We recently met a friend, through a friend, whom we met through another friend, and quickly became friends. Le, our new friend, is in to food, taking culinary classes, and has tried most of the Japanese restaurants in the city. In his mind, Tori Shin Tori Shin is the go to place for yakitori, so we had to try it out.
As usual, Lon likes to go for the Chef’s Omakase, the full sha-bang. We started with lightly salted daikon and cucumber, fresh, crisp, and refreshing.
The omakase includes two house special dishes (which probably change). The milk pudding with a bit of uni was everyone’s least favorite. It was gloppy with a light rice taste to it, not at all creamy. The uni was kind of a waste as it didn’t add anything.
The other was a very home-style dish of chicken and vegetables cooked in lightly sweetened soy sauce. Nothing special.
Our first skewer was medium-rare chicken with dabs of wasabi. The chicken’s rareness didn’t make a striking difference to me; as opposed to beef where the difference between medium-rare and well-done is critical.
I liked the palate cleaner that followed: freshly grated radish, with a bit of soy sauce poured on.
The black mushroom was cooked so perfectly, juicy and plump from the marinade. Lon managed to eat one (big step for him) so I got an extra.
The Gizzards were cooked perfectly, but under-seasoned and needed some acid.
You may well know my disinterest in chicken breast, but this was interesting. It was wrapped in Shiso with a dab of Ume plum. I happen to also dislike shiso, but I can appreciate the balance of these flavors. The plum is preserved and salty, while Shiso is refreshing, and chicken breast is just a canvas. Lon is not a fan of Ume but really enjoyed this item.
The liver was cooked as perfectly and again screamed for some acid.
The chicken wing was not your average appendage, expertly cut so that the meat lined up in between each bone, like baby back ribs. Fatty parts are always better, but again, I wanted some acid.
Ginko nuts, which I’ve never eaten before, are like popcorn-flavored dried soy beans. They tasted good, but again, were under-seasoned. By this point, Lon directly asked the chef for salt, which he gladly provided.
Chicken thigh meat is always good and I finally got some acid (see that lemon wedge?). We all tried to hold on to our lemon wedge to use for following skewers.
The Chicken Rib was awesome. Think about the meat by the rib area, it’s that extra chewy, bouncy meat. I really enjoyed the rib, but Lon found it too chewy.
The chicken hip was kind of like frogs legs because of the cartilage, but extra fatty.
I was glad to get a break from chicken at this point. The okra was grilled expertly, the ginger was fresh, and the bonito added a nice smokiness. Yet I still felt like something was missing from this.
Our favorite piece arrived next: the Chicken and Duck Meatball, served with a egg yolk to lather all over. The sweet soy sauce is caramelized nicely on the outside and the inside is soft and juicy.
We were then given a choice between two rice dishes: Lon got the ground chicken and poached egg over rice and seaweed. This is very tasty although similar to the chicken meatball. It comes with a nice chicken broth too.
I chose the rice in soup with seaweed, a light but filling end.
You also get a choice between two desserts: Lon had the Shiso Sorbet, which is unmistakably shiso and delivered with some blueberries and raspberries.
I had the Sake and White Wine Jello with strawberries and a rosemary garnish, a perfect dessert after such a big meal. It’s light and you can do most of the eating with your eyes.
While I really appreciate the attention to detail (except the weak seasoning), the fresh ingredients, and the refined Japanese service, Lon and I both feel that Yakitori, even possibly at it’s best, is just not exciting enough to pay $100 per person (including tax and tip). If you like yakitori, try their pre fixed menu or order a la carte. The Chef’s Omakase is too expensive and you just don’t need that much food.
posted by jessica at 12:04 AM
Filed under Asian, Restaurants.
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I’d be curious to know where they source there chickens. Seems like such an important ingredient that I’d be surprised if they didn’t use farm raised organic local chickens which have soooo much more flavor.
You post the most delicious recipes, where can I get Ginko nuts?
Everything looks wonderful but I know how you feel sheeling out that much money and the food leaving you kinda blah.
It seems like it was mainly a chicken meal….and Im’ wary about eathing undercooked chicken..
But everything looked good -=)or it could just be your excellent photography skills!
Bill, the chicken wasn’t advertised as farm raised, free range, organic, or local, so I’d think they would say it were, right?
Lesley, I’ve never actually bought Ginko nuts myself but I think health food stores probably carry them.
Katherine, in this economy, I’m even more conservative.
Wonders, I am wary of under-cooked chicken too as someone who food safety certified so I went out on the ledge to have the medium rare but I didn’t try the chicken tataki.
Everything was quite beautiful but I hope my photography skills are improving too.
Hi Guys,
Thanks for a great evening at Tori Shin! Everything looks so great on the pictures! If I ever open a restaurant, u guys are going to be the photographers!
Le
VBA/Le, we always enjoy the company of those who appreciate food. Hope to meet up again soon.
Nice colours! Although I’m nto a big fan of chicken meatball, this sure looks yummy! I’m normally the one that will say no to chicken.