Sumiyaki Tori 8

We use Satsuma "Kurotei" chicken, which is known as a fantastic local chicken. This chicken is raised for as long as 150 days and is characterized by its rich flavor and moderate tenderness. The chicken is then left to rest for about a week before being used, and each part of the chicken is seasoned with different herbs. The specialty "Tsukune" is made with only thigh meat, skin, and chicken oil, and is cooked over high heat to firm the outside and low heat to just barely rare in the center to achieve an airy texture and melt-in-your-mouth tenderness. Other yakitori dishes include "Liver," "Negima," "Chochin," and a wide variety of other yakitori.

The restaurant has a relaxed atmosphere with only eight seats at the counter and features a white oak counter that was used for wine barrels. The restaurant also offers a selection of rare wines collected from around the world by the owner, a wine collector, which can be paired with yakitori.

Sumiyaki TORI8 is a yakitori specialty restaurant that opened in Nihonbashi, Tokyo, in March 2024. Located a 2-minute walk from Exit B6 of Nihonbashi Station, it is easily accessible. We recommend this restaurant for wine lovers and those who want to spend a special time with their loved ones.

Self-taught in the art of yakitori, he gained experience at the popular Nagoya restaurants "Yakitori Kichijo" and "Yakitori Shigeru Higashizakura". In March 2024, he opened his own restaurant, "Sumiyaki TORI8" in Nihonbashi, Tokyo, serving yakitori made with "Kurotei," a fantastic local chicken.