Marudori Ruisuke is a chicken yakitori place that had great reviews online. We went the road less travelled the day before to find our way there for dinner (it’s in a random spot opposite a cemetery!), only to find that it was (a) full with no seats left, and (b) non-English speaking, which meant we could only get the gist of “sorry we have no seats for you”. Dejected, we went back to our hotel and asked the concierge to book us a table there for this night.
Luckily, our perseverance paid off because the food was crazy good, and by some stroke of luck our Nepalese chef for the night spoke a bit of English – enough to communicate the Japanese only menu and share a few laughs while we sat at the bar and enjoyed the yakitori action. It was all ridiculously good.
Entree: chicken breast with spring onion.
Chef recommended salad: crispy soba deep fried with green salad and bits of egg. Kind of like a potato salad!
Shiitake mushrooms with soup inside.
Tsukune (chicken meatballs) cooked in leaves with an egg yolk tare sauce.
Chef doing his thing.
Deep fried chicken leg and breast. Olive oil and spices as dipping condiments.
Harami, the tender piece near the diaphragm – I’ve waxed lyrical about this piece for years, obsessively looking for it every time we get a charcoal chicken at home. And it now has a name!!!! And an entire dish made out of these wonderful pieces with daikon, chilli and spring onions- be still my heart!
Washed down with a biru, natch.
Chicken livers to wash it all down.