Hyperlocal Tokyo

【A popular restaurant where you can fully enjoy juicy yakitori with a thorough char, bursting with flavor!! Their half-boiled, melt-in-your-mouth oyakodon is also delicious (○･∀･○)】 I made my first visit to the talked-about yakitori restaurant "Yakitori Takahashi", which was also selected as a Michelin Guide Selected Restaurant⭐️ Chef Takahashi Tetsuo honed his skills at "Yoshi-tori" in Gotanda and "Tori-oki" in Gakugei University, and ultimately sharpened his skills as the head chef at the "Torishiki" branch "Torikado" in Meguro, before opening independently in October 2022. They take pride in their commitment to using whole chickens, including breeds like Idako chicken, Tanzawa Shikuro Shamo, and Holoro chicken. ——Time of Visit—— Weekday dinner ——Reservation—— Reservation made (by a friend) ——Occasion—— With friends (6 people) ——Cost—— ¥10,000 - ¥15,000 ——Meal Details—— ▶Chicken breast, broad beans, jelly dressing The chicken breast was tender and the flavor of the broad beans, combined with the refreshing taste of the jelly, was delicious (⑅•ᴗ•⑅) ▶Tanzawa Shikuro Shamo, negima (chicken thigh with green onion) It was springy and the flavor spread out deliciously ( * ॑꒳ ॑*) The green onion was also juicy and delicious!! ▶Gizzards, rice vinegar It was crunchy and the saltiness was strong, with a nice hint of vinegar♡ ▶Seseri (chicken neck) The sweetness of the fat spread out deliciously ( *´꒳`*) ▶Zucchini It was piping hot, but juicy and delicious! ▶Holoro chicken, breast The skin was crispy and fragrant, and the flavor spread out deliciously when you bit into it (｡ᵕᴗᵕ｡)'' ▶Calf, mountain yam It was moist and juicy, with the overflowing flavor of the meat juice and the accent of the mountain yam flavor was the best (* ˘ ³˘)♡* ▶Liver The char was thorough, and the texture was more like it was falling apart than being chewy♡ ▶Snap peas The texture was nice and crunchy, and the flavor was refreshing!! ▶Drumstick It was plump and the deliciousness of the fat overflowed (๑˙꒳​˙๑) ▶Free-range chicken rillette The bread was lightly toasted, making it perfect for a drink accompaniment♡ ▶Sabiyaki (grilled chicken with salt) The char was rare, giving it a moist texture!! The saltiness was strong and the accent of the wasabi was the best♡ ▶Holoro chicken, thigh The meat juice that overflowed the moment you put it in your mouth was incredibly delicious (๑ ́ᄇ`๑) ▶Thick fried tofu It was crispy, juicy, and gooey, and the accent of the seasoning was also good♡ ▶Tsukune (chicken meatballs) It had a good bite and you could taste the flavor of the green onion, and the packed-in flavor overflowed (⑅•ᴗ•⑅) ▶Wing It was juicy and the meat juice spread throughout your mouth!! ▶Oyakodon (chicken and egg rice bowl) The egg was perfectly half-boiled and melt-in-your-mouth, the best!! The chicken was also tender, and the sweetness of the sauce and the deliciousness of the broth spread out, making the rice disappear (○･∀･○) I enjoyed the thorough char! ——Menu Details—— ◇◆Omakase Course ¥12,000◆◇ ◇Chicken breast, broad beans, jelly dressing ◇Tanzawa Shikuro Shamo, negima ◇Gizzards, rice vinegar ◇Raw vegetables, cucumber, turnip, radish ◇Seseri ◇Zucchini ◇Holoro chicken, breast ◇Calf, mountain yam ◇Liver ◇Snap peas ◇Drumstick ◇Free-range chicken rillette ◇Sabiyaki ◇Holoro chicken, thigh ◇Thick fried tofu ◇Tsukune ◇Wing ◇Oyakodon ◇Chicken soup ◇Kumamoto Prefecture Dekopon (citrus fruit) ——Service—— The chef was very easy to talk to, and the proprietress and apprentices were also very kind and made a good impression. ——Cost Performance—— Worth the price ——Atmosphere—— A calm space with the warmth of wood. It's only an L-shaped counter, so you can relax and enjoy yourself. ——Revisit—— ★★★★☆ I want to visit again at my leisure.

The food was absolutely delicious. The first skewer of chicken meatballs was the best. I felt that it would be even more delicious if it were a little less oily. I would definitely like to visit again.

★Foodie Lawyer's Food Diary★ 【Instagram】joy_sound 【Tabelog】_Chrome_ ーーーーーーーーーーーーー Finally visited after going independent! The meticulous work shines through! This is the restaurant opened by Takahashi-san, who was the head chef at Torikado. I was finally able to visit. The taste is quite different from Torikado. Here, it's a course menu, not a stop system. The skewers, a testament to Takahashi-san's meticulous work, are a sight to behold. The warm potato salad brought back happy memories of the Torikado days. It was delicious! Thank you for the meal! ーーーーーーーーーーーー Likes, saves, and comments are all encouraging!!

A new restaurant that follows in the footsteps of Meguro Torishiki. It has changed from a stop-style system to a 2.5-hour course system. It's interesting how they've adopted their own unique approach, such as serving dishes like grilled skewers and pate, which are usually served earlier in the meal, towards the end of the course. The courses also don't include rice or other closing dishes. The wines are reasonably priced and good value. The Gevrey-Chambertin was delicious.

The rigorous training at this establishment is evident in the quality of the yakitori. Each skewer is perfectly cooked, showcasing the chef's skill. While the location within the building can be a bit tricky to find, the entrance is right outside the elevator. Reservations are generally required, but they may accept walk-ins depending on availability. The omakase course continues until you say stop. The yakitori is meticulously grilled, retaining its juicy flavor and the essence of the chicken. The seasoning is just right, and the yakitori pairs well with sake. For the finale, you can choose between oyakodon (chicken and egg rice bowl) or minced chicken rice. If you have room, both are highly recommended. The cost is around 15,000 yen per person for food and drinks. Considering the location, ambiance, and the quality of the yakitori, the value for money is excellent.