Torien
Japanese restaurant · NoHo
292 Elizabeth St, New York, NY 10012
Highlights
Charcoal-grilled chicken skewers from Tokyo, featuring various parts.
Charcoal-grilled chicken skewers from Tokyo, featuring various parts.
"One-star Torien features 13-courses on a menu that focus on every part of a chicken, plus vegetables, starting at $185 per person." - Eater Staff
"For $20, you can get takeout soboro don (ground chicken over rice with seaweed and snap peas) from this yakitori spot in Noho. They’ve also got sake and nigori available from 11am to 9pm daily - call 646-520 8497 to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"Four years ago, Japan’s most acclaimed chicken master––Yoshiteru Ikegawa of Tokyo’s introduction-only yakitori counter Torishiki—debuted his first international restaurant in partnership with Showa Hospitality: sleek, One MICHELIN Star Torien. Anchored by a 16-seat counter in New York’s Noho neighborhood, here chicken and seasonal vegetables are fired over ultra-hot binchotan charcoal (the same Kishū-sourced fuel that chef cooked with in Japan) and prepped in front of guests. The action-packed 13-course chef’s choice tasting menu changes often and includes signature skewers like kashiwa (chicken thigh) and teba (chicken wing). Here, skewers are lacquered in Ikegawa’s own 50-year-old tare sauce, and it’s the proteins' close proximity to the fiery coals that give his chicken its signature char." - Kat Odell
"One-star Torien features 13 courses on a menu that focus on every part of a chicken, plus vegetables, starting at $185 per person." - Eater Staff
"This sibling to Torishiki in Tokyo arrives to NYC by way of NoHo. Blacked-out windows mark its entrance; diners are then buzzed in at street level, both of which add to the mysterious proceedings. A staff member then pulls back a curtain—et voila—you're here. Inside, Executive Chef Hideo An may be found working his skills like a master pianist—turning, fanning, saucing and brushing. It's a pristine workspace and the menu is a tribute to the yakitori tradition. Binchotan charcoal plays as vital a role as the fowl itself, with the aroma becoming one with the space and skewer.Chilled kombu-poached chicken is a succulent first bite. Vegetables, too, get their due—as in charred cipollini onion or agedashi tofu." - Michelin Inspector
