After much loved visits at Yurakuen for their all-you-can-eat Teppanyaki, which I easily rate top of its class, let me draw you to another facet of Japanese cuisine that I’m also a fan of. Yakitori is skewered bite-sized pieces of variety of meat, but chicken is commonly used or chicken offal, and sometimes favored ingredients of garlic, asparagus, enoki mushrooms and the like. These grilled items are placed on small bamboo spits and grilled atop charcoal.
Yakitori is not all about just grilling meats. That specific Monday in December, I visited Yakitori Kitchen, which Richard and I both eyed when we’re at the area (both times dining at L’Entrecote). I came from Kualu Lumpur just hours before dinner and albeit tired, I couldn’t pass up the chance to finally try the newly opened restaurant with the Club. If you know me enough, you know I absolutely love barbecued meats.
Yakitori Kitchen specializes in grilling meats using only export quality ingredients. They also use pink sea salt from South America to season certain barbecued meats, you can immediately taste the difference.
Recent Table Guest