All Nippon Airways

"With one of the most extensive yakitori menus in Tokyo, Toritama Honkan is the go-to for those wanting to try something different without breaking the bank. Awarded a Michelin Bib Gourmand for great food at affordable prices, a menu of over 30 different chicken cuts, plus a daily ‘secret menu’ of rare cuts, makes this ultra-popular yakitori joint a mecca for enthusiasts. Well worth the trip off the beaten track."

Evelyn Chen

"Toritama Shirokane Honkan at the Shirokane area is an izakaya that serves more than 30 chicken cuts yakitori style. Unusually, they also offer this rare part of a chicken called 'chochin' (or lantern), which is the yolk of an unlaid egg before it becomes an egg. It’s a must-try."

Time Out Tokyo

"Chochin (lantern) is named both aptly because two golden eggs dangle from the skewer like lanterns, and euphemistically, probably because ‘chicken ovaries and uterus with young unfertilized eggs’ sounds less than appetizing. It takes a skilled chef to cook the flesh while keeping the eggs intact – all so that they can burst gooey yolk into your mouth when bitten into. It’s best not to think too much about it and simply submit to the experience."

Melinda Joe

"The menu features an anatomical chart depicting all the edible parts of the chicken available on the day—generally between 30 and 40 cuts. The grilled hearts were little flavor bombs."

Melinda Joe

"The menu features an anatomical chart depicting all the edible parts of the chicken available on the day—generally between 30 and 40 cuts. The velvety liver was perfectly seasoned and lightly brushed with a sweetened soy-based sauce."

Melinda Joe

"The menu features an anatomical chart depicting all the edible parts of the chicken available on the day—generally between 30 and 40 cuts. At dinner on a recent evening, crunchy bits of cartilage gave tsukune meatballs a pleasant bite."

Melinda Joe

"The menu features an anatomical chart depicting all the edible parts of the chicken available on the day—generally between 30 and 40 cuts. The euphemistically named chochin (which means, “lantern”)—unfertilized eggs dangling from the still-attached fallopian tube—was the unanimous star of the evening, even before liberal amounts of seasonal sake were imbibed."

Argot Murelius

"A traditional yakitori joint hiding in plain sight under a highway overpass, this is the kind of unassuming place that’ll make you think you’ve stumbled upon Tokyo’s last untouched culinary gem. Toritama is a badly kept secret that attracts aficionados of skewered chicken in part because it serves some 30 different cuts of the bird (the yolk of unlaid eggs, grilled in their membrane is a real rarity), compared to normal yakitoriyas that dole out an unambitious dozen or so."

Victoria Hilley

"Chicken skewers grilled over charcoal are an essential izakaya snack. While barbecued chicken may not initially seem that daring, in Japan, every part of the bird is game, including neck. The brave go to Tokyo’s Toritama near Kitasato University."

Victoria Hilley

"Chicken skewers grilled over charcoal are an essential izakaya snack. While barbecued chicken may not initially seem that daring, in Japan, every part of the bird is game, including skin. The brave go to Tokyo’s Toritama near Kitasato University."