"Greg's version is always moist, tender, and very tasty. The first thing you smell is the zest from the yuzu, a very nice touch. Then when you eat it, it has a nice, juicy chicken flavor. Dipping it in the egg yolk sauce brings out a little nutty character. It's so good paired with shochu."
dish
Tsukune w/ egg yolk sauce
Recommendations
Also at Nojo Ramen Tavern
Featured Content
05:07
September 9, 2015
Chef Hiro Sone (Terra, Ame) visits Chef Greg Dunmore's restaurant Nojo in San Francisco to eat two of his favorite skewers: chicken skin and tsukune, a juicy, hand-chopped chicken meatball. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators. ***SADNESS UPDATE: Nojo is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company (who purchased Nojo) as their corporate chef.