Sake & Skewers: The Evolution of Beyond Yakitori

One of the frequent misconceptions people have about restaurants is that their identity and offerings rarely change – like your reliable neighborhood spot that’s been serving the exact same dishes for as long as you’ve been going there. But times are changing and if you look at restaurants (especially in Beijing), this couldn’t be farther from reality. From my experience in Beijing over the past decade, restaurants are constantly adapting to the market, trying to keep up with this crazy fast-paced F&B scene and the even faster changing technological developments (win for WeChat!). In order for restaurants to stay “fresh” and stay on people’s radar restaurants are hustling. Whether restaurants are updating their menus regularly or renovating their interior, these efforts are no small feat.

Beyond Yakitori is a classic example of a restaurant that has continued to change and evolve since it first opened 2016. I was first introduced to Beyond Yakitori shortly before they officially opened to the public, and even in the very beginning, it showed a lot of promise. A few of their stand-out dishes, notably their signature Beyond Scotch Egg alongside their range of succulent chicken skewers from the thigh, wing, neck, and Tsukune Meatball were exceptional and left a lasting impression. But that first impression is not the whole story.

“For us, yakitori perfection isn’t about flying in a pair of 200kg grills on first-class tickets from Tokyo, nor is it about sourcing the most expensive Binchotan charcoal to grill with. It’s about putting all our effort and dedication into every single mouthful we make. One perfect skewer at a time. From our coals to you, with love.” – Beyond Yakitori 

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HANA by Hatsune: Innovative Japanese with Artful Presentation

Guomao’s China World Shopping Mall is still opening and the end doesn’t appear to be in sight! Next up on the list is HANA by Hatsune.

Hatsune is one of the OGs of the Beijing food scene and has been constantly pushing to provide the best food and service since then. Now, with more than a decade of experience, founder Alan Wong wanted to show off what they have learned with a new concept called HANA.

Meaning “flower” in Japanese and “family” in Hawaiian, HANA is focused on family-style sharing in an ambiance that’s inspired by Kyoto’s bamboo forests, which is a striking contrast to the full floor-to-ceiling window views of Beijing’s growing CBD skyline.

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LumDimSummary: Hatsune’s Sake Sensei Dinner

Entering the wonderful world of Hatsune, most people become quickly acquainted with the restaurant group’s legendary Californian-Japanese sushi rolls, but Hatsune’s recent “Sake Sensei” Dinner Party on Wednesday, July 8th shifted the focus from sushi to sake. Where wine tastings are hosted on a much more regular basis in various restaurants around town, the Hatsune team is passionate about their wine of choice – rice wine.

Hosted by Hatsune’s owner, creator and super sake geek Alan Wong, he personally greeted dinner guests with hot sake shots and cold Asahi beer before the dinner event officially started and the arrival of bottles of premium sake paired with a gorgeous dinner menu featuring Hatsune’s signature dishes alongside a few new dish creations (I’ve already put in a personal request for Alan to add that Aburi-Steak to their menu permanently).

From sake bottles that are favorites on Hatsune’s sake menu to off-menu sakes brought out from Alan’s own collection, each type of sake was distinctly unique in smoothness, flavor and after-taste. Just as interesting as it was to taste the different variations of sake, was seeing how polarizing some sake were – how much some people favored one over the other, but all growing an appreciation for sake that they didn’t have before.

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Happi Sake: Yakitori & Premium Sake Izakaya

**UPDATE: THIS VENUE IS NOW CLOSED!**

Head to Happi Sake for Yummy Yakitori + Premium Sake

Happi Sake is second restaurant venture after the slightly larger original Sake Manzo. Created by sake master Taka Yamamoto, he is the man who is responsible for the majority of sake imports into China with the biggest stock of premium sake bottles available in the city.

While Sake Manzo emphasizes food quality and their promise to follow the Slow Food movement by supporting local farmers in serving food that is seasonal, local, fresh and wholesome, Happi Sake is Yamamoto’s way to introduce sake culture to Beijing’s F&B scene. Replicating the many casual, hidden sake bars popular in Japan for post-work drinks and small bites, Happi Sake is a small and cozy space that transports you from a city where everything is too flashy and clumsy to a culture where efficiency is key and everything was decided after a meticulous thought-process.

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Zui Yakitori Bar on Xingfucun Zhonglu

Introducing the Newest Kid on the Xingfucun Zhonglu Block – Zui Yakitori Bar

Located on the quickly developing Xingfucun Zhonglu across from April Gourmet and just next to Hercules, Zui Yakitori Bar is the new kid on the block and with an enticing entrance, I was quickly lured in just after they opened their door to the general public.  Potentially related to Hercules as the staff of Zui were all wearing Hercules-branded aprons, but this is a 2-story Japanese Yakitori Bar that has two massive bars set up on both the first and second floor and more seating upstairs for dining.

Currently half open with only its second floor in operation as the ground floor is still a work-in-progress (probably 85% there). At first we found a cozy table for 4 in the back corner of the second floor dining area ready to chow down big time on a big order of yakitori, but we were very quickly put off by 3 chain smokers sitting close-by. What was even more disheartening was hearing their attitude about it – a very curt reply, “We are a bar also, so smoking is allowed.”  Shame when you’re stuck in a tight space with no air ventilation and have come to have a proper dinner, and not sit in a room clouded with cigarette smoke.

Not a great start but read on as it gets better. Kind of.

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Hatsune’s 13 Year Anniversary: Tickets On Sale Now!

Turning 13 doesn’t always have to be awkward…

A year infamous for grow pains and awkward moments, the Hatsune Restaurant Group seems to be ahead of the curve as they turn 13 this year. Not only do they have 5 restaurants under their belt in Beijing and another 5 in Shanghai, their restaurant empire is continuing to grow with another Hatsune branch set to open in Beijing by early 2015 (location to be revealed in due time!) and expanding to other city options (equally as exciting!).

Entering their teenage years makes Hatsune a living dinosaur in the fickle and unpredictable Beijing restaurant scene where most places are lucky to make it past their 5 year mark. But Hatsune’s charismatic personality, lovely design and consistently delicious sushi rolls have won them over a growing number of sushi fanatics who just can’t seem to get enough.

And continuing in their tradition of hosting epic anniversary parties with free flow booze and sushi, it’s clear to see that Hatsune is really just a big kid at heart.

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Become a Sake Samurai: Sake Tasting Dinner at Kagen

Kagen Gives You Insight into the World of Sake

When you go to your favorite Japanese restaurant (ahem, Hatsune/Kagen/Kagen Teppanyaki), can you work your way through the list of sake bottles as you might a wine list?

Do you prefer hot or cold sake? Do you know which is better and why? 

Let’s be perfectly honest – beyond the experience of getting trashed on sake bombs in college (a shot of sake dunked in a tall glass of beer = a dangerous combination), how much do you really know about Japanese sake?  

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Tori Tei 鸟亭 Japanese: Home of Yummy Yakitori

Tori Tei’s Busy Yakitori Station

Every time I’ve gone to Tori Tei 鸟亭 Japanese Yakitori restaurant, I’ve just gone to their branch across Gongti East. But their original branch is tucked inside Xinyuanli that’s so hidden, I’m not sure I would ever have found it without someone guiding the way. And considering how difficult to find its location is, I’m surprised that Tori Tei is no secret among the foodies of Beijing. Pretty much everyone I know has been to either one or both of their locations and now that I know how to get to the original branch, I gotta say that I much prefer it just because it’s that much more off-the-beaten-path. The extra effort makes your arrival feel that much more rewarding.

While I’ve heard foodies vehemently argue which Tori Tei branch is better than the other, you will find that both serve up authentic yakitori BBQ in a traditional Japanese environment for very reasonable prices.  In short, both get the job done when it comes to yummy yakitori.

Coming in from the freezing cold weather outside, it’s very inviting to walk in to a cozy, lively and petite dining space where the air infused with grilled meat fumes (in a mouth-watering as opposed to a “too smokey my eyes hurt” way).

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