Best Dishes at Torikizoku Shinjuku

Tender chicken thigh meat grilled over charcoal with a simple glaze. Each skewer is two pieces. This is the most popular yakitori item at Torikizoku — succulent, well-marbled, and cooked quickly at high heat to stay juicy. Orders of multiple skewers are standard practice.

Gizzards are perfectly textured when cooked properly — chewy but not tough. Torikizoku's version has a light glaze and a satisfying bite. This is one of the more adventurous yakitori choices but extremely popular with regulars.

A simple but rich yakitori made from a whole quail egg grilled on a skewer. The yolk remains slightly runny, creating a creamy contrast to the charred exterior. Popular as a lighter option or for variety.

Seasonal grilled vegetables to balance a yakitori feast. Usually includes negi (Japanese scallion), shiitake mushroom, shishito peppers, and whatever else is in season. The char and slight sweetness complement the meat skewers.