Kotori is our open-air fantasy chicken snack world! Our yakitori experiment of last summer was a smashing success, so this year, we’re bringing it back… and even better! We’re taking over the amazing patio at Cyril’s at Clay Pigeon, our wonderful neighbors just down the street from Biwa at the corner of 815 SE Oak at Sandy.
Opening August 4th (and thereafter open every Thursday and Friday throughout the month of August from 5 until 10pm) we are serving our best charcoal grilled yakitori, featuring farmer sourced animals and vegetables and, in general, our best efforts and beyond. And this year we’re partnering with some of our favorite wineries to serve absolutely delightful wines from our region. (The winemakers will be making guest appearances!!) Here’s the schedule:
August 4/5: Division Winemaking Company
August 11/12: Antica Terra
August 18/19: Clay Pigeon Winery
August 25/26: Cameron Winery
But that’s not all! We’re taking Kotori on the road for a couple special events in September… TBA and Feast Portland!
More about Yakitori…
Yakitori (焼鳥), the Japanese art of grilling chicken, is one of the world’s great refinements of cuisine. Cooks in the U.S. get pig tattoos; In Japan folks love yakitori, the chicken, and there are poultry butchers and yakitori shops everywhere. There is Michelin starred yakitori.
Much of the beauty of yakitori is in its visceral simplicity. Select chickens are carefully sectioned into a dozen or so different parts, ranging from discrete muscle groups like the tender or the oyster, to organs, both familiar and otherwise, and are prepared on bamboo skewers and grilled over binchotan, a particular white oak charcoal that burns so hot that magic happens to the chicken and to the people eating it.
The thing is though, at least in the Japanese context, yakitori isn’t really even so much a meal as it is a semi-ritualized fantasy chicken snack world wherein after work you casually eat grilled chicken and unwind with your friends and coworkers over drinks on your way home…