at choice of grub
busied herself with the alternative ordering method – choosing from the menu and having it freshly prepared. On this occasion she sang the praises of the spicy chicken katsu curry and sticky rice, as well as the chicken yakisoba noodles, with its mildly spiced tangy sauce. The wee one liked that too – but minus the tangy sauce, prepared without fuss, just a smile. They also loved the chicken gyoza dumplings, with their crispy shells and soft mashed-up meat. It wasn’t all plain sailing though. A duck udon was ordered and sent back. The spicy broth was fine, but the duck (pictured in the menu as slices of breast) was just grim skin and gristle. The waiter’s smile didn’t dim a watt as he apologised profusely and happily whisked it away. That meant we didn’t pay for it, as your bill involves totting up all the dishes on your table at the end. And totting up was called for. By now, we were all stuffed – not even the circling chocolate dessert could tempt us. But next time I might have that one ... or that one.
TASTY: Diners Fiona Gardner and Claire Wallace.
GOOD GRUB: Fine food at the Triple Kirks.
ON DUTY: From left, Yo! Sushi general manager Melanie O'Regan, head chef Krzysztof Mikos and supervisor Diane Marshall.