing.

Hanetsuki Gyoza (Becker Lane Berkshire Pork Gyoza with Chicken Foot Jelly and “Wings”):

Rintaro’s Housemade Gyoza Dumplings were spot on: From the eye-catching presentation (with the “slurry lace”) to the medium-thin Gyoza skin that had a nice delicate chew, to the juicy, porky interior and savoriness. :blush:

Kinki Kama (Monterey Bay Chili Pepper Rock Cod Collar, with Shimeji Mushrooms, Komatsuna):

Rintaro sold out of their whole Fish of the Day, but they were able to prepare the local Rock Cod Collar as a dish instead. This was good, with tender morsels of meat from the Collar area, along with perfectly tender Shimeji Mushrooms.

Chicken Shoulder Skewers:

Nice crisped skin from the grilling, meaty, flavorful Chicken on the bone. :slight_smile:

Chicken Gizzard Skewers:

Firm, meaty, with a nice chew, it was a touch dryish, but still moist and tender enough. Probably the weakest skewer we had this evening.

King Trumpet Mushroom Skewers:

Nice burst of umami flavor. While not as standout as a great Shiitake, they were quite tasty and a great pairing with the Sake. :slight_smile:

Teba no Karaage (Japanese Fried Chicken Wings with Smoky Tare, Sansho Pepper and Wasabi Arugula):

A medium-thick batter, fried better this time compared to our 1st visit, Rintaro’s prep for Fried Chicken Wings is almost like a Japanese version of Kyochon Korean Chicken Wings: I liked the Smoky Tare Sauce and Sansho Pepper combination more than most of the usual Sweet-Garlic-Soy styles in L.A.

Katafune - Tokubetsu Honjozo Sake (Niigata, Japan):

This was the dryest Sake we had this evening with a clean finish, but not fruity at all. It was fine, but not something I’d order again compared to my favorites.

Millefeuille Miso Katsu (Ten Layer Becker Lane Pork Katsu, with Hatcho Miso Sauce, Fresh Acme Panko, Snowy Cabbage and Hot Mustard):

Their Millefeuille Miso Katsu was one of our favorite dishes from our 1st visit: Unfortunately on this visit it was a touch underfried (for the crust). The interior was still moist, tender, fatty and juicy but a touch more color and crispiness would’ve made this dish outstanding. Otherwise, still quite tasty, and I love their Nagoya-style Tonkatsu preparation with the sweeter Miso Katsu Sauce. :slight_smile:

Wagyu Kare Raisu (Rice and Skywalker Ranch Wagyu Beef Curry with Apple, Carrot, Potato, Black Sugar, Garlicky Raita and Yuko’s Fukujinzuke):

First, I had no idea Skywalker Ranch actually produced its own (American-style) Wagyu Beef! :open_mouth: But apparently, besides doing sound work for a ton of TV and Movies (besides Star Wars), Rintaro has reached out to Skywalker Ranch to use their locally raised Wagyu Beef for this dish. Neat. :slight_smile:

Second, the Housemade Japanese Curry is delicious! :heart:

Thick, but not gloppy, there’s a distinct Homemade taste to this Kare Raisu: There’s a nice punch of Curry spices, a bit of sweetness (from the cooked down Apple and Carrots and Black Sugar), but it’s balanced by the lush, meaty chunks of Skywalker Ranch Wagyu Beef. :slight_smile: We devoured our Curry Rice in seconds. :blush: (@bulavinaka @PorkyBelly @Ns1 @TheCookie @BradFord and others.)

Service remains fine at Rintaro: It operates like a many of the better Izakayas we’ve been to locally, with servers bringing in dishes, you flagging them down if you need something.

Izakaya Rintaro isn’t going to dethrone the best Izakayas like Aburiya Raku, but it has a solid menu, with some standouts like their smoky Yakitori Skewers, Fried Wings, and (when on point) their Millefeuille Miso Katsu (Fried Pork Cutlet), along with their Handmade Udon Noodle dishes. Their new Wagyu Beef Curry Rice is a standout and something I can’t wait to try again the next time I’m in the area.

Izakaya Rintaro
82 14th Street
San Francisco, CA 94103
Tel: (415) 589-7022


I think whole-chicken yakitori places always run out of certain things early. For example, for each skewer of eight hearts, they have maybe 32 skewers of thigh.

I’m skeptical that that’s a good description. Kanzuri is a brand of artisanal fermented chile paste, I can’t find anyplace other than Rintaro using that as the name of a chicken part, and I don’t think there’s anything big enough to skewer between the heart and adjacent organs.

Hi @robert,

Yah, definitely it makes sense: 1 heart in a chicken vs. how much meat must they have have for thighs and breasts? :slight_smile: Then again, supermarkets go through more dark and white meat (and very little for organ meats) so perhaps some places supplement their stock with that side of the supply chain surplus?

Re: Kanzuri, yah we’d never heard of it before, and I’m only reporting back what our server told us. Thanks.

Major supermarket chains don’t break down whole birds. Probably a lot of the innards end up in pet food.

Kanzuri is a type of chili paste. There may indeed be a brand named Kanzuri but there’s not just one brand making kanzuri. Like how yuzukosho is a type of paste, not one brand.

Kanzuri here likely refers to the innard’s reddish looks. It being a connective tissue it can probably be described as gizzard aka “zuri,” aka “sunazuri” aka “sunagimo.” Note that the names of specific cuts of meat vary a bit. E.g. sunazuri refers to gizzard with chicken yet it refers to a different yet very special part of the tuna or yellowtail.

Calling this cut “kanzuri” may be a slang term for gizzard / “zuri” that is reminiscent in color to kanzuri paste and they took a little liberty in referencing something similar.

Some Japanese restaurants take liberties with naming items to reference other foods that look similar. Sushi Sho (from Keiji Nakazawa, not the El Cerrito one which is completely different and about 6 notches down) has a signature item they call “ohagi.” It’s chopped tuna mixed with daikon and some other items, like onion or takuan, and it looks like the wagashi “ohagi” (made of mashed azuki beans), even though its ingredients are very different.

One really interesting cut of yakitori is the diaphragm (sometimes called “harami”) - it has a delicious chew that’s somewhere between tendon and cartilage. Maybe diaphragm is not directly between the heart and other organs but it’s close enough.

My guess is the “kanzuri” is actually gizzards / “zuri.”


That would expect the lack of gizzards on the menu.

Oh @beefnoguy, Rintaro did have one Sake that we hadn’t seen before:

Kirinzan - Kagayaki - Daiginjo Genshu Sake

How is it? We love the regular Kirinzan Daiginjo, but was curious about this Kagayaki offering. It was a bit too pricey for our friends, so we held off on ordering it.

Lastly, I have to gripe a little: Why are all the great Izakaya in SF closed by 9:30 or 10:00 p.m. most nights of the week? :cry: It seems a bit sad (and kind of unfortunate that we can’t stop in for some late night snacks and great Sake).

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Yes Bradford is right. Kanzuri at least from what I have had, is a dark red chili paste that has yuzugosho / citrus based tones and can be quite potent. It’s a famous chili paste in Niigata prefecture and in Northern California you can find a jar at Umami Mart in Oakland. Certain dishes taste mighty fine with a little Kanzuri and can elevate the sake drinking experience.

In Tokyo, there is a Niigata prefecture antennae shop very near Omotesando Hills that sells souvenirs, food items, and sake from the region. Here is a picture of their kanzuri section, of which you gotta love that chili pepper logo on the jar who looks like he’s also suffering from extreme cornholio burnout.

I remember having the chicken skewer part referred to as kanzuri as well at Rintaro and it was quite delicious. Kind of like thigh oyster, but maybe referring to another part. It wasn’t gizzard.

Regarding the sake:

Tedorigawa Kinka is always a safe bet at Rintaro, and glad that they are carrying Tedorigawa Junmai Yamahai which is a great izakaya sake. The latter to me is not even funky at all (I tend to enjoy the stronger stuff), yet with the increased acidity as a result of brewing with the traditional Yamahai method the sake has incredible balance and smoothness. What sucks at Rintaro is that their handling/storage of bottles by the glass is no good, and their pours are very small and sad (they don’t even fill the glass 3/4 of the way). So you get better value by the bottle (or corkage for your favorite drinks).

You can look up information on True Sake’s website of Kirinzan Kagayaki Daiginjo. Strangely in Japan the retail is only $40 to $50 equivalent, but the only place that sells this is True Sake which they charge $180. It could be limited, not as many exported, hence a larger markup.

I’ve had four bottles of Kagayaki in the last 3 years or so and I have to say that every time the experience is different. There are consistency issues and some of it has to do with shipping/handling/transport, and the batch. The best I’ve had were at two tastings (one was at True Sake where a rep from Kirinzan came over) and the other was through the distributor or importer at Sake Day. When the bottle is pristine, the sake has a wonderful dryness and is quite powerful. My last bottle drank a touch too fruit forward and was muted from it being cold to lightly chilled to room temperature, and food did quite little with it. My guess is that this bottle does not age very well and needs to be consumed quickly (some Daiginjo can age in low temperatures for some time). So for me, this sake is not quite worth getting anymore (a large part is due to a change in my tastes and perceived value) but don’t let that stop you from ever trying it (it could be my bad luck). However for gifting to someone of immense importance and value, the label alone can be very meanginful. The kanji for Kagayaki 輝 represents splendor, brilliance, and like a shining star.
This would be a good bottke to have at Mori, Shiki (particularly with the kaiseki/sushi combo), or Shunji to have with cooked dishes and sushi.

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Thanks @beefnoguy. Very interesting about the Kagayaki and from the way you mention Rintaro handling their storage of bottles by the glass, it makes us glad we didn’t order the Kagayaki by the bottle (it was bottle only), just in case, since you said it seems rather sensitive to how it was transported / stored, etc.

I like the regular Kirinzan Daiginjo so much, so I’m hoping to try another Kirinzan (that you’d recommend) if we ever see it offered anywhere (so far in LA, we’ve only ever seen regular Kirinzan).

If you are still in town hit up True Sake.

Try the Kirinzan Classic Futsushu (it’s around $25) and has no polish ratio, but is a fantastic value everyday sake and perfect for grilled stuff. Then pick up the Kirinzan Round “Flying Horse” Junmai that will work with izakaya and sushi and comes in a very interesting shaped round bottle. You can try their Junmai Ginjo which comes in a purple bottle of the same Junmai Daiginjo blue bottle you’ve had before, and the store should also have it in stock (though the JD is about $80 due to exchange rates and costs of obtaining). Or mail order and have them ship to LA.

If you want to pick a sake brewery to taste the entire portfolio, Kirinzan is a solid choice.

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Thanks again @beefnoguy. Do you remember if they have any of those Kirinzan varieties at Izakaya Ginji or Iroriya?

They do not carry any Kirinzan

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Nice report @Chowseeker1999!

Seems like it has a cool vibe. The food looks kinda’ rustic? I like the dark char on the Yakitori / Kushiyaki.

Nice S.F. Seeking!

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Thanks @TheCookie. :slight_smile: If you head up to SF, definitely give Rintaro a consideration (but not before Saison or Californios or Dragon Beaux)! :wink:

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If you live in LA, I don’t think there’s any reason to go out of your way to eat at Rintaro. Not that I’d warn anyone away or anything, but it’s not that different from or better than what you can get in LA.

Okay, so it’s not destination eating. Got it. There’s plenty other interesting looking options posted on this board from @Chowseeker1999 and @PorkyBelly.

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forgot to post my pics. tsukune and fried chicken wings were the highlight.

tokubetsu moriawase - ft. bragg uni, viking village scallop, baja yellowtail, wild seabass, big eye tuna, sf swordfish, half moon bay wasabi

house cured steelhead roe

teba no karaage - japanese fried chicken wings with smoky tare, sansho pepper, wasabi arugula

kare kabocha korokke - potato and kabocha curry croquettes with fresh acme panko and snowy cabbage

yakitori - tsukune, chicken oysters, hearts, thigh

chicken ribs


Hi @PorkyBelly,

Nice! And also… Chicken Ribs?! :open_mouth: It looks crispy. How was it? :slight_smile:

Looking forward to more pics! Are you up north right now? :slight_smile:

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Those are clearly wings, not ribs.

Looks like chicken cartilage.