01 / ABOUT THE PLACE
About this place
Bite into a plump, freshly grilled skewer and you get the springy bite of coarsely minced meat, followed by its savoury juices. Tsukune—grilled chicken meatballs—is often singled out as a speciality at Torisei in Funabori. The substantial, meaty texture is complemented by little bites of cartilage. Alongside the classic version, there are variations such as ume and shiso, with their refreshing flavour, and grated daikon with ponzu.
The menu offers plenty to explore for fans of yakitori. Alongside familiar choices such as liver, negima (chicken and spring onion) and garlic-grilled seseri (chicken neck), there is a wide selection of skewers that show off the character of different cuts, including hatsu-ochi, Achilles tendon and kabuto. Shell-on Utama, grilled until aromatic, is another distinctive option. Chicken tenderloin comes with a choice of toppings, including fresh wasabi, ume and shiso, or tomato and cheese—good company for a drink.
Between skewers, small plates such as Torisei’s rolled omelette, spicy white-liver and garlic-chive stir-fry, and mascarpone dressed with shuto (fermented seafood) make welcome additions. Drinks range from bottled beer and highballs to wines selected to pair with chicken, fruit liqueurs with a rustic finish, and shochu mixed with soda. To round off dinner, consider fragrant soboro rice, a seared oyakodon (chicken and egg rice bowl), or a warming rice porridge or ochazuke (rice with tea).
The restaurant has counter seating and a raised-floor seating area, with a lively yet comfortable atmosphere. Dinner service starts at 17:00. The restaurant is often full, so it is worth considering a reservation in advance.
