Seibu Ikebukuro Line "Nerima Station" South Exit, a 10-minute walk away. Finally visited after being invited by gourmet friends. Ordered the Foie Gras Nabe Course. ・ Chicken sashimi assortment Raw liver, raw tsukune, sasami pickled with yam and sasami pickled with yam were both new experiences. A rich and sticky flavor. ・ Thigh meat tataki Thick and flavorful with a good balance of skin and breast meat. ・ Breast meat tataki Soft and pleasant texture. ・ Tsukune (skewer) Lightly seasoned with salt, just right. ・ Ginkgo nuts (skewer) It's the season for ginkgo nuts. ・ Lotus root tsukune yaki Soy sauce flavor, stuffed inside the lotus root hole instead of sandwiched between lotus roots. It's satisfying to eat. ・ Sasami katsu Crispy on the outside and tender on the inside, best with wasabi. ・ Tomato Refreshing reset for the palate. ・ Chicken wings (skewer) Juicy with a good amount of fat. ・ Outer thigh (skewer) Crispy on the outside and juicy on the inside, also delicious. ・ Specialty Foie Gras Nabe Plenty of Nagano Western leeks are laid out, seared, and then foie gras is added. The foie gras fat and leeks blend together, creating a wonderful aroma. The foie gras is then taken out, and a large amount of mushrooms and chicken meat are added. The foie gras is incredibly delicious! The Foie Gras Nabe also produces a delicious broth from all the ingredients, making it quite tasty. Finally, udon noodles are added as the finishing touch. The specialty Foie Gras Nabe was excellent! [Today's Course] ・ Chicken sashimi assortment ・ Thigh meat tataki ・ Breast meat tataki ・ Tsukune (skewer) ・ Ginkgo nuts (skewer) ・ Lotus root tsukune yaki ・ Sasami katsu ・ Tomato ・ Chicken wings (skewer) ・ Outer thigh (skewer) ・ Specialty Foie Gras Nabe Instagram ID: kuidaore.8.

After aiming for half a year, I finally managed to make a reservation at Torinaga. As only reservation customers are allowed, the restaurant was full as soon as I entered at 6 pm with about 13-14 customers. It seems like they are only operated by two people, but the menu is predetermined, so the service was smooth. Each skewer that came out one by one was elegant and highlighted the taste of the ingredients. The last oyakodon had a lot of unusual ingredients like mushrooms and lotus root, making it exquisite. I would love to revisit if I can make another reservation.

Tori Nagasa in Nerima is a famous restaurant with difficulty in making reservations. The 3-point appetizer platter is a great way to start, and each skewer is seasoned perfectly. The attention to detail in each dish is evident and everything is delicious. The alcohol goes down smoothly with the chicken dishes being light and easy to eat. The parent and child rice bowl for the finale is both visually appealing and delicious. It was a great meal. Thank you.

The restaurant was like discovering a whole new world of chicken flavors beyond what I knew. The grilled chicken was crispy and delicious, while the raw chicken dishes were a revelation. I wish I could have tried more. The only downside was that the set course didn't feel quite filling enough, and I wished I could have ordered a couple more dishes a la carte. The salty dishes paired well with alcohol, but I also craved some rice to go with it. The prices were surprisingly affordable, around 5,000 yen, which was a relief as I had initially expected it to be around 10,000 yen per person. Reservations are a must, and it's recommended to book a month in advance, but I also learned that there are cancellations, so waiting for a cancellation might be a good strategy.

I visited this restaurant for the first time upon a friend's invitation. Although it was a bit difficult for me to access this area, it was definitely worth the visit! We ordered the special seasonal menu for four or more people, which was a foie gras hot pot course. Before the hot pot arrived, various skewers and chicken dishes were served one after another, filling up our stomachs. The way they offer chu-hai drinks is unique, allowing you to choose the base mixer and add on different types of shochu. I was surprised by the selection of shochu at a certain famous Michelin-listed restaurant, but here they had Amakusa barley shochu available, which was reassuring. The aroma of the foie gras hot pot was amazing. Being able to taste the foie gras first was delicious on its own! Using watercress as an ingredient in the hot pot was unexpected, but it paired really well with mushrooms and green onions, creating an irresistible deliciousness. The udon served at the end was exceptional, but if I had the choice, I would also like to try the rice. The service from the staff was top-notch, making it a very enjoyable dining experience. Thank you very much!

Second visit to Torinaga-san. This time, with two people, we enjoyed a delicious evening at the counter seats while sneaking glances at the head chef at the grill ❤️ The raw tsukune is still the best! Well, all the other dishes are delicious too, but I just love this raw tsukune so much 😂 The head chef mostly stays at the grill preparing the dishes by himself, so he doesn't come to the customer side until the latter part of the course. However, the serving staff provides pleasant service, and later on, the head chef also chats with us across the counter, making it a wonderful night. Compared to other places that serve yakitori courses, the number of dishes here is a bit less, but I think it's just right for women. (After eating the ramen at the end, I was totally full!!) It may not be a trendy, fashionable restaurant, but I would love to visit again and recommend this yakitori place.

The side dishes may not change much, but they are always delicious no matter how many times you eat them. Even though they don't use brand chicken, it's still mysterious. The skewers are voluminous, so they might look bland in photos, but they are not. The chicken sashimi with liver and gizzards is delicious. The marinated chicken breast is moist and tasty. The chicken tenderloin cutlet is not dry, but moist. And the parent-child bowl with foie gras is incredibly delicious. The aroma of foie gras stimulates the appetite, and the various mushrooms add plenty of flavor. I have to work hard to make a reservation for foie gras hot pot this winter!

The staff from the Shizuoka branch came to confirm! #Nerima #Yakitori #Daikon #Lettuce #Pickles #Raw tsukune #Breast meat with sauce #Liver sashimi #Tataki #Breast meat #Thigh meat #Lotus root #Tsukune stuffed with #Skewers #Sori #Outside thigh #Ginkgo #Chicken tenderloin #Fried #Oyakodon #White wine #Red wine #Mitake #Split breast

I received an invitation to the Platinum seat at a difficult-to-book restaurant and visited for the first time. Although the winter hot pot is famous, I heard that the regular course is also delicious, so I was excited. When I arrived 10 minutes before the start, everyone was already there, so I entered the small and clean restaurant with a calm atmosphere, which exuded the aura of a famous restaurant. I started with a Sapporo (draft) Edelpils to open my throat, followed by delicious pickles. Next, a platter of three types of raw meat arrived: raw tsukune, gizzard liver, and breast, all with amazing texture and flavor. I then enjoyed a Nagano sake and a Sobetsu red wine. The cooking started with impressive skewers - grilled, fried, and seared, each with a unique texture and perfect seasoning. After a palate cleanser of ame tomato, the main event of the day arrived - a parent-child rice bowl? No, a hot pot! The freshly cooked rice was shiny and fragrant, and the parent-child hot pot, cooked in broth with plenty of leeks and various ingredients, including foie gras in the middle for each person, was exceptional. The bowl was filled with two servings, and the tender and juicy parent-child dish was delicious. I was satisfied. Thank you for the meal.

First visit Dinner The photos are posted in the order they were served! ● Torinaga's Yakitori + Chicken White Broth Hot Pot Course ¥6600 I did my best in the reservation battle for the omakase course - I was glad to make it in time for the Chicken White Broth Hot Pot until April! Isn't the chicken sashimi amazing? Three types of breast meat, tataki, and liver were served! There are few restaurants that serve raw chicken, and even if they do, it's usually grilled chicken sashimi, so this place is amazing! The chicken breast meat was all so tender and impressive! Amazing! The chicken breast cutlet was really delicious! The tsukune and thigh meat in the chicken white broth hot pot were quite large. The cress and lettuce were served later for shabu-shabu. The waiter was not easily reachable, and the toilet was a Japanese-style squat toilet... (´；ω；｀) The food was really delicious!

Ikebukuro, Grilled chicken, Daikon, Lettuce, Pickles, Raw tsukune, Breast meat tsuke, Liver sashimi, Heart sashimi, Tataki, Breast meat, Thigh meat, Lotus root stuffed with tsukune, Skewer, Diaphragm, Outside thigh, Ginkgo nuts, Chicken wings, Chicken tenderloin, Fry, Cherry tomatoes, Ramen, Small, Mitsutake, Cut in front

Visited this restaurant for the first time at a farewell party for a colleague in March. Was surprised that my subordinate knew about such a wonderful place. It's a popular restaurant with hard-to-get reservations, so I am truly grateful. Each dish was satisfying and the food was sincere. I was impressed. The tsukune (chicken meatballs) were delicious. The wine selection was reasonably priced, and they subtly pay attention to detail. After toasting with beer, we tried several types of Tsuru Wine red wine, which paired perfectly with the chicken dishes.

A friend made a reservation for me at Torinaga for the first time, and it was a long-awaited experience. They ordered the chicken white broth hot pot course without leeks (because my friend doesn't like leeks, haha). From start to finish, the service was warm and the food was delicious, making it a very satisfying experience. The cost performance of the chicken white broth hot pot course was amazing! The tsukune (chicken meatballs) was especially delicious. The rare tsukune served at the beginning was so impressive! Also, this time, there was a wine-loving acquaintance with us, so instead of the usual sake with chicken dishes, we let the acquaintance choose from the delicious and rare wines on the menu (at a very reasonable price). Yes, everything was delicious! Haha. They have a solid concept for both the food and drinks without trying to be trendy, but they don't push it on you, so you can enjoy it without feeling pressured!

When you open the Tabelog app at home, the first restaurant that always pops up is Torinaga. I created an omakase account and have been challenging myself every month since July for 8 months now. It seems like the hotpot season has ended, so finally I was able to secure a reservation. I have allergies to mushrooms, so hotpot is difficult for me, so I aimed for the yakitori course instead! I managed to secure a counter seat for 3 people, and finally my wish came true. I was so excited that I arrived near the restaurant 30 minutes early. Since the restaurant is within walking distance from my home, I could keep track of the time, and my friends also arrived early. We took a walk around the area to avoid causing any inconvenience to the neighbors, then entered the restaurant and took our seats. On this day, I didn't drown myself in alcohol and wanted to savor the food, so I had a glass of Edelpils. The appetizers included sunagimo (gizzard), liver, raw tsukune (chicken meatballs), and pickled mountain yam. The first course was grilled chicken breast skewers and grilled tsukune. The small dishes included lotus root stuffed with raw tsukune, chicken tenderloin cutlet, cherry tomato skewers, chicken thigh, ginkgo nuts, heart, and skirt meat. The finale was chicken ramen, which we all chose the large size. The dishes were served promptly and we were all very satisfied with the course. The appetizers were delicious, especially the low-temperature cooked ones, and the grilling of the skewers was fantastic. I definitely want to try my best in the reservation battle again. Thank you for the wonderful meal!

Last night was my first visit to Torinaga in 2 months! Usually, I just have the skewers, but this time I tried the tsukune hotpot for the first time. The broth and ingredients were incredibly delicious, and I finished it in no time! Even the ramen at the end was fantastic. The wine that the master chose for us was a perfect match for the food, and we ended up drinking 3 bottles. Looking forward to the next visit!

Yakitori Course (5,500 yen, tax included) Stay time: about 2 hours and 30 minutes. This restaurant featured in OMAKASE has a unique atmosphere with red lanterns (3.83 rating). It is rare to find a yakitori restaurant with a red lantern theme among the top 100 yakitori restaurants. The owner, Hiroichiro Kawagoe, comes from a traditional Japanese cuisine background and has created his own unique world without traditional yakitori training. The restaurant has a straight counter with 7 seats and 2 tables that can accommodate 4-6 people. It is run by the grill master and two female staff members, totaling 3 people. I found an available slot on the OMAKASE reservation site and decided to visit. Overall, the seasoning and grilling of the dishes matched my preferences. It was a delight to enjoy dishes like raw tsukune, which are becoming rare to find in other restaurants, and the rare tataki chicken breast that made me excited. Surprisingly, the restaurant has a wide selection of whiskies, which adds to the charm, especially considering the high prices in central Tokyo. However, there are three points that could be considered drawbacks: 1. Only one dish with internal organs at the beginning (the skewers mainly focus on meat). 2. The fixed 12-course menu with a long stay time of 2.5 hours (due to single chef cooking). 3. Reservations for one person are not accepted (this aspect makes it more like a high-end yakitori restaurant rather than a red lantern one). I ended up drinking 7 glasses and getting drunk without realizing it. Nevertheless, the tasting of 4 types of Aran malts was quite enjoyable. Since my companion was non-alcoholic, the total amount spent per person was less than 10,000 yen. Sapporo Lager (660 yen), Red wine by the glass (660 yen), Aran Barrel Reserve (880 yen), Aran Malt 10 years (1,100 yen), Aran Quarter Cask (1,320 yen), Aran Sherry Cask (1,430 yen), Ichiro's Malt (1,100 yen), Yakitori Course (5,500 yen). 01. Lettuce and pickled daikon 02. Assorted sashimi 02-1. Liver and gizzard 02-2. Raw tsukune 02-3. Tataki chicken breast with pink pepper and salt 03. Tataki chicken breast 04. Grilled raw tsukune 05. Lotus root stuffed with raw tsukune meat 06. Chicken wing (boneless) 07. Outer thigh meat 08. Ginkgo nuts with skin 09. Chicken nanban 10. Mini tomato palate cleanser (Amera) 11. Chicken wing tip 12. Finishing ramen (large or small). When seated, a small dish of pickled daikon was set on the table. It was unusual to have pickled daikon flavor even on the lettuce. It is recommended to enjoy it little by little until the mini tomato palate cleanser arrives towards the end. The highlight of the early dishes was the liver, gizzard, raw tsukune, tataki chicken breast, and the intense flavors of these four types of meat. Although there was a slight hint of an unusual taste, the rich flavor of the liver and gizzard when dipped in soy sauce was excellent. The raw tsukune had a smooth texture with a slight chewiness in some parts. I particularly enjoy this kind of sensory texture, so my favorability towards the restaurant increased significantly. Recently, I ended up eating well-cooked yakitori at a high-end restaurant for a 7,000 yen course, but when dining out for chicken, I tend to seek this kind of special feeling. It seems that the specialty of this restaurant is the "tsukune." The raw tsukune, raw tsukune skewer, and lotus root stuffed with raw tsukune were served consecutively (the crispy lotus root stuffed with meat was surprisingly delicious). While I believe that Hinai-jidori chicken is superior as an ingredient for chicken wings and Shinshu Gitaro chicken is better for outer thigh meat, the chef's skillful grilling technique leaves a moist and tender texture. This was proven by the deliciously crispy grilled ginkgo nuts with skin. Another hit after the raw tsukune was the "Chicken Nanban." The rich and complex flavor of the tartar sauce sets it apart from the average Chicken Nanban. I have even visited the original Chicken Nanban restaurant in Miyazaki Prefecture, but I found this one to be much tastier. Rather than the skewers, it seemed that the combination of "raw tsukune and Chicken Nanban" was the exclusive feature of this restaurant.

After a long time, I went to Torinaga and tried their white broth hot pot for the first time! Apparently, foie gras is on the rise in price! But before that, I had their yakitori course! Every part of the chicken was deliciously prepared, showcasing the master's love for chicken. The course included lettuce and daikon salad, marinated chicken breast, raw chicken meatball, heart and liver, chicken breast and thigh tataki, lotus root stuffed with meat, chicken wings, chicken thighs, ginkgo nuts, chicken nanban, fruit tomatoes, and chicken wing tips. The freshness of the raw chicken meatball and tataki dishes was exceptional! The lotus root stuffed with meat had a crunchy texture with a soft meatball filling. The premium chicken nanban dish was a luxurious treat, with homemade tartar sauce and a rich flavor. The grilled chicken wings, thighs, and tips were perfectly cooked, with a crispy exterior and juicy interior. The fruit tomatoes provided a sweet break between the savory dishes. And finally, the white broth hot pot arrived with a rich yellow soup, filled with meatballs, chicken wings, shiitake mushrooms, and cabbage. The addition of shabu-shabu style cresson at the end enhanced the flavor of the soup. After enjoying the hot pot, I savored the noodles as the perfect ending to the meal. With a bottle of wine and two bottles of sake, I felt pleasantly tipsy and truly appreciated the deliciousness of Torinaga's chicken once again!

Finally got to visit the highly sought-after restaurant "Torinaga" in Nerima, where reservations are nearly impossible to secure! There is no phone number to call, so you have to visit the restaurant in person to get a reservation ticket, and then try to book a table for the following month on the 1st of each month through a reservation site that fills up quickly. It's quite a challenge. This time, I managed to snag a last-minute cancellation and got a seat at the counter for the yakitori course. Next time, I'm aiming for the foie gras and duck hot pot served at the 4-person table, but it's only available from January to April, so I need to remember to try booking on December 1st. The yakitori course was impeccable, starting with the raw minced chicken skewers and continuing with a series of flawlessly executed dishes. The wine and sake selection was also top-notch. Thank you for a wonderful dining experience! There are only 3 counter seats and 2 table seats, so I wonder if they only serve 5 groups a day. Do they have a second seating as well? By the way, I heard that the second floor is reserved for regular customers who have been coming for over 20 years.

I made a reservation at Omakase about a month ago and visited for the first time. I had the yakitori course for 5,500 yen (tax included). The restaurant is a bit difficult to find, about a 10-minute walk from Nerima Station on the Seibu Ikebukuro Line. It was my first time trying raw minced chicken, which was delicious without any unpleasant smell. The ramen served at the end was a nice finish, with a rich yet refreshing soup. The yakitori consisted of thigh meat and breast meat, both cooked perfectly - crispy on the outside and juicy on the inside. The portion size was generous. The course also included pickles, sashimi, gizzard, liver, minced chicken with yam, chicken breast and thigh tataki, lotus root stuffed with meat, tomato and chicken tenderloin fry, ginkgo nuts, chicken wings, and ramen as an additional option. I was so full by the end of the meal. Thank you for the feast!

This season, due to the bird flu, I couldn't have the foie gras hot pot. But the chicken sashimi marinade is still moist and delicious. The yakitori is consistently tasty! The white broth hot pot with meatballs is full of ingredients. The soup is rich and not too chicken-y, showing their usual careful work. I really want to try the foie gras hot pot next season! It's a taste I've never experienced before.

After two months, I visited Torinaga in Nerima again. I enjoyed chicken sashimi, raw tsukune, chicken wings, ginkgo nuts, and more. Everything was still delicious as always. They remembered that I love wine and saved a very precious TAKAHIKO for me. I am grateful for their kindness.