Instagram: pamitannn Bird Chou, famous for their foie gras hot pot. This is a must-visit restaurant. Delicious, good value for money, and great service make me want to go back again. The only downside is that it's a bit far.

Finally, I visited Torishiki Ikegawa, also known as Roppongi Torinagasa, which is said to be the roots of the Torishiki chain. The location of the restaurant is about a 2-minute walk from Roppongi Station, right in front of Midtown. Despite being a long-established restaurant, it is located in a modern building underground. I arrived at the restaurant at 18:45. There were only three customers, including myself and a couple. The interior of the restaurant has a calm and sophisticated atmosphere. The menu on the wall is a bit hard to see due to the dim lighting. The second generation is currently grilling. They seem quite young. It is said that they were the ones who first named "Chouchin." You can order omakase or a la carte. The skewers are small, estimated to be around 35g each. They use young chicken for their skewers. There are only two types of sake available, Koshino Hakubai and Dassai. The total bill for eating 14 skewers was 8800 yen. Oh, that's unexpected. The omakase included dango, chicken thigh with sauce, chicken tail with sauce, finally salt, shishito and rabbit liver skewers, ginkgo nut, white ball eggplant, chicken wing, shiitake mushroom, yagen asparagus, ponjiri, original chouchin, and egg tube. I'm not a big fan of the egg tube though. The highlight was the original chouchin, which originated here. They also serve draft beer and Koshino Hakubai sake.

★Hall Menu Chochin-yaki I stumbled upon a sign with the character "鳥" (bird) at the intersection of Roppongi Midtown, and decided to visit the underground modern building named "Torinaga". Upon researching later, I found out that it was established in 1964, just two weeks before the opening of the Tokyo Olympics. In the midst of changing times, the fact that they have preserved their name for so many years in Roppongi must have a special reason. As I descended the stairs and opened the sliding door, I was greeted by an impressive white wooden counter in the shape of a distorted "こ" (ko). It was around 5:00 PM, almost right after the opening, so there were no customers yet. This time of day is like tea time in Roppongi, but this place was fully prepared and calm, like craftsmen always ready to face any challenge, like true samurais. This is truly a hidden gem. I decided to go with the "omakase" (chef's choice). The master and the grill chef were waiting eagerly behind the counter. This kind of place is perfect for omakase. The grated egg served is a sign of a proper chicken cuisine restaurant. My expectations were high. Tonight's omakase (14 skewers) included tsukune, chicken thigh, chicken liver, shishito pepper, chicken tenderloin, quail, ginkgo nut, thick tofu, chicken wing, shiitake mushroom, bonjiri (tail meat), asparagus, gizzard, and green onion chicken soup. I will review a few of them. All of them were excellent, with the perfect amount of salt. The tsukune was a great start, followed by the delicious chicken thigh and chicken liver. The chicken tenderloin was surprisingly tender, and the thick tofu was of high quality. The chicken wing had a fantastic skin, and the shiitake mushroom had a deep umami flavor. The asparagus was fresh and buttery, and the green onion was sweet. I also tried the chochin-yaki at the end, and it was a delightful surprise with its popping texture. The chicken soup was the perfect way to end the meal. I declined the tea offered, as I wanted to savor the lingering taste of the soup. By the time I left, no other customers had arrived, and I had the whole place to myself. It was a luxurious and peaceful dining experience. While Torimoe in Shinjuku also offers an excellent omakase, it lacks the tranquility of this hidden gem in Roppongi. It was a truly focused dining experience. Thank you for the wonderful meal. By the way, Torinaga in Morishita is also a great place for drinks, but it doesn't offer the same quiet atmosphere as this Roppongi gem.

My mother and I visited Roppongi after a long time, and it was delicious as always. We weren't very hungry, so we only had a little bit. I have been a fan of this place for 30 years and used to come here alone. This is my first time writing a review on Tabelog. The pickled vegetables, which have been marinated for 55 years, are incredibly delicious. The grated radish is soft, sweet, and tasty. We ordered the chef's choice for yakitori and had to stop ourselves. My favorite dish for the past 30 years has been the grilled eggplant. I used to eat up to 10 pieces in one sitting. The liver is half-cooked and creamy, while the chicken breast is half-cooked with wasabi. I really wanted to try the "kiji-don" (grilled chicken rice bowl) half-size, but couldn't manage it. The lemon sour drink is surprisingly sour and addictive. The entrance has changed in the past 5 years, and I hadn't been here for over 5 years. Even the location of the restroom has changed. The female owner has remained the same for over 30 years, and her son is now working as a chef. It was heartwarming to see the familiar chef from 30 years ago remember me as the person who loves grilled eggplant. I would definitely like to visit this long-standing yakitori restaurant again.

- Tsukune 3.5 - Quail 4.0 - Chigimo 4.0 - Chicken skin 3.8 - Sabiyaki 4.5 - Liver 4.0 - Chicken wings 4.0 - Chicken rice bowl 4.0 - Asahi Shuzo Co., Ltd. Dassai Junmai Daiginjo 45 4.5

I ate a lot and enjoyed the flavorful yakitori to the fullest. The lanterns were the best!

It seemed like the dishes kept coming non-stop. Every dish was delicious. I especially love the lanterns.

The taste and atmosphere are truly exceptional, this long-standing restaurant in Roppongi has not wavered for decades. The chouchin (lantern) is superb.

Great taste, great atmosphere. It was a calm restaurant that could also be used for entertaining guests.

It was delicious. They brought out dishes one after another. The vegetables and chicken were cooked to perfection.

Hospitality.

Since I was a child, I have been taken by my parents to this yakitori restaurant. It's my go-to place whenever I go out for yakitori. This time, I brought some overseas guests with me. It was unusually quiet and not crowded. We started with the salt-grilled yakitori, which was cooked to perfection. The liver was also amazing! The guests particularly enjoyed the salt-grilled yakitori and the grilled eggplant. They were delighted to try the chicken cartilage, which they had never had before. After trying a variety of dishes, we finished off with soup and chicken and egg rice bowl. Thank you for the delicious meal!

I visited the long-established yakitori restaurant "Torinaga" in Roppongi for the first time in a while. The restaurant has been in operation since 1963, making it a renowned establishment. This place holds a special memory for me as I used to frequent it over 25 years ago. The menu has remained largely unchanged, offering only two types of sauces - soup and salt. The pickles and grated radish set also remain the same. The only noticeable difference is the increase in foreign customers, particularly Western and Chinese guests accompanied by hostesses. The kitchen is run by three chefs and the female owner. In the fiercely competitive world of yakitori restaurants in this area, Torinaga's ability to maintain its traditional style and taste is truly commendable. Amidst the rise of new restaurants offering various flavors like salt, sesame, miso, and plum, Torinaga's steadfastness is truly a testament to its excellence. Thank you for the wonderful experience.

Bird Cho-sama---------------------------------------------------A longstanding yakitori restaurant that has been in business for over 50 years. Visited the restaurant based on its reputation for impressive interior design. Of course, with its long history, the food is expected to be excellent as well. The restaurant has a very edgy vibe and there is no menu! The style is more like "How many skewers do you want?" and they will grill them for you. I only took one photo as the restaurant seemed to prefer not to have photos taken. The overall balance is really great, but due to the strong relationship between the longstanding establishment and its regular customers, the ratings on review sites like Tabelog may not be high. It's a really good restaurant. This is just my guess, but the nostalgic atmosphere of the old traditional house beams, noren curtains, etc., has been well preserved even though the building itself seems relatively new. The feeling of slipping back in time as if to the past on the underground first floor is amazing! I will definitely visit again.

Enjoying the omakase menu, finishing with a bowl of pheasant rice, the dim lighting exudes a subtle sense of luxury at the counter seats. The perfectly grilled yakitori, with various cuts to enjoy omakase style, is best finished off with the pheasant rice bowl. And of course, the paper lanterns are a must.

"Kanmi's 2016 Tokyo food tour has started! After running non-stop for so long, I finally have some time to take a breather. In Tokyo, you can find delicious foods made from flour such as ramen, udon, pasta, yakisoba, okonomiyaki, bread, cake, taiyaki, monjayaki, and more. I'm slowly getting used to life in Tokyo, and recently visited a recommended traditional yakitori restaurant near Roppongi station. The restaurant, located underground, has a beautiful white wooden counter and a luxurious atmosphere. The skilled yakitori chefs carefully grill each skewer over binchotan charcoal, giving the meat a delicious smoky flavor. The seasonal vegetables grilled over charcoal are also juicy and tasty. We tried the omakase course (14 skewers) for 5,250 yen, as well as various other skewers like chicken meatballs, chicken skin, chicken liver, and more. The chicken liver was particularly delicious at 840 yen."