Shintaro Sato, a grill master and owner of "Torishiki", uses the same high heat and close proximity to the flame that he uses at "Torishiki".
He determines the degree of heat for each part of the bird and each type of vegetable, and locks in the flavor of the ingredients so that the outside is crispy and the inside is juicy.
We prepare each ingredient carefully, paying attention to the size and shape of each ingredient so as to bring out its original flavor to the fullest extent and deliver the best performance in the customer's mouth.
The course is a special dining experience that sublimates yakitori to the limit of its potential as an ingredient.
Starting with the "Charcoal Grilled Chicken," which uses the freshest chicken and is grilled over a high flame directly from the Torishiki, the entire course offers a taste of each part of the bird.
※We are sorry, but we do not have any English-speaking staff.
*Please note that the price may vary depending on market conditions.
*If you have a wide range of allergies and food sensitivities, we might refuse your reservation.
*It will start all at the time of reservation. If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
| Seats | 10 seats |
| Operation hours | Section 1：17:00 -
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| Regular holiday | Sunday and Monday |
| Children | Over 20 years old(*only for those who can eat the adult course) |
| Payment methods | Cash, Credit card |
| BYOB | 3,300 yen/ bottle(Wine only) |
| Smoking | Not Allowed |
| Address | SP15 EBISU1F,3-28-2 Ebisu, Shibuya-ku, Tokyo |
| Nearest station | Ebisu Station |
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Reservation rules
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| Current reservation period | until Fri May 31 2024 |
| Next round opens |
May 1, 2024, 08:00
JST(UTC+9) |
| Maximum frequency | unlimited |
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Cancellation policy
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| on the previous day | 50% |
| on the day | 100% |