Kin No Tsubo is a Yakiniku Izakaya that stands out amidst the myriad of bars and pubs on Bukit Bintang, known for its outstanding cuisine, particularly its yakitori skewers, and attractive drink promotions.
‘ Yakitori ’, like these skewers of ‘momo’ are the highlight at Yakitori Izakaya Kin No Tsubo . — Picture by Ethan Lau! Plus, enjoy an additional FREE RM10 when you sign up using code VERSAMM10 with a min. cash-in of RM100 today.
T&Cs apply. KUALA LUMPUR, May 17 — When life sends me to one of the many watering holes along Changkat Bukit Bintang, whether as an 18-year-old on a tear fresh out of high school, or more recently, struggling financially at a friend’s birthday, I always let out a little sigh of resignation.
Resigned, because I know that no matter what transpires over the evening — encounters with drunk tourists or an overeager massage parlour promoter — my dinner will be at best, “just okay”. Not that the area has ever truly held a reputation as a glittery destination for gourmands, but surely, somewhere amongst the countless bars, pubs, sports bars,stand on the same hundred metre stretch of road, the answer lies in Yakitori Izakaya Kin No Tsubo.
Unlike its neighbours, where attractive drink promotions rule instead of compelling dishes, Kin No Tsubo prides itself on its offerings. ; bigger, meatier pieces and crunchy, cartilage-type textures shine with a clean, salted profile, whereas the stronger flavour of offal likeKin No Tsubo serves theirs with a dab of hot mustard for a bit of sharp contrast. Smaller, crunchier skewers like ‘bonjiri’ and ‘seseri’ benefit from the clean profile of ‘shio’ seasoning.
— Picture by Ethan Lau Not to be outdone, Kin No Tsubo does have its share of attractive drink promotions. This is Bukit Bintang, after all. When I walked to the restroom, I spotted an obscene number of Kakubin bottles with customer names labelled — all Japanese, unless Kenji and Shota were popular names in Malaysia decades ago — sitting outside the private room.
are like mini Scotch eggs minus the sausage coating, which means the egg slips out its batter coating far too easily for my liking. The ‘tsukune’ is grilled with ‘tare’ and served with a bit of mustard on the side.
— Picture by Ethan Lau The result is a dry, hard-boiled quail egg, an empty shell of deep-fried batter, and a plate of thick, sweet demi-glace sauce to dip both in.when grilled, but the crunchy bits of soft bone take on an even lighter, crisper texture when fried in a light coating of batter. ) was made remarkable with smooth, soft tofu and an enriched broth, thickened to the consistency of gravy rather than soup.
‘Kushikatsu’ is a different type of skewer, where the ingredients are deep-fried then skewered, like this quail egg. — Picture by Ethan Lau By this point in the meal, I was on my last glass of lemon sour, and the restaurant had become increasingly filled with Japanese customers. The meal called out for a soupy, comforting finish, so we opted for oden. This is no FamilyMart variety ofDeep-fried soft bone bits, with a squeeze of lemon juice.
What’s not to like? — Picture by Ethan Lau, which hails from Hyogo prefecture, and it lends a warm, aromatic touch to the rich, sweet soy sauce. By the time I walked out of the restaurant, I realised something unusual had happened: I had actually eaten well in Bukit Bintang. In an area where drinks usually take priority over dinner, Kin No Tsubo is a rare exception — a place where the meal itself is the night out.
Kin No Tsubo serves Himeji-style ‘oden’, which is served with a ginger and soy sauce dip. — Picture by Ethan Lau Savour superb mutton ‘varuval’ and wild boar ‘peratal’ with your plate of ‘nasi lemak’ from Pete & Dori’s Kitchen in PJ Old Town TianMiMi Secret: Discover excellent Hainanese chicken chop and hearty traditional desserts, from peanut paste and ginkgo barley to ‘bubur cha cha’ in Ara Damansara
Yakiniku Izakaya Kin No Tsubo Bukit Bintang Yakitori Kakubin Kushikatsu Himeji-Style Oden Momo Yakitori
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