Feast Your Eyes on Tiger Den Yakitori

Photo by Mai Pham

A plate of beef tongue comes next, served as slices rather than on a skewer, swathed in a sesame-salt-green-onion topping that gives us a pleasant break from the salt-seasoned dishes. Each thinly sliced round is charred at the edges and bursting with flavor -- tongue absorbs the marinade so well. We take a swig of beer to wash it down. Talk about a perfect pairing.

Photo by Mai Pham

Lamb yakitori, tender with very little gaminess to them, come with a small round dish of pale-green creamy wasabi dipping sauce. There's a mild acidity to the sauce, along with a mild kick from the horseradish-ey wasabi. The sauce would be marvelous as a salad dressing, or as a dipping sauce for other items, so we save it for later.

Photo by Mai Pham

Chicken skin is a delicacy in many countries, and when it's served as yakitori, it is as enjoyable as popcorn and just as addictive. Though we wanted more char on it, we love how the skin has puffed up to an almost chicharrón consistency, the result crispy, airy and kind of chewy at the same time -- utterly decadent and so good.

Photo by Mai Pham

Ah, the chicken wing. There is nothing quite like a a good chicken wing grilled on the robata, the juicy meat piping hot against chicken skin charred at the edges. They're covered in a tare glaze of mirin, soy, sake and sugar, and we pick up the hot and sticky wings with our hands, eating everything right down to the cartilage. Ask for it extra crispy.

Location Info

Tiger Den

9889 Bellaire Blvd, Houston, TX

Category: Restaurant

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gossamersixteen topcommenter

Orange seasoning salt teehee, that's togarashi. I use it on everything, great on popcorn.


Thanks, good stuff! I've tried the Yakitori Bar at Onaga on Shepherd and Alabama...and was very impressed.

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