"Tabelog Bronze Ranking: 3.99 Winner of the 2023 Tabelog Bronze Award and listed in the 2022 Tabelog Top 100 Yakitori Restaurants, this is my favorite among the Torisawa Group's establishments. The ambiance is unique, and the food is delicious. The entrance to the restaurant is entirely black, with only a small sign reading '22', making it a bit hard to find. This time, my favorite items were quail, liver, and chicken tail. Each time, the chef's grilling skills bring out the perfect flavor in the chicken. Personally, I prefer my skewers piping hot and with slightly bold seasoning! There were about 15 skewers in total, with Japanese sake included, and it came to around 15,000 yen per person. Also, the shiitake mushrooms were incredibly tasty! They're perfect for this season. I'm always impressed by the music selection whenever I visit this place. Listening to pop songs from the 90s brings me a pleasant feeling (laughs). Overall, the service is excellent, and the atmosphere is top-notch. With such high-quality cooking and chicken, I believe the cost performance is above average!"

I'm sorry for the late start at 8:15 pm due to the taxi getting lost a bit. The fire and the flavor of the chicken were both excellent, with juicy meat skewers grilled to perfection. The occasional okra, grilled corn, and grilled eggplant were refreshing. The ginkgo nuts were also delicious. My friends who accompanied me were delighted. I love the combination of wine and yakitori. Thank you for this wonderful experience. I will visit again.

The "Torisawa" group's restaurant serves yakitori, slightly rare and tender. While I usually prefer a crispy exterior and juicy interior, their method is quite good. They offer various skewers such as chicken breast with tendons, raw liver, heart base, white rice dumplings, quail skewers, rust-flavored skewers, liver skewers, sand liver skewers, pecorino cheese skewers, tsukune skewers, bonito skewers, gingko nuts, grilled cartilage, esophagus with ponzu sauce, grilled intestines, chicken shoulder meat, wing tip skewers, soleus muscle skewers, chicken skin skewers, and your choice of finale - minced chicken rice bowl with a topped egg.

I was fortunate enough to visit a highly sought-after yakitori restaurant, despite the difficulty in securing reservations. It's located in an area densely packed with popular establishments, and since it's quite far from any train station, taking a taxi seems like the safest option. The clientele gives off an atmosphere of tension, reminiscent of the upscale Minato Ward. The patrons consist mostly of stylish young men and beautiful women, making it seem like the perception of yakitori might undergo a significant shift in this establishment. As for the food, it's characterized by gentle cooking methods, resulting in tender and juicy textures with a light and easy-to-eat quality. The meat isn't overly charred, allowing the natural flavors to shine through without being overwhelmed by crispy textures. While I've been frequenting yakitori joints that specialize in local chicken breeds lately, enjoying yakitori made from branded chicken like this is still a delightful experience. With a moderate amount of alcohol consumed, the bill came close to ¥20,000 per person. Considering the exclusivity of being a referral-only yakitori restaurant, this price seems just right, or even quite reasonable.

Finally, the average spending per customer has surpassed ¥20,000... I can't keep up anymore. While the yakitori here is undeniably delicious, it's not one-of-a-kind. Without a doubt, there are sushi, French, or Italian restaurants with better value for money. Personally, I prefer meals that are meticulously prepared. Thank you for everything up to now, and it's a long goodbye. By the way, the average spending per customer exceeding ¥20,000 is for bringing your own alcohol.

Visited for the first time with a companion who made a reservation for 5:00 p.m. on a weekday. We entered through a door marked '22' by the entrance, and once inside, we found the ambiance impressive with its solid and stylish tableware. They operate on an omakase-style basis, serving dishes until you say stop. It's a great deal for those with big appetites, but I ended up feeling sick midway through, giving up after about 15 dishes including individual servings. Around 30 dishes seemed to be the norm, haha. The skewered items were all exceptionally fresh with rich flavors and textures. Each dish was distinctly seasoned, making them delicious and easy to appreciate. However, the disappointment came from the fact that the highballs I ordered before the red wine were incredibly weak, almost like medicinal water, haha. I'd like to think it was just an issue with the person making them that day, but given the upscale price range of the restaurant, I hope they can standardize the preparation of their drinks to match the quality of their food. Despite initially feeling a bit intimidated, most people seemed to know the staff, creating a friendly atmosphere inside. The young owner was also very friendly. Overall, it was a great dining experience!

★I've always been a fan of the Torisawa-style yakitori, frequenting places like Kameido, Gakugeidaigaku, and Torisawa itself. Finally, I had the chance to visit one in Nishi-Azabu. My first impression? "The clientele screams high-class!" Having lived around here for years, I've shied away from upscale places lately due to the flashy crowd and conversations that I find a bit off-putting. In a small joint like this, the clientele is crucial. Nevertheless, since I've been longing to try this place for ages, I decided to focus on the yakitori. But alas, there seemed to be some miscommunication with the staff as the rare cuts I was looking forward to never appeared... I was really looking forward to that... And the yakitori that followed had a stronger char than I prefer, not the juicy type I love. Is this just the vibe of this place? Or did they misunderstand my preference for rare items? Despite feeling a bit disappointed, I still love yakitori, and overall, the skewers were delicious. The bonjiri and Maruhatsu were especially tasty! Surprisingly, the restaurant wasn't smoky at all. Depending on the occasion, if you're planning to grab yakitori before hitting the town in Nishi-Azabu, this place is great. The customary souvenir was also delicious! Thank you for the meal ☺︎

A total of 6 people for the first time at 8:30. May 31, 2023, Torisawa 22, Nishi-Azabu. Chicken breast vinegar, liver, raw heart, chicken breast, thigh with cartilage, egg, chicken thigh, liver, meatball, gizzard, neck meat, and wing tips.

The only yakitori place that has sparked my interest in yakitori! ✨ I've become a repeat customer at this yakitori shop. From the first bite of Hatsu Moto, the grilling and salt seasoning are just to my liking. As usual, I couldn't try every skewer, but I enjoyed all my favorite parts, and the finishing touch is always the simmered noodles! Today, I indulged in 15 dishes, including the finishing touch. Thank you for the delicious meal. Looking forward to the next visit around autumn! Thank you again! ☺️

I ate! April 27, 2023, Torisawa 22, Hatsumoto, Quail, Chicken, Apio, Sashimi, Sable liver, Gizzard, Tsukune, Seseri, Ginkgo nuts, Chicken wings, Round heart, White asparagus, Noodles. It's been a while. Both ingredients and grilling were excellent!

Introducing the exquisite yakitori place by full introduction! ★★★★☆ Aesthetics ★★★★★ Taste ★★★★☆ Atmosphere ★★★★★ Service ★★★★★ Volume ★★★★★ Cost performance ★★★☆☆ Reference price: ¥20,000 to ¥25,000 Insights: My personal favorite yakitori spot is "Torisawa 22." This time, it was my third visit for a private special course. Every skewer was perfectly cooked to a rare and delicious degree. We enjoyed chicken sashimi, liver, heart, quail, cartilage, edamame, breast meat, liver, gizzard, tsukune, thigh, and neck meat with ponzu sauce, as well as gingko nuts, chicken cartilage skewers, marubatsu, and bonjiri. The portion size was excellent, leaving us completely satisfied! Address: 4-18-17 Nishi-Azabu, Minato-ku, Tokyo 106-0031 #TokyoGourmet #TokyoSpecialties #TokyoDelicacies #NishiAzabuGourmet #NishiAzabuYakitori #Shibuya #NishiAzabu #ExquisiteLiver #Yakitori #Torisawa22 #Torisawa #Meat #TabelogTop100 #428 #Shibuya #Tokyo #Japan #Gourmet #ShibuyaGourmet #GrilledChicken #ShibuyaYakitoriClub

@Torisawa22 and other gourmet information can be found here ↓↓↓ ▷▷▷ @masashikanaya【Station】10 minutes walk from Hiroo Station【Address】4-18-17 Nishi-Azabu, Minato-ku, Tokyo【Budget】¥20,000 to ¥29,999【Situation】Counter seating【Instagram】@torisawa22_bkk Opened in 2018 as the second branch of Torisawa, a strictly by-reservation counter yakitori restaurant in Nishi-Azabu. The place exudes a strong sense of dedication. ▶︎ Chef's choice course (with stopping option) includes hatsumoto, shiratama, kashiwa, sabiyaki, liver, sand liver, pecoros, tsukune, shoulder, chochin, ginko, seseri, tebasaki, shiitake, and ginger-infused rice. This time, we made a reservation for 8:00 pm, and although we couldn't stay until the end due to a previous engagement, I'd love to go there again when I have the chance. ✨ #Torisawa22 #Torisawa #TokyoGourmet #TokyoYakitori #Yakitori #IntroductionOnly #StrictlyByReservation #NishiAzabuGourmet #NishiAzabuDinner #NishiAzabuDate #NishiAzabuYakitori

The interior of the yakitori restaurant, revisited after half a year, is unusual with a large marble counter and loud music, bringing a new vibe to the yakitori scene. Today's skewers include: hatsumoto, shiratama (quail egg), kashiwa (chicken), white asparagus, sasami (chicken tender), liver, gizzard, tsukune (chicken meatball), bonjiri (tail), chouchin (lantern), ginko nuts, kata (chicken shoulder), sori (chicken back), shokudo (gullet with ponzu sauce), and for the finale, cold noodles. For drinks: one small bottle of beer and a bottle of red wine (¥11,000). The quail egg skewer with gooey yolk is fantastic. Lately, I've been loving the sori (chicken back). Ended with a different dish, cold noodles, instead of the usual. However, they were a bit powdery, maybe a longer boiling time would have been better. It wasn't quite satisfying. Although I ordered fewer skewers than usual, the total amount was higher, and I wonder how much the souvenir minced chicken lunch box was. Sometimes I ponder how the bills for yakitori or sushi meals add up. A bit mysterious, isn't it? Thank you for the meal.

After about a year, I finally got to taste 22 again thanks to my friends' connections since it's impossible to get a reservation. The 22 after a year has definitely evolved. From the start, every piece was thick and perfectly grilled—no complaints! The finale, the minced meat rice bowl, was also incredibly satisfying. The BGM in the restaurant was calming. 😄

Bird Sawa 22, second round starting at 8:15 PM. As always, it was wonderful! The company was fantastic, and enjoying yakitori with no restrictions on taking photos added to the lively atmosphere. It's more than just a typical yakitori place – the conversations with the chef are amusing, the drinks are delicious, and the casual vibe is perfect. The ambiance complements the flavor of the yakitori; it's not just about the food, but the overall experience. Getting lost in the perfection of the grilling and the deliciousness of the chicken, it was a night to savor until the end! The finale with the off-menu grilled rice balls was a touching delight. Thank you for the feast! This yakitori place is my favorite. Thanks for the seating! #BirdSawa22

I visited Torisawa 22 in Kameido, Tokyo, for the first time in a while last week. This time, it was invitation-only and new reservations were not accepted. The place had a hidden gem vibe, with only the number "22" on the signboard. The background music was a bit loud. Unfortunately, I couldn't try everything as I was already full. I wish I could have tried the maruhatsu and the esophagus dishes. Thank you for the precious experience. It was a delightful meal.

It's been a while since I visited Torisawa 22. Tonight's meal was delicious again! As it's a yakitori place, the routine is usually the same, but the consistency is outstanding. The lightly grilled texture is perfect when cooked rare. They serve yakitori until you're satisfyingly full, so by the time I leave the restaurant, I'm always pleasantly stuffed. It's not just tasty; the sense of contentment is wonderful. Check out AkAnuma Kazuya's blog, Instagram, and Twitter for more. Also, explore his food review videos on YouTube and sauna blog. Blog: https://www.bn-ceo.com/ Instagram: https://www.instagram.com/kazuya_aka/ Twitter: https://twitter.com/kazuya_aka/ YouTube: https://www.youtube.com/c/foodrepotv/ Sauna Blog: https://sauna-totonou.com/

I was able to visit at the invitation of a friend. For restaurants with difficult reservations, you have to seize the opportunity when you can. It was certainly delicious, but the prices are a bit steep, and the serving sizes for drinks are small. Also, it was a bit disappointing that the chairs didn't have backrests.

In December, I visited Torisawattsu, the neighboring restaurant known for its difficulty in making reservations. Honestly, I was a bit skeptical about it. So, when a friend who knew about it asked if I'd like to try Torisawa 22 next time, we decided to give the yakitori place a try instead. Dining experiences can vary not just based on the food but also on factors like one's own physical condition and level of hunger. Plus, it can differ depending on the company you're with. This time, I went with a friend who loves food as much as I do, and we started with a toast with champagne. Just like Torisawattsu, they served bird sashimi and liver sashimi, but apparently, you're not allowed to take photos of them! After the champagne, they handed us a wine menu in the form of a bottle and when we tried to order, they said, "Sorry, we don't have that right now. It's been hard to get in stock." Shouldn't they have mentioned that beforehand? As a result, we were told there was another Pinot available, but it was pricey. There was another group that started at the same time as us, but it felt like the speed at which we were served and the variety and timing of dishes were off. The service attitude felt a bit overbearing, like they were saying, "Just eat the delicious food already!" It just didn't feel enjoyable. Both the cooking and the service lacked a certain charm, and we were itching to leave soon after we arrived (we started at 6 PM and were out by 7:20 PM, even though we weren't full). We weren't full, but we decided to leave early and go somewhere else. The mystery of exclusive, hard-to-book restaurants strikes again...

"Tori Sawa," a highly popular yakitori restaurant in Kameido, opened its second branch in Nishi-Azabu in 2018. I was fortunate to be invited for a second visit to this exclusive place, known for its challenging reservation process. The location is a bit away from the station, with an inconspicuous jet-black door and only the number "22" written beside it. Upon opening the door, I entered a stylish, predominantly black interior with a counter surrounding the kitchen. The skilled young chef, Ogawa, in his 20s, was in charge that day, showcasing his remarkable talent. The dining style is an omakase course until you say stop. I started with a drink and the course began. - Jabara soda - Vinegar-pickled chicken breast - Raw white liver - Nuka-zuke (rice bran pickles) - Hatsumoto (chicken neck) - Grated daikon radish - Kashiwa momo (chicken thigh skewer) The first skewer was the momo (thigh) meat, a delightful classic. Followed by: - Hoo Meita (Phoenix Beauty) - Shiratama (white egg) - Sabiyaki (lightly grilled) - Liver - Sunagimo (gizzard) - Thick-fried tofu - Tsukune (chicken meatball) The rare sabiyaki was tender, resembling chicken sashimi. The thick-fried tofu, not on the regular menu, was a request from the organizer and turned out impressively delicious with extended grilling time. - Kichō Hōzan soda mix - Seseri (chicken neck) - Chōchin (lantern) - Ginnan (ginkgo nuts) - Kawa (chicken skin) - Pecorino The lantern (chochin) skewer was a favorite, bursting with kumquat flavor. The yolk, when bitten, popped with a rich, intense yellow. - Hakuraku-sei - Shokudō ponzu (esophagus with ponzu sauce) - Bonjiri (tail meat) - Yamaimo (mountain yam) - Chicken soup - Grilled onigiri (rice ball) Stopping midway due to feeling full, the grilled onigiri was outstanding. The meticulous charcoal grilling and perfect salt seasoning not only enhanced the chicken but also brought out the best in quail and the texture of lightly grilled vegetables. The friendly and charming demeanor of the young chef added to the overall pleasant atmosphere. It was a grateful experience to enjoy superb yakitori with exquisite sake.