Tori Shiki (鳥しき) Tokyo

Torishiki
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If there was ever an iconic yakitori place, this would be it. The owner basically set the standard for grilling chicken in the world and has a group of restaurants to show for it. His style leans on the more toasty side of things, with larger than 'normal' pieces that only stop when you say STOP".
Definitely in my top 5 for Tokyo and if you don't consider the challenges of booking, well worth the visit for sure. Just keep an open stomach.
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#料理 #レストラン #東京 #食事 #food foodie foodstagram stuffieat kevcheeats kevchetokyo kevche グルメ foodporn 東京グルメ Less

◆ JAL Mileage Experience Dining Benefit (14 Skewers and a Meal to Finish Off)◆ Drinks (Plum Wine, Oolong Tea, 5 Glasses of Japanese Sake, 3 Glasses of Wine)◆ Yakitori Bento【Total】JPY 24,900 (Meal paid with miles)Visit Date: Weekday at 7:30 PMNumber of Guests: 2Duration: About 3 hoursI visited for the first time thanks to a reservation made through the JAL JGC member benefits.The yakitori was substantial, with each skewer being large and satisfying, leaving me quite full even after 14 skewers.The bento I had the next day was also delicious. Less

This place is often regarded as the most challenging yakitori restaurant to visit in Japan, thanks to its energetic expansion into events and overseas locations. I was fortunate enough to finally make my visit this time.What unfolds before me is the master’s incredible focus as he faces the charcoal fire, delivering skewers that exemplify the true essence of high-heat grilling.From the exquisite kashiwa (chicken thigh) and seseri (neck), to the perfectly rare and aromatic liver and chouchin (chicken tail), all 20 skewers—including vegetable options—are served at a remarkable pace. The size of each portion, the way the juices are sealed in, and the infusion of charcoal aroma are all executed to perfection, leaving no room for other establishments to compete.Even the intervals between skewers, featuring the simmered dish with baguette and simmered noodles, flow seamlessly into the finale, allowing me to enjoy a truly fulfilling experience once again.I was able to fully appreciate the pinnacle of skill and ambiance. Thank you for another wonderful time.Here’s the menu from today:Pickles Simmered dish with baguette Kashiwa Sunagimo (gizzard) Ginkgo Skin Broccoli Seseri Shiratama (white dumpling) Yagen cartilage Simmered noodles Shiitake Esophagus Heart Shishito peppers Chicken wings Liver Tsukune (chicken meatball) Thick fried tofu Chicken wing skin Sweet potato Nasu (eggplant) Chouchin Chicken soup Yakitori Bento Less

The most difficult yakitori restaurant to book in Japan.Grilled over high heat with precision.The saltiness and cooking technique were exquisite.I appreciated the omakase stop system.The legendary chef Ikegawa had an incredible aura.The attention and care from both the staff and customers were exceptional.Unfortunately, the chōchin was sold out, but I enjoyed an impressive 22 skewers.I had everything except for the chōchin.The broccoli, grilled slowly, was outstanding.I was completely satisfied.It was a great meal! Less

The tofu at Tori Shiki has a crispy texture, a creamy consistency, topped with green onions and sesame, all enhanced by the aroma of charcoal.This tofu is special because it strikes the perfect balance. It shouldn't be too soft, nor should the flavor be overwhelmingly strong. It doesn't have to be an ultra-premium product.In fact, Tori Shiki's deep-fried tofu is so well-balanced that it ranks among my top favorites, second only to meat.*For more detailed insights with photos, check out my blog. I also introduce many other restaurants. Search for "Shinagawa Ikko Blog." Written by: Shinagawa Ikko (IKKO’S FILMS) | Official Blog: https://ikkos-films.com/ | Profile: https://ikkos-films.com/profile/ Less

Are you all enjoying your Obon holiday? (^_−)−☆I’ve also started a blog! Please check it out!!https://nakazaki-kenji.jp/Today, I visited Tori Shiki, a yakitori restaurant in Meguro that is said to be the hardest to get a reservation at in Japan!The reservation conditions are quite strict:- Closed on Sundays, Mondays, and Tuesdays- Reservations for the beginning of the month are accepted only from 5 PM to 7 PM for two hours- Reservations are generally fixed for two people- Due to Ikegawa-san's overseas business trips, the restaurant has limited operating daysLet me briefly introduce the restaurant. _φ(･_･**Ikegawa Yoshiteru's Background**Born in 1972 in Tokyo. He admired yakitori chefs in his teens, but wanting to be a chef who understands the customers' feelings, he first worked as a salaryman.He started working in human resources sales in Tokyo and spent his days off eating at around 100 restaurants. At 28, he visited Nakameguro's Tori Yoshi and was shocked to discover yakitori as a dish to enjoy with wine, rather than just an izakaya item. This inspired him to pursue a similar yakitori restaurant and he apprenticed under the yakitori master Inomata Yoshito for seven years.At Tori Yoshi, he wasn’t allowed to touch the chicken for the first year, and after a year, he was finally allowed to handle the meat, but his grilling skills were still lacking. He only started grilling properly around his fourth year.Initially, he struggled just to grill, but as he gained confidence, he began to realize that there was a logic to grilling. By the fifth and sixth years, he could articulate the methods of arranging charcoal and grilling.Gradually, he started to find his own style, and in his seventh year, his master suggested he consider independence. At 27, he decided to go independent and opened Tori Shiki in 2007. He earned a Michelin star in 2011 and has maintained it ever since.**About Date Chicken from Fukushima**When starting his restaurant, he experimented with various types of chicken and decided to use the Date chicken, the same as that used at Tori Yoshi. He had ample time to experiment with the skewering methods, charcoal arrangement, and timing, gradually refining them through his own filter.Date chicken is substantial and makes you crave it again after about a week. Ikegawa-san personally butchers the whole chicken, utilizing every part without waste for yakitori and broth.**Ikegawa-san's Commitment to Grilling**As yakitori loses moisture while grilling, the battle between the chef and the charcoal is essentially a fight to retain that moisture. Losing moisture means losing flavor.While grilling from a distance makes it easier, it causes moisture to escape without you noticing. Thus, the yakitori ends up being dry when you eat it.On the other hand, grilling over high heat is stressful, but by rotating the skewers and using a fan, he manages to release surface heat while infusing the meat with radiant heat. Rotating the skewers creates a coating that prevents the juices and flavors from escaping. The cooking method is the most crucial point in yakitori.**[One Skewer, One Lifetime]**No matter how the world of yakitori changes, the essential basics passed down from predecessors remain unchanged and cannot be altered. I want to continue grilling yakitori even when I’m 80 or 90 years old. I believe I can expand the world beyond tradition.Being able to grill yakitori as my job and serve it directly to customers is a source of pride and a way of life for me. The simpler something is, the more perfection eludes it, and I apologize to my customers, but I have yet to create a skewer that satisfies me completely.I still face challenges and frustrations, but I believe that "this one skewer is a job worth dedicating my life to mastering," and I will continue on this path.The skewers used are also thoughtfully designed, with round and square skewers used depending on the type of grilling.Several of my apprentices have already become independent, and in recent years, they have opened restaurants overseas! I want to continue spreading the proud culture of yakitori to the world. (＾◇＾)The name Tori Shiki comes from the desire for customers to feel the seasons through yakitori. It reflects the hope to uplift the spirits of those who visit.The service is based on an omakase stop system, where you can stop when you feel full. However, since I want to try various parts, I should arrive with a good appetite. d(￣ ￣)I got off at Meguro Station on the Yamanote Line and headed to the restaurant. It’s just a few minutes walk from the East Exit.Upon entering, Ikegawa-san and his apprentices greeted me with enthusiastic voices. The place was packed and bustling today!I ordered the AKAYANE sansho spirit as my first drink. d(￣ ￣)Since drinking beer at Tori Shiki fills me up too quickly, I stuck to this drink today. The aroma of sansho refreshes my palate. d(￣ ￣)Now, let the yakitori course by Ikegawa-san begin! Watching his passionate grilling is truly overwhelming!- **Pickles** Cucumber, daikon, and turnip pickles. The acidity was just right, and the pickling was perfect.- **Chicken Stew** Stewed with seven different parts, then aged further. The sansho adds a wonderful aroma and rich flavor!- **Kashiwa** [As always, it looks incredibly delicious! The skewering is beautifully done, and I’m in awe (//∇//) The texture is plump and the flavor is rich! This skewer makes me feel like I’ve truly come to Tori Shiki!]- **Sunagimo (Gizzard)** [It looks plump and full! The hot, juicy texture is amazing! The aroma of the gizzard is delightful ( ◠‿◠ )]- **Quail** The way it’s smoked is excellent, giving it a lovely aroma. The outside is slightly firm, and the yolk is soft. The flavor is rich, and each piece has a strong presence.- **Chicken Wings** [As always, they are huge! The outside is crispy, the inside is juicy, and the flavor is rich, but they are extremely hot! I couldn’t stop eating, even in silence like a crab!]- **Okra** Hot and fluffy, it’s delicious! The umami and stickiness of the okra are perfectly brought out!- **Corn** [Today’s variety is Dolce Dream! It’s super hot and incredibly sweet! Why is it so sweet? (　ﾟдﾟ) The aroma of charcoal and the savory scent of soy sauce are also fantastic! I was completely absorbed in devouring it!]- **Paitan Soup** [It’s a rich broth but not overwhelming. It contains somen noodles, making it gentle on the stomach, and I almost finished it! Adding a bit of sansho made it even more delicious ( ◠‿◠ )]- **Nankotsu (Cartilage)** [This is the part called "kappa." The surrounding meat is full of flavor! The crunchy texture of the nankotsu is delightful. The saltiness is just perfect!]- **Hatsu (Heart)** [This one is also plump and about to burst. The texture is juicy and incredibly tender! The rich flavor of the blood makes me want to keep chewing.]- **Seseri (Neck Meat)** [As always, it’s huge (　ﾟдﾟ) The texture is plump and juicy! The light umami spreads throughout my mouth, it’s the best!]- **Bonjiri (Tail)** The outside is crispy and crunchy, while the inside is juicy! The fat melts in your mouth without being heavy!- **Shokudo (Chicken Skin)** [Surprisingly, one skewer contains meat from three chickens (　ﾟдﾟ) It’s plump and crunchy, and the more you chew, the more delicious it becomes! I want to keep chewing on this deliciousness!]- **Liver** [This is the blood liver. It’s moist, tender, and the rich flavor fills my mouth! Each bite is so delicious that it pairs perfectly with alcohol!]- **Neck Skin** [This is also hot and sizzling! The outside is crispy, with a fried-like finish! The rich flavor spreads in my mouth with every bite! The fat is so light that it’s not greasy at all!]- **Thick Fried Tofu** The outside is crispy, and the inside is hot, soothing me with the sweetness of the tofu. The soy sauce flavor is just right, and the aroma of green onions and sesame oil is wonderful!- **Tsukune (Chicken Meatball)** [I was surprised by the crunchy texture at first. There’s a lot of cartilage in it. The more you chew, the richer the flavor bursts out, it’s the best! The sweetness and texture of the green onions are a nice accent.]- **Shishito Peppers** They are incredibly juicy and full of moisture! The slight bitterness and spiciness are pleasant.- **Broccoli** [It’s cooked slowly and thoroughly. This concentrates the flavor and makes it delicious! You can’t find broccoli this flavorful anywhere else!]- **Chicken Soup** It’s hot and soothing with a gentle flavor (//∇//) I was truly satisfied from start to finish!Today’s yakitori was absolutely satisfying! I truly felt that Ikegawa-san’s yakitori is in a league of its own! You can feel his passion in every skewer (　ﾟдﾟ)Here’s what I had today:1. Pickles 2. Chicken Stew 3. Kashiwa 4. Sunagimo 5. Quail 6. Chicken Wings 7. Okra 8. Corn 9. Paitan Soup 10. Nankotsu 11. Hatsu 12. Seseri 13. Bonjiri 14. Shokudo 15. Liver 16. Neck Skin 17. Thick Fried Tofu 18. Tsukune 19. Shishito Peppers 20. Broccoli 21. Chicken Soup Date chicken is characterized by its relatively light umami, but through grilling techniques, it transforms into exquisite yakitori (//∇//) Every time I eat it, I am moved by the incredible yakitori! (^_−)−☆My favorites were definitely the kashiwa and chicken wings! You can’t find yakitori like this anywhere else (//∇//)Not only the Date chicken but also the vegetables were incredibly delicious, and I enjoyed various types of vegetables between the chicken skewers, so I never got bored until the end ( ◠‿◠ )The pickles, chicken stew, paitan soup with somen, and the closing chicken soup were all impeccably delicious! d(^_^o)Today, I had a total of 21 types and felt completely full! For a while, I thought I might be good on yakitori, but strangely enough, after about a week, I find myself craving it again! It truly is a one-of-a-kind yakitori (＾Ｏ＾☆♪While focusing on grilling, Ikegawa-san also pays attention to the surroundings and never neglects customer service. It’s amazing how he also instructs his apprentices at the same time. I’ve come to recognize just how incredible a craftsman he is (￣◇￣;)The proprietress is still beautiful and works efficiently (//∇//) She truly embodies the saying "the unsung hero behind the scenes" ( ◠‿◠ )The apprentices also provided excellent service, and I appreciated their attention to detail! Whenever I came out of the restroom, I was always given a new oshibori. As soon as my drink was empty, they promptly offered me the next drink. (^_−)−☆I highly encourage you to persistently try to make a reservation and experience Ikegawa-san’s yakitori! As a drink lover, I will also do my best to secure a reservation this year! (￣^￣)ゞThank you, Ikegawa-san, proprietress, and apprentices for today! Thank you for the best yakitori! I will work hard to visit again! (＞人＜;) Less

The Date chicken grilled over a strong flame is simply breathtaking. The outside is perfectly crispy, and when you take a bite, the juices trapped inside burst out. I was truly impressed by the rich flavor of the meat and the perfect cooking. The portions are generous, providing an incredible sense of satisfaction with each skewer. The atmosphere is elegant, yet the warm and welcoming service makes it even more enjoyable. I almost regretted having to stop eating before I was completely full. I definitely want to visit again. It was a great meal! Less

Always the best Yakitori! It had been a while since my last visit to Tori Shiki. Back in the day, it was easy to make a reservation on the spot, but now it has become legendary and hard to book. Chef Ikegawa's continued success is truly impressive! I was already excited starting with the draft Ebisu beer. Each skewer was savored with great appreciation. It was so delicious that I was blown away! (laughs)Here’s what I had:- Chicken- Gizzard- Neck skin- Quail egg- Yagen cartilage- Shishito pepper- Noodle soup- New potatoes- Corn- Heart- Liver- Chicken neck- Thick fried tofu- Aiko (tomato)- Half parent-child rice bowlI was full by this point, but my partner continued with the following:- Esophagus- Tsukune (chicken meatball)- Eggplant- Chōchin (grilled chicken tail)- Chicken wings- Soboro rice bowlTaking home some leftovers is a must. The next day, I enjoyed them while reminiscing about the meal. It was a great meal! Less

I had been looking forward to this day. I visited Tori Shiki, known as Japan's top yakitori restaurant, which is notoriously hard to get a reservation at.This place has won the Tabelog Award SILVER and was previously awarded GOLD, making it an exceptional establishment.This time, I enjoyed the "Tori Shiki Style" from the arena seating!The friendly chef prepares each skewer over high heat, infusing them with soul.The course featured an impressive 23 dishes!- Chicken Stew (with baguette)- Kashiwa (chicken thigh)- Sunagimo (gizzard)- Neck Skin- Quail- Gold Rush (Yamanashi)- Soft Bone- Tomato (Aka Tombo)- Heart- Broccoli- Ramen- Seseri (neck meat)- Chouchin (chicken tail)- Potato (with butter)- Tofu- Eggplant- Liver- Tsukune (chicken meatball)- Soriresu (chicken tail)- Shiitake- Chicken Wings- Knee- Oyakodon (chicken and egg rice bowl)The overwhelming volume and satisfaction were remarkable.The skewers, perfectly grilled to a crispy and juicy finish, left a lasting impression.I thoroughly enjoyed my precious time at Tori Shiki. Less

Located in Meguro, the renowned restaurant Tori Shiki is often referred to as the "holy land of yakitori." This establishment is famously known as the "most difficult reservation restaurant in Japan" and serves as the headquarters of Tori Shiki ICHIMON.The only option for dining here is the omakase course! Dishes are served at a steady pace until you request a stop, and the composition of the course is exceptional.The greatest appeal lies in the high quality of each skewer, grilled quickly over a strong flame.Each piece is cooked to perfection, with varying degrees of doneness, saltiness, and the delicate juiciness of the meat, all enhanced by the aroma of charcoal.Every aspect is outstanding, allowing you to truly appreciate the deliciousness of the chicken.This is the epitome of yakitori!Of course, the perfect pairing drink is "KOHAK (Kohaku)."While savoring delicious yakitori and exquisite drinks, you can enjoy a blissful time filled with laughter.Thank you, Chef Ikegawa and the staff! Less