Live 2 Makan

"The piece de resistance was their Chicken Sashimi. Raw chicken was never recommended but in Japan, these were prized and showed the quality of the chicken they used. In Toriyoshi, they used the local chicken that came from Date."

Katy Severson

"I first gave it a try at Toriyoshi, a basement yakitori joint in Tokyo’s Minato neighborhood. It was sliced thin, fanned out on a cold plate, and topped with grated ginger, shiso, and vinegar. The meat was soft, a bit sweet, and only lightly “chicken-y”. The texture is similar to raw tuna, and the subtle flavor of the meat is largely masked by the ginger."