Menu : Yakitori Dokoro Torichou

Our proud meatballs are made with a unique combination of 5 types of chicken parts that contain large pieces of minced cartilage. The meatballs are grilled over charcoal from raw meat to create an extremely delicious dish with a crunchy texture and plenty of juicy meat. The repeat rate is No. 1!

classic Grilled skewer with green onions sandwiched between chicken thighs. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

White liver is a single skewer where you can enjoy the creaminess and richness similar to foie gras, as well as the umami and sweetness of the fat. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

Gizzard is chicken stomach. This is a popular item with a crunchy texture. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

The method of grilling the skin is one of the classic Yakitori (grilled chicken skewers), with the outside crispy and the inside retaining the unique texture of the skin. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

The heart is the heart of a chicken. The smooth taste and plump texture are irresistible. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

Bonjiri is meat from the base of a chicken's tail, also known as ``bonbochi'' or ``bonchiri.'' It has a plump texture and is oily. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

One that connoisseurs like is the bevel cartilage. In fact, you can only take one piece per bird. Please enjoy the crunchy texture. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

Chicken fillet is low in fat and has a light flavor. The compatibility with the sourness of the plum brings out the sweetness of the chicken fillet. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

Chicken fillet is low in fat and has a light flavor. Yuzu pepper, which I heard has a spicy flavor, is a perfect match. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture using clean air, water, and natural feed.

When you think of yakitori, you think of chicken dish! It's a delicious skewer down to the bone. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

The dorsal liver is a chicken kidney. The back liver is a rare part that can only be taken in small amounts from one bird. First come first served! Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

Seseri is chicken neck meat, also known as ``abacus.'' It has many fans because of its chewy and fatty texture. Our ``Yakitori'' is a charcoal-grilled yakitori made with healthy ``Soshu old white chicken'' grown in the Soshu region of Chiba Prefecture with clean air, water, and natural feed.

We are offering this at a super special price, so be careful not to sell out! An assortment of fresh chicken breast, seared white liver, and seared thighs.

This sashimi is made with rare white liver from fresh chicken pulled in the morning, which is available in limited quantity, and seared on the surface over charcoal. It's exquisite. At Torichou, we only use the freshest chicken, so the brand of fresh chicken we pull in the morning varies depending on the day. Please ask our staff about the brands of fresh chicken that will arrive on the same day. There are days when there is no stock. Thank you for your understanding.

This sashimi is made with a limited quantity of fresh chicken thighs pulled in the morning and seared on the surface over charcoal. This is the true essence of chicken tataki. At Torichou, we only use the freshest chicken, so the brand of fresh chicken we pull in the morning varies depending on the day. Please ask our staff about the brands of fresh chicken that will arrive on the same day. There are days when there is no stock. Thank you for your understanding.

Torichou's original miso stew made with local chicken stock.