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Discovering Kicho (希鳥): An Exquisite Japanese Yakitori Kappo Experience in Central
All chickens are delicious, but some elevate the humble bird to an extraordinary culinary journey. Recently, I had the pleasure of dining at Kicho (希鳥), a superb Japanese yakitori kappo restaurant located in the heart of Central, Hong Kong. Specializing in the prized Kuro Satsuma free-range chicken, directly sourced from farms in Kagoshima, Japan, Kicho offers a unique 14-course Omakase menu that showcases the versatility and depth of chicken flavors, prepared with masterful charcoal grilling techniques.
The 14-Course Omakase: A Celebration of Chicken
Each course at Kicho was thoughtfully crafted, highlighting different textures, flavors, and cooking styles that brought out the best in the Kuro Satsuma chicken:
🐓 Charcoal chicken breast meat topped with Tosa vinegar-gelle and mullet roe
The meal began with a delicate balance of textures — the chicken breast was lightly seared on the outside, maintaining a tender pink center. The tangy Tosa vinegar jelly and the salty, umami-rich mullet roe added layers of freshness and complexity, awakening the palate.
🐓 Chicken Neck Skewer
Known for its muscular texture and rich fat content, the chicken neck was expertly grilled over charcoal, releasing a smoky aroma and a satisfying chewiness that deepened with every bite.
🐓 Yakitori - Sasami (Tenderloin) topped with salmon roe and wasabi
The tender chicken fillet paired beautifully with the burst of sweetness from the salmon roe and the subtle heat of wasabi, creating a harmonious and memorable flavor profile.
🐓 Chicken Heart Skewer
A true delicacy, each skewer required hearts from four chickens. The chicken heart’s springy texture and juicy interior were enhanced by the chef’s precise grilling, making it a standout dish.
🐓 Chicken Diaphragm Skewer
This rare cut offered a unique, chewy texture. Seasoned with a special blend of spices, it provided a refreshing and unexpected taste experience.
🐓 Chicken Skin Wrapped Chicken Breast Skewer
The crispy, charred chicken skin encased the tender breast meat, locking in moisture and flavor. The contrast of textures was delightful and indulgent.
🐓 Momo (Thigh) with Japanese pepper
The succulent chicken thigh was paired with Arima Sansho pepper paste, a fragrant and slightly spicy condiment that elevated the dish with a refined kick.
🐓 Tsukune (Minced chicken) served with egg yolk
Served with a raw egg yolk, this minced chicken skewer was both visually striking and delicious. The egg yolk added richness and silkiness, enhancing the natural flavors of the meat.
🐓 Deep-fried beancurd with chicken miso
Crispy on the outside and soft inside, the tofu was coated with a unique chicken miso sauce, offering a rich and savory flavor that was a delightful twist on traditional tofu pdengaku.
🐓 Chicken soup, mixed chicken and cod meatball
The chicken and cod meatballs floated in a clear, sweet broth that was soothing and comforting, providing a gentle palate cleanser.
🍑 Peach Sorbet
This refreshing sorbet, with its perfect balance of sweetness and acidity, cleansed the palate and prepared the senses for the next courses.
🍜 KICHO special slow-cooked chicken soup Ramen
The star of the ramen was the rich, creamy chicken broth, slowly simmered to extract deep, comforting flavors that embraced the noodles.
🍚 Truffle Chicken and Egg Yolk Rice Bowl
A luxurious finale featuring seasoned minced chicken, egg yolk, caviar, and black truffle atop steamed rice. The combination was decadent yet perfectly balanced.
Kicho’s interior design centers around bar seating, allowing diners to watch the chefs skillfully grill each skewer over live charcoal. This close interaction enhances the dining experience, making it both intimate and engaging. On the night of my visit, the atmosphere was lively and joyful, as two celebrities at the neighboring seats celebrated a birthday, adding a festive vibe to the evening.
I’m already looking forward to trying Kicho’s Omakase lunch menu next time!
