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I’d like to credit bonchiri, the chicken tail, for its incredibly fatty texture. It’s hard to get bonchiri wrong, especially when skewered as yakitori. Cooking it over the charcoal provides some crisps and browning, while retaining all that indulgent juiciness. It is, after all, part of the skin — but the fattiest part, which makes it the best.
Editor’s PickCelia Sin-Tien Cheng | August 09, 2011
1193 1st Ave
New York, NY, 10065
212-988-8408
Tail Yakitori (Bonchiri): $
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Special Oyakodon (Chicken Over Rice)
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