Comments on: Yakitori Jinbei Restaurant Review – Smyrna, GA [Updates]

By: “Happy Long Life Noodle Day!” « Chinese Southern Belle

“Happy Long Life Noodle Day!” « Chinese Southern Belle — Sun, 23 May 2010 21:32:07 +0000

[...] ramen noodle soup at Umaido Japanese noodle shop (Korean-owned) in Suwanee and Yakitori Grill in Smyrna (great photos and helpful review by [...]

By: Weigy

Weigy — Fri, 07 May 2010 05:40:23 +0000

To be honest, this time round the liver wasn’t cooked as well as I usually remember them for. The cuttlefish too, last time I had them, they were nicely grilled, soft and full of flavor.

The great constants were the assorted pork yakitoris we had and the pork belly ramen.

Thanks for the linkage btw!

By: foodiebuddha

foodiebuddha — Thu, 06 May 2010 19:21:32 +0000

The master has spoken!!! That said, this wasn’t raw, rather “undercooked”, but that’s just my humble opinion.

By: Gene

Gene — Thu, 06 May 2010 15:38:23 +0000

I had raw chicken at a yakitoriya recently in Osaka and it was freaking delicious. I would gladly eat it again.

Think of it as some real tasty sashimi.

By: Matt Freedman

Matt Freedman — Thu, 06 May 2010 13:20:28 +0000

What’s the portion size like on the ramen?

By: foodiebuddha

foodiebuddha — Thu, 06 May 2010 13:19:56 +0000

This is where people might get scared shitless. YJ uses fairly fresh chicken, so like Tony and his travel buddy – pink is your friend. It doesn’t mean you’re going to get salmonella or any of that. The issue here is that it was a little too pink, leaving it texturally rubbery in parts. I guess I should have explained that the rareness was relative to where it should be … not relative to what most people think is rare… maybe they’ll read this and see that fresh rare chicken isn’t bad!!!

By: Andrew

Andrew — Thu, 06 May 2010 12:57:53 +0000

I know it’s out of the way, but the best ramen around hands down in my opinion is still Umaido.

By: Joe

Joe — Thu, 06 May 2010 12:57:13 +0000

Did you see that No Reservations where Bourdain went to a Yakitori place in Tokyo and they cooked the chicken rare? The guy killed his own chickens, so I guess that made it okay (that would take a paradigm shift in what I’m accustomed to, for sure). Anyway, he also did some chicken skin over the 900 yaki, or grill, or whatever, and it’s- to this day- one of the most food-pornographic few moments, as the skin crisps, pops, and contorts under the heat.