We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report
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.
Torioka Phone Number
Sunday: 05:00 PM - 09:00 PM
Monday: 05:00 PM - 09:00 PM
Tuesday: 05:00 PM - 09:00 PM
Wednesday: 05:00 PM - 09:00 PM
Thursday: 05:00 PM - 09:00 PM
Friday: 05:00 PM - 09:00 PM
Saturday: 05:00 PM - 09:00 PM
Motoki Hills West Walk 5F, 6-10-1 Roppongi, Minato City, Tokyo, 106-0032, Japan
Torioka Cancellation Policy
Free cancellation up to 1 week priorRead more