Torishiki 鳥しき

 

With a white fan tucked behind his back for fanning his binchotan to the optimal temperature, hands rotating the skewers like a meticulously choreographed dance ... this is THE art form of the most skilled yakitori Shokunin in the world - Yoshiteru Ikegawa of Torishiki in Meguro, Tokyo.

At the tender age when most teens spend their time reading manga, Ikegawa-san had a different obsession: the art of yakitori - how skewers gracefully dance over flaming fire. It was then, he vowed to become a yakitori master. He spent 7 years honing his skills at Toriyoshi (鳥よし) prior to opening his own shop here in Meguro in 2007.  

His dedication to his craft and art form elevated him above all others in the field and Michelin 1 star doesn't even do him justice. He starts his day tirelessly preparing 200+ chicken from his exclusive farm in northern Japan. The door opens at 6 pm to hungry guests from all over the world who want a glimpse of his art and a taste of his magical skewers. With great care and pride his hands move endlessly for the next 6-7 hours to perfect every single skewer. After ending the dinner service and watching the last satisfied customer leave his shop he then starts his post-work exercise to make sure his arms, hands and fingers are in prime shape for the next day.

That is the dedication of a Shokunin (Traditional Artisan) to his craft and love.

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 1. Sasami (tenderloin) | ササミ

1. Sasami (tenderloin) | ササミ

 2. Momoniku (thigh) | 腿肉

2. Momoniku (thigh) | 腿肉

 3. Sunagimo (chicken gizzards) | 砂肝

3. Sunagimo (chicken gizzards) | 砂肝

 4. Shiratama (quail eggs) 白玉

4. Shiratama (quail eggs) 白玉

 5. Kawa (chicken skin)皮

5. Kawa (chicken skin)皮

 6. Shishito pepper | 獅子唐

6. Shishito pepper | 獅子唐

 7. Chigimo (blood liver) | 肝

7. Chigimo (blood liver) | 肝

 8. Chicken heart | 丸ハツ

8. Chicken heart | 丸ハツ

 9 Corn | コーン

9 Corn | コーン

 10. Duck | 鴨

10. Duck | 鴨

 11. Gingko nuts | 銀杏

11. Gingko nuts | 銀杏

 12. Tsukune (chicken meatballs) | つくね

12. Tsukune (chicken meatballs) | つくね

 13.. Tebasaki (chicken wings) | 手羽先

13.. Tebasaki (chicken wings) | 手羽先

 14. Nankotsu (soft cartilage) | 軟骨

14. Nankotsu (soft cartilage) | 軟骨

 15. Atsuage (thick tofu) | 厚揚げ

15. Atsuage (thick tofu) | 厚揚げ

 16. Kata (shoulder) | 肩

16. Kata (shoulder) | 肩

 17. Hiza (chicken knee) | 膝

17. Hiza (chicken knee) | 膝

 18. Chochin (unfertilised egg yolk with liver and uterus) | 提灯

18. Chochin (unfertilised egg yolk with liver and uterus) | 提灯

 19. Oyakodon | 親子丼

19. Oyakodon | 親子丼

My dinner at Torishiki lasted for more than 4 hours which is one of the longest meal i have had in Japan. Chef Yoshiteru Ikegawa nails every single skewer by himself, despite the long waiting time before each skewer to be served, the fabulous tastes illustrate that all the delicacies are worth waiting for.

It was the best yakitori i have ever had and i hope to revisit it some time soon. 


Torishiki

Address: 2-14-12 Kamiosaki Shinagawa Tokyo (東京都 品川区 上大崎 2-14-12)

Hours; 18:00~23:00, closed on Mondays

Visited: Aug 2017