It’s another amazing year’s end and 2013 is upon us. Looking back, 2012 has been an exceptional year of eating, or rather, feasting. I do consider myself very blessed in many areas of life, and food is a highlight that I cannot ignore.
If I had to name my best restaurant meal of 2012, I’d be torn between so many, including but not limited to: Diva at the Met in Vancouver, Wildebeest in Vancouver, Miku in Vancouver, El Naranjo in Austin, Uchi in Austin, Barley Swine in Austin, Sevva in Hong Kong, and Esaki in Tokyo.
If forced to narrow down to just one, my best meal would have to be at a yaktori restaurant where my husband and I died and went to heaven in during our honeymoon.
When we arrived in Japan, we told our friend Nagi that we really wanted to try chicken sashimi. Unbeknownst to us, chicken sashimi is not common fare in Tokyo. She and other Tokyoites that we spoke with did not know where to get it. After some research, Nagi led us to Akira, which was a fortunate thing because we wouldn’t have been able to find this hidden gem on our own.
This restaurant that specializes in chicken is situated above a tiny creek in Nakameguro. It is considered one of the best yakitori joints in Tokyo by the locals. Needless to say, the quality of the chicken here was unparalleled and put North America’s “free-range” or even organic chicken to shame.
After crossing over a footbridge and tracing along the creek, we met with the restaurant’s dark and unassuming exterior. Once we opened the doors, a billow of sweet, meaty smoke hit our faces. We were quickly surrounded by a buzzing room filled with eager diners that sat around table top grills.
Here’s what we devoured with fervour:
Pickles and sake to kick off our evening
Grilled avocado, glazed in butter and soy sauce – a creamy and savoury appetizer
The first appearance of raw chicken was in this simple, yet bright ponzu-dressed salad with shaved daikon and onions
Next, our chicken sashimi plate arrived. There were 3 cuts of chicken: breast meat, thigh meat, and the tender
Here’s another look at our chicken sashimi plate. Naturally, the meat was exceedingly fresh. The flavour was mild and the texture was comparable to a firm fish’s. The dark meat’s texture was springier while the white meats were more tender. Minced ginger, micro greens, and citrus accompanied the delicate meats. If sampled with my eyes closed, I would have compared this to a firm hirame, minus the oceany taste.
Next up, they brought a wild chicken’s leg to the table on a sizzling plate. Much of the meat has been removed for other applications so this was more for gnawing on. Nothing went to waste here.
Diners grilled up some chicken in the smoke filled restaurant.
Here comes our yakitori platter! Different cuts of chicken were displayed artfully on a bamboo block. The charcoal grill heated up in the background.
A gratuitous shot of the meat, ready to hit the grill.
Meat, meet grill.
Chicken innards, such as gizzard and heart, were butterflied to cook swiftly over the charcoal.
Tsukune, or finely ground chicken patties wrapped in shiso leaves, smoked in the intense heat.
The tsukune was served with a creamy onsen egg for dipping. I still have dreams about this.
Diners could also sit at the kitchen bar where the chef prepared yakitori for them by request.
More cuts of chicken are placed on the grill.
Green onions are loaded onto slices of chicken breast.
The green onion coated breast is served with a wedge of lemon.
Chazuke rice is served to end the meal. The server poured hot green tea over the rice for a comforting, soupy rice dish that warmed us down to our toes.
Why yes, that is matcha ice cream with dango (sticky rice dumplings)
I admired their wall of sake as we reveled and caught up. Thanks so much, Nagi, we love you!!
As we headed back into the cold, our stomachs full and our faces blushed with sake, we felt so utterly, drop-dead blessed.
We’d like to thank all of our family, friends, and neighbours that shared in our year of eating and drinking. Food never tastes half as good without great company. Food is fine but your company is what’s worth celebrating.
Cheers to all my wonderful readers. Thanks for another year of comments, debates, and support. Here’s to another year of good health, laughter, and love. Happy new year!
Yakitori Akira 焼鶏 あきら
1-10-23 Naka-Meguro, Meguro-ku, Tokyo
03-3793-0051
5:00pm-3:00am
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