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2022-07-30
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// 𝙁𝙖𝙧𝙢-𝙩𝙤-𝙩𝙖𝙗𝙡𝙚 𝙔𝙖𝙠𝙞𝙩𝙤𝙧𝙞 𝙊𝙢𝙖𝙠𝙖𝙨𝙚 - 𝙆𝙞𝙘𝙝𝙤 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜 🍢 //-Located in the Manning House in Central with authentic and cozy interior design, 𝐊𝐈𝐂𝐇𝐎 is a newly opened Japanese Omakase-style Yakitori restaurant that specializes in serving exquisite tori kappo dishes in a 16-course omakase dining experience.-☞ 𝐊𝐈𝐂𝐇𝐎 ‘𝐓𝐨𝐫𝐢 𝐊𝐚𝐩𝐩𝐨' 𝟏𝟔-𝐜𝐨𝐮𝐫𝐬𝐞 𝐎𝐦𝐚𝐤𝐚𝐬𝐞-𝐬𝐭𝐲𝐥𝐞 𝐌𝐞𝐧𝐮 - 𝐇𝐊$𝟏𝟎𝟎𝟎Exquisitely presented and cooked by their skilled Japanese chef Yoshida using a charcoal grill for its tempting fragrant aroma, this 16-co
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Located in the Manning House in Central with authentic and cozy interior design, 𝐊𝐈𝐂𝐇𝐎 is a newly opened Japanese Omakase-style Yakitori restaurant that specializes in serving exquisite tori kappo dishes in a 16-course omakase dining experience.
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☞ 𝐊𝐈𝐂𝐇𝐎 ‘𝐓𝐨𝐫𝐢 𝐊𝐚𝐩𝐩𝐨' 𝟏𝟔-𝐜𝐨𝐮𝐫𝐬𝐞 𝐎𝐦𝐚𝐤𝐚𝐬𝐞-𝐬𝐭𝐲𝐥𝐞 𝐌𝐞𝐧𝐮 - 𝐇𝐊$𝟏𝟎𝟎𝟎
Exquisitely presented and cooked by their skilled Japanese chef Yoshida using a charcoal grill for its tempting fragrant aroma, this 16-course ‘comb to claw’ omakase-style menu features the freshest and rarest parts of a chicken, with wide-ranging use of ingredients and seasonal produce to enhance the flavor; each ‘tori kappo’ dishes were farm-to-table and unique to indulge in.
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For those who are not familiar with the term ‘Tori Kappo’, ‘Tori’ means bird or chicken in Japanese while ‘Kappo’ simply means ‘to cut and to cook’ in a multi-course meal that’s left completely up to the chef.
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And such extraordinary dining experience features an array of appetizers, yakitori skewers, slow-cooked specialties, seasonal vegetables, rice and noodles, and desserts; that includes savory Minced Chicken Ball in Chicken Stock Soup, Yakitori-Furisode (Shoulder Meat) that best paired with Sansho, Charcoal Seared Breast Meat Tataki with Sprinkle Karasumi and Tosa Vinegar that tasted sweet and sour with hints of yuzu flavor, Vakiton-Sasami (Breast Meat) topped with Salmon Roe, Liver Patty Monaka with pleasant umami taste, Yakitori-Seseri (Neck) with mustard to enhance the flavor, Slow-cooked Tosaka (Comb) in Crab Meat Sauce that served on top of turnip, Yakitori-Bonjiri (Tail) that paired delectably well with Yuzu koshō, signature Yakitori-Tsukune Served with Egg Yolk, Yuzu Sorbet as palate cleanser, Yakitori-Liver that savor with the runny egg yolk, Seasonal Zucchini with Parmigiano, Yakitori-Teba (Wing), Yakitori-Momo (Thigh) with Sansho pepper sauce, KICHO Special Chicken Soup Ramen, irresistible Truffle Soboro Don (Bowl of rice topped with flavored minced chicken and flakes) (Added with extra $100), and Whiskey Ice Cream and Homemade Egg Pudding to top off the remarkable meal; turning farm-fresh Japanese ingredients into exceptional quality omakases dishes to impress all diners.
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// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //
ʙs-ᴊᴀᴅ-ǫᴘʟ-ᴡs-sᴄɴ
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