Binchotan Yakitori Torishige (備長炭焼鳥 鳥しげ) Fujieda

First of all, this dish is perfect for a hot day. Chilled winter melon served with plum paste. It cools you down from the inside out!Next, we have poached chicken breast. Whoa, this is delicious right from the start! It's moist and has a delightful richness to it... what is this?Now, let’s start with the grilled items! With an omakase, I usually expect a series of small dishes before reaching the main event, and I love this style! First up, we have:Furisode (sleeve cut) The back side, along the spine. The crispy skin brings out an incredible umami flavor.Chicken thigh... Wow, the salt really enhances the flavor.The liver is lightly sprinkled with sansho pepper. The way it’s skewered is lovely.Eggplant From Kuwako Farm... used by Fuji-san and Naruse-san as well.Tochio's fried tofu Wrapped with seaweed, brushed with salt and soy sauce.Chicken tender... this is the best ever! So moist... the wasabi is so strong that it completely transforms into a plum aroma.Tsukune (chicken meatball) - this one is made with male chicken! Strong flavor, very robust... 100% meat!!!Petit Rouge Local tomatoes from Fujieda! The skin is incredibly thin! I thought it was peeled!And to finish, we have negima (grilled chicken and green onion)! Sandwiched with onion, beautifully skewered.● Now for the extras: Soriresu (chicken tail) Skin Chouchin (grilled chicken tail)!Ramen Grilled rice ball Made with Tsuyahime rice and mochiko. The level of ramen here is impressive, just like Shigeno-san from Yumesuno!For dessert, we had rum raisin ice cream made with raisins soaked in Kagoshima rum! I really love rum!I made a reservation for my next visit and was kindly seen off. ƪ(˘⌣˘)ʃIt was a great meal! Less

This popular restaurant, chosen as one of the top 100, is notoriously hard to book, but I was fortunate enough to finally visit.It’s about a 10-minute walk from Fujieda Station. The interior features a calm atmosphere with only 9 counter seats, and the white wood counter is simply beautiful.I opted for the 7,000 JPY course. *Minimum charge is 10,000 JPY per person.We started with the chicken breast sashimi. The texture was so smooth, it felt like I was eating sashimi! It was moist and tender, completely capturing my heart even before the yakitori began. The yakitori started with "furisode." From the very first skewer, I was amazed! The skin was crispy and fragrant, while the umami burst forth from within. The flavor lingered impressively after each bite.The "momo" (thigh) was hearty and satisfying. We also enjoyed vegetables like "nasu" (eggplant) and "tomato."This called for some Japanese sake! I savored various types while enjoying the yakitori. The "sasami" (chicken tender) was surprisingly moist and tender, pairing perfectly with wasabi. The "tsukune" (chicken meatball) was fluffy and juicy, allowing me to fully appreciate the chicken's rich flavor.After finishing the course, I ordered additional skewers of "kawa" (chicken skin) and "chouchin" (chicken tail). I particularly loved the skin! The crispy grilling brought out a flavor that intensified with each bite, leaving a lasting impression.To finish, we had grilled rice balls and ramen. The ramen was so delicious that I thought, "Is this really a yakitori restaurant?"The gamecock broth was rich in flavor, perfectly balanced with the sharp soy sauce. Even though I was full, I couldn’t stop eating and ended up finishing the broth as well.For dessert, we had rum raisin ice cream. The entire course was a delightful experience from start to finish.Above all, the owner and the hostess were incredibly kind and warm, making it easy to engage in conversation with them. This place made me want to return not just for the food, but for the wonderful atmosphere as well.Of course, I made my next reservation right away! Spending time at this long-awaited restaurant was truly a blissful moment.It was a great meal. Less

Binchotan Yakitori TorishigeThis was my second visit to Torishige. The true essence of counter-style yakitori. It had been six months since my last visit, and on Saturdays, they only offer a JPY 10,000 course.Each skewer is grilled to perfection, showcasing the ingredients with meticulous care and innovative techniques. Every piece left a lasting impression, etched in my memory. Thank you once again for the truly delicious yakitori. It was exceptionally tasty. I sincerely appreciate the meal.(Please note that the order of the photos does not correspond to the course.) Less

Course: JPY 7700Additional skewers: 6Tomato sour: 8Total: JPY 22100This yakitori restaurant is a 10-minute walk from Fujieda Station. I was invited by a regular customer and it’s been six months since my last visit.We started with a dish of "Winter Melon" before moving on to 9 skewers."Furisode"The first skewer is the furisode from Amagi Shamo chicken. The skin is crispy with a nice char, while the meat is firm and juicy.The "Thigh" is also firm, and the "Liver" has a rich, mellow flavor."Aburaage"The aburaage is nicely charred on the outside and moist on the inside."Eggplant"This dish features eggplant grilled with soy sauce and topped with bonito flakes."Sasami"Instead of the usual wasabi pickles, this skewer is topped with fresh wasabi."Assorted Pickles"A special dish requested in advance by the organizer. It was so delicious that I requested double the amount of pickles for next time.● Cucumber with kombu● Shallots in soy sauce● Shiitake mushroom tsukudani● Miso-pickled green peppers● Sweet vinegar pickled young ginger● Myoga picklesWe finished the course with "Shoulder," "Mekuin," and "Wing" without any rice dishes.We added all 6 skewers that were not served today.The rice dishes were "Shamo Dashi Ramen" and "Mochi Barley Rice Ball." The ramen broth is a soy sauce base made from shamo chicken. The umami of the shamo and the strong flavor balance perfectly. Every time, I am moved by how delicious it is.At Torishige, they mainly use Amagi Shamo chicken. The skewers are grilled using binchotan charcoal, maximizing their high potential. I am in awe of Chef Shigeno's sense in providing such high-quality dishes without any formal training.It was a great meal.Course Menu:● Winter Melon◯ Furisode◯ Thigh◯ Liver◯ Aburaage● Eggplant with Bonito◯ Sasami● Assorted Pickles◯ Shoulder◯ Mekuin◯ Wing● Shamo Dashi Ramen● Mochi Barley Rice Ball● Rum Raisin Ice CreamAdditional:◯ Skin◯ Bonjiri◯ Negima◯ Soriresu◯ Sunagimo◯ Tsukune Less

A hard-to-reserve yakitori restaurant! This is my favorite place, Torishige (*´艸｀)We started with a dish made from local vegetables. There are many yakitori places out there, but lately, I find myself saying, "This one will do." I don’t venture out to try new places as much anymore. Because it’s delicious, I already know that, and it makes me happy. I appreciate the careful preparation and the meticulous grilling! It’s such a joy that even the vegetables are delicious!!! And the owner’s pickles are absolutely amazing! Thank you as always ♡ I want to keep coming back and continue visiting this wonderful place... Less

After about six months, I returned to Binchotan Yakitori Torishige.First, we toasted with some champagne.I was pleasantly surprised by how delicious it was.Now, onto the food.The first dish blew me away with the tomatoes. The sweetness of the tomatoes, the umami of the dashi, and the aroma of shiso. I hadn’t even had a single yakitori yet, and I was already moved.Next was the sashimi of Amagi Shamo chicken. The breast and liver… This wonderful champagne disappeared in an instant, and we moved on to a Chardonnay and Pinot Noir.While the yakitori was excellent, the vegetables were also outstanding.Green asparagus, corn, zucchini, and onion. Each one was fresh, and their flavors were perfectly highlighted. I couldn’t help but enjoy the wine even more.Finally, I finished off with grilled rice balls and ramen in one go.Once again, I was completely satisfied.Binchotan Yakitori Torishige never fails to meet my expectations, no matter how many times I visit. Less

I visited this place thanks to a chance encounter at a sushi restaurant in Tokyo. The yakitori made from Amagi Shamo chicken was incredibly light and flavorful. The vegetables were primarily sourced from Shizuoka, contributing to a refreshing taste profile. Everything was beautifully presented. The negima skewers had a unique preparation and were delicious. The chōchin had a wonderfully light yet robust flavor, which is no surprise given its popularity. Oh, and the noodles served at the end had a rich taste that left me very satisfied. It was a great meal! Less

I was looking forward to this day and visited "Binchotan Yakitori Torishige" in Fujieda. The crispy and juicy texture was absolutely amazing. Honestly, they were so light that I could have eaten as many as I wanted. The vegetables were sweet and delicious, and the thick fried tofu was juicy and fantastic. Thank you for always accommodating my many additional orders. I look forward to visiting again.◇ Omakase Course- Dashi-soaked fruit tomatoes from Mishima- Poached breast meat of Amagi Shamo chicken◽︎ Furisode (chicken wing)◽︎ Thigh◽︎ Liver▪︎ Zucchini from Kuwataka Farm▪︎ Corn of the "Mirai" variety◽︎ Chicken tender◽︎ Neck▪︎ Maequin (potato) cooked in Shamo broth◽︎ Negima (chicken and green onion)◽︎ Aka (additional)◽︎ Harami (additional)◽︎ Seseri (additional)◽︎ Hiza (additional)◽︎ Sorires (additional)◽︎ Skin (additional)◽︎ Bonjiri (additional)◽︎ Thick fried tofu (additional)◽︎ Peta (additional)◽︎ Chouchin (additional)- Ramen- Grilled rice ball- Ice cream made with lamb raisins from Kagoshima◇ DrinksOolong tea x2◇ Total bill for todayJPY 15,300◇ Payment methodsCash, Credit Card Less

This was my first visit.There are 9 seats, and we all started at the same time.The owner and the female staff were efficient, so I felt no anxiety.I had to stick to non-alcoholic drinks due to a doctor's order, but they had a great selection of soft drinks.My companion started with beer and continued with four glasses of Japanese sake, one lemon sour, and finished with a highball of Imo Shochu.The personalities of the owner and the staff were wonderful.I would love to visit again soon, but I was told there’s a minimum six-month wait.I’ll be back in six months. Less