KIDO Yakitori Kushiage

ABOUT

Traditional Fukuoka-style "hakata-ku" skewer bar KIDO responds to Hong Kong’s craze for Japanese comfort food in a cosy café in trendy Tsim Sha Tsui dining enclave Minden Avenue.Just like "yakitori" grills, KIDO headlines signature Yakitori Chicken Skewers – from every part of the chicken. But in ...More

Traditional Fukuoka-style "hakata-ku" skewer bar KIDO responds to Hong Kong’s craze for Japanese comfort food in a cosy café in trendy Tsim Sha Tsui dining enclave Minden Avenue.

Just like "yakitori" grills, KIDO headlines signature Yakitori Chicken Skewers – from every part of the chicken. But in the tradition of Fukuoka-style "hakata-ku" grills, KIDO extends the menu to more diverse, healthy skewers, with a variety of meat, vegetarian and fruit ingredients. Also on the menu are "kushikatsu" deep-fried skewers and tempura-fried Chicken Nanban – with a famous recipe inherited by Head Chef Kimura Junichiro from his chef father, nicknamed "god of chicken" as founder of iconic restaurant Ogura in Miyazaki on Kyushu.

KIDO’s signature yakitori chicken skewers are exclusively sourced from breed prized for strong flavour and juicy texture, and grilling is also at top level – over odourless high carbon "binchotan" charcoal made from Japanese oak, prized by chefs worldwide. (Mar 2020)

THE BUZZ

"Kido offers a good variety of chicken parts, with many of the skewers available as both Japanese Yamato Nikudori chicken and the unspecific “farmland chicken”, which was cheaper. They also serve non-chicken skewers, as well as kushiage/kushikatsu (fried skewers)...many yakitori restaurants serve ...More

"Kido offers a good variety of chicken parts, with many of the skewers available as both Japanese Yamato Nikudori chicken and the unspecific “farmland chicken”, which was cheaper. They also serve non-chicken skewers, as well as kushiage/kushikatsu (fried skewers)...many yakitori restaurants serve raw vegetables with a miso dip, but Kido’s version was (to us) new and highly improved. The vegetable sticks came with kani miso, made from crab innards, and served over a small tea candle burner. The grey-brown paste didn’t look appealing, but it was fantastically rich and, when we ran out of vegetables, we scooped the kani miso straight into our mouths." - South China Morning Post

DISHES WE LOVE

Assorted Pickled Vegetables, Kido Homemade Premier Crab Roe Miso Paste Dipping, Chicken Skewers (Japan Yamato Nikudori Chicken Used), Deep Fried Prawn, Fuji Apple & Sangen Pork Roll, Garlic Chives and Cheese Sangen Pork Roll