As the first group of 20 took their seats, the coals were fired up and the cooking began. The Bincho Yakitori team, headed by the wonderful Justin, brought out edamame and Kare-Age (fried chicken) for the table, paired with Nambu Bijin sake (which means Beautiful Woman from Nambu) in ceder wood cups to bring out the flavour. Then to really ruffle some Elite feathers, out came the chicken sashimi, which was lightly seared on the outside and served with ponzu and chives.
Next up Kimoto Junmai sake was poured to match the Negima, Sasami Yuzu Koshu (breast
fillet with Yuzu pepper), Sori Shio (salt grilled oysters) and
Leba (liver). And then came the Takara Nigori, a cloudy sake paired with Kawa (crispy skin), Sunazuri (gizzard), Hatsu (heart) and Tsukune, which is a minced chicken with raw quails egg yolk to dip!
Nankotsu (soft bone) was the talk of the table as it arrived along with Seseri (chicken neck), Tebasaki (chicken
wing) and Bonjiri (chicken tail).
It's a good job Bincho Yakitori provided everyone with a biology cheat sheet to locate all these birdy parts!
Just as they thought it was all over, out came the green tea ice cream paired with a sweet plum wine called Takara Ume-Shu. Finally the sake and chicken stuffed yelpers rolled out of the private dining room to be greeted by the second group who enviously eyed up their happy pot bellies.
A few more glasses of bubbles, and then 20 more Elites headed down to the dining area to meat their tasty fate. As the evening went on, more tasty morsels of chicks were brought out, with salads and rice and a head spinning measure of sake.
A huge thank you to David, Zac and the outstanding team at Bincho Yakitori as well as our sake expert Chris, from Tazaki Foods. This yakitori Elite event was utterly entertaining and delicious. Want more? Follow Bincho Yakitori on twitter, check out all the photos, from the very talented Craig Thomas and Chris Chudleigh, read the reviews and catch up with all the gossip on Talk.
Until next time…
Lizzie G and the London Crew