“I feel we’re a fairly unusual yakitori restaurant,” says Tsukune Toranomon chef Kazuhiro Watanabe. “We’re humorous.” Watanabe is referring to the playful angle he conveys as the present head of his father’s yakitori restaurant, which opened in 1968. The store has all the time specialised in tsukune, a mode of yakitori constituted of finely minced and skewered hen. It’s apparent that Watanabe is full of ardour and pleasure as he demonstrates easy methods to skewer the meat, and easy methods to grill every follow perfection to be able to savor probably the most taste and fats.
At Tsukune Toranomon, Watanabe serves about 60 folks a day, which interprets to about 360 completely different skewers a day of tsukune, made with hen coronary heart, liver, gizzard, pores and skin, tail meat, breast, or cartilage. Whereas the ratio of components is a “firm secret,” the hen is minced, seasoned, wanted, and spritzed with yuzu. If prospects ask for sauce, Watanabe kindly declines to serve it, for sauce would masks the yuzu taste and add an excessive amount of salt to the already seasoned hen.
“To be trustworthy with you, I by no means considered yakitori this deeply earlier than at the moment’s interview,” admits the chef. “Right this moment I understand that I actually love yakitori, prospects, folks, and the way wonderful it’s to be wholesome. I wish to meet many sorts of individuals and make them smile.”