(Revisit) I visited Torisho restaurant after a long time!! It was a little after 6 pm on a weekday, but the place was crowded!! When it comes to Torisho, it has to be the chicken sashimi (laughs) and sake!! Surprisingly, they had "Nokogiri" sake which is not listed on the menu!! This sake is known to be hard to find nowadays and is considered a soulful sake created by a master brewer!! It has a strong rice flavor, depth, and a sharp finish!! For me, this is "The Sake"!! All the other dishes were delicious too!! This restaurant is definitely well-run and attentive!! You can leave feeling satisfied!! Thank you for the meal!! (2015, 3) It's a little after 3 pm on a Sunday! I was walking along Mado Street when I caught a delicious smell and found a yakitori restaurant!! It's a relatively new place! I immediately went in. There were only two customers ahead of me! I was seated at the counter in the back and started with a draft beer! It's ice-cold (laughs) Looking at the menu, they had rare chicken parts, chicken sashimi, white liver, limited fresh tsukune?? There were various unique items!! I wanted to try them all, so I ordered everything, but the owner said they couldn't serve chicken sashimi on Sundays since the chicken supplier is closed!! Disappointed! Instead, I decided to try the rare parts they had! "Delicious" Everything was tasty. The charcoal aroma, grilling, delicate saltiness!! I also ordered other yakitori besides the rare parts and they were all "delicious". When I asked the owner, he said they use Ooyama chicken from Tottori Prefecture!! I was very intrigued, so I visited on a weekday night to try the chicken sashimi! It was dangerously delicious, haha!! The white liver melted in my mouth. I also loved the texture of the gizzard! Sake goes down smoothly!! I usually don't like liver, but the white liver was totally fine. It was creamy without any unpleasant smell!! The limited fresh tsukune was also delicious! The owner mentioned that he does all the prep work alone! "Impressive" Keep up the good work without overworking yourself!! I think this restaurant is doing a great job, so I gave it a 4.8 rating!! I took a lot of photos too! There are many great restaurants along Mado Street!! This is now one of my favorite spots!! Thank you for the meal!!!

A cozy and lovely yakitori restaurant in Asakusa that I heard serves delicious food! We toasted with draft beer and enjoyed dishes like umetataki cucumber, wasabi chicken breast, white liver with green onion, white liver skewer, chicken cartilage, tsukune, and chicken neck meat. The yakitori here is very delicious, especially the chicken cartilage and white liver skewer - a must-try! The fact that you can order one skewer at a time is also a plus. Highly recommended! Thank you for the meal!

This is a delicious restaurant! Located about 5 minutes from Asakusa Station, the entrance has a retro Showa-era atmosphere. There is a counter near the entrance and two small tables in the back. We were served cabbage as a starter, followed by white liver and heart skewers. Topped with green onions, the chicken was incredibly delicious. The crispy black pepper on the grated yam was also amazing. The grilled dishes were outstanding, especially the limited edition juicy meatballs. The liver, quail eggs, shiitake mushrooms, ginkgo nuts, smoked herring, fried tofu, and more were all incredibly delicious. From start to finish, everything was just delicious!

I visited the restaurant "Torisho" with a rating of 3.46 on Tabelog. It is located near Asakusa, next to Sensoji Temple. The exterior is a traditional yakitori restaurant with red lanterns that stand out on the street. The interior is similar, with a row of counter seats and tatami seating at the back. This restaurant is popular among locals in Asakusa. Their specialty is the white liver teppanyaki, making it a must-try spot for yakitori lovers. The dishes I tried included cabbage as a starter, Korean-style cold tofu, white liver teppanyaki, and various yakitori skewers such as white liver, heart, gizzard, skin, tsukune, round heart, quail, chicken liver, chicken skin, shishito pepper, and dango. The yakitori is served on plates rather than individual skewers, following a Showa-era style in terms of presentation, seasoning, and atmosphere. With a selection of white liver dishes, this is a great place for liver enthusiasts. The food pairs well with alcohol, especially shochu, making it a great place to enjoy drinks and yakitori. Overall, I highly recommend this restaurant.

Why do drinkers feel like visiting Sensoji Temple when they are feeling sad? It's because there are many places to drink around here. Mr. Torisho, who was rejected twice in middle school, always drinks the same thing. The white hoppy comes with cabbage and miso sauce as an appetizer. On the whiteboard, there is a recommended description of chicken liver teppanyaki with foie gras, which is not on the menu, so I asked for wasabi-grilled chicken breast. Thank you for the coupon available on Tabelog, we were served tofu as a service. Thank you. They told us to eat the liver teppanyaki right away. Indeed, it melts on the tongue! If it cools down, that melting sensation disappears. You want to savor it slowly, but you have to eat it quickly. I thought the juicy raw tsukune would come out like at a certain store in Higashinihombashi, but it was cooked from raw. However, it wasn't dripping with meat juice, but rather the umami was concentrated in the meat, which was also delicious. The grilled chicken breast was not only tender in the center but also delicious on the outside. The sharpness of the wasabi makes the sake go down smoothly. The additional Mitake on the rocks was delicious with its crispy skin. For me, the quality of the yakitori is judged by the deliciousness of the liver, but the chicken skin is the first criterion for me. There is no vulgar greasiness as expected when using branded local chicken. I think it's a famous store in Asakusa, but it seems that there are many items that are not in stock or limited, so whether you can eat what you want even if you come early is questionable. It seems to depend on the timing of the day and luck even if you come early.

Before leaving home, I had pasta for breakfast but still felt a little hungry, so I had a tuna cheese sandwich at Doutor for lunch before coming to Asakusa. I thought I had enough room to eat, but unexpectedly I became full after visiting a Monjayaki restaurant around 3 PM. I usually go with about 4 people, so I didn't think I would get full. Maybe it's because I tend to eat more when I drink alcohol? I only had one bottle of beer though. I was planning to stop by this restaurant on this day as well, but even though I didn't feel hungry, I came around 7 PM (Mambou closes at 9 PM). The menu seemed limited, so I ordered a skewer assortment. It came out fairly quickly, and I enjoyed the freshly grilled skewers. They were fragrant and delicious. I was going to order more if it didn't include liver (I don't eat meat), but I ended up ordering soft noodles as an additional dish. The counter seats in the small restaurant were warm from the charcoal grill, which was great for someone like me who gets cold easily! There was also a TV showing a comedy show, so I decided to head back to my room after about an hour. My budget was ¥3,000, but I ended up spending around ¥3,880 (I had 3 drinks).

I passed by this restaurant while walking and decided to get a takeout menu since I'm taking a break from drinking. After taking a stroll, I couldn't resist the temptation and ended up visiting the place for the first time. I started with a cold draft beer, which was really delicious! Then, I ordered the "Ninomiya 14-piece festival set" because the name reminded me of the festivals in Asakusa. It seemed like it was meant for two people. I also followed the recommendation of the staff and ordered the white liver skewers, sasawasa pon skewers, and juicy tsukune skewers. The white liver skewers were delicious, just the way I like them. The sasawasa pon skewers were not as rare as I expected. And the juicy tsukune skewers were indeed juicy and very tasty. Next, the 14-piece set arrived with 7 different skewers, 2 of each. The first plate had skin, meatball, and quail. The second plate had gizzard, heart, silver bamboo shoot, and shishito pepper. The skewers were small and easy to eat. I noticed something was missing while eating – there was no classic thigh skewer! I then realized that there was no thigh skewer on the menu. It seems like this place focuses more on organ meats. To satisfy my craving for thigh skewers, I added the "nekima" skewer and also ordered the stingray fin and chicken wings. Everything was delicious. You can also order bottles of alcohol and enjoy a leisurely drink. I really like this type of yakitori restaurant. Thank you for the meal.

[Overall Impression] Located just a few minutes' walk from various Asakusa stations, this yakitori restaurant uses Ooyama chicken. The yakitori skewers are small and perfect for snacking. The grilling is done just right to bring out the quality of the meat. In addition to the recommended white liver dish, there are also various chicken-based dishes that are all delicious. The convenient location near the station, along with the casual and friendly atmosphere, make this yakitori restaurant a great choice. I had finished my business in Asakusa and was on my way back to the station when I happened to pass by this restaurant. Oh, this is the place I had been checking out. Since there were seats available, I decided to stop by quickly. The exterior has a traditional feel typical of a yakitori restaurant, with a red lantern bearing the name Ooyama chicken and a white curtain as a sign. Inside, there are 8 counter seats and 2 raised tables. Although I visited shortly after opening, most of the seats were quickly filled. The restaurant is run by two men, and their efficient movements give the impression that the food will be delicious. The menu mainly consists of various yakitori skewers using Ooyama chicken, as well as vegetable skewers. There are also chicken-based dishes and typical izakaya dishes. The main drink options are sake, shochu, and chu-hai, with a decent selection. They also have an original sweet potato shochu named after the restaurant. I started with the Down Town Highball chu-hai (420 yen) and then tried a sake called Asakusa Junmai? (Kannon-ura 1 go for 780 yen) and the sweet potato shochu (Torisho 600 yen). - Appetizer: Cold liver and heart with homemade ponzu A quick appetizer that showcases the use of chicken. The liver and heart, which I love, are of good quality, and the homemade ponzu seasoning is excellent. The ponzu goes well with the parts that are not fatty. - White liver with scallions (680 yen) This is the recommended dish of the restaurant. It is white liver of Ooyama chicken garnished with plenty of sesame oil and chopped scallions. When you put it in your mouth, the liver melts and the richness and flavor spread gently. This is indeed very delicious! It is best to eat it quickly, although it's a shame to do so. - Seseri with grated daikon radish (680 yen) Seseri has a chewy texture with noticeable muscle fibers. The strong flavor goes well with the grated daikon radish and ponzu. There are also parts that resemble crunchy cartilage, which adds to the deliciousness. It's perfect for drinking. - Shishito pepper and leek (each 150 yen) Simple grilled vegetable skewers, but the grilling is just right, bringing out the deliciousness and sweetness of the vegetables. By the way, why are leeks on skewers so sweet? - Juicy tsukune (250 yen) Tsukune with chopped shiso leaves. It looks like it's cooked thoroughly, but when you bite into it, it has a firm and fresh elasticity. The refreshing aroma of shiso leaves also matches perfectly with the juiciness of the chicken meat. This is seriously juicy! - Ichinomiya (7 skewers set for 1,000 yen) Includes sasami with wasabi, maruhatsu, furisode, sunagimo, quail egg, tsukune, and sasami with plum. There are two types of sasami with different flavors. The sasami is cooked rare to bring out its moistness. The light taste goes well with wasabi and plum. Maruhatsu is a heart that is not cut open? Unlike regular hearts, it is soft and chewy. This was the most delicious skewer among them. Furisode has the taste and texture of chicken meat. In terms of yakitori, this skewer is the most yakitori-like. The tsukune in the assortment has a light flavor like a meatball, giving it a slightly junky feel. This simple and rustic taste is also good. - Water dumplings (680 yen) Water dumplings with a thick skin and a firm shape in a generous chicken soup. Surprisingly, the water dumplings have a more Chinese flavor. The smooth and slippery skin has a satisfying texture. The soup with chicken broth and beaten eggs is a nice touch for a yakitori restaurant. This dish is a complete meal in itself.

Visited the restaurant after being invited by a friend who loves yakitori! I left the ordering to my friend who had researched beforehand. We started with a toast with Asahi beer, as Asakusa is known as the home of Asahi. The appetizer was a salad with duck on top of watercress. We started with heart and liver skewers. The heart skewer was delicious - I tried it for the first time! It had a good texture! I was surprised that the seasoning for both the liver and heart skewers was minimal, as I had the impression that this type of izakaya or yakitori place would be salty. It was nice to be able to taste the flavor of the ingredients. The juicy tsukune skewers were limited to 13 pieces - I wonder why 13? Is the number different depending on the day? They were juicy with a salty flavor, as the name suggests. You could really taste the meat! The small and cute-looking liver skewers were delicious. I heard about "gingawa" for the first time - apparently, it is the skin of the gizzard. The texture was good, and it had just the right amount of the unique smell of internal organs. The bonjiri skewers were plump and juicy. We finished off with liver and chicken tenderloin skewers. The overall light seasoning was nice! It allowed the taste of the ingredients to shine through. I also liked that the skewers were small in size - if they were too big, I would get full quickly and not be able to try a variety of dishes. As we were leaving, they kindly offered us a mobile phone screen cleaner! The restaurant had a small counter and a slightly raised seating area - it was a nice place!

This is a yakitori restaurant in Asakusa that I often visit. The atmosphere is very Showa era style. Their specialty is raw chicken liver sashimi, which is a rare part of the liver. It goes really well with alcohol. Another specialty is the tsukune, which is a type of chicken meatball with a refreshing salt seasoning. Personally, I really liked the negima skewers with sauce. I had a total of 4 skewers and was completely satisfied. It may not be as good as the yakitori in Kansai, but it's still a good restaurant.

Memo. Visited date unknown. Ate around Asakusa Temple at noon, so decided to have a light meal in the evening, which led to choosing yakitori. Made a reservation by phone in advance and visited the restaurant. There were only a few items left, so we left it up to the chef to decide. I wanted to try the white liver, but unfortunately it was not available. We had tsukune, chicken gizzards, quail, shishito peppers, and others. We also had some light side dishes. We enjoyed the hot and fragrant yakitori (salt) cooked over charcoal while focusing on drinking sake. The price was neither high nor low. Since we didn't try any recommended dishes, the evaluation is based on what we ate that day.

I have eaten the yakitori here many times! I always eat the tsukune, chicken skewers, and squid ink rice! The grilling technique is amazing!! It's not just the charcoal aroma, but the perfect grilling that really stands out! They really maximize the potential of the chicken meat (￣▽￣) The chicken liver I had today was delicious too!

Before taking off, I had seafood, so now I want to eat yakitori. The restaurant I had in mind was full. On the way back to the hotel, I looked for a good restaurant. As I was about to give up and enter a convenience store near the hotel, my wife pointed out a nice looking restaurant. It was crowded, but we managed to slide into the counter. The recommended dish seemed to be shiroreba, but I passed on it. I ordered something light and enjoyed some sake. The atmosphere was lively, and the menu was quite extensive. After some time passed since our visit, I almost forgot about it. Thank you for the meal.

The white liver seems to be lightly cooked but mostly raw, so it needs to be eaten immediately before the color changes. I've never tried anything like this before, but it's truly a dish worth trying! It has a soft yet satisfying texture. It's half raw chicken meat with wasabi on top. It's like chicken tenderloin but without the chewiness, more like a firm texture. Perfect for pairing with alcohol. The grilled chicken skewers are delicious as usual. The yam is also delicious.

Located 5 minutes north of Asakusa Station on Bado Street, there is a yakitori restaurant on the left hand side of the street. I highly recommend the liver skewers made with Oyama Jidori from Tottori Prefecture. The fresh liver is topped with sesame oil and white onions, giving it a taste similar to salted tongue and raw liver. Sprinkling some salt on it at the table makes it even more delicious! The wasabi chicken skewers are a bit small in size, and the wasabi from the tube is a bit too spicy. The chicken neck and heart skewers are also well seasoned, but being small in size, they tend to be a bit overcooked. The juicy tsukune, limited in quantity, is a dish where you can taste the essence of chicken umami. The restaurant has a counter and two tatami seating areas, and despite being relatively small, it has a cozy atmosphere, so even on weekdays, it was fully packed during peak hours. Thank you for the meal.

Exit from exit 6 of Asakusa Station on the Tokyo Metro Ginza Line, turn right, and then proceed along Hikawa Street to the left. Just past the second traffic light, you will find a restaurant. It is a yakitori restaurant with mainly counter seats, and there are also table seats in the back, but overall, the restaurant does not accommodate many people. This time, I had a few skewers and other dishes at the counter seat, with highballs as the main drink. The skewers were cooked to a nice medium level, allowing you to savor the meat without being overcooked. The "Chicken Miso Shiso Roll," which I ordered as a palate cleanser, consisted of 6 rolls on a plate, with miso wrapped in shiso leaves, providing a nice salty flavor that goes well with alcohol. The highball I had this time was called "Chicken Soaring Highball," which had a refreshing scent of sudachi and was easy to drink. Normally, you would have soup as a finisher, so I looked for it on the menu at this restaurant and found it listed as a standard item. When I asked for it, it was served in a bowl, which was a bit surprising. Typically, soup is served in a teacup or small bowl, so this was quite a generous portion of soup. The soup had beaten eggs in it, giving it a fluffy texture. This restaurant is popular in Asakusa, so it can get crowded even on weekdays. If you want to ensure a seat, I recommend making a reservation in advance.

A shop facing Horidori Street, about 5 minutes from Asakusa Station. It was our second stop, and after eating, I felt a bit of stomach discomfort from the chicken oil. We ordered white liver, seseri, raw tsukune, and cartilage, as well as a side dish of heart steak. The white liver was tender and delicious without any unpleasant smell, which was a nice change from the usual yakitori place we go to. The raw tsukune had shiso mixed in, giving it a unique flavor. The seseri and cartilage had a slightly strong chicken smell and were a bit fatty, which I personally didn't enjoy much. I particularly love seseri, so I'm quite particular about its taste, but the seseri here wasn't to my liking, which was a bit disappointing. The skewers were all served at once, so they cooled down a bit, which may have affected the taste. The heart steak was tasty when mixed with sesame oil, but I felt the portion was a bit small for the price. The highball was a bit weak, so maybe trying one of the various shochu options would be better? The shop seemed busy as it was run by two people, and the slightly longer wait for the food mentioned in some reviews was understandable. Overall, it was neither good nor bad, just average. It might be a good place to drink and eat at the counter with a colleague. Thank you for the meal!

Asakusa is delicious! The draft beer is ice cold and tastes amazing! I quickly had three glasses. The Sasawasa Pon is refreshing with a hint of wasabi, it's really delicious! The white liver teppanyaki has a great flavor with half-raw sesame oil, definitely goes well with sake! I switched to sake, and the soft cartilage, despite being small, was cooked to perfection and delicious! Thank you for the delicious meal.

Visited "Torisho" for a work gathering in Asakusa. We were able to make a last-minute reservation by calling ahead, as the restaurant had good reviews. The interior had a counter and a raised tatami room with two 4-person tables. We reserved one of the tables for our group of four. The specialties at Torisho are the white liver skewers and heart skewers, so we ordered the following: white liver skewers, heart skewers, gizzard skewers, assorted grilled chicken skewers (21 pieces), cucumber with plum dressing, and draft beer. We started with a toast of draft beer, which was perfectly chilled and delicious. The chopped cabbage appetizer with special miso was refreshing and made a great beer snack. The white liver skewers, made with chicken foie gras and white liver tossed in sesame oil and green onions, melted in the mouth. The heart skewers had a nice chewy texture. However, both skewers were small in size and lacked volume. The gizzard skewers had a crunchy texture at the center. We also tried the local beer, Hoppy, after the draft beer. The assorted grilled chicken skewers were tasty. After trying a variety of dishes, we asked for the bill, which came out to around 3500 yen per person. Overall, it was a delicious experience at this cozy grilled chicken restaurant in the downtown area. Thank you for the meal!

I walked through the snow-covered Nakamise Street and entered the shop. I asked, "Is it okay if I'm alone?" and was directed to a counter in the back. I started with a lemon highball and was recommended a junmai sake called "Shirabetaiki." It was slightly warm and melted in my mouth. The juicy tsukune (chicken meatballs) came with wasabi and sansho pepper on the side, which was delicious! I enjoyed my meal while listening to a couple next to me saying, "It's delicious." Watching the TV in the restaurant, even dining alone was quite enjoyable. If I had to mention one thing, I wish they served a bit more sake. I wanted to have more of the Shirabetaiki because it was so delicious. Thank you for the meal! ◝( ˙ ꒳ ˙ )◜

Around 1830, when I passed by the restaurant, I was surprised to see it empty. It's usually crowded, so I thought maybe they had reservation-only seating. But when I asked, they said it was fine. I chose the white liver steak and tsukune, and then had ginkgo nuts and shamo. After that, I paid the bill, feeling a little disappointed that I didn't have any plans after, as it was a rare opportunity to visit.