nekozawa.k
Meguro Station, 1 minute walk, "Torishiki". This time, I left it up to the chef. The menu included simmered chicken, quail, liver, skin, quail eggs, chicken white soup, chicken liver, ginkgo nuts, thick fried tofu, chicken meatballs, gizzard, meggumi gold, chicken wings, eggplant, broccoli, corn, lanterns, oyakodon, and chicken soup.
We started with the simmered chicken, which used about 7 different parts of the chicken. It had a nice balance of sweetness and spiciness, similar to braised pork but with a hint of mustard. Then we moved on to the skewers, starting with quail, followed by chicken thigh meat and liver. The skin was crispy with a good amount of salt, while the quail was perfectly cooked. The vegetables were next, with the zucchini being oily and tender.
The chicken liver was creamy and hot, while the gizzard had a firm texture. The corn was sweet and fragrant, and the eggplant was surprisingly delicious. The broccoli was cooked perfectly, with a mix of tender and crunchy textures. We also tried the lanterns, which were grilled to perfection.
If you have room for more, I recommend trying the oyakodon as a finishing dish. It was incredibly delicious, with the perfect balance of egg and chicken. Overall, the course lasted about 3.5 hours, starting with a warm greeting from the chef. The experience was truly unforgettable.