Shin Terroir Omakase

Was invited by Shin Terroir to try the omakase dinner and I must say when I heard that it was a yakitori omakase, I was quite sceptical. How interesting can multiple courses of chicken be? Boy was I wrong!

For the record, it was mainly chicken but there were non chicken dishes in between and everything was so good!

We started with a 2020 Saint-Romain Perrière from Domaine Henri & Gilles Buisson.

The 1st dish was a silky smooth chawanmushi with ikura with Hokkaido scallops.

The yakionigiri with maguro and caviar was divine! 1 mouthful and it was gone!

Then my chicken experience began. The parts of chicken I tried were
Breast
Spine
Thigh
Wing
Gizzard
Liver
Oesophagus

I've never eaten so many parts of a chicken all at one time! And I must say it was so interesting as each part had different textures, flavours and consistencies. But each yakitori had one thing in common, so much 'Wok Hei' from the grilling it was absolutely delicious!

The tsukune that came with uni butter was so addictive too.

We took a break from the chicken dishes with a white corn potage and sorbet and finished with home made ravioli, lobster, chicken and quail ramen and amami semifreddo for dessert.

The dessert is also worth mentioning as the amami sugar was hand carried from Japan, baked with pistachios and rose syrup in a beautiful brown sheet, then broken into pieces. So much flavour in a tuile!