Yakitoriya
breast
liver
fried cartilage
gizzard
thigh
meatball
skin
wing
shiitake
truffle chicken
quail egg
scallion
thigh
heart
shrimp wonton
eggplant
skin
heart
soboro rice
no chochin
breast
liver
fried cartilage
gizzard
thigh
meatball
skin
wing
shiitake
truffle chicken
quail egg
scallion
thigh
heart
shrimp wonton
eggplant
skin
heart
soboro rice
no chochin
Ooe?
Steamed awabi?
didn’t order that one
Chicken yakitori specialist is the best way to eat chicken
#changemymindmeme
I dunno, Chef Christophe Emé’s poulet suprême en croute d’argile, with morels and white asparagus at Kass was quite a spectacular dish…
Nice pics! Those are some sexy looking skewers.
Gotta love proteins grilled on sticks!
And all I had this weekend was a slice of Paradise cake from King’s.
Excited about Chad Colby’s new place Bari opening up soon…
Meantime, I’ll have to settle for a pint of that beautiful antique 2020 vintage Antico Harry’s Berries ice cream from the depths of my deep freeze… #ProofOfLife #LoveThatSubZero #TheFreezerNotTheMortalKombatCharacter #MoreOfATeamScorpionGuy
cracked one open tonight myself, great vintage.
I opened a Tenerelli Peach I had hidden away.
Naniiiiiiiiiii?
(Runs to pizza thread)
Love Toshi-san’s yakitori.
What’s chochin?
Lanterns?
chicken ovaries, with shell-less yolks still attached. they look like hanging lanterns, hence the name. i had it at torishiki but haven’t seen it in the states and was surprised to see it on the menu at yakitoriya, but they were out.
It’s the hen’s ovipositor.
I think that’s one of those best to request in advance.
He does do off menu stuff btw, never hurts to ask. Some parts there are smaller numbers of so it’s not worth it for him to put it on the menu but he’ll do it for you if he can. (Special heart, special special heart, Neck, throat, chicken oyster)