I revisited Tori Chataro, where I could enjoy various chicken brands and perfectly cooked Hōrōrō chicken. Every dish, including the Hōrōrō chicken and side dishes, was exquisitely seasoned and grilled to perfection. Everything was delicious, especially the smoked platter (with kumquat, Hōrōrō chicken white liver, and cheese) and the smoked El France, which left a lasting impression. The final dish, duck broth soba, was astonishing as well.Once again, I left with a very satisfied stomach. It was a great meal.(Note: The owner, Takuya Kaneko, trained for four years at "Yakitori Ebisu" in Nishiogikubo, then moved to the renowned "Sōten" in Otsuka for another four years before becoming the manager. He then opened Tori Chataro in Shibuya in 2013.)Menu:1. Duck thigh tartare with grilled bread2. Stuffed shiitake mushrooms with truffle cream cheese3. Hōrōrō chicken thigh4. Hōrōrō chicken gizzard5. Outside skirt with white onion6. Hōrōrō chicken breast7. Salad: Hōrōrō chicken breast, komatsuna, turnip, grated new onion8. Hōrōrō chicken white liver9. Duck breast10. Smoked platter: Hōrōrō chicken white liver, kumquat, scamorza cheese (the ultimate dish)11. Nagoya Cochin chicken wings with sauce12. Hōrōrō chicken heart13. Miyakojima pepper14. Hōrōrō chicken tenderloin, deep-fried tofu, mizuna15. Sori negima: Hōrōrō chicken sori, green onion, Cochin sori16. Smoked El France17. 10-month Nagoya Cochin female thigh with pickled eggplant18. Wing edamame with sansho rice19. Fundoshi (additional)20. Duck broth soba
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