Tori Saki (鳥さき) Kyoto

Awards

MICHELIN Guide

One star restaurant, 2024

All Michelin stars in Kyoto All Michelin stars in Japan All 1 star Michelin in Kyoto All 1 star Michelin in Japan

Tabelog

2024 Bronze

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Bronze in Kyoto All Tabelog Bronze in Japan

Restaurant Ranking

Restaurant Ranking 2024, #3641, PRO #15.67, USER #0.00

All Restaurant Ranking in Kyoto All Restaurant Ranking in Japan

Ratings from the web

Tabelog

4.11

Cuisine

Yakitori (Grilled chicken skewers), Chicken dishes, Japanese Cuisine

• 2020

Dinner at Torisaki

on 08 May 2020

by Margaret Lam

(SWIPE FOR MORE PICS) This is the tori-bento from 鳥さき Torisaki, the Kyoto branch of Torishiki, the no.1 yakitori shop in Tokyo. Inside the box was :
•Koshihikari rice from Uonuma topped with plenty of finely chopped seaweed
• on top were thick sliced “kashiwa” (chicken thigh meat), shiratama (quail eggs), shishito peppers, shiitake mushrooms, bonjiri (chicken tails), and soboro (minced chicken meat), all lined up neatly.
_
All toppings were skewered and grilled on charcoal just in omakase.... More

(SWIPE FOR MORE PICS) This is the tori-bento from 鳥さき Torisaki, the Kyoto branch of Torishiki, the no.1 yakitori shop in Tokyo. Inside the box was :
•Koshihikari rice from Uonuma topped with plenty of finely chopped seaweed
• on top were thick sliced “kashiwa” (chicken thigh meat), shiratama (quail eggs), shishito peppers, shiitake mushrooms, bonjiri (chicken tails), and soboro (minced chicken meat), all lined up neatly.
_
All toppings were skewered and grilled on charcoal just in omakase. Of course it is no longer hot like enjoying in the restaurant, but all the meat and vegetables were still juicy and impeccably seasoned.
_
Chicken thighs still retained crunch, vegetables still tasted alive, chicken tails cooked fully and not heavy. The soboro was surprisingly good, not a bit rough or dried out.
_
My favorite part was the top layer of the rice of which it absorbed some chicken jus and oil, the tare and the char and chicken oil aroma. 😌😌😌😌 chicken rice heaven.
_
If you scroll thru the pics, you can see the packaging. They tucked in a small bottle of tare sauce, a packet of sansho powder, and the cutest Kimono origami with toothpicks ❤️❤️❤️ which was different in each box❣️ Already, winning over hearts.
_
Chopsticks and paper bag stamped with logo, and of course oshibori (wet towels) as per Japanese customs.
_
A complete and compact package with thoughtful details.
_
Chef Tomoki Hata was born in Yagicho in Kyoto Prefecture. He started yakitori at 19 yrs old when he first had a part-time job at “Kokekko" in Isetan, Kyoto Station. He was fascinated by the “charm” of yakitori, which is simple but deep, and decided to pursue it as his career.
_
After 13 years at Kokekko, he learned about Chef Ikegawa of "Torishiki" on national TV. He was so impressed that he decided to knock on Torishiki’s door and learnt yakitori from scratch again.
_
After 1 1/2 years at Torishiki and 1 1/2 years at Torioka (Torishiki’s first Tokyo branch), Hata San came back to Kyoto and opened Torisaki.
_
A true heartwarming story, for a chef to go from 13 to zero again and learn again the art of grilling. Only passion and ultimate desire for excellence can make it happen ❤️ Less