Best Dishes at Torishiki

The only way to dine at Torishiki. Ikegawa crafts a progression taking you through various chicken parts, demonstrating his philosophy that every part of the bird has value when cooked with intention. You indicate when you're satisfied and the course concludes. Each skewer arrives when it reaches peak heat and flavor. A transcendent experience in yakitori craftsmanship.

A standout piece on the omakase course. Seseri offers a tender, almost buttery texture with concentrated chicken flavor that most diners encounter for the first time at Torishiki. The neck meat becomes sweeter when grilled, creating a contrast between the charred exterior and the delicate interior.

Gizzard is grilled to crispy perfection, delivering an intense, concentrated chicken flavor and umami punch. The textured interior provides contrast to the charred exterior. An example of Torishiki's philosophy: using parts others overlook to create exceptional eating experiences.

One of the more familiar cuts on the omakase, kashiwa showcases grilled chicken at its most approachable. The thigh's natural fat creates juiciness and sweetness when cooked. Ikegawa grills it with precision to balance the char with the tender interior.

A traditional yakitori combination pairing juicy thigh meat with charred scallion. The scallion's sweetness balances the meat's richness. One of the more recognizable items on the omakase course for those familiar with yakitori.