Set behind a small, unassuming yakitori skewer stall in an underground depachika food hall, Torioka in Azabudai Hills is tucked away in a place you’d least expect. But don’t let this fool you, as the restaurant is an offshoot of the renowned Michelin-starred Torishiki, which has held its one-star rating for a decade.
Helmed by Takanori Ohira, who trained under the founder of Torishiki, Torioka is shifting away from its image as an exclusive, hard-to-book dinner spot. The counter-only venue offers a lunchtime ‘short course’ – a 60-minute omakase featuring seven skewers, a choice of hearty oyakodon or sweet-and-savoury soborodon, and an umami-rich tori paitan soup to finish.
The ingredients, namely the meat and eggs used in the dishes, are second to none, being sourced from heirloom Date chickens fed with high-quality grains and raised on a spacious free-range poultry farm. The eggs are shipped daily from Tsukiji market to maintain freshness. Torioka’s attention to detail doesn’t end there, as the restaurant exclusively uses binchotan charcoal from coastal ubamegashi oak trees in Mie and Kochi – a material prized for its long-burning properties.
Space is limited, with only three walk-in seats available per time slot, so be sure to make a reservation beforehand. Meals for children aged 6 or above are also available.