99% Food 1% Skin

Seattle Yakitori 4649

In Eating Out, Food on January 29, 2014 at 10:02

Doof Out

I was looking forward to try 4649 since there was not that many yakitori place in Seattle and the ones around were not that great.

Usually when I am truly craving for yakitori, I will take the trip to Vancouver BC’s Zakkushi.

Our party decided to have small plates to maximize trying different items on the menu.

We got okonomiyaki, another of my favorite Japanese food that had no representation in Seattle; an avocado tempura that my friend was keen to experience; a Hokkaido style fried chicken and a pan seared wild salmon with butter miso sauce.

We ordered an array of skewers to try:  mochi with bacon, japanese shishitou peppers, chicken skin, beef round with diakon and ponzu, pork belly with plum sauce, chicken thigh with 4649 spice and a tsukune (a kind of chicken meat ball formed long on a skewer) with yuzu citrus butter.

The okonomiyaki was decent, but not close to the real ones in Japan nor from Izumiya at Japan town in San Francisco.

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The Hokkaido style fried chicken was not what I expected.

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The flavor of the chicken was great, but the texture was not crisp and yet not soggy; it was an in between texture that I did not care for.

I found the avocado tempura very interesting.

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My friend who was keen to try it actually ended up not enjoying it as much as I did.

A whole avocado with skin was fried to perfection.

The warm avocado flesh was buttery and flavorful;  most surprising was the skin.

Contrary to my encounter with raw avocado skin that was so tough, it was edible and soft after frying.

The miso salmon was delicious and the cabbage at the bottom of the plate that soaked up all the sauces were the best.

Of all the skewer, the tsukune was the best with tender and crunchy texture; our option of yuzu citrus butter was light and wonderful.

L: mocha skewer with bacon - R top: shishitou peppers - R bottom: beef with daikon and ponzu sauce

L: mocha skewer with bacon – R top: shishitou peppers – R bottom: beef with daikon and ponzu sauce

The Japanese shishitou peppers were sweet and tasty, perfectly grilled with some light charred flavor without being burnt.

The pork belly and beef were tougher and drier than my liking.

L: miso butter salmon - R top: tsukune with yuzu butter - R middle: chicken skin - R bottom: chicken thigh with 4649 spice

L: miso butter salmon – R top: tsukune with yuzu butter – R middle: chicken skin – R bottom: chicken thigh with 4649 spice

The flavors of all three of the meat skewers, chicken thigh, beef and pork, were not through and through as if the meats were grilled separately and sauces/flavoring were put on top; the meats were fairly bland.

The mochi was disappointing as it had no flavor and was completely bland.

It looked like the mochi came straight out of the box from Japanese grocery store as it was still in its rectangular shapes.

The chicken skin skewer was also a disappointment as the skins were not crisp at all.

I was introduced to this lovely sparkling peach flavored sake at the restaurant.

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It was one of those deadly drinks that one could have large amount of and got drunk without realizing.

When we were there, lots of folks were having ramen, perhaps it was the dish to try there?

Unfortunately, I will still need to make the trip to Vancouver BC for yakitori in the near future.

4649 Yoroshiku on Urbanspoon

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