樵きこり Kikori Yakitori Bar
38 Dongfeng street, Daan
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This has been on my must try list for long, at last came here for my first visit and I must said it was WOW!!
Being a frequent customer at Tori Sho雞匠, since it located at a convenient spot after a tiring day of shopping. きこり located around 10 minutes walk from my house so I guess I will be coming for takeaways very often.
It is a tiny shop which has a bar table area which sit around 8 people, have one private room and around 4 tables which sit 4-6 people, reservation is a must. Since I was sick for two whole weeks been craving for a good scrumptious meal for long enough.
Start off with a refreshing Kikori House Salad ($200) which consist of the usual salad veggie as well as apple, melon and pear. I found quite expensive for a salad, compare to other Japanese stores.
I was completely thrown by their Mentaiko chicken tenderloin ($85/skewer) this was a very good combination and the chicken was still very tender and juicy. OMG I have been eating Tori Sho Chicken sandpaper skewer and thought it wasn’t bad. Watch out if you don’t really like the fishy taste, my companion found it too fishy for her as she doesn’t eat any fish at all.
wasn’t really expecting to have grill dishes at a Yakitori restaurant but this mentsusaka pork with miso sauce ($220) was another surprise of the day. Not a meaty person until I came to Taipei my friends forced my to eat meat with them all the time. The miso sauce added the sweetness to the meat like it had been honey glazed.
These two were my favorite dishes the Teriyaki Okra- lady fingers ($70/skewer) and the Teriyaki King mushroom ($90/skewer). Lady finger has been my new favorite after I had my first bite at Dawan and fall for it immediately. The King mushroom was very very juicy it was like a sponge when you bite it the juice squirts out.
This was my favorite poultry dish, it is Teriyaki chicken meat ball and it came with an organic egg yolk($100/skewer).
dipping the chicken meat balls into the raw egg yolk is an innovative way for me, and they used fresh wild chicken from Yi-Lan that explain the juiciness and tenderness. The chicken ball had little tiny pieces of cartilage inside which added the chewiness.
However, they had a very limited choice of dessert *doomed* plus there wasn’t any dessert store around the place.