The Full Flavor of Jidori Chicken Brought Out by Skilled Chefs

Torigishi

Tabiiro’s picks: signature dishes

Yakitori grilled over carefully controlled heat

Fresh "Shishito Peppers"

"Ginkgo nuts" with just the right amount of salt

Mini oyakodon rice bowl, perfect for finishing the meal

"Five Chicken and Two Vegetable Skewers Course" Featuring Seasonal Flavors

This 11-course meal centers on five chicken skewers selected by the owner and two seasonal vegetable skewers, along with an appetizer, salad, small dish, mini oyakodon, house-made collagen chicken soup, and dessert. The dakimi skewer wraps chicken breast in skin before grilling, bringing together crisp skin, juicy meat, and the characteristic springy texture of the breast. Other highlights include house-made tsukune and grilled nagaimo prepared to showcase the ingredient's natural qualities. The meal finishes with a mini oyakodon made with high-quality eggs and "Hinai Jidori," followed by collagen chicken soup made by simmering chicken bones for hours. The course is substantial enough for a hearty meal while also offering a variety of dishes in smaller portions. Menu items may change depending on ingredient availability.

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  Juicy, Easy-to-Enjoy Chicken Selected from Across Japan

  "Hakata Jidori," "Aka-dori," "Nagoya Cochin," and "Hinai Jidori" are among the chickens sourced from across Japan according to the season. Selection is based not on brand alone but on meat quality and flavor, with an emphasis on chickens that are easy to eat and taste good. Each skewer is cut into satisfyingly substantial pieces and grilled over charcoal until fragrant on the outside and juicy within, bringing out the chicken's natural savory flavor with every bite.

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  Skilled Grilling with Heat Adjusted for Each Skewer

  Skewers require different cooking times depending on their size and cut, so there is no fixed grilling time. The owner adjusts the heat according to the condition of the charcoal and each skewer, slowly cooking some cuts while finishing others quickly over stronger heat. Drawing on years of experience, the grill master judges the precise moment when the meat is cooked through while retaining the chicken's natural moisture.

Popular pairings

"Collagen Mizutaki Hot Pot," especially popular with women

"Torisashi" made possible by fresh chicken

"Soboro rice bowl" made with carefully selected eggs

"Collagen Mizutaki Course"

A popular dish to pair with yakitori is the "Collagen Mizutaki Course." This seven-course meal centers on mizutaki made with a richly flavored broth. Chicken bones are simmered for half a day to a full day to draw out their savory flavor, creating a deep, full-bodied broth. Rich in collagen, the broth has a smooth mouthfeel and infuses the chicken, tsukune, and vegetables with flavor. It offers a different way to appreciate the character of the chicken, with zosui rice porridge made from the broth as a fitting finish.

Must-try signature dish

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  Torigishi's House Specialty, "Tsukune"

  The generously sized "Tsukune" is one of the restaurant's specialties. Grilled over charcoal until fragrant, its browned surface adds to its appeal. Each bite brings out the savory flavor of the chicken and a light, plump texture. It is served with the high-quality "Nihonichi Kodawari Tamago" egg; coating the skewer in the yolk adds richness and further highlights the chicken's flavor. The pairing of fragrant "Tsukune" and egg yolk makes it a good choice for the first skewer.

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  Large "Hatsu" (Chicken Hearts) from Select Chickens

  The "Hatsu" (chicken heart) skewer made with "Hakata Jidori" stands out for its impressive size compared with typical yakitori. Carefully grilled over charcoal, it develops a savory, aromatic exterior while remaining exceptionally juicy inside. Each bite offers a firm yet succulent texture, releasing rich umami and flavorful juices that fill the mouth. The simple preparation allows the natural qualities of the chicken to shine, making this a skewer that truly highlights the quality of the ingredients.

Restaurant highlights

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  "Chochin" prepared with a distinctive grilling technique

  A Skewer Offering a Taste of a Rare Chicken Cut

  Alongside classic yakitori, the menu also features rare cuts such as "Soriresu," "Chochin," and "Nodohoru." These less commonly encountered cuts are grilled over charcoal to highlight their natural qualities and individual character. Each cut offers a different texture and savory flavor, with the selection providing something new to discover on each visit for yakitori enthusiasts.

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  A variety of chicken dishes

  Chicken Specialties Ranging from Yakitori to Hot Pot

  Beyond yakitori, the menu features a range of chicken dishes, including mizutaki and other hot pots, the finishing "Jidori Oyakodon," and the special "Chicken Soup." Different techniques such as grilling, simmering, and cooking in broth are used to bring out the qualities of each ingredient. The extensive selection reflects the restaurant's focus on chicken, with varied textures and flavors showcasing its savory taste from the beginning to the end of the meal.

Interior

Interior with subdued lighting

Soft lighting creates a calm, sophisticated atmosphere, with the lights deliberately kept low for leisurely meals and conversation. Despite its location in lively Roppongi, the interior feels peaceful from the moment of entry. It is well suited to dates over yakitori as well as meals centered on savoring the food at an unhurried pace. Relaxed without feeling overly formal, the setting also lends itself to a more refined evening.

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  Counter Seating with an Up-Close View of Charcoal Grilling

  The counter seats offer a close-up view of the manager grilling each skewer. The crackle of the charcoal, rising aromas, and the skill involved in grilling each skewer create a vivid sense of the cooking process right through to the moment it is finished. Freshly grilled yakitori is served immediately, making the counter a prime seat for savoring it at its best.

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  Quiet Private Rooms for Important Gatherings

  A private room for up to eight people provides a quiet setting for meals and conversation away from the surrounding tables. Its calm atmosphere makes it suitable for business meals and other occasions for hosting guests. Located near Roppongi Station on the Tokyo Metro and Toei Subway, it is also convenient for gatherings during or after work. The space works equally well for meals with someone special.

From the Tabiiro Editorial Team

A visit and conversation with the manager highlighted the restaurant's focus on chicken and its considered approach to yakitori. Chicken is selected from across Japan with factors such as tenderness and juiciness in mind, reflecting the aim of serving it at its best. At the counter, skewers are grilled right in front of the seats, adding to the atmosphere as they cook. Just steps from Roppongi Station on the Tokyo Metro and Toei Subway, the restaurant suits everything from everyday dining to dates and business meals.