Toritaka

At Toritaka, the anticipation of the next skewer is part of the pleasure of the chef’s selection. One diner tried 6 kinds, noting the velvety texture of white liver, the crispness of chicken skin and the firm, crunchy bite of yagen cartilage. The review brings out the differences between cuts; if choosing individual skewers feels daunting, starting with the course of the chef’s recommendations may be a good way to explore them. Another diner enjoyed 5 kinds of skewers in the selection, then ordered an extra chicken meatball served with egg yolk. Reviews also mention adding individual dishes after the course, so you can leave the skewers to the chef and add something that catches your eye.

Between skewers, options from the menu include a platter of smoked chicken, liver pâté and toast, Brussels sprouts and potato salad. For a meal that mixes other dishes with the yakitori, you can build a selection around à la carte beer, wine or local sake. One diner who tried the smoked platter and chicken soba described the soba as an ideal way to round off the meal. Another review also mentions ending with a warm bowl of chicken soba: chicken dishes continue to feature even after the skewers are done.

There is counter seating, and one diner who ordered the chef’s recommended course found that the dishes arrived in sequence, making it easy to eat while chatting. Dinner reservations are recommended, so it is worth checking availability in advance if you plan to take your time over the chef’s selection.