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.
Tips from diners
Order at least 4-5 skewers per person to have a full meal. Most groups order 8-10 different types.
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.
Tips from diners
Pair with a cold highball or beer. The slight char and umami pair perfectly with drinks.
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.
Torikizoku is Tokyo's most famous yakitori chain. The Shinjuku location sits five minutes from JR Shinjuku Station in the lively entertainment district. Every skewer costs a flat ¥319 — chicken thighs, breast, gizzards, hearts, vegetables, mushrooms, pork, and beef all grilled and served with beer or highball. The counter moves fast; service is energetic and casual.
Digital tablets display the menu in English with pictures of all skewer types. Mark what you want and staff will bring them to the table. No sitting around waiting.
Open until 4am. Perfect for after-midnight eats after hitting Shinjuku bars or clubs. Gets rowdy and fun on Friday/Saturday nights.
Budget ¥2,000-3,000 per person for a full meal with drinks. Extremely affordable compared to other Tokyo dining.
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