My father and I were discussing how parts of the chicken taste differently. He wanted me to try all the parts of the chicken because I could not identify each part of the chicken. So we went to Mikawa to sample their yakitori (skewered meat). Mikawa has a wide selection of yakitori from different parts of the chicken.
Food
We first had the tsukune (meatball), which was crumbly in the mouth. It tasted like a normal meatball in pasta. Then we had kawa (skin). The skin was not tasty at all. It was too crispy and it was completely burnt. It tasted like charcoal! We immediately moved on to the next part, which was negima (chicken with leek). The yakitori was stacked chicken thigh - leek - chicken thigh leek. The chicken was crumbly like the meatball and the leek added a crunch.
Then we had the sunagimo (gizzard). The gizzard was soft and crunchy at the same time. We also had hatsu (heart), which was soft, reba (liver), which was creamy, and uzura no tamago (quail egg, which was a little creamy).
We also had tebasaki (wing) and it was way too salty. Nankotu (soft bone or cartilage), which was not soft at all. They should call it a bone. It was not chicken, but we also had mushrooms wrapped in bacon wrapped in cheese.
For other food, we had tako kaarage, which was a deep-fried octopus. We also had a sashimi salad, which was a normal salad with sashimi (raw fish). We also had tatami iwashi (sardine crackers). It is not Saltine crackers, its sardines lined up and fried like a cracker!
Ambiance
The ambiance was like a normal Japanese restaurant, with seats instead of mats. This is normal for all Japanese restaurants in Singapore. I still wonder why.
Verdict
The food was very good and the service was not bad. I don't mind the way they make the skin and wings. The verdict is a 5/5! This is because of the food and service.
Located in: Cheong Chin Cham Road
Address: 21 Cheong Chin Nam Rd, Singapore 599745