New Zealand Japanese Restaurants Guide » Yakitori

TANUKI’S CAVE

go — Sat, 24 Mar 2012 10:40:38 +0000

So, you thought caves were supposed to be dank and inhospitable places; filled with bats and creepy crawly things ? Strange, then,that one of Auckland’s most popular Japanese restaurants should be a “cave”. Walk down the dimly lit stairs and enter Tanuki’s Cave, and soak up the intimate atmosphere. The only“creatures of the night” you’ll find down there are other urbanites out for a good time.

An Auckland institution (est. 1997), “The Cave” as it is affectionately known by staff and regulars,has gained a reputation as being the place in the city to head to when you want a quick, delicious meal before a show or a movie. There is an extensive selection of skewered Yakitori & Kushi-age to accompany those essentials -chilled Japanese beer and/or sake.Suggestions ? Try something like the Negima chicken and leek, or the Sasami chicken tenderloin with cheese, as well as a true NZ favourite, also beloved of Japanese, kumara/imo,which you can have any of three different ways: on Kushi-age skewers, or baked and buttered with salt, or mashed, with crispy almond chips.Cave it may be, but Tanuki’s Cave doesn’t take reservations, so be sure to arrive early to avoid disappointment…otherwise you might have to hang from the ceiling.

KEN Yakitori Bar Anzac Shop

go — Wed, 26 Oct 2011 20:05:07 +0000

We do Japan an injustice if we think of it as overly refined and abstract : for every kaiseki (silver service) restaurant – replete with tatami matting, soft recorded koto music, and discreet, hushed voices – there is also the dim cavern filled with cooking smells, the clink of glasses, and the sounds of camaraderie and eating. This is more Ken Yakitori’s style. The moment you’re shown to your table a hunk of crispy, cold cabbage on a plate is plonked down in front of you – gratis – with some miso, or mayonnaise, dip (the dip costs) . Your drinks come swiftly whilst you decide on your meal.

Yakitori is the speciality, but Ken also offers other fare. Items like beef, pork, octopus and mackerel flesh things out a bit; and there’s a salad menu. Check out the website, www.kenyakitori.co.nz

Ken makes no apologies for its focus on yakitori. This is more than enough to base one meal on. The website not only looks at yakitori, but also at the charcoal which is used for grilling – its history, the varieties available, and the special types used in Japan, an indication of the care taken in preparing food in Japan. You’re in good hands. Enjoy.

Taisho Yakitori Bar

go — Wed, 26 Oct 2011 19:06:12 +0000

“Taisho” means “commander”, or “admiral” and, from the glassed-in grill stand, the chef of this yakitori bar keeps a close eye on his charges and their appetites.Chic and elegant, yet simple and no-frills; there is Sapporo beer on tap to go with the tasty morsels you are encouraged to eat direct from the skewer. Get in the swing of things immediately by shouting your order as you come through the door (not at all uncommon in Japan, believe me); something like, “Nama to negima” (nama is draft beer, and negima is yakitori chicken skewered with pieces of roasted spring onion).

A personal recommendation is the nankotsu; this soft-boned part of the chicken is particularly toothsome, and comes served with a sliver of lemon to enhance the flavour. If you are unfamiliar with the arcane side of yakitori, note the following :

(1) this is like a Japanese form of tapas – lots of little dishes, so, if you’re hungry, just keep’em coming,

(2) the secret is in the sauce !

(3) the flavour of the chicken is enhanced by a form of traditional Japanese charcoal, binchotan, which burns at a low temperature and is smokeless. Just follow the aroma of succulent roast chicken and you’ll know you’re there once you sight the big, red akachochin lantern – the centre feature of the restaurant.