Toriryori Torisho Tokyo

On this day, I visited Toriryori Torishou! I was brought here by a close foodie friend who made the reservation.The location is a bit hidden, like a secret spot near Akebonobashi. Once inside, the atmosphere feels like a cozy izakaya with only a counter and a small raised area. I was thrilled to be seated in such a limited space.In front of me, there were some chickens ready to be served, and I was excited. They looked delicious just by appearance.The plan was to sample various parts of the chicken, and it seemed like we were having a hen that day. I heard that hens are tastier and are raised for about a year. If it were a rooster, it would be tough and not very tasty at this age, but hens can be enjoyed properly.The wait for the chicken was a bit long, and I thought it was taking a while, but once it started coming out, it was incredibly delicious. The more I chewed, the better it tasted.I realized I shouldn’t swallow it right away and took my time to savor it. Of course, the flavor of the hen that was explained to us was amazing, but the cooking was also exquisite.This was truly wonderful. When I tried to order barley shochu, I was advised against it, so I went with the recommended imo shochu, which was also delicious.I kept saying how good it was while eating and drinking, and before I knew it, it was all over. And the closing dish was great too! Especially the natto rice was the perfect ending for someone like me who loves natto.I was quite satisfied. I think the price is on the higher side for chicken dishes, but it was worth it. It was a great meal!Reservation method: Through a regular friend's seat Course fee: ??? Duration: I think I stayed for about 3 hours? Reservation difficulty: Is it hard for newcomers? Order: Imo shochu and non-alcoholic beer Total bill: JPY 45,180 Less

I visited Toriryori Torishou for the first time.They use chickens raised in-house, and the ability to enjoy even rare cuts is a major attraction. I tried the female chicken this time, and the rich flavor of the meat was evident, with each dish showcasing high quality.The natto rice served at the end was simple yet exquisite, making for a satisfying meal from start to finish.The prices are on the higher side for a yakitori restaurant, but the commitment to quality ingredients and flavor is clearly conveyed. I believe it's a place worth visiting at least once. Less

This was my first visit after being invited. Since my office is in Yotsuya, Akebonobashi is very close, but I never expected to find such a place here. This restaurant uses long-term raised Satsuma chicken, and the flavor of the meat is simply outstanding. The fat is incredibly delicious as well. I heard that the flavor of the hens is different, and I was lucky to experience it on my first visit. I might have never savored fried chicken this much in my life. I hesitated to swallow because I wanted to enjoy every bite. That’s how amazing the chicken was. It was a great meal! Less

This is the rumored restaurant where you can enjoy long-term raised aged chicken for 365 days, Toriryori Torishou.Typically, chicken sold in supermarkets is raised for about 45 days, while free-range chicken served in restaurants is usually around 80 to 120 days old. However, to create truly flavorful chicken, the owner built a poultry farm in his hometown of Kagoshima and personally tended to the chickens on his days off, ensuring the quality is undoubtedly excellent!I was taken here by a regular customer, and to sum it up, it was delicious! ...but it has a strong flavor profile, haha.The location is just a 2-minute walk from Akebonobashi Station, situated on the basement floor. As soon as you enter, you’re greeted by the intimidating chef... his demeanor matches his appearance, and his way of speaking is quite scary! >_ Less