Toritaka

A course featuring 7 carefully selected skewers and a palate cleanser. Enjoy various parts meticulously grilled by our chefs. The course includes daily specials.

A satisfying course featuring 10 carefully selected skewers and a palate cleanser. You can fully enjoy the different textures and flavors of various parts.

Chicken wings slowly simmered in a sweet and savory sauce. They are deboned for easy eating and are characterized by their tenderness that melts in your mouth.

A dish made by simmering high-quality Kuroge Wagyu beef tendon. Enjoy its rich umami and melt-in-your-mouth texture. Perfect as a snack with drinks.

Fried chicken made with 'soririsu,' a rare cut of chicken thigh. It's characterized by its firm texture and abundant, juicy meat.

A smooth pâté made with rare chicken white liver. Its rich and creamy flavor is best enjoyed spread on baguette and paired with wine.

Potato salad mixed with smoked chicken thigh. Its smoky aroma is appetizing, offering an adult flavor.

Caprese salad combining mozzarella cheese marinated in miso with fresh tomatoes. The richness of miso, a Japanese fermented food, enhances the cheese's flavor.

A salad made with fresh seasonal vegetables directly from Morisaki Farm in Hiroshima Prefecture. You can simply enjoy the natural sweetness and texture of the vegetables.

A selection of seasonal pickled vegetables. Its refreshing taste is perfect as a palate cleanser between drinks.

Large mushrooms from Chiba Prefecture, grilled over charcoal. The mushroom's flavorful juices overflow, offering a highly aromatic taste.

Grilled abalone mushrooms from Nagano Prefecture. These rare mushrooms have a chewy texture similar to abalone and a rich flavor.

This dish features Ibaraki-grown sweet potatoes, 'Beniharuka,' slowly grilled over charcoal. The far-infrared effect of the charcoal maximizes their sweetness, resulting in a sticky texture.

Charcoal-grilled Kaga lotus root, a traditional vegetable from Ishikawa Prefecture. It's thick and sticky, and grilling brings out its unique chewy texture.

A donburi bowl topped with chicken mince seasoned in a sweet and savory sauce. It has a simple, nostalgic flavor and is perfect as a finishing dish.

A luxurious Oyako Donburi made with 'Yumeo,' a premium egg from Hyogo Prefecture. The rich egg yolk and flavorful chicken blend together, creating a deep richness.

Salt ramen finished with a double soup of chicken and seafood broth. It's light yet packed with umami, making it ideal for finishing off the night.

A cloudy broth made by simmering chicken bones for a long time. Rich in collagen and with a thick consistency, it delivers a deep chicken flavor.

A rich and creamy soft-serve ice cream with a prominent milk flavor. Its cold, smooth texture is perfect for cleansing your palate after yakitori.