Bites: Quality Japanese @ Kiri, Shenton Park

Kiri has been on my wish list for awhile now.  From the pictures of luscious tempura aubergine topped with miso to their Teriyaki splendours, I was sold very early on but was held back by a time constraint.  Eventually I would pay a visit and that finally happened last week.   In the day, Kiri serves a delicious take away from the cafe side and at night it serves customers fine Japanese cuisine from both the restaurant and cafe side.  

To start, we ordered the Creamy Prawn Croquettes.

These golden brown lovelies were beyond the normal croquettes. For me, the creamy prawns encapsulated in a thin and crisp potato case were a highlight from usual croquettes filled with nothing but carbs!  Little lashings of chilli mayonnaise completed the course.

The mountain of Kara-age.

A honest and humble favourite is preserved in its classic form. Deep fried to perfection, it came out burning hot before being served on a smear of tonkatsu sauce with a wedge of lemon and ponzu.

Crispy squid salad.

A surprise favourite and a definite crowd pleaser.  The tempura battered squid were light and crisp. But it was the amazing pairing with a refreshing salad dressed in sesame sauce that made this dish a hit. 

Dengaku Miso or Aubergine topped with miso.

One advice.  Do not bite straight into these little morsels the moment it hits the table!  Its 100 degree centre is likely to burn your palate and that dollop of Miso with a salty hit is not going to help either.  The famous Kiri dish is a little over-hyped IMHO.  Bland by itself but overly salty with the Miso, I did not really like it.  I think there ought to be better balance and refinement in the miso.  Also, I’m thinking of grilled aubergines instead of fried.  Might just be me though :P!

To share among the table we called a serve of Teriyaki Salmon and Teriyaki Chicken with two rice to share.

Teriyaki Salmon

Teriyaki Chicken

The Teriyaki dishes at Kiri are one of the best in town.  The sweetness is balanced well with the saltiness of the soy and you can tell that the chefs in the kitchen did not come out of YouTube academy like some other places in town.  The chicken was tossed in the sauce well and its crisp edges tell the story of a good frying, but perhaps a tad more reduction in the sauce would allow for a better coat.  All in all, a faultless Teriyaki.  But then comes the price tag.  At $25 for Chicken Teriyaki, the serving size was OK but it did not come with rice which was another $3.50.  The Salmon on the other hand was another well-cooked dish but my pocket felt a little reluctant for $32 without rice again. 

Seated in the cafe side (by will) due to the low availability of seat in the main dining room also means being shrouded in cooking fumes at no less a dining cost.  One tip, having the door open is a quick fix!  The food here was really quite nice but the bill, not so much.  Its delicious Teriyaki is comparable to my favourite one in Kanta but at a much higher price tag.  A Chicken Teriyaki is $14 w/ rice in Kanta whilst in Kiri it was $30.  But considering the demographics of high income earners in the leafy suburb of Shenton Park, it is no surprise that the food in Kiri is priced that way.  However, for the same price one will definitely be tempted to go for the Omakase in Bonsai or Halu/Satsuki and maybe even for a 3 course at Nine Fine Food.  In saying that if prices are not of the essence, you will find yourself pleased with the basic yet necessary offerings that Kiri serves up with decent quality and great authenticity!

WenY

Bites: Sushi with a Modern Touch @ The Modern Eatery: House of Aburi Sushi, Fremantle

Sushi is a dish for all.  Regardless of status or culture, the love for sushi is global.  But with sushi places all over the town opening their doors to the gullible, how much actually serve substance on a plate?  I would have to say very few.  Guided by my curious foodie friend Jordan and review of my fellow Perth blogger the Ministry of Gluttony , I travelled a little further beyond my comfort zone to the city of Fremantle to the Modern Eatery: House of Aburi Sushi.  

The Modern Eatery’s decor as it’s name suggests is simple, modern with the bar counter sporting a clean neat line from start to finish.  The look is almost contemporary without the necessary clutter of the furniture.  Then comes the menu which offers a decent range of sushis with most offering the option to have it done as a normal nigiri finished as is or aburi.  The appetiser for the night was the Creamy Crab Croquettes.

Creamy Crab Croquettes ($7) - Simply fried, crisp on the outside and creamy on the inside finished with a drizzling of chilli mayonnaise.  The flavour of crab was present but did not carry a biteable piece of crab flesh.  Regardless, this was one the best Croquettes in town for $7. As a matter of fact, it was probably the best appetiser one could get for $7.

Signature Combo ($20) tells a lot about the concept the Modern Eatery tries to apply to their sushi.  The concept of aburi is to “blow torch” the sushi prior to serving.  In the Signature Combo we have the salmon, tuna and scallop along side 2 pieces of pressed salmon and prawn nigiri topped with their special aburi sauce.

The basic salmon, tuna and scallops were extremely fresh with no questions asked.  The flavours were good with the little toppings to finish.  But I really question the benefits of having them torched.  From past experience, only the fattest parts of the fish are normally blow torched so as to enhance the fatty layers in the fish often resulting in a melt-in-your-mouth feel that is serenaded by a smokey aroma.  At the Modern Eatery the Aburi noticeably produced a more tender finish but lacked the smokiness.

Then comes Modern Eatery’s pressed Salmon and Prawn Nigiri topped with the Signature Aburi sauce.  Looking at it, I felt impressed, with it simple appearance finished with the little grilled marks.  Very nice!  Taste wise it was even better thanks to the Aburi sauce.  It was slightly smokey, creamy and zesty all in one which complemented the seasoning and lightness of the sushi rice.

Itachou Nigiri Combo ($20) is a Signature dish for people who are not a big fan Aburi and want their sushi left “untouched”.

Everything on the plate was impeccably fresh.  From the bright red tuna to the squid, it was all bloody good.  Even the little tuna rolls were phenomenal.  Jordan and I despite using the word fresh so many times, still could not help but repeat it again over and over.  Not to mention, he loved the Unagi Nigiri which had the largest Unagi slice ever.

After going through the classics, our stomachs felt like it still had space to go the extra distance and so we decided to try some of their Craft Roll which employs their kitchen’s modern touches to the classic sushi dish. My choice was the Kamikaze Roll ($12).

Each bite here was to the joy of confusion.  There were so many things to like in this roll.  You had the crispy tempura prawn, the sweetness of the shredded crab meat, decadent Aburi sauce and the list goes one.  With so much happening in the little roll I was enjoying it it but did not know why.  One thing for sure though was that it took an expert hands to wrap that big roll without squeezing the rice flat.  Even the ever popular Mr Munchies in Mount Lawley is known for overly pressing their rice resulting in a gluggy finish.

Fry Me to the Moon was Jordan choice and it was a good call.  I had a very bad experience before in another restaurant where the fried sushi literally absorbed all the oil and tasted absolutely disgusting.  But this one at the Modern Eatery is far from that.  It was yummy!

Biggest like factor?  The perfect frying means the cream cheese was brought just below melting point with a crisp outer.  Coat with the chilli mayo & sweet soy on the plate and enjoy.

The perfect sushi to me is all about acing the rice, and ingredients whilst finishing it off with an “X” factor.  As trivial as it sounds, experts will tell you that there is a lot more to it than meets the eye. At the Modern Eatery: House of Aburi Sushi the rice is delicious, the ingredients extremely fresh and environment really nice for chomping down decadent sushi.  Their Aburi sauce is also worth mentioning thanks to its sparing use unlike other places that drench their sushi in sauces.    Oh and the price for this meal? A very decent $78 including a pot of green tea.

WenY

Melbourne: Little Ramen Bar X Shanghai Street Dumpling @ Little Bourke St.

The traditional Ramen has strong following that prompted many brands and independents to open outside its place of origins.  Whilst famous brands have a strong backing due to their established names, the independents are not deterred from defining their own ramen.  Such is the story of the Little Ramen Bar who has been serving delicious bowls of ramen from its narrow spot on 5/346 Little Bourke St.

Classic dishin’with a round of Gyoza for the table.  Yes? No? Maybe?  Typical.

A page long ramen selection threw me into the usual dilemma.  But I came here twice so my problems were solved :)!  The first round I saw me order the Hokkaido Ramen.  A delicious miso broth combines mixed vegetables, minced pork, corn, butter and a slice of BBQ pork for a full Japanese Northern Island experience.  Its butter melts into an aromatic whiff making the tasty broth even richer and more flavourful.  But surprisingly though, my added egg was the killer of the lot.  The runny brilliant orange yolk was all the rave.

In the second round, I shared a classic ramen + chashu slices with AC.  EGG, PORK and RAMEN.  Is there a more delightful combination?   The porky - creamy goodness stems from what the place says is a result of 10 hours of cooking.  Sure seems legit to me!

Sharing seems a little strange as it is something I do very infrequently.  But worry not.  The Little Ramen Bar is a few door Shanghai Street Dumpling on 342 Little Bourke St.  Another popular place that serves quality dumplings for decent pennies.  After queueing for a bit and yes, you have to queue for both the Little Ramen Bar and the Shanghai Street Dumpling, we were seated outside.  At Shanghai Street Dumpling, you order before you are seated which seems like a legit way to increase a restaurants efficiency.

This was my second dumpling meal after an overkill of Xiao Long Bao at Hutong.  Still scared of dumplings, I decided to call a crab and pork Xiao Long Bao in anticipation that the sweetness of the crab flesh would mellow well with the pork broth.

Did it work?  Comparing the two Xiao Long Bao I had at Hutong and Shanghai Street Dumpling, the one at the latter was significantly less cloying.  Thanks to the addition of the crab, there was a subtle seafood flavour through the dumpling which made it more palatable.

Shanghai Street Dumpling’s Pan Fried Pork Buns.

This dish was a reminiscence of my trip to Taiwan where the road side vendor serves these little pan fried buns at the speed of light.  But remember, do not bite in so quickly!  The hot juices within can burn and it will.  Go slow and steady!

(Note: The Chili Oil Wantons at Hutong are heaps nicer than the ones at Shanghai Street Dumpling.)

Do you want lunch with variety?  Look no further.  The Little Ramen Bar and Shanghai Street Dumpling are within close proximity of each other on this strip of Little Bourke Street.  Mind blowingly good?  Perhaps they were not the best in the world as the ramen in NYC/KL carries more weight and even the street vendors of Taiwan makes kick ass dumpling for half the dime.  But for where we are, feast your buds with their creations and enjoy with little concerns for your wallet!  They were really quite good!

Check out my other Ramen posts:

Dosukoi Ramen @ Allendale Square, Perth

Kai Ramen @ Bull Creek, Perth

Oceans Ramen @ Northbridge, Perth

Nao Ramen @ Murray Street, Perth

Ramen Lab @ Mount Lawley, Perth

Genki SET Japanese @ Den Haag, Netherlands

The Little Ramen Bar @ Little Bourke Street, Melbourne

Ippudo Ramen @ Hong Kong

Hide Chan Ramen @Midtown East, New York City

Totto Ramen @ Hell's Kitchen, New York City

WenY

Bites: Modern Izakaya @ Bonsai Restaurant & Lounge, Northbridge.

During Halloween the canteen tried serving Teriyaki, I never knew a dish could be so relevant to a theme until I ate the Teriyaki Chicken they made. It surely was Halloween.  To help regain some comfort, I revisited one of the best Modern Izakaya in town, Bonsai.  Located on Roe St, this is my go to place which I visit for modern Japanese fusion that never leaves you walking out with a limp wallet.  My recent meal here was no different.

To start, we ordered a chicken salad topped with crispy wanton skin (extra $1.00).  Looking back at my previous posts, I labelled the salad here as a “convert” and this time around, it was not different.  This was simply my kind of salad; flavourfully robust, juicy, and fresh.  Always add the crispy wanton skin as it gives the salad a good crunch that matches with the fresh bite of the cabbage.

Next up was the Aburi salmon nigiri topped with a dollop of red miso.  Having the salmon blow torched gave the fish a really nice smokey fragrance while making it more tender too.  The Aburi here never fails to satisfy although this time around it could have been a torched a little more evenly.

A dish of seared scallops! Nom nom nom!  These little beauties were seared to perfection.  Loved the topping which Bonsai does for them lovelies.  It complements this dish well.

Some might consider the crab claws a little bit of a dud.  It is true, they are.  But when you bite into Bonsai's version of it, you will know why it is not.  So any perception you might have thinking that it is similar to the artificial ones bought from the oriental shop can now be discarded.  

Keep calm, dip into mayo.

Buta no Kakuni is a classic favourite of mine when I go to Japanese restaurants.  Braised for hours in a broth made from a mix of Mirin and soy, the humble pork belly is made into a melt-in-your mouth protein with a darkish brown appearance.  Its flavours are not meant to be overly salty or sweet but aim is to strike a good balance between them.  Here the sauce was all the rave but the pork felt lacking.  It was still hard and was not soft through.   It is in this aspect that Bonsai failed to deliver.  

For the mains we started with a crispy skin duck;

It was crispy skin with no doubt,while the duck itself was cooked to perfection with the middle slightly pinkish leaving it tender.  Equally impressive was its presentation which was pretty damn nice.  Looking on at the pictures I have taken, it was clear Bonsai was not there to make good food. But rather good looking ones too.  Imagine a manicured plant, because that is after all, the art of Bonsai.

The last main we ordered to share was the Teriyaki Wagyu Steak.

This has always been a favourite of mine since my second visit to Bonsai a couple years back.  With a  choice of how you want it cooked, we asked for medium rare and that is exactly what we got.  Topped with shavings of mildy pickled onions, they complemented the tender beef.  But the highlight of it all was the sauce.  A quality Teriyaki base with a subtle butter flavour made this dish simply sensational.  A dish which have been recognised by my peers, friends and family for not being 1 dimensional.Bonsai, you’ve done it again.  Thank you for the great hospitality and delicious food. 

WenY

Bites: Bento Feast @ JBento, Victoria Park

Its my 4th time back in Perth only to be greeted by gloomy clouds and torrential rain.  Nevertheless, this was a good opportunity for me to be at home and get updated on the eateries in town which I have yet to dine at.  Naturally, the eateries within the vicinity of my area was my first search which landed me at part-time/pop-up eatery called Jbento. Operating 5 days a week, Monday to Friday from 11.30-2.30pm, Jbento serves Japanese/Korean inspired lunch boxes. Scanning the menu from top to toe, Jbento offers a whole array of Japanese delights like the all time favourites the Kaarage, Teriyaki, and Tempura with some even more premium traditional Japanese food like the simply grilled mackerel and miso butter steak.  If you are a big fan of the Korean culture, be delighted to see the likes Bulgogi and its spicy pork rendition the Jaeyuk Bokkum on the menu.

For the penny-wise, JBento happily takes the pinch off the pocket by catering free tea, so rock up the counter, pay for your food and start mixing your very own drink of macha.  Have it strong or subtle, I was happy that it was a premium free unlike Taka’s infamous brown tea which was back then, a varsity staple.

After ordering, the food does not take long to come and we got ours after about 5-10 minutes.  Initial impressions were positive.  I found that the dishes might sound very typical or simple if you would like, but came out with enough swag to impress.  It felt complete.  A serve of meat, three simple salads; one green, a marinate seaweed and a potato salad with two mounds of rice shaped and topped with rice seasoning.  Packed in a neat bento box, it was a beauty.

YH’s choice, the Spicy Pork Bulgogi or Jaeyuk Bokkum ($10.90) was first out.  Thin slices of pork coated in a sticky sauce that is sweet, spicy and salty had Korea written all over it with a personal touch of the chefs at JBento.  Least to say, I was happy.  The Bento Boxes at JBento also has three little salads on the side to cool the heat down while keeping the meal balanced. These together with the customary Bento shaped rice made this very nicely composed meal.

 

My choice of meal at JBento was the Miso Butter Steak Bento Box ($14.90).  While more pricey that its Teriyaki and Kaarage counterpart, the Miso Butter was a good enough reason for this order.

Expect tender pieces of chunky steak cooked to medium and topped by a knob of tantalising Miso butter.  Just watching it melt over the steak was sensational.  The whiff of butter through the dish made the end felt a little oily but the taste of Miso Butter was so rich and yummy.  I really enjoyed this.

Ever since Fuji closed in Victoria Park 4 years ago, I spend much time looking up and down the Albany Highway strip for a good Japanese only to drive away empty handed or go home disappointed.  I daresay that the quality Jbento bring to the table is superb despite only eating here once.  Do not get me wrong, nothing here reinvents the old but a touch of class in its presentation while acing the basic fundamentals make this a great quick bite.  In addition to that, the Bento Boxes are well priced and moderate in size but high in satisfaction.  Definitely a place that will join my list of places for a quick bite within the precinct.  Great stuff!

WenY

NYC Trip: The End

If someone asks you how big is New York City? Just say “Too big,”.  It really is.  Over a week, I ate my way through the big Apple and found many places irresistibly yummy! Despite a sore foot, I merely covered an area in Manhattan that spans from the Upper East till Downtown.

Although I could never really finish the city, I think I did pretty well food wise and here is an almost complete list of places where I dined sorted into 2 price categories.

NYC Essentials (<$20)

Shake Shack (Grand Central/ Madison Square Garden)

An iconic burger places with occasional collaborations with top chefs that is neither too commercialised to be a joint nor too unique to be a one-off boutique burger place.  But if you are having one of those “days”, what better than a shack burger paired with fries and a happy ending of peanut butter shake.  Happy days!

Hide Chan Ramen (Midtown East)

Start the meal with a basic Gyoza before calling a main of Hakata Style ramen.  Black garlicky oil on an already amazing porky broth?  Damn it was heaven without the line.  

Totto Ramen (Midtown West)

If Hide Chan was North Pole, then Totto Ramen would be the South Pole.  Different from start to end, the only thing similar between the two is its owner.  At Totto Ramen, enjoy a Chicken Paiten Ramen so amazing it makes one dreams of it at night.  This is a legit pork alternative.  Beware, queues are long.

Pershing Square Pancake (Grand Central)

With popular places like Junior’s in the area, it is easy to overlook this relatively unknown diner.  Yet this might be your best bet for quality breakfast pancakes.  Crispy, fluffy and cooked through with perfection, it was all too hard to ignore.

Nom Wah Dim Sum (Chinatown)

Being the first does not necessarily makes you the best.  But the best itself could not be anymore subjective.  Old school fit up in this humble little eatery maintains its olden day charm.  Come in solo or with the brood, Nom Wah has got you covered.  When you crawl out of the bed during winter, know that piping hot dim sum is not too far away.

Artichoke Bassile’s Pizza (Gramercy)

I had one shot to get a taste of New York Pizza into my busy schedule.  Thankfully, a slice at ABP did not disappoint.  With the Artichoke slice spanning across two plates topped with their famous cream base sauce, stringy cheese and caramelised artichokes,  this might be NYC’s best value bite yet at just $4.50 a slice. 

The Halal Guy’s (Midtown)

An aluminium wrapped takeaway box with a Middle-Eastern scent is the biggest giveaway that someone is holding a box of faithful mixed platter and rice from the infamous Halal Guys.  From street culture to fast-food joint, the Halal Guys are set to dominate.  Cult descriptions of nuclear red rice topped with pieces of meat and lashing of white sauce is just the beginning of a happy end to the night.  Operating till 4am, now Twilight has no reason to exist. 

Chelsea Market (Chelsea)

So much to eat, so little space to put it in.  Here you can enjoy soup, fresh seafood, independent farmers’ produce, Mexican, Korean, pastries or simply just have a stroll.  From clothing shopping to a filling in a hungry stomach, I love this place.  Located indoors for your convenience too.  After the market, head to the Highline Park just outside Chelsea Market for a mile of enjoyable walk to aid digestion.  It is heaven on rails.

If fine dining has always been a part of your priority undertakings to understand the culture a city was built upon, these finer establishments might be the thing you are looking for.  NYC is a city of swag, so common delights can become fancy and clearly so when acknowledged by the headmasters at the Michelin corp.

Fine Dining at NYC

Perry St.  (SOHO, Bib Gourmand <$40)

Classy,  sleek and inspiring.  This Jean Georges spinoff has more finesse in its fried chicken than a French bistro does with its Foie Gras. Its seasonal menu takes simple life pleasures and make it into something special.  The courteous service makes dining here a bliss.

The Spotted Pig (Greenwich Village, 1 star < $40)

Why is this fine dining?  This is because a $30 burger including tip ands tax is pretty damn fine!  But after 26 years of my life, this 1 Michelin star eatery has delivered what I call the “IT” burger.  With a claim like that, many people will have high expectations I know.  But as mentioned, the thick spread of Roquefort cheese on the brioche bun with a juicy patty shows that the Spotted Pig means business.  But that is IF you enjoy the Spotted Pig's take on the classic cheese burger.

Marea (Midtown West, 2 stars <$100)

The full tasting menu brought my bill beyond the $50 mark.  But a bread course, 4 seafood courses, a seasonal dessert and petit fours make this a bargain.  Sit down and let the jumbo scallops, sensational pastas, lobsters, crabs and briny sea urchins make their appearance as part of a seafood orchestra by Marea.  Top level service makes progressive dining here a seamless experience.

Tori Shin Yakitoriya (Upper East Side, 1 star < $100)

Another Michelin rated restaurant.  If a sushi master pressing sushi is artsy, prepared to be wow-ed by these handy skewer chefs.  Head to tail movement at its finest, see Chef Atsushi Kono coordinate the delicious transformation of the pedestrian chicken protein into something amazing.

The Gramercy Tavern (Gramercy, 1 star <$100)

One surprise after the other, the Gramercy Tavern is like a roller coaster ride in your mouth.  High and lows in this Modern American X Asian fusion delivers the best bang for your buck of the lot.  Ranked 1 star by the Michelin guide, the inventive savoury menu will keep your buds craving for more.  But when it comes to a sweet ending, good or bad really comes at the toss of a coin.  However, at $60 plus service charges, the tavern is a lunch time gem.

Sushi Azabu (Tribeca, 1 star < $150)

The Japanese culture is big in the States and Sushi Azabu the front runner for no-nonsense sushi exclusivity without the overwhelming price tag of the more mainstream establishments.  Do not expect California rolls or heavy lashings of pretentious Kewpie to make their mark.  Instead, Shim prepares sashimi prawns, tuna, sea urchins and other fresh offerings served on divine sushi rice.

Food business in NYC is big business.  NYC residents are fussy and no trend is always there to stay when you are at the top of the class.  Evolution counts for survival.  Thankfully, with a superbly variable price tag, there is something for everyone.  Whether it is Asian or Western, Chinese or Japanese, Italian or American, be prepared to eat.  But prices in the big Apple can quickly add up especially if you do not watch the cheque due to taxes and tips which usually bumps the bill up by a minimum of 25%.  So, do tell me what you think if you hit the big Apple and try out the food I had.  Note that all opinions here are a from a hungry traveller's perspective which is one that is open and receptive.  If you come here acting all big headed with a mindset from home, it is likely that you will have different views.

WenY

NYC: Yakitori @ Tori Shin, Upper East Side

Recommended by friends and seconded by the sushi masters at Sushi Azabu,  Tori Shin the one-Michelin star Yakitoriya in the bustling Manhattan became host to my dinner on a rainy night.   Equipped with a charcoal grill fuelled by imported oak-tree charcoal, Tori Shin remains true to the Yakitori practice.  In here, be prepared for a predominantly chicken based menu which the chefs lovingly hand-grill each and every skewer.   I can already imagine people frowning at the word “chicken” but how can I blame you after having so many bad experiences myself.   Chicken is a common protein which means many people tend to abuse the convenience of it.  But after a long time comes something special like Tori Shin.

A moment at Tori Shin with Head Chef and Manager, Atsushi Kono.

As per usual, when at a restaurant like this I decided to go with the Omakase.  After all, if you are a newcomer and want to know what to eat, why not try the best the restaurant has to offer?

Pickled cucumber and radish

The first course of the night was a seasonal course of prawns, mozzarella, bean mix and a tomato like chutney.  It was nowhere near the conventional Japanese I was expecting, yet every bit was more-ish.  Fresh, and appetising with an intention to make one feel like eating more.  Reminds me a little of the pickled vermicelli at Kanta!

Then came the grilled Leba, or Chicken Liver.  Perfectly charred on the outside, creamy on the inside.  Imagine Foie Gras like consistency in the middle serenaded by a woody smokiness.  At the very last piece I added the recommended lemongrass salt which really elevated the flavours beyond the norm.

If you do not do organs, the salt will help a lot! 

The palate cleanser. A small bowl of grated radish with a drizzling of soy. 

Harami, chicken ribs.

Nankotsu, cartilage. Not a big fan of this as it is something I discard from my chicken every single time.  To some though, it is a delicacy.  A true example of the idiom "one man's rubbish is another man's treasure".

Pork Belly with Garlic Miso. Need I say more? Lovely crust on the pork with a garlicky miso to pair. Sweet!

Shiitake. I always knew this little fungus was magical beyond the large red toadstool in children storybooks.  Juicy, earth and with a drizzling of lemon, simple but yummy.

Onions.  You might think I am getting scammed at this point. Michelin dollar for chicken portions that no one really eats, shrooms and now onions.  Do not be fooled.  Even the Koreans put this little lovely herb on their barbecue.  When slowly charred over charcoal, these little beauties caramelises and becomes amazingly sweet.

Soriresu, or chicken oyster.  The most tender part of the chicken.  Juicier than the tenderloin or the thigh, inexperience chefs often discard this section with the carcass after carving the chicken.  At Tori Shin, a crisp and salty skin cover hide a tender chicken pieces that is simply juicy. Mind bogglingly good.

Thigh meat with yuzukosho.

Duck with asparagus.  Thinly sliced duck flesh could easily be mistaken by a high grade beef cooked to perfection.  But its mild gaminess was the giveaway.

The next summer dish.  A dish consisting of marinated diced tomatoes.  Felt like a Japanese bruschetta but with a much cleaner, and crisp finish.  Refreshing :)

Breast meat with Yuan Sauce & Moromiso & Shiso.  A chef specialty and favourite.  Tender chicken pieces marinated in a trio of soy, sake and mirin before being grilled on a skewer.  Topped with sliced shiso and Moromiso.  An explosion of flavours.  The chicken itself had layer of saltiness, sweetness and fragrance from the marinade.  Topped with miso and shiso it was a very nice bite!

Special meatball which consisted of two different mince; chicken and duck.  This was my request for my final piece.  It was simply wow.  Tender and juicy on the inside with rich flavours from the countless basting done.   Nom nom nom!

The last course was a rice dish.  My choice was the Oyako-don.  Chicken, eggs, scallion, onions and rice.  Whilst I found the over marinate was a little under and could do with more mirin/soy, I was absolutely pleased with the silkiness of the egg.  It was just so more-ish.  I added my own soy and made the dish a little saltier and was super happy.  After finishing, I had a bowl of chicken broth to wash it all down.  This definitely had my approval.  Good stuff!

The dessert was a Shiso sorbet.  Could not have had anything more refreshing to end the night with.   This leaf has a beautiful sweetness and fragrant to it.   Never knew it could be turned into something sweet as my meals on Seoul and now the States had taught me that Shiso was frequently used in savoury dishes.  To see it used as a dessert, was an eye opener.

Everyone has a different experience when it comes to eating.  One thing for sure is that the balance between good or bad never comes close.  For every exceptional restaurant come 3 or 4 bad experiences whilst most sit in the middle.   Then we have grilled chicken. Talk dry, sometimes undercooked flesh with the outer bit charred. God must be a very busy man listening to the number of complains from below.  But when done right, it become an impressionist.  A subject so capable almost like an art movement.  Tori Shin does exactly that.  Food is after all art no?  The one good Tori Shin does at this exclusive yakitoriya might be enough to make all wrongs done by other chef become right.  Faith in grilled chicken restored?  100%.  The good dinner tonight goes beyond the 1 star rating under the Michelin system.  Tori Shin has  got to be one of the most underrated restaurants in town!

WenY