Toritake

Yakitori is best explored cut by cut. Toritake takes pride in its skewers, made with chicken freshly slaughtered that morning. Diners have remarked on the springy texture and seasoning with salt or sauce that lets the meat’s flavour shine. Some recommend hearts with salt, and liver or hatsumoto with sauce. Another visitor enjoyed the plump texture of the hearts, the juicy richness of hatsumoto and meatballs whose cartilage adds a pleasant crunch. Choosing a few different cuts is a good way to compare the character of each skewer.

Between skewers, consider the chicken menchi-katsu, listed as a house recommendation. The menu describes it as a lighter option that does not linger afterwards, while diners who have tried it praise its juiciness. It makes an appealing change of pace from grilled skewers. Chicken tenderloin yukhoe has also won praise; other menu options include liver sashimi, chicken soboro rice and rice with raw egg. Build a meal around yakitori and small plates, or add a rice dish to finish—it is easy to shape the meal to suit your appetite.

Drinks include beer, sours, shochu and local sake. Sake is served in one-go portions of 180ml, with choices such as Mutsu Hassen, Jōkigen and Hitakami. Seasonal and recommended bottles are listed on a blackboard inside. The selection ranges from familiar favourites to sake that pairs well with skewers and other dishes. The restaurant is described as mainly serving dinner and as suitable for solo diners. Reservations are available, and booking for dinner is recommended, so it may be worth checking about a table if your plans are set.