Warm Up this Winter with Yakitori & Sake Flights

Owner Chris Niu’s Passion for Sake & Quality Yakitori Shines as he showcases his New Winter Menu

Sake and Yakitori go hand in hand and this is exactly how Beyond Yakitori’s owner Chris Niu likes to showcase the complete “Beyond” dining experience.

As we prepare for a full-on yakitori feast, we begin our experience with Beyond’s Shirayuki House Sake, a tasting of their four new cocktail creations followed by an informative sake flight. Seeing a trend here so far? Strategically, we then soak up all that sake and booze with few of Beyond’s gorgeous starters that include a couple of their classic cold and hot dishes alongside three new creations – an indulgent wagyu short-rib sashimi topped with uni, a light salmon and avocado tartare on a grilled baguette and their tapas-inspired garlic tiger prawns with mixed mushrooms.

After the initial starter bites, out comes more sake varieties to be enjoyed alongside their new and signature yakitori skewers before rounding off the meal with a choice of satisfying rice dishes and final dessert on a skewer paired with sweet and fruity yuzu wine.

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Beyond Yakitori’s Terrace Opening: Endless Booze & Yakitori

Home to some of the most succulent and irresistible yakitori available in Beijing, Beyond Yakitori is excited to host their annual Terrace Opening Party taking place this Saturday, May 19th from 10PM until late. As the weather warms up, this newly-renovated terrace just might be your new favorite hang-out spot this summer! Promising free-flow Japanese sake, Kirin draft beer and their signature charcoal grilled yakitori, this is definitely going above and beyond!

With the party theme “Beyond Flames,” guests who wear red will be duly rewarded with a shot of flaming sake and if you happen to have clothing with flames (some brilliant examples below), you will get a “Beyond Flame Cocktail”. That flaming bodysuit would look beyond awesome on YOU. #doit

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One Man Band: Marco’s Teppan & Charcoal

The little compound next to the US Embassy in Liangmaqiao just keeps on delivering. Previously I have reviewed Bistro 108 and La Villa Trattoria, and now we have yet another niche restaurant to add to that list. I’ve recently heard friends raving about a new teppanyaki spot that opened up there.  As with any new place that multiple people start talking about, it got bumped quickly to the top of my to eat list!

Located on the 2nd floor of the CaoChang Plaza complex, Marco‘s Teppan & Charcoal (宏烧) is a small, but very well put together restaurant. Owner and Head Chef Marco is from Hong Kong and wanted to bring his expertise to Beijing.

He doesn’t do traditional Japanese Teppanyaki as you might think of it, this is more of a fusion between cuisines that just happens to make heavy use of Japanese cooking techniques – teppanyaki, yakitori and sushi. Our friends have been on multiple occasions (they’re big fans) and they are amazed to see Chef Marco there running the show from lunch to dinner, every day of the week. This guy is a machine and everyone who dines here and witnesses the man in action can see the intensity of his concentration and passion for what he does and the food he serves.

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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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Beyond Yakitori Launches Satisfying Lunch Sets

Beyond Yakitori Launches New Lunch Sets

Last year when the Topwin Center was just opening, Beyond Yakitori was one of my highlights. Catching up with the owner, Chris Niu, he said that he feels like the restaurant is finally hitting its stride and will be introducing some new dishes and offers over the coming months. Chief among them is expanding their opening hours to also include a weekday lunch service, which officially launches this Monday, April 10th (available Mondays through Fridays).

There are 6 lunch sets to choose from including two salads, two rice based dishes and two noodle dishes (one ramen soup and one stir-fried udon) that come as a bento style set. All 6 sets come paired with either a savoury and comforting side seasonal soup and/or a refreshing side salad. The soup we tasted was a miso cooked cauliflower puree, which Chris says will rotate between different seasonal vegetables. The side salad was exceptional – a delightful combination of charcoal-grilled cucumber and pineapple with chopped chili and coriander that supplied a pleasant pop of flavours.

Almost all the lunch sets are RMB 48 with the exception of the Beyond Salmon Salad, which is RMB 68.

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To Boldly Go: Beyond Yakitori

Before I begin this review, note that everything that was seen and eaten was a preview version of the restaurant and may not be entirely representative of the final product, but based on the strength of our first tasting, I strongly urge all foodies to make Beyond Yakitori a priority visit once it soft-opens on July 2nd (they plan to officially open mid-July).

Located in the Topwin Centre (same building as the Mercedes Me project), Beyond Yakitori is on the 3rd floor alongside a bunch of other restaurants who also seem to be just opened or in the process of opening very soon. It specialises, as you might have guessed, in Yakitori; aka Japanese chuanr.

LDS Snapshots of Beyond Yakitori:

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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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