Yakitori Course: neck, gizzard, cartilage, tsukune, heart, tofu, thigh, ginkgo, quail egg, okra, mushroom, wing, oyakodon, minced chicken and egg 🥚🐣🐔
_
Torishiki (鳥しき), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_torishiki
_
#torishiki #鳥しき #visittokyo
Yakitori Course: neck, gizzard, cartilage, tsukune, heart, tofu, thigh, ginkgo, quail egg, okra, mushroom, wing, oyakodon, minced chicken and egg 🥚🐣🐔
_
Torishiki (鳥しき), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_torishiki
_
#torishiki #鳥しき #visittokyo
Customers sit at the U-shaped counter that runs along the sides of Ikegawa-san’s grill. Yakitori is served directly from the chef to plate. His hands are constantly on the move - swiftly adjusting the skewers, fanning flames, or brushing them with oil or his house-special tare sauce. 🔥🐥
_
Torishiki (鳥しき), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_torishiki
_
#torishiki #鳥しき #visittokyo
Our last visit to Torishiki (鳥しき) was in 2016. It is no doubt the #1 yakitori restaurant in Japan. Shokunin Yoshiteru Ikegawa prepares hundreds of skewers a day for dinner service, grilling non-stop for over 6 hours. According to the WSJ, he sources his organic free-roaming chickens from a single farm in northern Japan with pale flesh and sweet skin. The birds are of the date-tori breed and raised for around 100 days to achieve the perfect combination of flavor and texture. Watching the whole meal unfold before our eyes was a grand performance in itself. It's no mystery why this is the top yakitori spot, and we'll be lucky to come back again (hopefully won't have to wait another 3 years). 🐓
_
Torishiki (鳥しき), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_torishiki
_
#torishiki #鳥しき #visittokyo
