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やきとり結火 (Yakitori Musubi in Otsuka, Tokyo)

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やきとり結火

Ramen at yakitori shops became a big trend around 2020. It is common, at a high-end yakitori joint, to finish the meal with carbs. The standard oyakodon (親子丼) is a rice bowl with a chicken and egg omelet on top. Soborodon (そぼろ丼) is ground chicken over rice. Many places also to yakionigiri (焼きおにぎり), a grilled rice ball. These are all great, so why change the formula?

Ramen just makes sense. A mini bowl with soup made from leftover chicken bones is a good way to reduce waste. Shops like Musubi butcher their birds daily, using every part for something.

The chickens used here are Kurosatsuma (黒さつま鶏) breed. This recipe was developed by a chef who was moonlighting at Ramen FeeL. Yes, one of the top ramen places in Japan helped inspire a bowl of ramen at a yakitori shop. The same salt from Christmas Island and the same birds go into this stellar mini bowl. It’s refreshing and fills the last bit of empty space in your tummy after the onslaught of chicken skewers. Speaking of which.

Chicken thigh with green onion.

Chicken meatballs.

Tebamoto chicken wing shoulder.

Shitake mushroom.

Some piece I forgot.

Chochin. These are un-laid chicken eggs taken from the reproductive tract of the hen. A super strong egg yolk that explodes in your mouth. Only a handful of shops serve this, as you need special equipment and skill to cook it.

Liver.

In typical style at these high-end shops, they will keep feeding you until you say stop. Just make sure you save room for the ramen. I love these places. It is basically an omakase course for chicken skewers. The cost is never outrageous, often around $100 a person.

Located just outside Otsuka Station, with a new (December 2023) branch in Meguro.

Website here.

 

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