Torioka is on the fifth floor of the Roppongi Hills West Walk.
Torioka is a branch of Torishiki, a famed Michelin-starred yakitori restaurant, run by Yoshiteru Ikegawa in Meguro. Torishiki is said to be one of the hardest restaurants to get reservations for in Tokyo. For the time being, Torioka is much easier to book. Torioka is headed by Noriyuki Kurosaki, a longtime protégé of Chef Ikegawa. Under his leadership everything important is under control!
Inside, in a dimly lit atmosphere, there are 18 U-shaped counter seats and 2 private rooms with a capacity of four people each. All the chefs are dressed in crisp, white uniforms with hachimaki (headband) around their shaved head. Kurosaki consistently uses the same quality Date Shamo chicken and offers most of the Torishiki favorites including the classic Atsuage (deep fried tofu).
While Meguro’s Torishiki continues to serve skewers until the customers call a halt, Torioka offers only an omakase course. The course starts with an appetizer of in-season vegetables and a side of niku miso (braised grounded pork seasoned with miso paste). This is followed by 11 skewers consisting of each part of a chicken plus vegetables. You can order more individual skewers if your appetite permits. Omakase is rounded off with a clay pot of rice served with four different kinds of pickles.
Reservation recommended!
値段相応に美味しいです。六本木ヒルズの中の雰囲気の良いお店です。最後の釜炊きご飯が絶品でした。 Quote from Google Map Review
Photographers: drunker_anesthesiologist
