I stumbled into this yakitori restaurant, drawn in by the shimmering sign of Tori Shige against the night sky.I took a seat at the counter and ordered the chef's recommended course.After a short wait, the first dish arrived: a starter of gatsu (beef tripe) and onion salad, which piqued my appetite with its zesty flavor.Next up was the liver, lightly grilled on the outside while remaining fluffy on the inside—a perfect balance of cooking.The mountain chain tripe with grated daikon was refreshing, and the pork rectum was the most delicious part, enhanced by a savory sauce. The pork temple was seasoned with salt and pepper, delivering a robust flavor.I took a moment to enjoy a dish of myoga (Japanese ginger), yam, and egg yolk, accompanied by a generous serving of pickles as a palate cleanser.The tsukune (chicken meatballs) were simply exquisite, a mix of beef, pork, and chicken that resembled a high-quality hamburger, bursting with umami.The pork cheek was crunchy and packed with flavor, a testament to the careful preparation.The sashimi was served well-mixed, and the heart had a fresh, popping texture from the cooking.The signature stuffed bell peppers were delightful, with the bitterness of the peppers blending beautifully with the sweetness of the filling.The strip loin and outside skirt were outstanding as well. The strip loin was seasoned with rock salt to enhance the meat's flavor.And the outside skirt was a revelation—possibly the best I've ever had. It was marinated for a long time, concentrating the flavors, and cooked to perfection, delivering a rich, meaty taste.The sukiyaki was also top-notch, with the gentle flavor of the tofu and the tenderness of the pork, complemented by a delicious egg.The Koshihikari rice, cooked firm, paired perfectly with the dishes. I decided to top my rice with sukiyaki, and the combination was simply divine.The shiro (white meat) and cartilage were both delightful; the shiro was crispy and fluffy with a hint of sweetness, while the cartilage provided an interesting crunchy contrast.The caviar rice ball was a first for me, with its sticky saltiness perfectly matching the rice.To finish off, I ordered the nyu-men (thin noodles). The deep flavors of sea bream and chicken made it easy to drink, and the noodles were cooked to a firm texture. The hidden curry on the menu was also exceptional, with a rich Japanese flavor from the abundant bonito flakes, enjoyed like tsukemen (dipping noodles).I even ordered a second helping of rice to go with the curry, leaving me completely stuffed.For dessert, I had the salt ice cream, which was refreshingly cold with a burst of salty flavor. Squeezing some lemon over it made for a refreshing finish.The chef's passion and love for cooking truly shine through. His smile while presenting each dish adds the perfect spice to every bite.The staff's warm hospitality made the experience even more enjoyable, filling both my stomach and heart with delight.Ah, it was delicious! A moment of bliss—thank you so much! With hands together, I said, "It was a great meal!" Ebisu Shime.
We use cookies on this site to enhance your user experience.
