Located in Minamiaoyama, Minato-ku, Tokyo, "Minamiaoyama Nanachoume" is a restaurant offering grilled chicken and seasonal vegetables. The restaurant uses carefully selected ingredients, including Matsukaze jidori chickens raised on safe feed for extended periods, Kyoto's Kyo-Aka jidori chickens, and domestically produced French quail eggs from El France. Emphasizing the freshness and quality of the ingredients, the dishes bring out the natural flavors to their fullest.
Torikami is a yakitori specialty restaurant where Chef Shiraishi, trained at a renowned establishment, showcases his skills. In a chic setting, the yakitori made with carefully selected ingredients is served with perfect grilling, resulting in a crispy exterior and juicy interior. At the counter seats surrounding the open kitchen, you can enjoy your meal while experiencing the lively atmosphere, complemented by impressive attentive service.
This is the main restaurant of Tori Sawa, which has three branches in Tokyo. The course is omakase only, and you can taste to your heart's content the Daisen chicken exquisitely cooked over binchotan charcoal. 25 or more different parts of the chicken can be tasted, and the chochin and kokoro are especially special skewers.
With the concept of "pursuing authenticity and always offering the best skewers," the restaurant is a famous restaurant that continues to create a space that makes diners want to keep coming back. The owner, Mr. Nakamura, was trained at Torisawa 22, and his private space and skewers with the best flame-roasted skewers are popular and difficult to make reservations.
A popular yakitori restaurant in Oshiage opened in 2017. The owner is Mr. Masayoshi Komino, who trained for six years at the famous yakitori restaurant Torishiki. He purchases whole Date chicken from contract poultry farms and processes them at the restaurant, ensuring high freshness. The rare parts of the chicken that cannot be tasted anywhere else can be enjoyed at the restaurant. Each piece of yakitori is carefully grilled one by one using binchotan charcoal, and all are exquisite.
.png?format=webp)
.jpg?format=webp)
.png?format=webp&w=128)
