Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Toriichizu
(鶏一途)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Thursday
- Previous review
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Restaurant information
Details
| Restaurant name |
Toriichizu
|
|---|---|
| Categories | Yakitori (Grilled chicken)、Fowl |
| Phone number (for reservation and inquiry) |
078-857-1795 |
| Reservation Availability |
Reservations available |
| Address |
兵庫県神戸市東灘区住吉本町1-3-13 2F |
| Transportation |
2 minutes walk north from JR Sumiyoshi Station 151 meters from Sumiyoshi. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 ￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥4,000～￥4,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
14 Seats （ 6 seats at the counter, 8 seats at the table） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables No smoking inside the building |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about wine,Particular about cocktails |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| With children |
Please note that children under elementary school age are not allowed to enter the store. |
| Website | |
| The opening day |
2008.6.1 |
| Remarks |
Reservations are accepted from one month before the desired date. (If the reservation start date falls on a store holiday, reservations will be accepted from the previous business day.) Also, please avoid making reservations during business hours (17:00 to 24:00). Also, reservations for more than 5 people cannot be made. |
Recently, my yakitori switch has been turned on again (lol), and I've been checking out yakitori restaurants in various regions (^^) There are several restaurants I still want to go to in the Kobe/Hyogo area, which is a place where many strong competitors can compete for yakitori. Among them, I have tried several times before... but I couldn't go because the timing didn't work out, so I went to "Tori Ichitsu". [Tori Ichitsu * Today's Omakusa Course Contents] ↓↓↓ Single dish. ◉ Assorted sashimi (chicken fillet, heart, whitebait, milt, breast meat). With Miyakojima sea salt, Pakistani rock salt, and wasabi. ↓↓↓ Set C. ◉ Today's 5 kinds of appetizers (carrot rapée, cauliflower pickles, lightly pickled radish, komatsuna namul-style blanched, radish pickled in sweet vinegar). ◉ Seared and sear (with ponzu sauce). ↓↓↓ Skewers. ◉ Heart. ◉ Tsukune. No sauce, just plain (lol) ◉ Breast meat. ◉ Thigh meat (female) Good fat content, gentle taste. ◉ Thigh meat (male) Crunchy and satisfying, with a strong umami flavor. ◉ Gizzard. A very large portion. The more you chew, the clearer the flavor spreads. ◉ Sori (with wasabi). Impressive from its soft, layered texture to its strong umami flavor. ◉ Kawa. A flavor that would go perfectly with sake. ◉ ※ Fruit tomato. ↓↓↓ Additional ◉ Oyako-don (Chicken and egg bowl). The Oyako-don (Chicken and egg bowl) said that this is his top recommendation for rice dishes. The mellow finish and the orange egg yolk make it delicious. 13 dishes in total (8 skewers). About 2 hours. A rare lineup of four women staff members, except for the chef who grills. They are efficient, friendly, and full of hospitality, and even help with cooking efficiently. Good service. *By the way, this was the first time I've seen a restaurant that served a cold metal cooler with the plastic bottle of soft drink I ordered. I was surprised lol. It was OK to grab it. The moment I took my first bite of the breast meat and white liver, I was convinced that this restaurant would not disappoint. I was sure that each skewer would be a treat, as if it were the result of skilled ripeness. Naturally, the chef is a true craftsman, concentrating solely on grilling (cooking) each skewer, and the skewers that he did not miss were cooked and tasted as expected. In particular, even though they were the same parts, you could enjoy the texture by eating females and males differently, and the fat and flavor of the chickens that were fattened for a long time were excellent. I enjoyed the various dishes, from the appetizers to the rice bowl at the end. I was able to fully feel the presence of "Kobe's chicken devotion". Thank you for the meal - Thank you for reading to the end. I would appreciate it if you could like, follow, and save the restaurant. Thank you.