Toriyaki Ohana

Impressed and inspired by the countless ways to prepare chicken as an ingredient, Chef Shintaro Sato studied under master Ikegawa Yoshiteru, the visionary behind the award-winning Torishiki, before opening his own restaurant, Toriyaki Ohana. The Michelin-featured restaurant emerges in trendy Ebisu like a cathedral of chicken but under a different creed. While usual associations of chicken and restaurant pluck the image of yakitori these days, Sato strays away from the use of skewers and instead embraces other traditional grilling methods. For example, chicken on a wire net is grilled over heated charcoal. His Shingen chicken breast is wrapped in seaweed, pickled ginger, and shiso leaves, and then slow-cooked. Date chicken wings are spiced and deep-fried into golden karaage, while the signature Date chicken is kissed by strong flame, as taught by his former master, and finished with Torishiki’s famed sauce. No part of the bird is wasted; even the bones are used to make a rich chicken broth, served as the final course. Behind the open kitchen, three original plates by renowned Japanese potter Rosanjin hang on a narrow wooden board. With just 10 countertop seats, Toriyaki Ohana offers an intimate dining experience. Michelin Guide accolades: 2024 - Michelin Selected