Torishiki
Yakitori restaurant · Shinagawa ·
Michelin-starred yakitori institution, masterfully grilled chicken skewers
Michelin-starred yakitori institution, masterfully grilled chicken skewers
"Yoshiteru Ikegawa devotes himself heart and soul to yakitori. Cuts of chicken speared on the skewers are generous and cooked on high flame to lock in the umami. This technique is made possible by Ikegawa’s thorough familiarity with the characteristics of Kishu-binchotan charcoal, which burns hot. Chicken oil, soy sauce with dashi or olive oil are chosen according to the cut, bringing out the character of each. Ikegawa has trained numerous understudies and has even taken his talents overseas." - Michelin Inspector
"Regarded as one of Japan’s most respected and near-impossible-to-book yakitori counters, Torishiki is a casual Tokyo counter that has consistently received one of the highest ranks on the popular Japanese restaurant-rating site Tabelog." - Kat Odell
"I've seen Torishiki described as a one-Michelin-starred, near-impossible-to-book yakitori bar that opened in 2007 in Tokyo’s Shinagawa neighborhood; its modest, 17-seat, counter-only layout often lands it on must-dine bucket lists. It's widely rated as the top yakitori spot in Japan on Tabelog, yet reservations are effectively introduction-only — the team claims to accept phone bookings one month out but calls generally go unanswered and regulars must refer guests. The restaurant's fame comes not only from the high-quality chicken (reported to be sourced from Fukushima Prefecture) but from Ikegawa-san's exacting technique: he lines binchotan charcoal blocks with no gaps to create maximum fire and grills skewers as close to the embers as possible without touching them, which keeps the meat juicy while crisping the exterior — a devotion so intense it has partly melted the chef's nails." - Kat Odell
"An intimate 17-seat Tokyo yakitori institution helmed by a shokunin chef celebrated for his mastery of skewered chicken, this tightly booked restaurant is widely regarded as one of the city’s finest places for yakitori. The chef’s work has been praised internationally—Food & Wine called him “the world’s greatest yakitori chicken master” and local press has noted that “nowhere does it better”—and the kitchen relies on prized binchotan charcoal for its clean, smoke-free burn and an exacting, artisan approach that makes seats extremely hard to come by." - Katherine LaGrave
"I understand Ikegawa's Tokyo restaurant Torishiki holds one Michelin star and is nearly impossible to get into; seats book up as soon as they appear for the month, and Torien's menu is intended to mirror Torishiki's focus on chicken skewers and vegetables." - Tanay Warerkar