Hand-held over charcoal, this was a display of chef's masterful fire control. The result was a skin that crackles delightfully, while bringing out the smoothness and succulence of the omega 3-rich cod. Be sure to pair it with the lip-smacking teriyaki tare sauce on the side; its savoury-sweetness the perfect complement to the oily fish.
Not ready to welcome the work week after the long weekend, but I can definitely push through if I get to enjoy this at the end of a tough day - JINzakaya’s melt-in-your-mouth Gindara Yaki ($36).
A beautiful piece of marinated cod, the silky yet buttery quality of the flesh just tick all the right boxes for me. Deeply seasoned, the elegant slab of a fish was also meaty and sweet yet not too heavy on the tastebuds. Served in a Shiso leaf with teriyaki sauce and pickles, the highlight for me was the well-executed skin prepared with a nice char to it (hint of smokiness) and crispy texture.
This was a hosted meal. Thank you JINzakaya and Les Amis for the warm hospitality, and Burpple for the invite!
...but it's just good business. Don't let my witty opener deter you from this sumptuous serving of gindara yaki, a.k.a. marinated codfish, as it's really not fishy at all. The seductively smoky scent and flavor from the charcoal grill eliminates any funky fishiness, ensuring a topnotch slice of the sea.
Indeed, the thick slab of cod was acquired a very desirable smokiness from the grilling, yet the flesh was miraculously moist, firm and tender. The skin wasn't quite as crispy as expected, but it was easily forgiven due to just how excellently executed the rest of the fish was.
Served simply with a side of tasty teriyaki sauce, JINzakaya's gindara yaki proves that sometimes, keeping it simple is simply better.
Many thanks to Merissa and Yizhen of Les Amis Group for stuffing us Tastemakers to the gills with your sumptuous spread, and to Burpple for the invite!
Aesthetically served inside the shiso leaf, the gindara was grilled into perfection. The flesh was silky smooth yet still retained its moisture and oil, with a nice hint of smokiness (especially from the charred skin). It was served with teriyaki sauce though I prefer having it without any sauce to fully enjoy the exquisite flavour and freshness of the gindara.
The one that stole my heart that night was this Gindara Yaki, aesthetically served inside the shiso leaf with a splash of teriyaki sauce. The flesh was silky smooth and oily, with a nice hint of smokiness. I prefer having it without any sauce, but the sauce itself added a distinct sweetness to the fish. Another highlight of the night was their Yari Ika Maruyaki — grilled squid served with teriyaki sauce. The bouncy squid was seasoned lightly and beautifully barbequed to the perfect bite. Their yakitoris were best savoured with some umeshu or sake. My Amabuki Blood Orange Umeshu suit me really well, neither overly sour nor too sweet to get ready for the skewers. Do yourself a favour by asking their staff for sake recommendation. Our sake(s) were carefully selected to prepare us for the meal and they were easy to drink even when we were suffering from food coma 3/4 through our meal.
It tasted so good on its own already, but don't underestimate the splash of teriyaki sauce on the side, which lent an additional body of flavour which complemented the smokey notes infused in the cod. Many thanks to @jinzakaya for the hospitality and @burpple for the invite! #burpple #burppletastemaker
