Torishin - Koto City

It was delicious. I will put it in early. Yakitori is reasonably expensive, but may be worth it. It's a shame that there is no heel high There are lots of fun customers.

It is beautiful and wide as a shop in Azusa. Yakitori is definitely delicious no matter what you eat! Tsukune was recommended by Mr. Oka as a craftsman (Oyaji-san !?) handmade and confidently made. The wings are covered with bones. (The quality is good at about 160 yen per bottle)

The course costs 2100 yen and you can eat nine chopsticks. It is thick and delicious. The attitude of the lady general's customers was pleasant and had a very enjoyable time. It is a push shop without complaints in this area ^ ^

Tsukune bowl is really delicious! The gizzard is very chewy, and the shop that conveys the father's commitment

A yakitori restaurant on the Tatsumi Kaido. Actually, it's a little small, and it brings grilled skewers, but it feels like salt and sauce are put on the same plate. The atmosphere of the store is good

Personally, it's the most delicious yakitori restaurant in Monzennakacho and I feel comfortable. The shop is run by a couple, and when the counter seats are full and orders are flooded, Shitamachi's temperament begins to get angry, so be sure to read the air when ordering. If you are visiting the store for the first time, I think the "recommended course" is good. It is a rule of the shop to order for the number of people in this course. Nine skewers can be eaten on the course, and "Tsukune, the restaurant's signature product," "Niku," "Liver," "Heart," "Gizzard," "Chicken wings with a nice charcoal scent," "Nankotsu," and "Neck." Change the plate to make "Chicken with a distinctive wasabi scent". If you go to the store several times, it's a good idea to order a la carte. At that time, the regular customers of this shop are all very kind people, so I would like you to listen to them kindly. There are seasonal specialties, and you can feel the change of seasons such as asparagus in spring and matsutake mushrooms in autumn. There is Kikusui "Funaguchi" for sake. Be careful not to drink too much as the frequency is close to 19 degrees. Funaguchi: In the sake brewing process, fermented moromi is placed in a cloth bag and squeezed to separate it into sake and sake lees. The large rectangular container in which these bags are placed side by side is called a liquor tank, and the sake that flows out from the mouth of the liquor tank is called "Funaguchi" in Kikusui. It is a freshly squeezed raw sake that has not been fired (heated) or adjusted for water splitting. It is said that it was called "Funaguchi" because it was packed with the original taste of this sake. (Excerpt from Kikusui Shuzo website) Unfortunately, we are currently closed due to a state of emergency, but we look forward to seeing you after the end of Corona.