Yakitori Toriya

This counter-focused establishment, opened by a chef who honed his skills in Sendai, is located on the second floor of a mixed-use building in front of Morioka Station. Using binchotan charcoal for careful grilling, the chef highlights not only standard cuts like thigh and neck but also rare parts such as soriresu and engawa. Each skewer is served individually, offering a fragrant experience where the juicy meat and the aroma of charcoal harmonize beautifully. Enjoying this with seasonal sake provides a refined moment that allows you to forget the hustle and bustle of the station area.