ドクターユウ
Finally, the day has come. I visited the best yakitori restaurant in Japan, Torishiki in Meguro, for the first time! Michelin 1 star, Tabelog rating of 4.41, Tabelog Award 2023 silver, Tabelog Yakitori EAST Top 100 2023. I studied like a student preparing for an exam the day before my visit to Torishiki. In front of me was the legend of the yakitori world, Master Yoshiteru Ikegawa. The name "Torishiki" means that they want you to feel the four seasons through their yakitori and also to boost the morale of their customers. They served homemade pickles and grated daikon radish as palate cleansers. The daikon radish was refreshing. They used 7 different parts of the chicken for their simmered dish, which had been aged for several days. The flavor was rich, almost like a stew, made with chicken thigh meat. The portion was huge and the skewering technique was robust. The meat was incredibly hot but delicious. The technique of concentrating umami and finishing it juicy is truly amazing. With just one skewer, I could tell how skilled Master Ikegawa is. The tenderness of the meat is crucial in yakitori. The Fukushima Datte Chicken they use at Torishiki is raised in free-range coops, resulting in a unique tender texture, crispy skin, and rich umami flavor. And when it comes to Master Ikegawa, he is known for his "strong fire close to the fire" technique. By bringing the meat as close to the charcoal fire as possible, the surface is coated, and the umami is retained. The key is to rotate the skewers and fan them to release the surface heat and cook with radiant heat. This process creates the perfect yakitori where the umami is sealed in. I ordered the New Masataka Sake "Hinotori Torishiki Label." It's a gentle sake that complements the chicken fat well. The chicken heart had no odor, just a subtle blood aroma. Some people who have been to Torishiki mentioned that the saltiness was strong. I pondered this during the chicken heart and found that if you chew it 20-30 times instead of the usual 10, the umami and saltiness blend perfectly. The skin was crispy on one side and tender on the other, with no unpleasant fatty taste. The quail egg was cooked with a firm surface and a runny yolk, with a strong smoky flavor from the charcoal. The chicken bone broth soup was rich and flavorful. The soft cartilage had a crunchy and moist texture with a strong fatty richness and intense saltiness. The zucchini was sweet and delicious. The ceceri, made from the thick neck meat of Datte Chicken, was juicy, tender, and full of flavor. The bonjiri was crispy outside and had a nice fatty sensation. The shiitake mushroom was juicy and fragrant. The knee joint had a strong umami flavor and a chewy texture. The blood liver was beautifully cooked with a light sauce, deep in flavor without any odor. The ginkgo nut was chewy with a strong sweetness. The thick tofu had a crispy texture outside and a smooth texture inside. The tsukune was fluffy with plenty of cartilage. The gizzard was large and flavorful, with a sesame oil aroma. The crunchy texture and juiciness were enjoyable, with a strong umami flavor. The liver was incredibly hot and I couldn't hold it for a while. It had a savory soy sauce aroma, overwhelming sweetness, and texture.