‘Raw’ Japanese chicken anyone? No?....‘CHICKEN’!! ( pun intended! :D ).
In fact, for those who are too afraid to give it a try, they are really missing out on something surprisingly delicious!.....more to follow.
After a most impressive Tempura lunch, our dinner venue was at one of Tokyo’s hottest table. Thanks again to Fourseason, who, with a lot of string pulling and exchanges with the owner , managed to secure 3 super-rare spots for us at this, extremely difficult to book, ‘nouvelle style’ Yakitori place [Yakitori Shinka]. How difficult? Well, according to its English speaking chef/owner Takuhiro Murakawa , his tiny restaurant is booked solid for this year, with a waiting line stretching all the way through April, 2018! Wow! That’s a twelve months wait to eat some chicken parts on skewers! They better be some dawn good chicken!
Not wanting to have anything happen to our prized reservation, we make sure to arrive at the restaurant on time. For once, this restaurant was not hidden in some stealthy, dark alley way or side street! Sigh!
Sophisticated and artfully decorated in a modern theme, the place was buzzing with patrons in buoyant mood….laughing, joking and sharing drinks with the ‘one man team ‘chef. Once again a multi-course Omakase, that covered every single part of the chicken was offered. For the star ingredient, Murakawa san uses only free range Amagi game fowl from farms in Izu. Surrounded by nature and using natural feed, these should reflect on the quality and taste of the bird.
As briefly hinted above, the meal started off with an unforeseen, ‘ photo-not-allowed ‘ trio of Raw Chicken Sashimi appetizers! This policy was implemented to avoid too much social media coverage as well as preventing leaking of trade secret to potential competitors. The components were, finely diced chicken in an amazingly delicious sesame oil based marinade, a dish of bigger, more chewy breast meat with another lovely yuzu based dressing and finally, a trio of marinated raw heart, gizzard and liver. Surprisingly tasty with lovely textural interplay, it was astounding that the latter were void of any raw meat or metallic bloody taste!
Rest of our ‘photo permitted’ meal consisted mostly of a mixture of traditional and creative rendition of skewered chicken parts….leg, breast, skin, cartilage, innards…etc. In addition, vegetables and some surprising preparation were offered. These were all captured by photos and will be posted in sequential order.
Overall, a very interesting and enjoyable meal with overwhelming quantity of food with a few ‘challenges’ along the way. However, considering we managed to try every offering, including raw innards, I think my wife and I passed with flying colors!