Time Out says
The team behind Toridoki only skewers the chicken or vegetables over the fire. At this yakitori bar, the chefs combine the different parts of the chicken on one skewer, such as the chicken thigh or breast wrapped in skin. Off the yakitori menu, the konsai salad showcases a different take on the Japanese root vegetables, where they are covered in mayonnaise and then topped with grated parmesan. Don’t fret with the limited options because with the way the yakitori is done, you’ll definitely be back for more.