Yakitori Torishin

Thigh meat of a chicken. It has moderate fat content and richness, characterized by its juicy and deep flavor. Enjoyed as a classic yakitori cut with the aroma of charcoal grilling.

Carefully selected chicken liver. High in freshness with little odor. Characterized by its rich, creamy flavor and melt-in-your-mouth smooth texture.

Chicken meatballs carefully prepared in-house. Enjoy the umami of the minced meat and its fluffy texture. This dish is seasoned with our unique house blend.

Chicken heart. It has a firm, springy elasticity and a unique texture. It has a rich, iron-like umami yet a refreshing aftertaste.

The skin of a chicken. When grilled over charcoal, the surface becomes crispy and fragrant, and with each bite, the sweet and savory fat spreads.

Chicken gizzard (part of the stomach). It has little fat and is characterized by its unique chewy, crispy texture. It has a light and refreshing taste.

The tip of the chicken's wing. You can enjoy the crispy skin and the juicy, flavorful meat around the bone at the same time.

A part located inside the chicken's breast meat. It has very little fat and a soft, moist texture. It has a light and elegant flavor.

Meat from around the chicken's neck. As this part is frequently moved, the meat is firm, characterized by its strong elasticity and concentrated umami. It is also fatty.

The part connecting the heart and liver (aorta, etc.). It is fatty, offering a juicy and uniquely chewy texture, and is a rare cut.

Meat from around the tailbone of a chicken. One of the fattiest parts of a chicken. Characterized by the sweet, melt-in-your-mouth juiciness of its fat.

Chicken esophagus. A rare cut with a chewy, elastic texture. The flavor deepens with each chew.

Cartilage at the tip of the chicken's sternum. It is triangular in shape. Within its chewy texture, you can also taste the umami of the attached meat.

Skewered quail egg. You can enjoy the firm texture of the white and the rich, fluffy taste of the yolk.

Cartilage from the knee joint of a chicken. Characterized by a firm, chewy texture. Roasting slowly enhances its aroma and umami.

A soup made by simmering chicken bones for a long time to extract their umami. It has a rich chicken flavor yet a gentle taste, perfect for finishing a meal.

A Japanese rice dish made with a soup infused with chicken broth. The rice absorbs the umami of the soup and is finished with egg for a mild taste.

A rice bowl topped with chicken mince simmered in a sweet and savory sauce. The juicy soboro and rice are a perfect match, making it a dish that will keep you eating.