Torikami

The offshoot of chef Yoshiteru Ikegawa's main restaurant instantly had bookings through the roof as soon as its doors opened. In the heart of Roppongi Hills, Torioka’s grilled skewers took the yakitori world by storm. While the master Ikegawa himself won't be present, his longtime assistant and current head chef, Noriyuki Kurosaki, is confident to deliver the essence of his techniques. The two groups seated each night are offered an omakase menu of 11 skewers, ending with a claypot of rice. Look forward to ingredients like quail eggs, thigh, heart, deep-fried tofu, wings, tails, Ginkgo nuts, and gizzard. Torioka uses practically the same techniques, and ingredients sourced from the same producers as used at Ikegawa's main restaurant — the quality at this offshoot doesn’t differ much. While the essence of Ikegawa can still be felt and tasted in the dishes, Torioka puts a refreshing spin on what is already spectacular.