Tatataro has become even more delicious since my first visit. Although the Tatataro chicken was culled due to avian influenza, the duck and shamo are now the highlights and very tasty. The menu includes soybeans with soy sauce and sansho pepper, chicken sashimi, grilled chicken breast and gizzard, duck breast thymus, negima skewers, Jidokko chicken thigh tataki, grilled chicken liver and heart, duck loin with fig, smoked assortment, Miyazaki Jidokko chicken wings, Kinkan of Hichinai chicken, and Scamorza cheese. Additionally, there are mature tomatoes from Nagasaki soaked in the best dashi, Hichinai chicken harami with garlic chives sauce, quail skewers with half-cooked egg yolk, Ninety-Nine Koi pigeon loin with asparagus and Gorgonzola mashed potatoes, Miyazaki chicken thigh, zucchini, deboned chicken wing rice (stuffed with sansho rice), okra, stuffed shiitake mushrooms, red onions, ponjiri, bell peppers, soboro rice bowl, chicken soba.

Torichataro is located a bit far from Shibuya Station. I was lucky to receive a cancellation notification and visited for the first time. This yakitori restaurant offers a variety of chicken brands, allowing you to taste exquisite grilled chicken and chicken dishes. I was surprised to see pigeon on the menu, and it was really delicious. The omakase course is around ¥8,800, and I had three sours, chicken soba, and minced chicken rice as extras, so the total bill came to around ¥17,000, a bit higher than I expected, but the quality justified the price. It was truly delicious. I think it would be more enjoyable to go with a group rather than alone, so I hope to bring someone along next time. Below is the course content: Omakase Course ¥8,800~ - Katsuo and duck broth Gorgonzola chawanmushi with semi-dried tomato - Stuffed shiitake mushroom - Hinai-jidori chicken breast - Gizzard - Kasumi duck thymus - Harami with white onion sauce - Chicken breast tataki with Kinshamo and Miyazaki Jitokko - Hinai-jidori chicken liver - Duck loin with black fig from Niigata Prefecture - Fresh ginkgo nuts - Hinai-jidori chicken and Miyazaki Jitokko thigh - Smoked assorted platter with Hinai-jidori chicken wing, kinkan, spicchio - Duck heart - Zucchini - Kujukuri Koda's pigeon loin with pigeon broth and liver sauce - Hinai-jidori chicken breast - Tsukune with quail - Teba meshi with sansho rice inside - Minced chicken rice (additional) - Chicken soba (additional)

"Usually, the dishes at yakitori restaurants don't vary much, but Chataro incorporates seasonal ingredients and changes up the preparation for the appetizers. It's thoughtful and delicious."

My reservation was at 8:30, but I wasn't seated until after 8:45 because the previous 5:30 reservation was still ongoing. I started eating around 9:30. The restaurant was clean with about 10 counter seats. They offer a course menu followed by a la carte options. Without a menu list, it was difficult to gauge portion sizes. Each dish served individually was delicious, but some were a bit oily. I'm not a fan of offal, so that part was tough for me.

After a two-month hiatus, I was happy to be able to visit Chataro again at a pace of once every two months. I enjoyed the reasonably priced yakitori that doesn't overwhelm with classical or overly creative dishes, similar to a bird cuisine. Accompanied by barley soda and orange soda, I started with mountain pepper edamame, followed by various chicken and duck dishes, including grilled Miyazaki jidori breast meat with onion, cress, and Bramley apple. The lightly flavored dishes were delightful, such as the liver and heart with a subtle umami taste. The smoked chicken wings, each bite revealing the delicious fat, were also a highlight. The chewy harami with white onion sauce provided a nice contrast of flavors. The zucchini with white cheese, along with other dishes like tsukune and quail, added variety to the meal. The chicken wing rice, a must-try, was so good that I wanted to take 10 home. The meal ended perfectly with chicken soup ochazuke with black shichimi pepper. It was a satisfying experience once again at Chataro, and I look forward to returning in two months. It would be nice to bring my daughter next time. Today's meal at Chataro was exceptional as always. Thank you for the feast.

You can enjoy a variety of local and brand-name chicken dishes with excellent grilling at Torichataro, a famous yakitori restaurant in Shibuya. The course takes about 2 and a half hours. The exterior of the restaurant is a cool brown color with a green signboard. Inside, there is a 12-seat L-shaped counter where the master skillfully grills the chicken over charcoal. The owner, Mr. Kaneko, who previously worked at the renowned yakitori restaurant Aoten, opened Torichataro in 2013 with the concept of delicious yakitori and great sake. The grilled chicken is cooked to perfection, allowing you to savor the flavor of the meat. They offer various brand-name chickens like Holoholo Chicken, Shinshu Golden Gunkan Chicken, Hichinai Jidori Chicken, and Kasumi Duck, allowing you to enjoy different parts of the chicken. In addition to yakitori, the creative dishes and desserts were also delicious. The omakase course included edamame with sansho oil, chicken sashimi with kinkan and eschalot, and various other chicken dishes. It was a delightful dining experience at Torichataro.

In Shibuya, a hard-to-book restaurant, I managed to secure a reservation for one person and traveled directly from Naha. It is located in the same building as a popular breakfast bonito restaurant. The appetizer was a mix of Gunma's Miryoku beans seasoned with yuzu pepper soy sauce, which had a nice texture. However, the sashimi had a poor, thawed-like texture. The yakitori had inconsistencies, with the main Hinai chicken being not good while the sub Miyazaki chicken was good. The atmosphere and service were good.

1. Edamame with Sansho Soy Sauce: A refreshing dish to start with, the unique flavor of edamame dressed in sansho soy sauce is a delightful experience. The edamame bursts with a crunchy texture when bitten, releasing a subtle soy sauce flavor that slowly spreads on the palate. Paired with a cold beer, this dish is a perfect way to awaken the taste buds. 2. Duck and Hinai-jidori Chicken Thigh Meat Menchi Katsu: A delicious treat with a crispy texture and a juicy filling of ground Hinai-jidori chicken meat! Each bite reveals a burst of succulent meat juices, making it a truly satisfying experience. The crispy coating complements the tender duck and Hinai-jidori chicken meat perfectly, creating a mouthwatering sensation that lingers on the palate. 3. Hinai-jidori Chicken Breast Skewer: A succulent skewer of chicken breast, seasoned with salt and yuzu pepper, exudes a rich and glossy appearance that promises a flavorful experience. The crispy skin gives way to a juicy and tender meat, releasing a sweet and savory essence that tantalizes the taste buds. The tender texture of the chicken breast, combined with the aromatic flavors, makes this skewer a delightful indulgence. 4. Shinshu Ougon Gunkei Chicken Gizzard: Seasoned with salt and pepper, the Shinshu Ougon Gunkei chicken gizzard offers a unique combination of texture, umami, and flavor. This rare breed of chicken from Nagano Prefecture boasts a firm and flavorful meat that is a delight to savor. The salt and pepper seasoning enhances the energetic quality of the meat, creating a dynamic interplay of savory and spicy notes that elevate the overall taste experience. 5. Duck Breast Thymus: The tender and sweet duck breast thymus, marinated in a delicious sauce, showcases a surprising elasticity that is truly captivating. The gentle cooking technique used for this yakitori dish highlights the natural flavors of the duck meat, resulting in a delightful balance of tenderness and firmness. With each bite, the unique taste of the duck meat unfolds, leaving a lingering impression of its wild and savory essence.

Everything was delicious! The alcohol went down smoothly! They asked about my alcohol preferences and the drink they brought me was spot on! The soup in the final ramen dish was surprisingly made with something unexpected, but it was incredibly tasty! I want to go back again, so please invite me! --------------------------------------------- Likes, saves, and follows are all welcome! It would make me very happy! I also have an Instagram account. I mainly post stories there. Occasionally, I post about hard-to-book restaurants or private events in my stories. If you take me to a restaurant I want to go to, I'll also invite you to exclusive places! Instagram account @yellowpink24 https://www.instagram.com/yellowpink24/?hl=en I would be delighted if you could follow me there too. ---------------------------------------------

Before the pandemic, I didn't know about this restaurant. It has a lot of momentum. The portions are quite large, so make sure to go on an empty stomach! The delicate salt and cooking temperature are to my liking! The ventilation is poor, so the smell may stick to your clothes on the way home, so it might be better not to wear expensive clothes!

I had been wanting to go there for a while but didn't have the chance until a regular customer invited me. I love grilled food and can eat a lot of it. It's easy to see why this place is popular. I would definitely go all out to participate again if given the chance.

Hard-to-book yakitori restaurant. I've always wanted to go, and finally had the chance to visit with the omakase course where you can order additional items after the course is finished. This time, our order was as follows (partial review included): Omakase course 2 additional skewers, Soboro Don (minced chicken rice bowl) 3 drinks Approximately 16,000 yen (for reference) - Liver: Absolutely wanted to try the liver and I was so happy when it came out. It looks firm and when you take a bite, it pops in your mouth. The rich flavor is irresistible. - Hichin Chicken Breast: The skin is crispy and the meat is juicy and tender. - Duck Breast Gland: I really liked this one. The balance between tenderness and firmness was amazing. - Negima: You can enjoy different types of chicken meat. The top is Hichin Chicken and the bottom is Ougon Kurodori. I love the firm texture of Kurodori, and it was delicious. The large green onions were sweet and delicious. - Tsukune: Roughly made and meaty. They also gave us quail skewers, and when eaten together, the smoothness of the yolk and the roughness of the meat were a perfect match. - Soboro Don: A large dish for the finish. The rich egg yolk mixed with the minced chicken was irresistible. Overall, I was very satisfied with the course from start to finish. The pace of serving the skewers was just right, and the service of asking about drinks was polite. However, we visited the restaurant for the 8:40 pm session, and it's important to be mindful of the last train. I would love to make an effort to book a reservation and visit again next time.

(Visited again on July 1, 2023, after about 4 months. A selected restaurant from the Tabelog Top 100 Yakitori EAST 2023. The dishes I enjoyed are as follows: [Food] - Chataro Omakase Full Course + Additional - Edamame with Sansho Oil - Golden Shamo Chicken Breast and Round Eggplant in Fried Dashi - Ume Plum Marinated Chicken Tenderloin with Honey Pickled Nanko Ume - Hinai-Jidori Chicken Breast - Golden Shamo Chicken Gizzard - Duck Breast Gland - Duck Roast with Figs - Negima Skewers (Hinai-Jidori on top, Golden Shamo on bottom) - Two Types of Chicken Breast Tataki (Golden Shamo at the back, Miyazaki Jitokko in front) - Hinai-Jidori Chicken Liver - Smoked Assortment (Golden Shamo Wing Tips, Hinai-Jidori with Kinkan, Cheese) - Hinai-Jidori Chicken Hearts - Kujukuri Young Pigeon with Blue Cheese Potato Salad - Tsukune with Quail Egg - Tebasaki Rice - Zucchini - Miyazaki Jitokko Chicken Thigh Seared - Okra - Tsunagi (additional) - Bell Pepper (additional) - Corn (additional) - Soboro Donburi (with soup) (additional) The Ume Plum Marinated Chicken was not too strong in flavor, but still delicious, and the honey pickled one had a great texture. The two types of Chicken Breast Tataki were refreshing with a Yamagata "dashi" sauce mixed with fresh ginger. The young pigeon and Blue Cheese Potato Salad were a rare treat, and the additional order of "tsunagi" was also delightful. [Drinks] - Rose Wine (no photo as it was brought in) - Citrus Sour (Kanoka) - Citrus Sour (Valencia Orange) - Ginger Ale (ordered as I finished the wine in about 90 minutes) The total came to 19690 yen. Thank you for the delicious meal.)

Tori Chataro regular meeting. Chataro, whatever you eat is delicious. Everyone eating looks very delicious and happy!

I've always wanted to visit Torichataro-san. I was invited by a friend for the first time. It's a bit difficult to find the way from Shibuya Station due to redevelopment, so I recommend going with plenty of time! They only offer an omakase course, but you can order additional skewers and a finishing dish. The charcoal-grilled skewers are all wonderfully cooked! The side dishes are also delicious and well-made. In particular, the duck meat and fig-stuffed chicken wings, and the chicken soba as a finishing dish were exquisite. The soup of the chicken soba was so good that I wanted to drink it the next day as well. It's a very popular restaurant that is hard to make a reservation for, but I hope to visit again someday! ✨

Torichataro ⭐️ Tabelog 3.94 ⭐️ Yakitori Hyakumeiten 2022 Omakase Course: - Edamame with Sansho Pepper Soy Sauce - Hichinai Jidori Chicken Breast Tataki with Ume Plum - Hichinai Jidori Chicken Breast - Hichinai Jidori Chicken Gizzard - Duck Breast Thymus with Sauce - Harami with Shiro Negi Sauce - Yamagata Jidori Chicken Negima - Torisashi 2 types: Yamagata Jidori Chicken, Miyazaki Jitokko - Hichinai Jidori Chicken Liver with Anmari - Duck Thigh with Fig - Smoked Assortment: Hichinai Jidori Chicken Tebasaki, Kinkan and Cheese - Shizuoka Amelato Tomato Ohitashi - Hichinai Jidori Chicken Heart - Tsukune - Quail - Nagoya Cochin Aburi, female 8 months reared - Tebasen Rice ~ Additional ~ - Meat-filled Shitake Mushroom - Bonjiri - Miyazaki Jidori Chicken Sorimushi Soboro Rice Thank you for reading until the end! Your support with follows, likes, and saves is very encouraging for my activities. I also share gourmet content on other social media platforms, so please check them out if you're interested: <Instagram> itsugourmet <TikTok> itsugourmetchannel