Fairly smokey. Its filled with a charcoaly chickeny fog, which takes you right back to sitting around a fire and throwing sticks on it. A return to simplicity.
Ironically, by not trying to create a "culinary experience" it actually does. These guys just burn you some meat and that is that. Stuff is made of no-nonsense wood, or paper. Essentially, this is not KFC.
They haven't done this place up in a while, but that is the beauty of it. Pealing posters with menus written while Gozilla was still in fashion.
The menu contains:
- Vinegared gizzard shad
- Sliced raw young yellowtail
- Steamed bakedmeat pie
- Cold tofu
- Boiled rice with tea and seaweed
The chicken menu:
- Cheek
- Tongue
- Liver
- Intestine
- Heart
- Gristle (there are restaurants which specialise in this)
- Stomach
- Skin
- Leek (this is a vegetable)
- Chicken (this is what you thought was the only grillable kind of chicken until you saw the menu)
I had the intestine, heart, and "chicken". All were delicious, perfectly grilled and dowsed in soy sauce, with Heart being the top rated (crunchy, lean). Tongue is also very good.
And this reminds me somewhat of the market.
Sometimes you need to investigate new ideas.
And when you do that, don't be scared by the names - no risk, no reward.
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