Bushido strives to bring honour to the art of yakitori, slicing and skewering up chicken for smoky succulence. The binchotan-grilled basics are accounted for, from thigh meat (RM6) to wings (RM8), though our favourite here is the bonjiri (RM5), cooked noticeably crunchier than normal, balancing out the rich fattiness of this part. We hope Bushido will offer offal too soon, for the many liver lovers among us.
The kitchen also tackles other kushiyaki staples, from seafood to beef and vegetables, so you can munch on shishamo (RM10), eggplant (RM4) and leek (RM4) while guzzling a Jim Beam highball (RM20). The dips are interesting, in flavours like fermented soybean or green chilli with garlic, thick, textured and robust.
Other izakaya-style offerings at this friendly restaurant range from ramen to salmon head shioyaki.
Bushido
G(E)-001, Mid Valley Megamall, Lingkaran Syed Putra, Kuala Lumpur.
This post first appeared on eatdrinkkl.com
