Keisuke Chicken Yakiniku Tori Yaro at Geylang

 Look at this feast! The Keisuke Group continues to expand in Singapore with yet another concept – Keisuke Chicken Yakiniku Tori Yaro – this time a standalone chicken specialty offering fresh cuts for yakiniku and plenty of customisable sauces.  What’s more unusual is this outlet is tucked in a coffeeshop in Geylang, blending into the local scene. Well, we did get UNESCO recognition for our hawker culture recently, so this fits right in. You get your own little grill to cook the food on, and the al fresco setting means you won’t smell like BBQ. It’s a lovely meal to share with a friend or a small group, chatting over delicious bites.  Keisuke in a kopitiam. The other benefit is that it keeps prices down low. Check out the menu. Keisuke’s prices have always been reasonable but now this outlet offers even greater value. By the way, the Assorted Chicken Intestines refers more to innards in general, not specifically intestines. So a heart, gizzard and liver medley.So this is the mixed meat set. We opted for the Spicy marinade, which is pretty well-balanced, i.e. not that spicy despite its reddish appearance. The Original seasoning is a classic blend of garlic, sesame oil, salt, and pepper. Nankotsu or Chicken Soft Bone: I always love soft bone but they still taste better boiled thoroughly rather than grilled (still too chewy). What’s really good here are the soft and juicy Tsukune (meatballs, see pic below). The Chicken Calvi (Karubi?) also comes recommended as a tender cut. You can also opt for extras like the Cheese Fondue Sauce or Mentai Mayo, cups of butter corn or garlic.   Load everything up on the grill! 😀 We took a closer look at the grill and realise is actually quite a well-made smokeless electric one. Heat is strong too, so make sure you control it and watch the food. Chicken cooks fast.  Everything is so yummmm. I particularly love the charred bits. And even though I don’t usually take chicken organ meats, I tried the heart and liver. Surprisingly palatable but I am still a bit squeamish. They have done the seasoning well, and there are so many dipping sauces you can custom-make.  Every diner gets an onsen egg, and it’s highly recommended to pour the Original Chili Oil mixture on top. This chili runny yolk makes such a great dip for your meats! They also have Original Yakiniku Sauce (shoyu based) and Special Miso Yakiniku sauces which are absolutely savoury masterpieces. There are 16 different sauces and condiments in all: ponzu, fish sauce, salt, pepper, sesame oil, chili paste, mayo, chili powder, half boiled egg, spring onion, coriander, grated radish, chili padi, sesame, marinated beansprouts, to name some.And while you’re waiting for the meat to cook, you can nibble on some ready-to-eat side dishes.  We loved the Tan Tan Tofu! Goma Shio Kyuri – With so much grilled stuff, cucumber salad helps to keep you cool and hydrated.Add some vegetables and mushrooms on the grill as well to go with the meats. I did not manage to get a photo of the Ramen (same chicken broth as Tori King at Amara) but it’s definitely a filling option if you want to finish with some carbs. They also give you some chicken chashu you can grill before adding to your ramen.This concept is Keisuke Group’s first in-house and independent yakiniku concept. Chef Shiosaki Mitsuhiro (Brand CEO) has plans for further expansion. Think 20 more of such hawker outlets? Wow. Looking forward to having this nearby soon!You can look out for Keisuke’s Yakiniku Tori Yaro inside this coffee shop. CHICKEN YAKINIKU TORI YARO2 Lorong 29 Geylang, Yinchuan Building (Stall no.3)Singapore 388058Tel: +65 9720-3997Operating hours: 5pm to 10:30pm daily (walk-in only)Payment by cash or NETS onlySeating capacity: 40 tablesMany thanks to Keisuke Group for the invitation.
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Look at this feast! The Keisuke Group continues to expand in Singapore with yet another concept – Keisuke Chicken Yakiniku Tori Yaro – this time a standalone chicken specialty offering fresh cuts for yakiniku and plenty of customisable sauces. 

 

What’s more unusual is this outlet is tucked in a coffeeshop in Geylang, blending into the local scene. Well, we did get UNESCO recognition for our hawker culture recently, so this fits right in. You get your own little grill to cook the food on, and the al fresco setting means you won’t smell like BBQ. 
It’s a lovely meal to share with a friend or a small group, chatting over delicious bites.
 

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Keisuke in a kopitiam. The other benefit is that it keeps prices down low. Check out the menu.

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Keisuke’s prices have always been reasonable but now this outlet offers even greater value. By the way, the Assorted Chicken Intestines refers more to innards in general, not specifically intestines. So a heart, gizzard and liver medley.

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So this is the mixed meat set. We opted for the Spicy marinade, which is pretty well-balanced, i.e. not that spicy despite its reddish appearance. 

The Original seasoning is a classic blend of garlic, sesame oil, salt, and pepper. 

Untitled
Nankotsu or Chicken Soft Bone: I always love soft bone but they still taste better boiled thoroughly rather than grilled (still too chewy). 

What’s really good here are the soft and juicy Tsukune (meatballs, see pic below). The Chicken Calvi (Karubi?) also comes recommended as a tender cut. 
You can also opt for extras like the Cheese Fondue Sauce or Mentai Mayo, cups of butter corn or garlic. 
 

Untitled

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Load everything up on the grill! 😀 

We took a closer look at the grill and realise is actually quite a well-made smokeless electric one. Heat is strong too, so make sure you control it and watch the food. Chicken cooks fast.  

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Everything is so yummmm. I particularly love the charred bits. 
And even though I don’t usually take chicken organ meats, I tried the heart and liver. Surprisingly palatable but I am still a bit squeamish. 
They have done the seasoning well, and there are so many dipping sauces you can custom-make. 

Untitled
Every diner gets an onsen egg, and it’s highly recommended to pour the Original Chili Oil mixture on top. This chili runny yolk makes such a great dip for your meats! They also have Original Yakiniku Sauce (shoyu based) and Special Miso Yakiniku sauces which are absolutely savoury masterpieces.

There are 16 different sauces and condiments in all: ponzu, fish sauce, salt, pepper, sesame oil, chili paste, mayo, chili powder, half boiled egg, spring onion, coriander, grated radish, chili padi, sesame, marinated beansprouts, to name some.

And while you’re waiting for the meat to cook, you can nibble on some ready-to-eat side dishes.

 

We loved the Tan Tan Tofu! 

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Goma Shio Kyuri – With so much grilled stuff, cucumber salad helps to keep you cool and hydrated.

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Add some vegetables and mushrooms on the grill as well to go with the meats. 

I did not manage to get a photo of the Ramen (same chicken broth as Tori King at Amara) but it’s definitely a filling option if you want to finish with some carbs. They also give you some chicken chashu you can grill before adding to your ramen.

This concept is Keisuke Group’s first in-house and independent yakiniku concept. Chef Shiosaki Mitsuhiro (Brand CEO) has plans for further expansion. Think 20 more of such hawker outlets? Wow. Looking forward to having this nearby soon!

Untitled

You can look out for Keisuke’s Yakiniku Tori Yaro inside this coffee shop. 

CHICKEN YAKINIKU TORI YARO

2 Lorong 29 Geylang, 
Yinchuan Building (Stall no.3)
Singapore 388058
Tel: +65 9720-3997
Operating hours: 5pm to 10:30pm daily (walk-in only)
Payment by cash or NETS only

Seating capacity: 40 tables

Many thanks to Keisuke Group for the invitation.

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