What's up with that?", you're probably asking. The conceit is that bringing Spanish ingredients and techniques to the Japanese skewer results in a curiously new appreciation of what can be achieved with kushiyaki. Experimental and provocative, Palillos pulls off a succession of surprisingly impressive inventions ranging from grilled scamorza (meaty, almost savoury semi-soft cheese with a fantastic elasticity and spring) to jamon-wrapped plump prawns to iberico pork belly with wasabi (smoky and crisp on the outside and lusciously fatty inside). It's an interesting little place, alright. The Foodguzzlers are generally wary of fusion food but there's no doubt that Palillos hits all the right notes in this mixed-genre symphony and we love them for it. .
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