This is my first visit to well and widely known as one of the best premium Yakitori house in Bangkok , the renowned Kenzou.
The food we had all entire meal were made from chicken only, yet each of them were prepared in different and fancy methods that we didn’t feel bored of chicken at all, on the opposite I found our dinner was very entertaining and colorful.
We ordered a course of Yakitori (Including Radish Salad and 5 skewers). The starter Radish salad came with Tsuyu (Soy sauce dissolved in dry fish stock) and slow cooked egg. Unlike common salad dressing, Tsuyu is Soy sauce based light soup, no tanginess in there. The chef manage to add the tanginess in to this dish by using sliced Takuan, traditional pickled Radish which of course goes well with sliced fresh Radish.
Kenzou lives up to its name. Thank to good quality Binchou Charcoal they use for grilling, All Yakitori skewers are nicely browned outside with the juice packed inside. These are DELECTABLE that we had to ordered some extras skewers other than those in yakitori course. The signature yakitori Toribou (Chicken Thigh with skin) would be my favorite. Each pieces of the meat were carved to same size and shape to assure each pieces are evenly grilled. Also other Yakitori Skewers are impressive with the right doneness. Ex : Refreshing Breast with Plum sauce and Shiso leaf, Tsukune (Minced Chicken meat on the stick) with Egg yolk, Nicely broiled Chicken Heart Skewer.
Other than Yakitori, many rare chicken dishes are also available. Ex: Tori Yukke (Minced Raw Chicken meat + Egg yolk + Sesame sauce) Tender minced chicken meat is enhanced with crispiness from fresh veggie and richness from egg yolk. They use fine quality of egg yolk which was very sweet and creamy. Toriteba (Deep fried Chicken wings) was nicely crispy, but I personally don’t really like sweet sauce coated on chicken wings, as I don’t like sweet flavor in savory food. Gizzard with Miso vinegar sauce was again nicely cooked to the right tenderness, yet the flavoring wasn’t my cup of tea, I don’t think Miso and Vinegar make a perfect combination as both of them has too strong flavor and aroma.
The last savory dish which is a must to be mentioned would be Oyakodon (Rice topped with Chicken and Egg). Better not compare this to Oyakodon you have seen elsewhere. This is arguably the BEST Oyakodon in town. The chicken is charcoal broiled before being cooked with egg and soup, as a plus the chicken meat has nice aroma from charcoal broiling. The egg is cooked to the prefect soft-boiled stage giving it the thick creamy texture with rich sweetness from the egg itself. This is even better than most of Oyakodon I ever had in Japan.
Good news for Sweet tooth, Kenzou serve a nice dessert also. The most famous one would be Annin-Tofu Kinako (Milk Pudding with Soybean powder). Annin Tofu was full flavor, soft and creamy. Kinako(Soybean powder) and Brown sugar caramel give the dish a touch of Traditional Japanese. It was a nice finale to end our superb meal.
Jidori-Ya KENZOU
Open daily : 17:00 - 24:00
02-661-3457
02-661-3457
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