Winter 2004 - Yakitori - Tempura - Traditional Tokyo Cuisine - Master Chef Cuisine
Yakitori
Quintessence of chicken cuisine
Yakitori, or grilled chicken on skewers, fascinates even French super-chef Joel Robuchon. Grilled chicken with teriyaki sauce (a mixture of soy sauce and mirin, or sweetened sake) is popular worldwide, but authentic yakitori in Japan is very special since chicken and sauce get special care.
Yakitori Specialties
Chicken skin |
Chicken hearts |
Chicken wings |
Chicken chunks with leek |
Chicken gizzards |
Grilled chicken flavored with horseradish |
Chicken meatballs |
Birdland
| The yakitori at Birdland, boasting free-range chicken grilled with the highest-quality charcoal from Wakayama Prefecture, is the hottest thing going among Tokyoites. This Ginza restaurant is always full, making it hard to find a seat. It only accepts same-day reservations from noon, since the manager confidently believes that customers decide to eat yakitori only hours beforehand. How to prepare butchered chicken the previous day to maximize its taste has been studied meticulously. Birdland seems to have gotten it right. Although a sweetish soy-based sauce is the most common condiment for yakitori, connoisseurs go for salt only. That ensures enhancement of the desired fresh flavor.
Tsukamoto Sozan Building B1F
4-2-15 Ginza, Chuo-ku, Tokyo
Tel. 03-5250-1081
Open 5 to 9 PM
Closed Sundays, Mondays, national holidays
Courses from 6,000 yen, includes skewer assortment plus oyakodon (chicken and egg over rice) |
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Izayoi
Grandplace Minamiazabu Sendaizaka 2F
1-4-5 Minami-Azabu, Minato-ku, Tokyo
Tel. 03-5442-0965
Open 6 PM to 11 PM
Skewers 300yen - 750yen
Chicken hot-pot from 2,000 yen; chef's choice, from 5,000 yen
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