Toriou

The owner butchers whole chickens every morning and carefully skewers each piece by hand, then grills the yakitori slowly over Tosa Binchotan charcoal. We use locally raised chickens carefully selected from across the country, such as Tottori Kano Jidori, which has strong umami and light fat, and Nagano Shinshu Ougon Shamo, which has a rich, full flavor. The basic omakase course is an 8- or 10-skewer set accompanied by three small starters, an organic salad from Toyama Prefecture, and chicken soup, and we also incorporate local ingredients such as Gokayama tofu.

This is an adult-only space where you can leisurely savor high-quality yakitori in a calm atmosphere. The chic interior, with carefully selected tableware and furniture, makes it a standalone establishment that refuses entry to anyone under 18. They also offer a well-stocked selection of drinks that pair with yakitori, such as wine and sake, and the comfortable ambiance—where you can relax with skewers and a drink—is highly praised.

The owner, who had served as manager of the popular yakitori restaurant "sai" in front of Toyama Station, went independent and opened on December 10, 2024 in Toyokawacho, Toyama City. From immediately after opening it has been difficult to get reservations, and many diners visit relying on vacancy information posted on social media, attracting attention as a fresh presence in Toyama's yakitori scene.

Mr. Naganaga, who served as manager at the popular yakitori restaurant "sai" in front of Toyama City Station, struck out on his own and opened in December 2024. They prepare whole birds on each business day, using breeds such as Kano jidori and Shinshu Golden Gamecock, and grill them over the high heat of Tosa binchotan charcoal to seal in the juices. Their technique for making not only chicken skewers but also vegetable skewers juicy has earned a reputation for a level of perfection that invites patrons to savor each skewer in focused enjoyment.