Torishi - Japanese Yakitori Izakaya

Tsukune

Hand-formed chicken meatball skewer with a springy, juicy interior and a caramelized tare finish — the benchmark dish that reveals the kitchen's skill level

Negima

Classic alternating cuts of chicken thigh and green onion, grilled until the onion softens and sweetens against the char

Kawa

Chicken skin skewers rendered impossibly crispy on the binchotan, the fat fully coaxed out — addictive in the way only properly executed kawa can be

Momo

Boneless chicken thigh skewer — the workhorse of yakitori, done right here with good crust and a moist center

Tebasaki

Whole chicken wing grilled over charcoal until the skin blisters and crisps, pulling cleanly from the bone

Shishito Peppers

Blistered Japanese peppers with a light char and flaky salt — a reliable palate-refresher between skewers

Highball

Japanese whisky highball — the canonical izakaya drink, well-made here and nearly mandatory alongside the skewers