Bincho
Previous
-
Bincho
Britta Jaschinski / Time Out
-
Bincho
Britta Jaschinski / Time Out
-
Bincho
Britta Jaschinski / Time Out
-
Bincho
Britta Jaschinski / Time Out
-
Bincho
Britta Jaschinski / Time Out
-
Bincho
Britta Jaschinski / Time Out
Next
Bincho
Britta Jaschinski / Time Out
Time Out rating:
<strong>Rating: </strong>4/5
User ratings:
<strong>Rating: </strong>3/5
Rate this
Time Out says
Thu Jul 19 2012
At the centre of Bincho’s dimly lit universe is the charcoal grill, where chefs ceaselessly prep and turn skewers of yakitori (from chicken breast and wing to liver and oyster) and kushiyaki (red meat, fish and veg).
For making your budget stretch further, the Seven Samurai set for a tenner is a winner (especially as à la carte skewers come as a minimum order of two). But if you’re after culinary adventure, go out on a limb with gizzard and ginkgo nuts or explore off-skewer with whole grilled mackerel pike.
Uncooked options include a refreshing salad of squid, salmon, mixed leaves and seaweed tossed in a yuzu (citrus) dressing. Brownie points for rapid-response staff and convivial surroundings, but we have been disappointed by the kushiyaki at off-peak times when perhaps the charcoal embers were not at their best.
For a specialist, Bincho offers a surprising variety of meal endings: sweet East-meets-West desserts; savoury ochazuke (rice and toppings in a green tea broth); and even alcoholic Ichigo Plum – a cocktail of plum wine and strawberry purée over crushed ice that makes a splendid sorbet substitute.
Share your thoughts
Comments & ratings