Torisawa

A chef's choice with a single skewer challenge. We will serve over 25 cuts, from the classics like thigh, heart, and liver to rare cuts, in the best order and grilling method for that day. Among them, the 'chouchin' with a creamy egg yolk and the rich and glossy 'chikkan' are signature skewers that captivate visitors. The surface is grilled to a fragrant crisp over binchotan charcoal, while the center remains moist and juicy, highlighting the robust umami of the Ooyama chicken with a perfect rare cooking technique. In between, we provide palate cleansers like grated daikon to refresh the experience between each skewer. We will ask about any disliked ingredients in advance, so you can relax and leave it to us.

A 3-minute walk from the north exit of Kameido Station. Nestled quietly in a corner surrounded by offices and residences, this is a hidden gem. The interior features 8 counter seats and 4 table seats. The aroma of charcoal rising before your eyes, the gestures of flipping skewers, the sound of grilling—an immersive experience for all five senses awaits you here. With a relaxed atmosphere, whether alone or with someone special, please enjoy a pleasant time.

Since opening its doors in Kameido in 2011, the restaurant has rapidly gained fame with its unique course structure and cooking techniques, receiving high praise including the Michelin Bib Gourmand and various awards for seven consecutive years. Even now, as a popular restaurant that is difficult to reserve, it continues to evolve without any compromise in daily preparations and grilling.

After honing his skills at the renowned restaurant 'Torishiki' and gaining experience in chicken processing and wholesale, he founded 'Torisawa' in Kameido at the age of 31. His principle is to discern the individuality of each part of the chicken, designing the cooking method, residual heat application, and salt seasoning for each skewer. Based on the Kameido main store, he has expanded to Azabu and Gakugei University, but his original intention remains unchanged: 'to serve each skewer in the best condition.' He continues to uphold this belief in front of the binchotan charcoal even today.