Had a fantastic #beaktotail chicken menu thanks to my friend @higuchi_takanori_kent at his friend Fujio Ohkubo @bigfujimaru’s restaurant #鳥料理それがし …everything from a clear cartilaginous broth with a single delicate chicken dumpling through to a gentle fry-up of heart, liver, thighs and chest bones, served dipped into a soup bowl containing a raw beaten egg, and finished with leftover egg, cooked rice, and broth stored through the pan to create a kind of scramble with the pan scrapings. And all manner of bits in-between (like a crisp breaded slice of breast meat). Eaten with different sake, starting with a white’ish sparkling one through to many many others. Have learned I can drink vast quantities of sake. Finished with different sorbet made with vegetables and only barely sweetened, like purple sweet potato, Japanese pumpkin, celery and apple, all delicious.
