Chuzo Tokyo · Calle 19
Charcoal yakitori, in your hand, walking Calle 19.
Straight over charcoal, wrapped in kraft paper. Each skewer is seared dry, then lacquered coat by coat in the house teriyaki to a deep glossy mahogany — the glaze is always included. House chili? +$1.000.
One skewer seared over live coals and lacquered in the house teriyaki. Choose your dosage: punta de anca beef, pork belly, chicken thigh or veggie — each at its own price.
Step 1: choose your treatment plan — the base. Step 2: choose your charcoal dosage — every bowl carries exactly one skewer, and the price already includes the Veggie Skewer (swapping adds the difference). Extras: second skewer, egg +$3.000, chili +$1.000.
The signature: dark roasted black-garlic bone broth, wheat noodles, half-boiled egg, fresh spring onion and lime. Pick your skewer to complete the formula.
Fluffy white rice with hearty fríjoles antioqueños, cooked potato, half-boiled egg and fresh garnishes. Filling and local. Pick your skewer.
The lightest on the menu: clear broth, wheat noodles, half-boiled egg, spring onion and lime. Take it with the Veggie Skewer for the greenest bowl in the house.
What's left of the day, on a plate. When they're gone, they're gone.
Cold cheesecake under a strawberry coulis. Served bleeding.
Three red layers with cream cheese between each. A colour you already know.
The one alcohol-free list on the menu: what gets built at the bar and what comes cold out of the fridge. Everything here is alcohol-free — not a drop.
Tropical juice, ginger, mint.
The simple one: sparkling water over ice, a slice of cucumber, lime and charcoal salt. Nothing built.
Mineral water. pH balanced.
Hibiscus tea with panela, cold.
Fresh lemonade, made at the bar.
The same bar lemonade, stained with cherry. It comes out pink.
600ml. Cold.
400ml. Cold.
400ml. Sugar-free.