Hailing from Osaka, Kuma no Yakitori’s innovative grilled goods are known for creating one of Japan’s hottest dining spots. And they’re ready for Bangkok foodies at Rain Hill. 

 

 

In Osaka, the membership fee costs 300,000 yen or over B70,000, but don’t worry, this Bangkok branch is open to all. Their counter seating faces an open kitchen, allowing you a front seat viewing of the grilling process. 

 

 

In the kitchen, chef Yoshinari Takagi turns up his chicken prep speciality to the max. The grill itself is made to maximize efficiency, as the smoke from the bottom grill rises to cook the skewers on the top. The current 16 course dinner menu offers a near head-to-tail omakase chicken dining experience.

 

 

They offer everything from seared chicken sashimi and chicken meatballs sprinkled shredded cheese to innards like the firm but juicy chicken hearts and gizzards. They’re chewy and can definitely be an acquired taste, but give it a shot. 

 

 

But it’s not all chicken. Kuma no Yakitori inserts some palate cleansing dishes like a refreshing vinegared seaweed and the skewered sweet Kyoto manganji chili pepper. Though, be warned, the level of heat varies, so tread lightly with the spice Russian roulette.  

 

Dips like ginger, salt, shichimi spice, and the green Japanese sansho pepper powder—which leaves a tingling sensation akin to mala—are also there to break up the dishes.

 

 

The chicken isn’t the only main attraction. Their premium raw egg on rice is equally quite something. The mini raw egg here is called eyerlekh, which are unlaid eggs taken from the inside of chickens, giving it a rich elasticity. Customers can pop it with a toothpick and drizzle the yolk on top of the fresh slices of uni and ikura.