Torishin

"There are many ways to enjoy a meal at Torishin. You can order a la carte skewers, do a chef’s tasting, or sit in a private room alone with a chef who will make you a meal so special that you’ll daydream about chicken parts for weeks to come. But no matter which you choose, you’ll find some memorable chicken skewers at this yakitori spot on 53rd Street." - bryan kim, willa moore, neha talreja, hannah albertine, will hartman

"Torishin, a Michelin-starred restaurant, features an omakase menu with okonomi-style ordering. Diners choose five types of meat and two vegetables, served with salt or tare sauce. The favorite dish was a chicken offal course with savory flavors and textures. The courses are paired with Dassai Blue sake from a Hudson Valley distillery." - Eater Staff

"Torishin pays tribute to the bird, and this Michelin-starred restaurant is one of the world’s top yakitori joints outside of Japan. Chef and owner Shu Ikeda trained at Toriyoshi in Tokyo, and he initially opened Torishin in 2006 on the Upper East Side, before relocating to Midtown West in 2016, earning three stars from the Times and Eater along the way. On offer are three set menus ($60, $65, $160), plus a la carte skewers, that include various cuts of skewered chicken and seasonal vegetables. Ikeda sources his umami-rich, free range jidori birds from an Amish farm in Pennsylvania, and before grilling over high-grade kishu binchotan, he brushes the meat with a 50-year-old tare sauce that the chef brought over from Toriyoshi. The most expensive set menu is also the most immersive, fusing kaiseki-style dining with more adventurous cuts like chicken tail, gizzard, and heart. The space is decked out in 500-year-old hinoki wood assembled via a technique known as kumiko, in which wooden bars are crossed and laid to form minus without any nails." - Kat Odell

"Japanese skewer delivery and takeout available - call to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren

"The energy at Torishin couldn’t be more different than Totto, but the skewers are just as excellent. This serious yakitori library in Hell’s Kitchen has a few different omakase options, from an $88 pre-theater meal to $143 for one that includes wagyu and Iberico pork. You can also do a la carte for a self-guided tour of different chicken parts topped with things like plum and shiso, or sweet white miso (with pork and vegetable detours thrown in)—but it does get expensive quickly." - will hartman, neha talreja, bryan kim, willa moore