Torisawa

Forget sushi. Tokyo’s grilled chicken restaurants are fast becoming some of the hardest places to book in the city. The chef at this restaurant trained at the famous Torishiki in Meguro, a notoriously busy restaurant where he mastered the art of charcoal grilling. His own restaurant in Koto doesn’t have quite the same level of demand, but it certainly boasts similarly high quality. The lineup of around two to three dozen menu items will be listed on wooden blocks above the kitchen: each panel representing one shade on a rainbow of textures, colors, and tastes. It’s all in Japanese, of course — how’s your kanji? If you’re struggling to decipher the items on offer, it’s best to just put yourselves in the hands of the chef with his omakase set-course. He’ll keep serving up skewer after skewer of delicious chicken parts and vegetables until you signal that you just can’t eat any more. Dishes include medium rare tenderloin, ovaries, liver, and rare chicken breast with wasabi. Yes, you read correctly: rare chicken breast. The Japanese are big fans of raw chicken, which is safe to eat so long as the chicken is ultra-fresh (as it is here). If you’re feeling a little squeamish, don’t worry, you can request your skewers to be cooked fully. A quartet of delicious condiments completes the experience here: soy sauce, olive oil, sake sauce, and a special house recipe sauce. Whether you’re a newbie wondering what all the fuss is about, or a seasoned yakitori veteran, Torisawa offers an experience which will sate both your curiosity and cravings.