There really is only one word that sums up Beijing import Zenshutoku (also known as Quanjude) and that’s ‘duck’. Or maybe two words would be more precise – Peking Duck.
Established in the Qing dynasty, its perhaps not surprising Zenshutoku has learnt a thing or two about crispy quackers in the intervening 148 years, serving over two million of them annually.
That’s a lot of Daffy! With two outposts to choose from in Tokyo, the Ginza branch is the one to go for with its handsome neo-classic styling of stone and wood, pretty hanging lanterns, modern ‘antique’ Chinese furniture and fretwork paneling.
There are of course plenty of menu items to choose from, like the rather good Ebi Chilli prawns, to sweet and sour pork, but these are inevitably a preamble to the main event, which has been quietly roasting over fruitwood for 45 minutes to render its characteristic sweet succulence and even caramel-claret colouring.
Carved at your table, small slivers of crispy skin are offered in the traditional manner with a sprinkling of sugar (or chilli if you prefer), while the slices of duck meat and skin are served with thin pancakes and plum sauce.
The bones will be returned to you as soup if you wish, but don’t miss the chance to try the myriad other duck dishes on offer like hot and spicy shredded duck wing, mustard duck web, or richly sauced fried duck hearts. Where else could you gladly say it’s absolutely fowl!