In January 2023, at Meguro, Tokyo, there is a restaurant called "Torishiki" with a rating of 4.51 on Tabelog. It is ranked 1st in the yakitori category in Tokyo and 1st nationwide on Tabelog. I have always wanted to visit, but could never get a reservation. Finally, I managed to get one and visited. The entrance opened exactly at 5:30 PM, and I was surprised by the size of the skewers, which were quite large! It might be a bit too big for women, but it was impressive. The skewers were well-seasoned, and the sake flowed smoothly. I'm glad I went. The dishes I had that day included 7 different parts of simmered chicken, kashiwa sand liver, neck skin, yagen cartilage, heart, ginkgo nut, white soup, quail, shiitake mushroom, potato butter, seseri liver, tsukune, thick fried tofu, okra, and chicken wings. I also added chouchin sand liver, eggplant, and soliles, and finished with oyakodon. #TokyoGourmet #Yakitori #MeguroGourmet #Torishiki #YoshiteruIkegawa #ProfessionalWorkStyle #HardToReserveRestaurant

Budget: 16,000 yen, Omakase course. It had been 2 years since my last visit. Two years ago, during the pandemic, there were non-alcoholic restrictions. Now, alcohol is served, and the restaurant operates in one rotation, starting at 5:30 PM and continuing until 9:30 PM with skewers served throughout. The course is an Omakase style with a stop system. I managed to finish the course without stopping. The Omakase course included: - Chicken stew, bread - Juicy and large chicken thigh meat - Gizzard with a crunchy texture - Soup - Grilled chicken cartilage, large and satisfying - Eggplant with sesame accent, even for someone who doesn't like eggplant - Normal white dumplings - Chicken heart, tender and with a good texture - Ginkgo nuts with strong saltiness - Soft type of meatballs - Chicken neck, with a chewy texture - Hot thick fried tofu, although not a fan of tofu - Normal chicken liver - Broccoli, with a crispy texture and surprisingly delicious - Large chicken wings, not too difficult to eat - Okra - Chicken knee with leek sauce - Normal lantern meat - Miyazaki red sweet potato, aged for a year, sweet with high sugar content - Large chicken tail, a favorite part - Bonito without being greasy - Chicken wing tips with a slightly different texture, similar to skin - Shoulder meat with a chewy texture and peppery taste - For the finale: - Chicken soup rice with crispy rice - Oyakodon, with delicious egg and chicken, excluding shiitake which I don't like - Compared to the last visit, there were 5 additional dishes, and the switch from non-alcoholic to alcoholic resulted in a price increase of about 5000 yen. The amount of skewers, portion size, and taste were all fantastic. There were no disappointing skewers. I've been to various yakitori restaurants in the past 2 years, but going back to the basics felt great. The portion size was impressive. Although it was a bit pricey and hard to get a reservation, I would love to go back again. I also want to try their bento box.

I visited after several years and could only say "amazing" haha. A friend took me there and I enjoyed yakitori from start to finish. The yakitori here completely exceeded all expectations, it was so impressive that I felt love haha. I won't be able to eat yakitori at any other restaurant again. Ah, it was a happy night haha.

This was my second visit this year. Once again, I sat in the prime seat right next to the chef's grill at exactly 5 o'clock. When I come here, all the delicious yakitori stars come out, and the portions are so generous that alcohol really doesn't go down easily (laughs). I couldn't even make it to the final closing rice dish, so it was a tearful check. I hope to make another visit soon. Thank you for the meal.

This visit was sudden, but once again, I was completely satisfied. The presence and skill of Master Ikegawa never fail to impress. This time, I was able to try sweet potatoes for the first time. The meat is delicious, but the vegetables are even better, with their moisture locked in and flavors concentrated to perfection. I look forward to my next visit.

I was able to visit this month as well. Ichimon, which is accelerating its overseas expansion, but the seats at the main store here are becoming more and more scarce. This time, I received a large number of skewers after a long time. The seasoning and cooking were perfect and to my liking. The summer vegetables were really delicious, so I ordered as much as I could. I look forward to the next visit.

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.

Since June, the operating hours have changed at Torishiki, making it even harder to get a reservation. It had been about 3 months since my last visit. On this day, I had 16 assorted skewers and oyakodon, and I was very satisfied. I also got to enjoy the summer specialty, grilled corn. I don't know when I'll be able to visit again, but Torishiki's yakitori by Mr. Ikegawa is still the best for me. [August 2023 Assorted Skewers] Chicken Stew, Kashiwa (chicken thigh), Maruhatsu (heart), Neck Skin, Kappa (cucumber), Shiratama (soft bone), Seseri (chicken neck), Bonjiri (tail), Shokudo (gizzard), Sand Liver, Blood Liver, Grilled Corn, Ginnan (ginkgo nut), Tebasaki (chicken wings), Hatsumoto (heart meat), Tebasaki Skin, Tsukune (chicken meatballs), Oyakodon

Meguro Station, 1 minute walk, "Torishiki". This time, I left it up to the chef. The menu included simmered chicken, quail, liver, skin, quail eggs, chicken white soup, chicken liver, ginkgo nuts, thick fried tofu, chicken meatballs, gizzard, meggumi gold, chicken wings, eggplant, broccoli, corn, lanterns, oyakodon, and chicken soup. We started with the simmered chicken, which used about 7 different parts of the chicken. It had a nice balance of sweetness and spiciness, similar to braised pork but with a hint of mustard. Then we moved on to the skewers, starting with quail, followed by chicken thigh meat and liver. The skin was crispy with a good amount of salt, while the quail was perfectly cooked. The vegetables were next, with the zucchini being oily and tender. The chicken liver was creamy and hot, while the gizzard had a firm texture. The corn was sweet and fragrant, and the eggplant was surprisingly delicious. The broccoli was cooked perfectly, with a mix of tender and crunchy textures. We also tried the lanterns, which were grilled to perfection. If you have room for more, I recommend trying the oyakodon as a finishing dish. It was incredibly delicious, with the perfect balance of egg and chicken. Overall, the course lasted about 3.5 hours, starting with a warm greeting from the chef. The experience was truly unforgettable.

A soulful restaurant that is difficult to get a reservation at. After calling every day, I finally managed to secure a reservation for one day. Inside the restaurant, there was a solemn atmosphere with no loud voices. The meal was prepared in front of us, with each dish being grilled one by one, showcasing traditional Japanese cooking techniques. The chicken used was Datte Chicken, grilled using strong charcoal fire in a traditional way. The bill came out to around 40,000 yen for two people, with a system where you can stop ordering once you are full. The dishes included chicken stew, chicken, liver, skin, neck, chicken broth soup, quail, neck meat, liver, zucchini, ginkgo nuts, gizzard, thick fried tofu, corn, meatball, chicken tail, oyakodon, and a souvenir of chicken stew. The flavors were indescribably rich and delicious. The chicken was flavorful, the liver had a unique texture, the skin was a bit undercooked, the neck meat was chewy, the chicken broth soup was concentrated and delicious, the quail was tender, the neck meat was the best part with a rich flavor, the liver was not dry and very tasty, the zucchini had a delicious taste, the ginkgo nuts were consistently delicious, the gizzard had a crunchy texture and was delicious, the thick fried tofu was a classic favorite, the corn was delicious, the meatball was well-cooked and flavorful, the chicken tail had a good amount of yolk and flavor, the oyakodon was incredibly tasty, and the souvenir was enjoyable to eat at home later. This restaurant is recommended for those who want to purely enjoy yakitori. I would love to visit this place again.

I visited the restaurant on Friday evening. It was fully booked by the last seating at 6 pm, but because of the shorter operating hours, I was able to stay longer. This time, there were lots of summer vegetables like zucchini and corn, making me feel the season. The heart, gizzard, and heart base had a great texture and perfect saltiness, making me feel like I could eat as many as I wanted. Also, at the beginning of August, there was an arrival of "hinotori" (sunbird) which I enjoyed today. Thank you for the meal.

Collaboration between Torishiki and Shinsei! I had the opportunity to try the Phoenix Sparkling, which is not easy to come by! It was very delicious! Recommended for those with a sweet tooth! I also enjoyed the White Pink No.6, which had my favorite X-type. I ended up drinking that a lot in the second half! Also recommended for those with a sweet tooth! The trachea? Esophagus was incredibly delicious! I might like it more than chicken skin!! Thank you for viewing! Likes, saves, and follows are greatly appreciated! I am very happy! I also have an Instagram account where I mainly focus on stories. Sometimes I post about hard-to-reserve restaurants or private events in my stories. If you take me to a restaurant I want to go to, I will also invite you to exclusive restaurants! Instagram account @yellowpink24 https://www.instagram.com/yellowpink24/?hl=en I would be happy if you could follow me there as well.

I arrived at 5:00 PM. This place is becoming more and more premium. The grilling level, moisture, and saltiness are just right as always. I tried zucchini for the first time this time, and it was delicious and juicy. The chicken skewers were also delicious, but the vegetables were cooked perfectly and juicy, which was amazing. Looking forward to the next visit.

Starting from July, the restaurant has reduced its capacity to only 6 groups per rotation. Today is Kano-san's last day as an apprentice, as he will be taking on the role of manager at the Shanghai branch starting in August. Due to Ikagawa-san's goal of continuing to cook until the age of 90, there have been significant changes in operations to prioritize physical fitness. The taste is undeniably delicious. I got so caught up in the delicious food and chatting with friends that I forgot to take about 10 photos, haha. Even if the restaurant has fewer operating days, I will satisfy my cravings with bento boxes. Thank you for the meal today.

It was a grateful invitation to a legendary restaurant. I personally think of it as a Sukiyabashi Jiro-like position in the sushi world. I have a connection with Sushi Saito since the time it was in front of the American Embassy, and I had my first "chochin" at Torishiki. It's not about trendy high-end local chicken or fancy cheese, but more like the original essence of yakitori. The slightly intense seasoning makes you want to drink sake, but isn't yakitori originally like that? I think the unchanged stance of the restaurant, even though it has become extremely difficult to reserve a table, is wonderful. That's probably why their apprentices are active in various places. This time, I couldn't eat the memorable "chochin" because I was too full, but the Vincent Girardin was delicious as always. Thank you for the meal.

I visited the famous restaurant "Torishiki," located a 2-minute walk from Meguro Station, which has won accolades such as "Michelin One Star" and "The Tabelog Award SILVER." Torishiki is known for being the most difficult restaurant to get a reservation at in Japan. The head chef, Yoshiteru Ikegawa, established the genre of "high-end yakitori." After graduating from university, he worked at a temporary staffing agency to learn about societal rules and needs. He was inspired by a yakitori restaurant in Nakameguro called "Toriyoshi," which was doing innovative things like pairing wine with yakitori. After 7 years of training, Ikegawa finally opened Torishiki in 2007 and quickly became a legend in the yakitori world. Many other successful restaurants have branched out from Torishiki. The restaurant has a lively atmosphere with a 12-seat counter where you can watch the masterful grilling by Chef Ikegawa. The course menu is served in a stop-style format, and you will be full after about 2-3 skewers. Prices are around ¥10,000. Here is what I had and my impressions: Tori no Nikomi (7 types of simmered chicken parts), Kashiwa (chicken thigh), Sunagimo (gizzard), Kawa (chicken skin), Kakka (soft bone), Tsukune (chicken meatball), Paitan soup, Hatsu (chicken heart), Seseri (chicken neck), Nasu (eggplant), Saezuri (chicken esophagus), Zucchini, Tebasaki (chicken wing tip), Chiba Prefecture's Gold Rush (chicken thigh), Seseri (chicken neck), Shiratama (chicken tail), Chigimo (chicken liver), Atsuage (thick fried tofu), Teba (chicken wing), Oyakodon. My first impression upon visiting was the intense passion and dedication towards the customers, apprentices, and yakitori itself. The exceptional skills and hospitality of Chef Ikegawa were evident, but what truly stood out was the deep passion he had for yakitori. I deeply understood why Torishiki is so popular. Getting a reservation is tough, but I would love to visit again if I get the chance. Thank you for the wonderful meal!

I visited looking forward to trying the best yakitori in Japan. The chef's sincere attitude towards yakitori is exceptional. The grilling is perfect, with a crispy, juicy, and tender texture that spreads the deliciousness of the meat. I couldn't resist ordering more yakitori until I was full, and even the finishing dishes were excellent. I enjoyed oyakodon, soboro rice, and the chicken stew with 7 different parts of the chicken, including thigh meat, gizzards, skin, tail, neck bones, tsukune, and paitan soup, as well as heart, neck, eggplant, esophagus, ginkgo nuts, zucchini, and corn. Additionally, I tried a second serving of seseri, quail liver, thick fried tofu, and chicken wings, which were all delicious.

Birdshiki-san has arrived! There is no need for words other than happiness. It seems that they have switched to only one rotation starting this month, making it harder to get a reservation, but it's nice to be able to relax. On this day, I kept eating and set a new record for myself. Ikagawa-san's grilled chicken is so good that you can keep eating endlessly, which is scary. The service is wonderful, the atmosphere is too comfortable, and there are no flaws. Thank you to everyone at Birdshiki for a happy time!

This time, I made a reservation for my cousin who came from Kyoto to visit the restaurant. We started with the usual simmered bread, and the first dish of kashiwa was amazing. The skin was crispy, the maruhatsu, seseri, everything was divine. It seems that the restaurant is now operating on a one-round system, so it may be difficult to visit again. Thank you for the delicious meal.

Bird Shiki is the best yakitori in Japan. It's also the most difficult restaurant to make a reservation at. Luckily, I was able to get a seat by chance and immediately took the afternoon off to go. Everything I ate was incredibly delicious. The amount of moisture in the meat was amazing - crispy on the outside from being grilled over charcoal, but juicy on the inside. I had never tasted liver that sweet before, it was amazing. I had heard that the broccoli was excellent and was looking forward to it, and it did not disappoint. It was crispy on the outside but still juicy. If I had to pick a favorite, it would be the heart. I don't know when I can come back next, so I ate all the skewers except for the shishito peppers and ended up stuffed. I realized I had been eating for 5 hours straight, and even in the middle of eating, I already wanted to come back. Thank you for the meal. We ate and drank our fill for two people and ended up spending a total of 48,000 yen with two souvenirs. The atmosphere is a bit formal. The staff is very polite, but the head chef's strictness towards the young staff is evident, so if that bothers you, you may not enjoy it. If you don't mind, it's an amazing restaurant. I'll do my best in the reservation battle to come back again. #BirdShiki #yakitori #Meguro #oyakodon #DateChicken #MichelinOneStar #delicious #numberoneinJapan #gourmet