Yakitori Torishin

Name: Yakitori Torishin
Address: 2 Chome-10-8 Nishigotanda, Shinagawa City, Tokyo 141-0031, Japan, Tokyo

Torishin's Commitment 1. We source whole Ooyama Shamo, Koshu Jidori, Omi Shamo, and Amakusa Daio chickens and butcher them ourselves every day. 2. We use 100% Kishu Binchotan charcoal. Torishin's Philosophy 1. To ensure each cut is served in its best condition, we offer an omakase (chef's choice) style. 2. We serve one skewer per person. Please refrain from sharing a single skewer between two people. 3. We will serve momo (thigh) as the first skewer. 4. Please inform us in advance if you have any ingredients you dislike. 5. We will serve your skewers while considering your eating pace and the timing with your companions. 6. Please say "STOP" when you are full.

★ 4.3 (75) $$Moderate 📍 2 Chome-10-8 Nishigotanda, Shinagawa City, Tokyo 141-0031, Japan

Yakitori (Skewers)

From 400 yen to 500 yen per skewer Please check the menu board for today's available ingredients. *Some items may not be available depending on the supply situation. *If there is a specific item you absolutely want to try, please make a reservation by the day before, and we will prepare it for you.

Momo

もも

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.

Special Selection Liver

特撰レバ

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

Homemade Tsukune

自家製つくね

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.

Hatsu

ハツ

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

Kawa (Skin)

皮

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.

Sunagimo

砂肝

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.

Tebasaki

手羽先

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.

Sasami

ささみ

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.

Seseri

せせり

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.

Hatsumoto

ハツ元

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

Bonjiri

ぼんじり

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.

Esophagus

食道

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

Yagen

ヤゲン

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.

Quail Egg

うずらの卵

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

Genkotsu

ゲンコツ

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

Shime (Finisher)

Chicken Soup

鶏スープ

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.

Chicken Oyakodon

鶏雑炊

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.

Chicken Soboro Bowl

鶏そぼろ丼

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.

End of menu

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