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4.2
200
3-11-13 Hatanodai, Shinagawa 142-0064 , Tokyo Prefecture, Japan +81 3-3785-8472
Famous for
Chicken Dish, Japan
Yakitori
Recommended by Anthony Bourdain and 4 other food critics.
"For me, this is the best thing ever."
Anthony Bourdain , American celebrity chef, bestselling cookbook author, one of the most influential chefs in the world and host of acclaimed TV shows such as "Anthony Bourdain: No Reservations" and "Anthony Bourdain: Parts Unknown" (1956-2018)
Recommendations
"Yakitori is comfort food. No matter how high-end or low-rent the location, it’s all about the simple pleasures of chewing on grilled chicken and kicking back with a drink or a few. That’s the tried-and-true formula at Toriki. Don’t miss the Negima, the classic yakitori combination of chicken and naga-negi (Welsh onion)."
"No matter how high-end or low-rent the location, it’s all about the simple pleasures of chewing on grilled chicken and kicking back with a drink or a few. That’s the tried-and-true formula at Toriki."
on Yakitori
"Made of only the freshest chicken liver, the giblets at this Michelin-starred gem are worth the short trip to Kinshicho."
"Next I ordered another of my favourites, the tebasaki (chicken wing). These wings were huge! Probably one of the biggest wings I’ve ever had and they are really tasty too, salted just nice."
"First up, some kawa (chicken skin). Grilled crispy to perfection, with lots of soft globules of fat underneath. Super unhealthy but super delicious! And they probably gave us like half a chicken’s worth of skin!"
"I ended with the Chouchin, which comprised chicken uterus with two undeveloped yolks attached. I was instructed to eat it all in one bite, and it was a real treat, with the lush, runny nature of the egg working hand-in-hand with the charred, chewy meat."
"Tebasaki showed off a spot-on combination of textures that I loved. Meanwhile, flavors were very, very robust, an explosion of salt and savor that utterly satisfied."
"Meatballs had a wonderfully gritty, rustic texture due to the incorporation of what I believe was cartilage, while the green onion mixed in gave the dish a nice zippiness."
In another first for me, chicken liver was served rare, which completely changed the nature of the offal. The reba had a supple, almost pudding-like consistency, while flavors were expectedly earthy, but also markedly more delicate than usual. Again, I'm not sure why more places don't serve liver this way."
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