Sticking it Up at Yakitori Kitchen, Burgos Circle

Share

Yakitori refers to both grilled chicken and all grilled skewered food. A newly opened joint, Yakitori Kitchen in Burgos Circle takes grilling very seriously, to the point of using charcoal in their grills to get better flavor. The Club got a chance to check out their offerings, if you know me I never turn down anything Japanese.

We got to try an array of grilled chicken parts ranging from the skin to cartilage and almost anything in between.  A special ingredient they use to season they yakitori is this pink sea salt from South America above, which they ground up and sprinkle on the meat while grilling. I had a taste of the pink salt and I would say they taste very clean. All orders of yakitori come in two sticks so the prices you will see will be for an order.

We started off with Momo(P100), chicken leg meat. This one came with their special Yakitori sauce. The meat was flavorful although some parts were a bit charred, due to them still being in soft opening phase and the cooks are still getting the hang of cooking the sticks quickly.

Some of the other people in the table decided to order Plum wine, something all of us have not seen before. It was served with a multitude with different sake glasses, which I admired one by one.

Uzura (P95), quail eggs, was up next. The eggs were lightly brushed with the yummy yakitori sauce, I even asked for more to dip the different sticks in. I'm not really fond of quail eggs.

Jagabei (P140), potato wrapped in bacon. From the pic alone, you know nothing bad will come out of two things I like. A must order for me.

Chikubei (P120), chikuwa wrapped with bacon. Chikuwa is Japanese fish cakes made from Surimi (fish paste). Bacon again, yehey for that, which complements the chewy chikuwa very well.

Kamaboko (P95), crabcakes which are actually made from surimi also, and Bonchili (P150), chicken tail share a plate. I liked the kamaboko, as I like anything made from surimi. The bonchili though were a first time for me, I've never envisioned eating chicken tail, which many people find so appealing. The tails tasted fatty, but clean with not hint of bones or leftover feather or anything.

This is the frozen packaging of the Bonchili, which are made here in the Philippines from imported chicken then exported to Japan, so you are sure the ones Yakitori Kitchen serve are export quality.

Next up, more chicken parts starting with Seseri (P150), neck meat. Another first time for me, these were I think the most flavorful part of the chicken I had that night.

For the lazy people, Tebasaki (P120), chicken wing in boneless form.

Yagen (P140), keel bone or cartilage from the breast part. This is a big hit with their Japanese clients, not so with me, I found it lacking in taste.

Momo Niniku (P120), chicken leg with slivers of garlic in between. Nice alternating texture, and the garlic flavor adds a different dimension to the taste.

Kawa (P80), chicken skin. I skipped this cholesterol pit trap, if I wanted to sin I'd rather have crispy fried chicken skin.

And finally Tsukune (P120), minced chicken balls. These are my favorite yakitori order, bar none and these pass with flying colors. The tsukune is reason enough for me to schedule another visit to Yakitori Kitchen.

Corn (P85), a bit too much salt on this one nevertheless the kernels had a nice crunch and sweetness.

Asubei (P140), asparagus wrapped in bacon. This is one of those more common dishes many a Japanese restaurant serve. Nothing special here.

Garlic lovers will get a kick out of this, Ninniku (P50)

You might be wondering where all the empty sticks go to, they have thoughtfully provided red wooden containers.

You might be thinking that those itsy bitsy little sticks won't fill you up, no worries as they have come up with some unique rice options. Curry chahan (P180), curry fried rice, was a hit with everyone as it was with me. The rice had a strong curry flavor, the Japanese kind, that somehow made it a great partner to the yakitori sticks.

Yakitori Kitchen is a fresh addition to the dining scene in Burgos circle, offering both an after hours hang out and with their chahan, a nice meal option. Though their menu is mostly chicken based, they plan to seafood options in the future.

Yakitori Kitchen
Forbestown Center, Burgos Circle
Bonifacio Global City

Like this post? Subscribe via email here
@TalesfromtheTum