I went into the mode of wanting to eat yakitori with old friends. It was delicious. The satisfaction level was half and half for the yakitori, but the satisfaction level was high for dishes like chicken skin with ponzu sauce and minced chicken bowl. The alcohol was also good, and it was a favorite place with a great atmosphere. Delicious food, good sake, nice atmosphere, friendly staff, reasonable cost.

The food is definitely delicious! We visited an old yakitori restaurant in Akabane with colleagues. It was so good that we ended up ordering the 10-piece course along with additional individual items. The liver was tasty without any unpleasant smell! I recommend trying the tsukune here. The tsukune has a salty flavor but is very juicy, so I definitely recommend trying it. I'm thinking of visiting again. The only concerns are two things. Smoking is allowed and there aren't many options for alcohol. I wish they had at least 5 types of sake available.

I ordered the 10-piece yakitori course and sat at the counter seat. The atmosphere of the yakitori restaurant was exciting. The meat was tender and delicious overall. The negima was wrapped in meat instead of having leeks, with shiitake mushrooms and shishito peppers. I finished with chicken soboro rice. Simple yet delicious!

Located about a 5-minute walk from JR Keihin-Tohoku Line Akabane Station East Exit, "Torihide" is a yakitori restaurant in Akabane, opposite of the Senbero street. I went there based on a recommendation from a foodie classmate. The menu is simple, offering either a 5 or 10 skewer course with appetizers and rice dishes. This time, we ordered the 10 skewer course! They bring out the skewers with sauce, salt, and a good pace. Every skewer we tried was delicious. We started with liver, then moved on to gizzard, quail, and so on. Even though 10 skewers might seem few, each skewer is quite filling. Additionally, they have a lot of horse racing-related products, making it a great place for horse racing enthusiasts.

I don't often drink in Akabane, but on this day I was invited to a drinking party with my brothers in Shinjuku and Toda, so it ended up being in Akabane. While maintaining social distance, the three of us sat at the counter and toasted with highballs. We had ordered a course, so one after another, yakitori was brought to us. It started with liver, then gizzard, negima, heart, quail, tsukune, and more. I was quite full just from the yakitori. Among them, what left a strong impression was the tsukune, or chicken meatball. This was a rare delicacy that was hard to come by, and the exquisite crunch of the cartilage added to its deliciousness. Finally, we had chicken soup and finished our meal. This yakitori restaurant showed a lot of dedication. The master's personality was also wonderful, and we had a great time with enjoyable conversations.

Today's drinking session: On the first day of the Akabane Bakamatsuri festival, after finishing my errands in Akabane, I was swept away by the festival atmosphere and felt like having a drink somewhere. I decided to give this restaurant another try, as I had previously tried to visit but couldn't get a seat due to it being full. Surprisingly, there were seats available this time, and I was seated at the counter by myself. I ordered the 10-piece yakitori course without hesitation. Along with an appetizer, salad, and grated daikon, I ordered a bottle of beer (Sapporo Black Label, 550 yen). The owner brought out the appetizer, salad, and grated daikon across the counter. The appetizer was a vinegared dish with cucumbers, bell peppers, daikon radish, seaweed, bamboo ring, and imitation crab sticks. The salad consisted mainly of lettuce with a few slices of cucumber, onion, and daikon radish, dressed with what seemed to be store-bought dressing. The grated daikon had a quail egg on top and was drizzled with a soy-based sauce. Both were refreshing and delicious as a break between the yakitori dishes. The liver was salt-grilled and had a quail egg skewered on top for some reason. It was cooked to a medium-rare texture, tender and tasty. The quail egg was also salt-grilled, with a nice charcoal aroma from the whites and a fluffy, soft yolk. The gizzard was salt-grilled and had a crunchy texture, enjoyable to eat. The green onion roll was made with what seemed to be chicken thigh slices wrapped around green onions on skewers, grilled with a sauce. Between the green onions were shishito peppers and mushrooms (shiitake? enoki?). The sweet and savory sauce soaked into the chicken, enhancing the flavors of the green onions, creating a very delicious dish. The meatball had cartilage mixed in and was salt-grilled, juicy and with a chewy texture from the cartilage, very tasty. The chicken thigh meat was salt-grilled, with a chewy texture and delicious taste. The skin skewer had chicken breast skewered at the top and bottom, with skin in between. The fatty skin paired well with the light breast meat, making it a tasty combination. The heart was salt-grilled, with a light flavor and a slightly charred aroma, offering a crunchy texture. The bonchiri consisted of grilled cartilage with a soy and Tabasco sauce, garnished with green onions. The fatty tail meat paired well with the spicy sauce, and the crunchy cartilage added a nice texture, making it delicious. The chicken wings were large and salt-grilled, with a good chewy texture and flavorful taste. The chicken bone soup had green onions floating in it, with a light flavor that refreshed the palate after eating the rich yakitori. After the bottle of beer, I had a shochu highball with lemon. The dishes came out relatively quickly until the meatball, but there was a longer wait for the chicken thigh meat onwards, so I had three refills of the highball. The intervals between the yakitori dishes were quite long, and I ended up feeling very full. The drinks were slightly on the expensive side, but all the yakitori dishes were very delicious and satisfying. I would like to visit again. Thank you for the meal.

"I want to eat delicious yakitori!" Not just any delicious yakitori, but the kind of yakitori that I strongly desire from traditional yakitori restaurants in Tokyo like "Isehiro" or "Torishige" in Shinbashi! Both of these places are known for their similar yakitori courses, with Isehiro established in 1921 and Torishige in 1971. Torishige probably drew inspiration from the long history of Isehiro! There are still many restaurants that follow in the footsteps of these establishments, mostly concentrated in the city center. However, "Torihide" in Akabane has always intrigued me, even though it's not a place I have any connection to. After making a reservation, I decided to visit! It took me an hour and a half by Tobu Bus and Seibu Bus from my home to reach Akabane. From Akabane Station, I walked east, entered the LaLa Garden arcade (Akabane Suzuran-dori shopping street), turned right after one block, and found the restaurant down a narrow alley to the left of McDonald's! I was seated at the counter near the entrance and started with a glass of draft beer. In the cold January wind, I downed the chilled beer in a frosted mug... Now, onto the food. The basic option is a 10-skewer course, but they also offer a 5-skewer course for those with smaller appetites. I opted for the 10-skewer course, which includes liver, heart, gizzard, quail egg, negima (chicken and scallion skewer), dango (chicken meatball), skin, thigh meat, bonjiri (tail meat), and tebasaki (chicken wing) skewers, along with salad, grated daikon radish, and chicken broth soup for ¥2,800. The dressing on the salad caught my attention, resembling the orange-colored onion dressing used at Torishige and "Kokekokko" in Los Angeles. However, it seemed to have a less sweet and more salty taste, possibly reflecting the owner's preference. The appetizer was a macaroni salad with a mayonnaise base and a hint of soy sauce, which was quite flavorful. The grated daikon radish with quail egg was an interesting addition. The head chef, a robust man, skillfully grilled the yakitori skewers in the kitchen. I noticed a difference in the composition of the grilled items compared to Torishige's signature course. The absence of the "sasami" skewer, which is usually the first skewer at Torishige, was replaced by a "hatsu" skewer. The liver was cooked to a perfect medium-rare, offering a tender texture and a smoky flavor. The gizzard provided a chewy texture and a rich taste. The negima skewer, with shishito pepper and shiitake mushroom sandwiched between chicken, was a delightful combination. The tsukune (chicken meatball) didn't use any binding agents and showcased various cuts of chicken, giving it a crunchy texture and authentic flavor. The skin skewer could have been crispier, and the yakitori course continued with items like heart, thigh meat, bonjiri, and tebasaki. The tebasaki skewer could have been crispier on the skin side. I requested the quail egg skewer, which was served last, and it was deliciously grilled. The head chef's bold and skillful grilling techniques were evident throughout the meal. The overall seasoning was well-balanced, and the yakitori was flavorful. The final touch was a refreshing glass of Hoppy with a frozen shochu ball, a nostalgic drink that complemented the meal perfectly.

Once again, it's Pakelatta! Tokyo Akabane is amazing. I can't find this restaurant. It used to be a small shop near Akabane Station over 10 years ago, but now it has become quite popular. However, it's quite far from the station, so I don't think Ichigen can come. It's easy to spend 15,000 yen with three people, right? The downside is that they don't accept card payments. The dangerous thing is the Boppy. It may be hard to tell from the photo, but they freeze Kinmiya and turn it into shaved ice, so the shochu alcohol is incredibly strong. Just order the chef's choice skewers and you won't have to say unnecessary things. Just eat what comes out. The first thing that comes out is the Bakau Ma's liver. This one skewer speaks volumes about the craftsmanship. If it's not good, you don't have to come back. Then there's the gizzard and quail, which are smoked so you can't go wrong. The Negimaki is the hidden gem of the restaurant. It's wrapped in meat with leeks. No, it's the other way around! Instead of Tsukune, it's minced meat! The cartilage is dangerously good. After that, the Hoppy makes you happy, I don't remember, so please judge by the photo. They serve it in a pink child's gargling cup. Pakelatta again tonight. Ah, it was delicious! This review is being done live on the North-South Line train.

Second visit. Yakitori course with 10 skewers for 2600 yen. Draft beer for 500 yen. Hoppy set for 500 yen. The saltiness and grilling of the yakitori were perfect! The chef, a big man, did an excellent job! Liver, gizzard, quail egg, meatball, scallion wrap, skin, thigh, heart, tail, and wing tips were all very delicious.

Oichan's character was fantastic. Despite saying "I'm tired today," he still made us laugh. The grilled chicken skewers were cooked perfectly, especially the dango and liver skewers were amazing. The drinks were delicious too, especially the Bakudan Sour where the frozen shochu melts and gets stronger as you drink, so be careful not to drink too much!

The salt was particularly delicious. I want to try the chicken soboro again next time.

I ordered a 10-course meal and every dish was delicious without any misses. I was so engrossed in conversation that I forgot to take photos because the food was so good (laughs).

The service from the head chef was excellent! He showed great care for first-time customers. The yakitori was also delicious.

I had high expectations because the restaurant had a high rating on Tabelog. When I saw the grilled skewers, each one looked big and delicious! However, when I actually tried them... all the seasonings were too salty and I could hardly taste the flavor of the meat! Everything tasted the same. I will not be visiting again.

I had delicious yakitori for the first time in a while. No bias.

This is a reminder without photos of a visit to a busy restaurant in Akabane, Kita-ku, Tokyo. The place serves good Kinshari Hōppy, reasonable prices, and a set of skewers for everyone. We started with draft beer and tried various types of Hōppy. Overall, it was delicious!

It was delicious, but compared to other chicken skewer restaurants, the grilling was too strong and the salt was overpowering. The grilling was strong, yet the gizzard tasted bloody, perhaps due to inadequate blood removal. Also, there was one skewer missing from the 10-piece course. It is relatively cheap for a chicken skewer restaurant.