@atmosphereshft: Wonderful Wonder - Dunsin Oyekan #dunsinoyekan #christiantiktok #fyp

Atmosphere † Shift
Atmosphere † Shift
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Region: JM
Wednesday 30 September 2026 23:54:16 GMT
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louis_lumy24
louis_lumy24 :
Please what's the title of the full video
2026-10-01 05:22:19
2
_debbieee2
_debbieee2 :
The Eagle! Can’t wait to see you in PortHarcourt on the 9th of October!
2026-10-02 10:21:34
0
iam_ayoakins
Big Force :
This man 🔥
2026-10-02 00:42:03
0
sa_rah000001
sarah :
God bless u sir
2026-10-01 08:26:25
1
nanaadjei100
Enoch :
Asher....blessings 🥰🥰🥰
2026-10-01 09:52:16
0
jackieeeeyy
Jackie💕🫂 :
You didn’t let us go to Tye 😭😭😭
2026-10-02 15:38:00
0
mercy.ashas
Mercy Ashas :
More grace sir
2026-10-01 09:45:51
0
frimpongedward518
Edward :
Asher 🔥🔥
2026-10-01 06:52:24
0
jamesnyirongo1
james :
Amen
2026-10-01 04:08:56
0
mercy.ashas
Mercy Ashas :
Asher
2026-10-01 09:45:38
0
jay.hills07
Jay Hills :
🥰🥰🥰
2026-10-02 20:51:43
0
osaimarhiagbe
osaimarhiagbe :
😳😳😳
2026-10-06 06:58:02
0
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The only Japanese restaurant in London that has 17 different cuts. And here is the list of parts you can try ♥️ 1. Teba — Wing : Carved for maximum contact with the charcoal. 2. Sabiyaki — Tender : The tenderloin, served simply to highlight its clean taste. 3. Sasami — Breast : Lean, often grilled lightly to keep moisture. 4. Negima — Thigh with Spring Onion : A classic thigh skewer paired with spring onion. 5. Tougarashi — Leg with Spring Onion : A firmer, deeper part of the leg near the bone. 6. Obi — Inner Thigh : A flavour-heavy cut from the muscle next to the thigh bone. 7. Sot-l’y-laisse — Chicken Oyster : The oval muscle on the back, known for its richness. 8. Nankotsu — Soft Bone : Crunchy cartilage, popular in Japan. 9. Engawa — Chicken Belly : The diaphragm area, with a thin, unique texture. 10. Furusode — Chicken Shoulder : A cut between the breast and wing, offering mixed texture. 11. Bonjiri — Tail Meat : Often called the “crown jewel” for its natural fat. 12. Seseri — Neck Meat : Chewy, springy, and very sought-after in yakitori. 13. Hatsu — Heart : Soft with a slight bounce. 14. Sunagimo — Gizzard : Firm, mineral-rich, and crunchy. 15. Reba — Liver : A smooth cut with a completely different texture from pâté. 16. Kawa — Chicken Skin : Crispy outside, soft inside, seasoned simply. 17. Tsukune — Chicken Meatball with Soy-Cured Egg Yolk : Made from the leftover trim, shaped into a skewer and glazed. 🆔 @hotori_london (chicken is from @fosse_meadows ) 📍1 New Fetter Ln, London EC4A 1AN 💷 Price : £30 - £50 per person  🥬 Vegan Option : available  🥦 Gluten Free Option : available (please ask the staff before) 🥒 Halal Meat : available (you can pre-order to have halal chicken) #londonjapanesefood #londonsushi #londonrestaurants
The only Japanese restaurant in London that has 17 different cuts. And here is the list of parts you can try ♥️ 1. Teba — Wing : Carved for maximum contact with the charcoal. 2. Sabiyaki — Tender : The tenderloin, served simply to highlight its clean taste. 3. Sasami — Breast : Lean, often grilled lightly to keep moisture. 4. Negima — Thigh with Spring Onion : A classic thigh skewer paired with spring onion. 5. Tougarashi — Leg with Spring Onion : A firmer, deeper part of the leg near the bone. 6. Obi — Inner Thigh : A flavour-heavy cut from the muscle next to the thigh bone. 7. Sot-l’y-laisse — Chicken Oyster : The oval muscle on the back, known for its richness. 8. Nankotsu — Soft Bone : Crunchy cartilage, popular in Japan. 9. Engawa — Chicken Belly : The diaphragm area, with a thin, unique texture. 10. Furusode — Chicken Shoulder : A cut between the breast and wing, offering mixed texture. 11. Bonjiri — Tail Meat : Often called the “crown jewel” for its natural fat. 12. Seseri — Neck Meat : Chewy, springy, and very sought-after in yakitori. 13. Hatsu — Heart : Soft with a slight bounce. 14. Sunagimo — Gizzard : Firm, mineral-rich, and crunchy. 15. Reba — Liver : A smooth cut with a completely different texture from pâté. 16. Kawa — Chicken Skin : Crispy outside, soft inside, seasoned simply. 17. Tsukune — Chicken Meatball with Soy-Cured Egg Yolk : Made from the leftover trim, shaped into a skewer and glazed. 🆔 @hotori_london (chicken is from @fosse_meadows ) 📍1 New Fetter Ln, London EC4A 1AN 💷 Price : £30 - £50 per person 🥬 Vegan Option : available 🥦 Gluten Free Option : available (please ask the staff before) 🥒 Halal Meat : available (you can pre-order to have halal chicken) #londonjapanesefood #londonsushi #londonrestaurants

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