Time to shed more light on the source of that under-endowed Balkan sausage. As revealed in my Japan Times column last week, this is one of the highlights of the menu at Rouge, in the back streets of Kagurazaka.
What Rouge serves most of is grilled chicken on skewers. But don't call it a yakitoriya; it's far too well put together for that. Think of it instead as a wine bar that does a great little line in charcoal grilled foods.
It does plenty more as well. Even the otoshi starters are worth mentioning — bruschetta topped with fresh-made ratatouille...
From the hors d'oeuvres: marinated enoki mushrooms...
...and the chicken liver pâté, plain-looking but as good as any we've had at other gourmet yakitori joints.
But the primary focus at Rouge is the charcoal grill.
Most of the usual chicken cuts are represented. But instead of the thick shoyu-based tare basting sauce used at traditional yakitori shops, they are seasoned with mustard...
...or yuzu-kosho . Much better if you're drinking wine.
There's an interesting range of non-meat items too, including excellent plump shiitake...
...zucchini annointed with with yuzu miso...
...myoga buds with a "gratin" of lightly browned white miso...
...and even chunks of avocado — great with a spicy sprinkle of shichimi.
But, as mentioned, for us the stand-out item is the ćevapčići, little patties of minced lamb, served with a dab of grain mustard, salad greens and a grilled cherry tomato daubed with balsamic vinegar.
Here's a link to Rouge's home page...
And here's a map link...
Recent Comments