I went to Kagurazaka. I wanted to eat yakitori. The first restaurant I intended to visit was full, which is quite impressive in the tough restaurant industry these days. It seems like restaurants in the suburbs might be busier than those in the city. But when I came here... I was able to get a table right away. Corona... please end soon!!! The food is delicious but the portions are small! First, this! When you come to Yakitori Tsuyoshi, you must start with this. The legendary torikawa, a specialty of the house. I remember having it at the main store a long time ago, and I'm happy to see the fried chicken skin. I recall ordering it a few times in the past. But the main attraction is the yakitori. There are various types available. Grilled items, fried items, salads, one-pot dishes, and there's even a dish with the restaurant's name on it, called Tsuyoshi-age, which is not marked as a recommended dish. It's interesting that it's not in the fried category. And since it's written as fried natto, it's a dish that wouldn't normally catch my eye. For the finishing touch, there are noodles, rice balls, rice, and rice bowls. It's interesting that they have zaru soba. I believe you can also have soba for lunch. I'm not sure about the current season though. After ordering a ginger ale to drink, the appetizer arrived. It was cabbage sprinkled with salted kelp. It was tasty, but appetizers really set the tone for the restaurant, don't they? Eihire. I've had eihire at many restaurants, but it's delicious here. It has a sweet flavor and the grilling is just right. It's a great accompaniment for those who drink alcohol, but even without alcohol, we enjoyed it. Tsukune. The quail tsukune comes with sauce, while the quail with mayo. The tsukune is homemade and hand-kneaded. However... it seemed a bit smaller. It looked slightly thin! The quail had one that exploded! Nan-kotsu. It's a nan-kotsu skewer, but there was more meat than nan-kotsu. Many restaurants only skewer nan-kotsu, so it's nice to have a good amount of meat attached. The salt trio. The salt was better than the sauce. Is it because of my age? Sunagimo, chicken skewers, and chicken tenderloin with wasabi. The sunagimo was slightly hard and well grilled. The chicken skewers were a bit lightly seasoned. The chicken tenderloin had wasabi served on the side. I wish the wasabi was on top since I ordered the wasabi skewer from the start. Butakushi. The garlic accompaniment... I thought the garlic was sandwiched on the skewer, but upon closer inspection, it was a garlic accompaniment. The pork was indeed fatty. I tried spreading the garlic, but there was a bit too little, so it didn't spread evenly. Tamago zosui. I ordered this for the first time. I was torn between soba and this, but I chose this. It came in an iron pot, and there was quite a lot of it. Even sharing between two people, there was still plenty left. It was sealed with egg and topped with seaweed, green onions, and sesame seeds, which was nice. Delicious!! This was delicious. It was my first time trying it, and I really liked the flavor. It had a rich taste and umami. The fluffy texture of the egg was also present, and the seasoning was just right. I think it was a combination of salt and chicken broth. Personally, I found this tastier than soba. So, I visited a restaurant in Kagurazaka after a long time. Thank you for the meal.

I want to eat delicious chicken skin tempura... I used to buy it often at Koyagi Store... It was so tasty, right? It's not really rehab... haha(￣∀￣) They also have soba, so let's go check it out♬ "Legendary Torikawa"♬ 380 yen, a famous dish! I've had the "mori soba" for lunch before and ordered the "yakitori" for takeout at night, but this is my first time at the night session. The male staff member is briskly handling the floor! I want to eat soba, so I'll just have a few skewers. When I asked for a dry sake, they brought out a bottle from the back of the fridge and it was well managed♬ The sake lees cream cheese was the ultimate appetizer♡ The "torikawa" which is the main dish was really delicious (๑´ڡ`๑) It's crispy and has a perfect salty and spicy flavor! The processing is also careful and reassuring (lol) There's no deep meaning to it...｜ω・）As for the soba... huh? Is it hand-made? The menu clearly says "hand-made". It might be hand-made, but... hand-cut? The texture was a bit chewy... I remember it being hand-cut when I had it for lunch before... Maybe it's different for the night session? Thanks for the meal~♬

Everyone, this place is a hidden gem.

The other day, I went to a yakitori restaurant in a residential area with my colleague. The place we aimed for was "Yakitori Tsuyoshi Kagurazaka branch." It was a weekday, so the customers were sparse, with most people sitting in the sunken kotatsu seating area. The restaurant itself was quite spacious. We started with draft beer and an appetizer. The appetizer turned out to be cabbage with a perfect balance of sweet vinegar, which was unexpectedly delicious. We ordered salt-grilled chicken skewers for 280 yen (2 pieces). The meat was tender and fluffy, exceeding our expectations. The legendary chicken skin for 280 yen was indeed crispy and paired well with beer. Next, we had pork skewers with sauce for 320 yen (2 pieces), which went perfectly with the grated garlic provided on the side. We also tried the Asahikawa staple, "chup" for 480 yen, and requested extra garlic, which enhanced the flavor even more. The sauce at this restaurant is really delicious! They offer a reasonably priced all-you-can-drink course, and we were able to enjoy 90 minutes of drinks for 6000 yen for the two of us, with change to spare. It's a great place for casual drinking, and the service from the staff was also excellent.

This is the Yaki Tori Tsuyoshi 2nd branch located in Kagurazaka. As you may know, they serve yakitori at night, but during lunchtime, they also offer soba noodles. The parking lot is shared with the neighboring restaurant across the road. The interior has a slightly dim and calming atmosphere, with counter seats, central tables, and raised seating areas. Despite being primarily a yakitori restaurant, they surprisingly have a decent variety of lunch menu options, including hand-made soba noodles made from a mix of 20% buckwheat and 80% wheat. I decided to try their specialty "tsuke soba" and also ordered the "plum and grated radish soba". The tsuke soba was a first for me, as I had only tried tsukemen before. The noodles were served hot with a generous amount of dipping sauce, allowing me to enjoy them warm until the last bite. The sauce was rich with sesame flavor and delicious. The plum and grated radish soba had a refreshing taste, with a strong plum flavor. Although I prefer thinner noodles, I found both options to be easy to eat and tasty. I would definitely like to come back to try their highly-rated yakitori at night.

Recently, many yakitori restaurants have started serving soba as well. I thought it was just a regular street, but when I entered the restaurant, I realized it was "Yakitori Tsuyoshi". Oh, I remember now, they moved to the basement of Feel. Now, yakitori seems to be popular, but how about the soba? I ordered the Mori Soba for 580 yen. It's not too expensive or too cheap. Ah, that big eater girl would have definitely ordered this. The soba arrived without much of a wait. The Mori Soba comes with maple leaf-shaped soba noodles. The noodles have a good texture, but the thickness varies slightly. I remember when I took a few soba-making lessons before, they always emphasized cutting the noodles evenly. Skilled soba makers cut them so neatly it looked like they were done by a machine. If the thickness varies, the cooking time will also vary. For condiments, there's grated daikon radish. Personally, I'm happy about this.

The neighboring yakiniku restaurant is no longer there, so I had to circle around the store to finally find a parking space. It was crowded inside, probably because it was a Saturday. The legendary torikawa chappu-don was truly delicious! The pork skewers and karaage were also satisfying. However, it seemed like they forgot about the drink we ordered, so it took a while to come out, which was a bit awkward.

I tried the Zantare bowl and the legendary Torikawa at Roadside Station Asahikawa and loved the taste, so I visited the restaurant. The yakitori was delicious, and the egg porridge I ordered at the end was also amazing. It comes in a pot, so it really fills you up.

I visited a new restaurant that was opened by someone who had trained at the main store for many years. The location is at the site of the former Soba Namiki near the Kagurazaka Poplar Avenue. The sign was still among the trees (laughs). I went at night, and although it was a soba restaurant during the day, the atmosphere was different from the main store and I was able to enjoy a calm meal. Of course, the legendary Torikawa was there, faithfully reproducing the same taste as the main store. The menu was almost the same as the main store, so I might end up going there more often since it's close by... The yakitori was also well-prepared, and I could feel that the chef had trained at the main store. The following week, I was curious about the soba and visited again. I ordered the specialty "tsukesoba," which is a simple dish of hand-cut soba noodles dipped in warm sauce. The broth and sauce were rich in flavor, making the soba very enjoyable. I finished it in no time... The hand-cut noodles were to my liking. It was nice to see a soba-making area in one corner of the restaurant.

Wine, ginger ale, appetizer, tofu salad, green onion salt-grilled, skewers, meatballs, chicken skin, highball.