Thursday, October 30, 2008

Japanese meat on a stick

To celebrate our almost-anniversary, FI and I went to Yakitori Torys for dinner. It's a higher-end yakitori place and is a lot quieter than the places on St. Mark's.

A simple and clean table setting. I like this plate and chopstick holder.

We love going to Yakitori Torys and even though we're really all about the meat on a stick, we love their steamed vegetables. I think we mainly like them for the sauces they come with - sesame, wasabi mayonnaise, and flavored salt. Every time we've eaten there, we order the vegetables. And every time we eat it and say "We can make this at home!" But it's really not the same without the sauces. Which we need to figure out where to buy.

Then it was on to meat on a stick! First up, chicken skin. Now chicken skin has a pretty fatty chewy texture, so you need to grill it just right to get it crispy and not gooey and fatty. Torys does a great job with chicken skin; I think they just take their time grilling yakitori so it's actually cooked well.

More meat on a stick! From top to bottom - kalbi beef, chicken oysters (tender part of the thigh), and soft knee bone (of chicken). All were delicious! The kalbi was juicy and tender. The chicken oysters were so soft and easy to eat and were very tasty too. The knee bone did not taste like cartilage at all.

Then one of our entrees showed up - grilled squid. That's a spicy mayonnaise on top. The Asians sure love using mayonnaise as a hot condiment. We saw it on top of all sorts of food - vegetables, fish, meat - when we were in Taiwan and Japan. The squid was pretty tasty, but the mayonnaise made it super rich. This was the only dish we didn't quite finish.

Our other entree was a pork stew with a turnip and a boiled egg. The boiled egg was like a tea egg and the turnip was pretty soft and salty after being cooked in the broth. The pork was so good. The fatty layer on top and the silvers of lean meat on bottom were thoroughly soaked in broth and a nice soy sauce flavor. It was such a great combination of textures to eat and I would alternate bites of the pork with bites of the turnip and the egg.

We also had a lamb chop. The meat was grilled well, but not very flavorful. It was actually pretty bland and putting lemon juice on it just made it taste like sour meat.

Our final yakitori was tsukune (basically a giant chicken meatball) with diced radish. We had forgotten what tsukune was but it was a special on the menu, so we got it thinking it looked pretty good. And it was pretty good. Very tender and the meatball was very well mixed and tasty. The diced radish added a nice crunchy addition.

We couldn't finish our dinner without sharing a dessert. We ended up with a pumpkin creme brulee. This was a cold dessert and the texture was much denser (due to the pumpkin) than your normal creme brulee. But it was really smooth and yummy and I almost wanted to lick the ramekin clean. :)

Yakitori Torys is one of the few restaurants we keep going back to. Not only is it pretty close to our apartment, but it's also delicious and they always have new specials on their menus. Highly recommended!

1 comment:

An Atlanta Bride said...

I'm officially hungry :)