Well, we both could not get that grilled Hokkaido chicken with salt off our minds. And with having to walk past the bustling A-bu-cha every night it was only inevitable we'd be back sooner rather than later.
It's another after-work drop in, so we're just after a graze. We start with a plate of edamame and some beautiful pickled cucumber. It's crunchy, a little salty and so vibrant green!
We tried 2 types of kushi last time, so this time we're trying 2 types of salad. The first a daikon and shiso. There's mountains of julienne daikon sitting on a bed of mitzuna lightly dressed with a soy dressing and topped with shredded shiso and roasted white sesame seeds.
Next up, the tuna and tofu salad. There's a few green salad leaves around the base of the bowl and lots of shredded white cabbage. Nestled on top half a dozen giant silken tofu cubes, tuna, a delicious roasted sesame dressing and shredded nori. It's such a good salad with lots of textures and the sesame dressing cascading down through all the cabbage and lettuce.
And then, da-da-ta, the grilled chicken. ~mouth watering~ This would definitely be grass fed, grain fed, massaged with virgin coconut oil, only drank pure kyogoku spring water and Hokkaido sake, feet never touched the snow, feathers combed daily, free range chicken if I've ever tasted it. It really was that good. It actually had flavor. It was the nice fatty thigh, again, tasting like it had been steamed first, as it's just so tender and juicy. It was then grilled to perfection on the skin side, a dreamy golden crispness containing the juicy chicken. To the side, a little dish of Hokkaido salt, from up north by the Ohtosk sea. Each mouthful of chicken firstly dipped into the salt and, oh boy, awesome!
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