01 / ABOUT THE PLACE
About this place
At Torinoki, you can choose rock salt or sauce for your yakitori. Start with the signature seseri—chicken neck meat—and try both seasonings to see which you prefer. Some diners particularly recommend the salted skewers; others say the sauce is full-flavoured without being heavy, while the rock salt brings out the salt’s savoury character. You could change the seasoning with each order. The menu also lists suggestions by cut: rock salt for gizzards, and either rock salt or sauce for chicken wings.
Between skewers, try the addictive cabbage served with house-made miso, recommended as a yakitori companion, or seseri with grated daikon and ponzu. For something more substantial, there is Nagoya-style fried chicken wings coated in a sweet-and-savoury sauce, and chicken nanban served with a light, house-made tartar sauce.
The drinks list ranges from beer to chūhai with lemon or sudachi, several styles of highball and sake. Beer is an easy match for the chicken dishes; yuzu or ginger highballs offer a change of pace.
Some diners have mentioned ordering both yakitori and hot pot, making the menu suitable for a skewer-focused evening or a meal centred on chicken dishes. The menu lists a mizutaki hot-pot course with unlimited drinks for 120 minutes at ¥5,000. For a group meal, a set course is another option. Finish with chicken zosui cooked in a clay pot, or grilled rice balls, which take a little longer because they are cooked over charcoal. From choosing the seasoning for your skewers to the final course, there is plenty to build a meal around chicken.
