It was my image of a difficult-to-book restaurant, but we were able to make a reservation for 3 people two weeks ago without any problem. Perhaps it was because it was a weekday and a midday, starting at 8:30 pm. A convenient start time for office workers. As there was no sign of the restaurant name at the entrance, I entered with excitement. We were seated at a table since we were a group of three. The restaurant operates on a stop-order system, where you keep ordering until you say stop. I was looking forward to the final chicken minced rice, so it's important to adjust your stomach. The key is to say stop at around the second-to-last item, as you won't be able to enjoy the last chicken minced rice if you order more. I stopped at 9 items. The members I went with ate a lot, so they made sure to go around the menu thoroughly. (I wonder if they ate around 7-8 more items?) I think for hungry men, it's about just enough to go around the menu once. I prefer feeling happy by eating my favorite amount rather than eating until I'm full, so the stop-order system is appreciated. The sansho pepper on the table was also impressive. * Black soybean tea - Refreshing yet rich. A tea that is grateful for hot days. It was delicious, so I had two cups. * Chicken thigh - Juicy with a tantalizing charcoal aroma. * Pickles and grated daikon - The daikon was exceptionally sweet and delicious. Perfect for accompanying yakitori. The pickles had a modest saltiness and were delicious. * Chicken heart - The crunchy texture is irresistible! * Shiratama - I learned for the first time that it is a quail egg yakitori. The soft, slightly runny eggs were delicious. * Grilled eggplant - Juicy and hot. Light and very delicious seasoning. * Tsukune - This might have been my favorite this time... firmly seasoned, with a chewy texture. * Bonjiri - Juicy with a rich flavor. I feel like this restaurant is good at cooking this type of meat. * Furisode - I've just heard of this, it seems like shoulder meat. The fat was moderate, and it was a well-balanced meat. * Chouchin - It's what I look forward to when I go to a nice yakitori restaurant. It was small but the taste that spreads like egg yolk was truly exceptional. * Esophagus with ponzu sauce - It comes out as a small dish with grilled chicken. I ended the yakitori course here. Finishing with something refreshing was nice. * Chicken minced rice - You can choose from about three rice dishes such as ochazuke, but the chicken minced rice seems to be the most popular. Would you like some yolk on top? We must ask for it. The chicken minced rice here is really exquisite. It includes cartilage, giving it a crunchy texture. The rice also has flavor, so every bite is delicious. * Souvenir - Chicken minced rice bento. Although I didn't pre-order, they made it for me on the spot. Inside is chicken minced rice with the amount of one skewer of grilled chicken and a few shishito peppers. Please have it! It's really delicious. It's still delicious even when eaten the next day. It allows you to truly savor the chicken without the use of artificial coloring or overly strong seasonings. The grilled chicken is still fragrant the next day. The shishito peppers are also juicy. I want to eat just the bento again. The price of the course and the bento is unknown, but we had about 46,000 yen for three people, including drinks (about 3-4 drinks per person). The service was a bit disappointing as the craftsmen were hurrying too much, and they would put the dishes on the table quickly. When he slammed the last rice dish onto the table in the middle, I was surprised, but it must have been because they were busy grilling delicious yakitori...lol I would like to try their affiliated restaurants as well. Thank you for the meal.

I was planning to go in the summer, but had to sadly cancel due to a typhoon. I was really looking forward to it. There was a big difference between the tasty skewers and the average ones. The meat skewers didn't seem to have much flavor, but the organ skewers were delicious. I tried a total of 24 different skewers. The bill came to 13,700 yen.

Visited "Torisawa" on a special anniversary. They offer an omakase course with a stop system only. Reservations open on the first business day of each month around 12:00 for the next month. I called at 12:05 and easily made a reservation for 9/4, Monday, 17:30 with 1 group before and 3 groups after us. The restaurant doesn't have a sign, so I was a bit nervous opening the door, but the bright and cheerful welcome inside made me feel at ease. The omakase course was a surprise, not knowing what would come next. They continue grilling until you say stop. Stopping just before getting too full to enjoy the final rice dish is recommended. The charcoal grill produced little smoke, creating a clean environment. We were seated a bit far from the grill, so we couldn't feel the grilling atmosphere, but it was a cozy space. The course included various skewers and side dishes, all of which were delicious. I particularly loved the half-cooked quail with its runny yolk, the perfectly cooked chicken liver, and the burst-in-mouth quail egg skewer. We enjoyed a lot of food and drinks, paying a total of 26,000 yen for the satisfying meal. Lastly, I want to mention that we are the type who prefer not to remove the skewers from the grilled chicken. We believe that leaving the skewers on enhances the taste of the dish.

The price was surprisingly reasonable. Located in a hidden place, Torisawa Kameido branch. I had high expectations after hearing about the deliciousness of the same chain store in Azabu-Juban from my friend. However, this store didn't quite suit my taste. The grilled chicken breast and liver were perfectly cooked, but the other items were a bit tough, especially the gizzard had a unique smell. The prices were more wallet-friendly than I expected. The counter seats were a bit cramped and might not be suitable for a date. However, everyone has different tastes, so I still want to visit other branches.

Adachimaru, a sumo wrestler belonging to the Ganyu stable, used to do his first haircut with Kamezamurai, a fellow wrestler who passed away due to meningitis. Kamezamurai had a girlfriend named Takada Ichinoe (nicknamed "Noe"), who was once called the "lodge fairy." Adachimaru encountered Noe at a cafe where Kamezamurai used to frequent, and their relationship developed from there. Adachimaru had become a top sumo wrestler, with an annual income exceeding 30 million yen, allowing him to visit high-end restaurants without hesitation. One of the most luxurious restaurants in Kameido is Torisawa, known for its high-end grilled chicken. Despite its difficult reservation reputation, they managed to secure a table at 5:30 p.m. on a weekday. They discussed the cost of high-end seats while enjoying grilled skewers, with Adachimaru surprised to learn that it costs around 20,000 yen. They marveled at the expertly crafted grilled chicken and reminisced about their sumo days. Adachimaru, now a top-tier wrestler, was struggling to reach the Yokozuna status despite being a year in as an Ozeki. He felt the pressure to perform better but was unable to achieve the desired results. His coach and Noe encouraged him to stay positive and focus on his efforts rather than the outcomes. They continued to enjoy various grilled chicken dishes, with Adachimaru reflecting on his sumo journey and the challenges of reaching the top.

After the meeting, we tried to get a table at Fukutatsu in Ryogoku for yakitori but they were fully booked. So we called Torisawa as a long shot and they were able to accommodate us for three people at 8:30 pm. Lately, they don't have seats at the counter and the grill masters keep changing so it's hard to remember who is who. Yakitori is becoming more popular overseas, with some chefs earning millions. There is a shortage of staff on top of that. Due to these reasons and maybe because of my health condition, I didn't enjoy the food as much as before. We ordered momo meat, heart, shiratama (chicken skewers), grilled eggplant, tsukune, chicken liver, chicken gizzards, chicken wings, adios (chicken thigh), and esophagus ponzu. The bonjiri (chicken tail) was okay.

I don't understand when and why simple grilled chicken skewers started to be judged as tasty or not tasty. Grilled chicken skewers are just a common street food, no different from what you might find at a festival. There's nothing special about them being domestically produced or made with gourds. Maybe the liver is a little different from what you might find at a festival. Don't tell me there's some kind of training involved in grilling chicken skewers. Do you need to have some kind of skill to break down a chicken?

I had never gotten off at Kameido before, but it's worth going just for Torisawa! It's hidden in the back alleys behind the shopping street, giving off a secret hideout vibe. I like that they serve Highball with PEAK whiskey, it's somewhat unusual. Every time, I start with the "Kashiwa" and can't help but laugh, it's really the best! The cozy atmosphere at the counter is also nice. I will definitely go again with my friends!

I couldn't make a reservation several times, but I was able to pick a day that was available. The day finally came. I started with a glass of fresh Ebisu beer. It was delicious. The menu included grilled chicken, chicken heart, Shiratama eggplant, tsukune meatballs, gizzard, snap peas, esophagus in ponzu sauce, seseri, bonjiri, tebasaki, ginnan, chouchin mushrooms, eringi mushrooms, duck, apios, knee cartilage, and a final dish of chicken tea pickles. In between, daikon radish salad and unlimited daikon salad were served. The daikon salad was really good. I had beer first, followed by Phoenix Midori, Kyuhachi, and Kichot Takarayama highball cocktails. The chicken was grilled without smoke and was juicy and delicious. Perfect, no complaints. Highly recommended.

The course was all omakase style with a stop system. The first Hattomoto cooked perfectly and was delicious. I also liked the tsukune and eringi. The chouchin seemed to have a bit of a strange smell. ~Order details~ Omakase Hattomoto, chicken thigh meat, quail grilled eggplant, gizzard, tsukune, snow peas, fukisode, bonjiri, eringi, chicken neck, esophagus mixed with ponzu, ginkgo, chouchin, chicken wings, sobotama, chicken bone soup, Hakurakusei, Kokuryu.

I heard that it is difficult to make a reservation, but a friend managed to make one for us so we were able to visit. I'm not a big fan of high-end yakitori. I'm not very fond of the juicy meat, maybe yakitori is a complex dish? It's hard to evaluate a highly rated restaurant but... The taste is good, but not outstanding. The service is average, not bad but not exceptional either. I visited once a long time ago when they first opened, and I didn't think I would make a reservation again. Oh, it was delicious though... It's been a few years, but I have the same impression. I don't drink alcohol so I'm not sure if there's value to evaluate, but... I don't feel like the cost performance is good.

The dishes were meticulously seasoned and very delicious. It was a great experience to have yakitori served one after another. The staff's service was also very polite and good. However, it was disappointing that we had to wait outside because it was cold today, even though we arrived about 7 minutes before our reservation time.

I've always wanted to visit this restaurant. Luckily, I was able to make a reservation and had my first visit. We started a bit late, at 8pm. We were seated at the counter, which looked like a clean sushi restaurant. The food was cooked right in front of us, but there was no smoke at all. We began with some beer and then tried the charcoal-grilled dishes. The cooking was excellent and the portions were generous. The shape of the food was something I had never seen before. The beef liver was cooked perfectly to my liking. We also enjoyed some appetizers with ponzu sauce along the way. After trying a total of 19 dishes, we were full and didn't order any more. Lastly, we had a chicken mince rice bowl and chicken soup, which were quite filling. Overall, it was a great meal and I would like to visit again. Thank you!

I visited Tokyo and Kanagawa for a trip in 2023 supported by the national travel campaign. Eating and sightseeing are the main activities, and I want to visit as many restaurants that have received the Tabelog Award and are in the top 100 list as possible. Here are the highlights of my trip: - Tabelog Gold: 1 restaurant - Tabelog Bronze: 1 restaurant - Top 100 Sushi: 1 restaurant - Top 100 Yakitori: 1 restaurant - Top 100 Bread (Tokyo): 2 restaurants - Top 100 Bread (Eastern Japan): 3 restaurants - Top 100 Sweets (Tokyo): 5 restaurants - Top 100 Sweets (Eastern Japan): 3 restaurants - Top 100 Ramen (Tokyo): 1 restaurant - Top 100 Ramen (Eastern Japan): 1 restaurant - Top 100 Chinese Cuisine (Eastern Japan): 2 restaurants - Top 100 Burger: 1 restaurant - Top 100 Cafe: 3 restaurants - Top 100 Coffee Shop: 1 restaurant - Top 100 Bar: 6 restaurants - Top 100 Gyoza: 1 restaurant - Top 100 Asian/Ethnic Cuisine (Tokyo): 1 restaurant Total: 32 restaurants Visit Date: March 2023 Reservation made Tabelog Rating: 4.07 Status: - Tabelog Bronze 2023, 2022, 2021, 2020, 2019, 2018, 2017 - Top 100 Yakitori Tabelog 2022, 2021, 2019, 2018 I had a wonderful time at the restaurant, and the food was delicious. The restaurant operates on a stop system, where guests are advised to stop eating before getting too full. I ordered various dishes and drinks, including beer, sake, skewers, and more, totaling around 10,000 yen. The atmosphere was pleasant, and I enjoyed every dish served with great respect for the ingredients. It was a fantastic dining experience.

I visited the famous yakitori restaurant Torisawa in Kameido, after about a year. I made a reservation by phone about two weeks ago. I have tried a lot of yakitori in the past year, but Torisawa is still one of the best. I ate a full course of their delicious yakitori and even though I was full, I didn't feel uncomfortable. I was completely satisfied with Torisawa once again. Thank you for the meal.

I made a reservation for next January when I visited this restaurant, but unfortunately, they had no record of my reservation due to an error on their part. I am disappointed by this oversight, so I have lowered my rating and will not be returning. I visited on a weekday evening and made a reservation by phone about a month in advance. [Points] I enjoyed everything about this restaurant, such as the taste and quality, the perfect speed of service, the cozy atmosphere, and the prices. I particularly appreciated their excellent grilling technique, especially with the "chochin" dish. [About the Restaurant] This is a popular and well-known yakitori restaurant. It is listed as one of the top 2022 yakitori establishments, receiving the Bronze award. It is located in Kameido, on the other side of Meiji Avenue from the station, near Sake no Yamaya. It's a bit of a walk from the station, but the area has a slightly quieter atmosphere compared to the drinking district on the station side. [Inside the Restaurant] The restaurant has a counter with 8 seats and 2 tables. It has a unique atmosphere for a yakitori restaurant, resembling a small traditional Japanese restaurant. The spacing between seats is normal, and the ventilation seemed good because I didn't feel smoky. All the staff were wearing masks. [Food] I opted for the omakase course with a stop system. They stop serving when you are nearly full. I had 3 servings of sake and a draft beer along with the following dishes: assorted pickles, chicken thigh, chicken heart, gizzard, tail, liver, chicken esophagus with ponzu, breast, chicken tenderloin with wasabi, neck meat, eringi mushroom, gingko nuts, chicken meatballs, "chochin," chicken wings, Maruhatsu (soft knee bone part), duck breast, soriaso (back part), rice with raw egg, and chicken broth soup. I appreciated that they gave a warning about consuming raw items at the beginning. [Food Impressions] This was my favorite yakitori experience so far. I loved the taste and quality, the perfect speed of service, the cozy atmosphere, and the prices. I particularly enjoyed the chicken thigh, tail, breast, neck meat, "chochin," and soriaso. Everything was delicious, and I had a great time without any worries. I look forward to coming back and trying everything on the menu next time.

This is my first time at Torisawa. I had the chef's choice and tried all 16 types of skewers. I started with a glass of Ebisu draft beer, followed by kappa, Rokuju Yosu, and Matsumoto Shuhari, all paired with Japanese sake. The chef's choice included various skewers such as chicken, heart, gizzard, liver, tail, vinegar, meatballs, soft white dumplings, eggplant, chicken thighs, skewered lanterns, skin, knee cartilage, chicken wings, and eringi mushrooms, all of which I thoroughly enjoyed. I skipped the rice dishes and ended the meal with chicken soup. The skewered meats were large, juicy, and satisfying, with perfectly cooked meat and delicious vegetables.

Access North exit of JR Kameido Station, go west on the north exit intersection towards Funakawa Park, about 5 minutes from the station The owner, Mr. Nakazawa, has a diverse background having worked as a skillful craftsman, at an okonomiyaki restaurant, a yakitori restaurant, and a chicken meat wholesale company. His various experiences led him to establish several establishments, including "Torisawa" in September 2011, "Torisawa 22" in June 2018, "TORISAWA CA10AL" in May 2019, and "Torisawa Gakugeidaigaku" in November 2020. This was the first time visiting his restaurant. Arriving at 20:20, there were no other patrons at the counter, and I took a seat at one of the two seats on the far left of the 8-seat counter. The ambiance was chic and modern, with Arita ware Rinpa-style Ko-Imari plates displayed on a stone counter about 25cm high. The decor seemed to go against the typical white wood-dominated setting of a yakitori restaurant. The staff generally served dishes until stopped. They asked about any dislikes or allergies. Each dish was carefully presented, but the hospitality was somewhat lacking. Ingredients The chicken used is from Oyama chicken known for its stress-free balance of fat and muscles due to the fresh underground natural water and air environment. The chicken is praised for its freshness and hygiene standards due to the suppression of bacteria growth. Technique The chicken is prepared with a good balance of fat and muscles, meticulous pre-processing, and large cuts for a satisfying texture. It is grilled with strong heat, resulting in a crispy surface while maintaining a rare finish inside, preserving the umami. The meat juices are sealed inside and flood out when bitten into. The seasoning was exquisite, albeit slightly strong on this occasion. Dishes A variety of chicken parts were served, including "candle," "quail," "kashira," "sunazuri," "bonjiri," and "esophagus with ponzu." I also attempted dishes like "kashira" and "heart and liver connection," "sunazuri," "bonjiri," and "esophagus with ponzu," "liver," "tsukune" (my companion struggled here), and "tebaski." The servings of "momos," "TKG" were ordinary. Tableware The restaurant mainly uses Arita ware Rinpa-style Ko-Imari plates for both small and large dishes. Payment Charge fee of 700 yen

Bird Sawa is a yakitori restaurant located in a residential area close to the station. They have a branch in Nishi-Azabu and are gaining popularity. They only offer omakase style menu with a stop system. The portion size is quite large. The flavor of the meat is amazing, I was impressed after just one skewer. The level of each skewer that comes out one after another far surpasses any yakitori I've had before, and I was impressed. The quail was half-cooked, and the smoothness of the tebasaki all create surprises and a sense of awe. While it didn't bother me, some people may find the saltiness to be strong. Once you eat everything, even young people may start to feel full. It's probably best to stop eating once you start feeling satisfied. The interaction between the strict head chef and the apprentices can be a bit nerve-wracking to observe at the counter. It was delicious. Thank you for the meal.

I visited a popular yakitori restaurant as part of a tour of renowned restaurants. I was able to make a reservation over the phone two weeks in advance, which I found to be relatively easy for a popular yakitori restaurant. The restaurant had 8 seats, all at the counter. The way they cook the skewers is common for yakitori restaurants, where they keep grilling skewers until you tell them to stop. There were about 15 types of skewers in one round, but I couldn't try them all. The tsukune (chicken meatball) and kashiwa (chicken wings) were particularly delicious. They also served vinegar salads and offered choices of rice dishes such as tamago kake gohan (rice with raw egg) and soboro gohan (rice with seasoned ground meat). The bill came out to around 7,000 yen per person, which I thought was quite reasonable for a renowned yakitori restaurant. Next time, I'll make sure to go on an empty stomach and challenge myself to try all 15 skewer types. Thank you for the meal!

I was in the mood for yakitori, so I decided to visit after a long time. It has been even longer since I last came, probably over 5 years. I ordered my favorite jabara soda, which I got hooked on at this place. It's sour but refreshing before starting the yakitori. The skewers were quite large, unlike the smaller ones at 22, which brought back memories. Yamachoya has changed a lot, with no Nakazawa-san in sight, but they have a busy staff grilling all the skewers for the customers. I stopped after a few skewers, but the taste was not the same as before. The tare sauce was really "soy sauce" flavored, almost too salty. Even the salt-grilled items were too salty, forcing me to request more grated radish to balance it out. Some pieces of meat were overcooked and tough, and the grilled eggplant was undercooked on the larger piece, while the smaller one was perfectly tender. Yamacho-ya has expanded to various locations in Tokyo and even internationally, but maybe they need to pay more attention to the quality control for consistency in taste.