Torisho ⭐️ Tabelog 3.14 Tokyo Ginza 8-chome Omakase CourseI hadn't eaten much yakitori lately, so I chose this restaurant today. The omakase course offers a selection of yakitori chosen by the chef until you say stop. They seem to have a commitment to their yakitori, as the chicken tasted fresh and delicious ❤️ Everything served was delicious. However, the timing of the yakitori being served was a bit slow, probably because it was crowded that day. I wanted to eat more. When I asked for some eggplant, I was told that it wasn't possible because the restaurant was full of customers. The place seemed to have a lot of regular customers and was busy, but the service was a bit lacking. However, if you want to eat delicious yakitori in a nice atmosphere, this place might be good.#Meat #Yakitori #Torisho #GinzaDinner

I wanted to go to a place in Ginza for izakaya but all the shops were closed, so I decided to try a random one. I forgot to take a photo, but Kirin's Broy Maestro was really delicious. The food was also tasty, and the zosui (rice porridge) at the end was amazing.

It was very delicious. We were a group of 5 seated at the back, and we were all very satisfied when we left. Each dish was large and very satisfying to eat.

Yakitori restaurant in Ginza 8-chome. This is a place where you can leave it to the chef with the basic course. The entrance is narrow, with a counter for about 7-8 people. There are also table seats and two private rooms in the back. It might be nice for a quiet drink. There were 5 men squeezed into the tight counter when we visited. Maybe the proprietress was off, as the chef seemed quite busy on his own. As a result, the food and drinks took some time, but the yakitori was exceptionally delicious. Overall, we were satisfied.

The price is high, but the place is a bit hard to find and relatively empty, so it's nice to be able to drop by casually. Also, they take care of you in various ways, so it's a convenient store. The omakase course changes every day, which is great. They have hot pot, various small dishes, homemade ramen, grilled rice balls, curry, and porridge that come out randomly, so the satisfaction level is high! They only serve Kirin's Brau Meister beer, and it's nice that they bring it out at the right timing. I want to keep this place as my own hidden gem.

When I had to set up a small entertainment, my boss recommended this place. Initially, I was thinking of going to an Italian restaurant because I knew one of the guests liked wine, but then the other party specifically requested to have yakitori in Shinbashi or Ginza. So, we ended up visiting this place. 1. Atmosphere: The restaurant is located in a small building right behind Hakuho-Kan. It may look a bit intimidating from the outside. When you open the sliding door, you will see around 10 counter seats, small tables, and a raised seating area. The overall lighting is dim, and the restaurant is not very spacious. The interior design is based on Japanese aesthetics, creating a calm atmosphere like a "mature yakitori restaurant." 2. Food: Since it was my first time there, I decided to start with the cheapest "Chicken Course" (3,800 yen) and add more if needed. While waiting with grated daikon radish, skewers kept coming one after another. Each skewer was made with fresh raw chicken (different parts), and you could tell that they put effort into grilling them. The characteristic of the sauce was that it was not very sweet, more on the refreshing side. Personally, I found the liver skewer, which had a rich flavor of the liver, to be the most delicious. The chicken porridge served towards the end was a well-balanced dish with flavorful chicken broth and rice. However, it was too much for a woman like me, and I couldn't finish it all. 3. Service: Honestly, I had many points of dissatisfaction with the attitude of the head chef. Firstly, the speed of serving skewers was clearly too fast, giving off a very rushed impression. It felt like they were pressuring us to eat quickly. It is essential to gauge the speed at which the customer is eating and serve accordingly. Also, I wish the head chef would stop scolding his apprentice in front of the customers repeatedly. Doesn't he realize that it makes customers uncomfortable and uneasy? Even though I had mentioned during the reservation that it was an entertainment, the chef kept lecturing us endlessly, which was truly frustrating. The head chef seems to have various principles and a wealth of experience from training abroad. There seem to be regular customers as well, so maybe as long as the taste is good, that's all that matters to him. Personally, I couldn't quite understand it. 4. Cost Performance: Since we had some beer, wine, and sake, the total cost for the 3,800 yen meal course was quite high. However, considering that it's in the heart of Ginza, it didn't give off an overly expensive impression. 5. Overall: Choosing a restaurant is really difficult. I personally value the friendliness of the staff as much as the taste, so my preference may lean more towards that. By the way, the impression my boss had given me was "a cool yakitori restaurant with jazz music." However, on the day I visited, they were playing songs by a famous enka singer instead of jazz (laughs).