As the title goes, I had a tori nanban teishoku at Suju. I can't say that I do tori nanban much but since Japanese tartare sauce agrees with me and even their tori karaage was good, I thought it would be worth a try. This was also our first time sitting at the counter.
So it all started with a wait while nursing a glass of Suntory.
There seemed to be some sort of skin on the tori nanban. I'm not quite sure what it was through the sauce but I thought it might have been dipped in egg before frying. The meat was from the thigh - tender, a little fatty and dripping with juices.
Their tartare sauce was a more refined rendition - all the ingredients were of a fine mince. That's not a good or bad thing. It's just their thing I suppose.
The tsukemono with their rice is no longer the cabbage/ginger. It's now crunchy pickled daikon. Yay!
And because it was such an enjoyable lunch, I decided to complete it with their annin tofu.
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