Japanese yakitori restaurant in Central, chef-prepared lunch set menu

Kicho Omakase Lunch $550/person Taste: 😋😋😋😋😋 Value: 💲💲💲💲💲 Environment: 😌😌😌😌 Cleanliness: 🧹🧹🧹🧹🧹 Service: 💁🏼♀️💁🏼♀️💁🏼♀️💁🏼♀️💁🏼♀️ One day during lunchtime, I passed by this Michelin-starred Japanese restaurant from Tokyo in Central. I noticed they offered a chef-created set menu for lunch, and it was reasonably priced, so I decided to try it. Starting with the Japanese Vinegar Jelly Chicken Salad🥗, the chicken was tender and the salad was fresh and refreshing. The Japanese vinegar jelly, infused with bonito flakes, was not overly sour, yet enhanced the salad's flavor. The clear, rich chicken broth was rich and sweet, with the aroma and umami of the chicken. The omakase lunch featured five different chicken skewers. Each was cooked to perfection, never overcooked or dry, and had a charcoal-grilled aroma. The first skewer consisted of a chicken breast wrapped in skin, with a piece of perilla leaf sandwiched in the middle. It was served with plum sauce. The skin was not overly fatty and cooked to a nice crisp. The chicken breast was not greasy and was juicy. The unique aroma of the perilla and the sweet and sour plum sauce enhanced the overall flavor. The chicken kidney skirt had a rich flavor. It had a crispy, tender, and chewy texture, making it a favorite for those who appreciate texture. The chicken mallet was chewy, smooth, and tender. The fat content was just right, not greasy. The skin's fat was drawn out during cooking, resulting in a crispy texture. Because the inner part of the chicken's spleen experiences more movement, its texture is chewy and richer in flavor. The Tsukimi minced chicken sticks are tender, smooth, and melt-in-your-mouth. The inclusion of chicken cartilage adds a chewy texture and depth. The teriyaki sauce is slightly sweet and rich, while the smooth raw egg yolk sauce has a rich eggy flavor. The assorted snacks include Japanese watercress salad. The watercress lacks its bitterness and instead has a refreshing taste. The yuzu pickled chicken skin is served with shredded onions. The crisp onion adds a refreshing texture, contrasting with the tender skin. The shark bone pickled chicken is sour and a very appetizing snack. The chicken spleen rolls are made with tender, boneless chicken spleen and wrapped with diced burdock, creating a supremely delicious flavor. The broccoli skewers have a slightly sweet flavor. They're not overly mushy, with a slightly crisp texture. The main course was the thick chicken broth ramen 🍜. The noodles weren't overcooked. The broth was rich, milky white, and rich in collagen and fat, with a smooth texture and bursting with umami. Dessert was the egg pudding 🍮, soft, creamy, and melt-in-your-mouth. —— Xiao Niao 📬Shop 2B, 1/F, Manning Building, 48 Queen's Road Central, Central #Skewer #JapaneseSkewer #Chef's Kitchen #omakase #ThickChickenBroilRamen #EggPudding #ThickChickenSoup #Salad #Xiao Niao #CentralFood