Toriken

Several diners have remarked on the generous size of the yakitori skewers at Toriken. Each one makes a satisfying bite, so if you want to try a range, sharing with your dining companions could be a good way to explore the menu. Visitors have also praised the grilling and described the pieces of meat as large and tender.

Skewer choices include chicken heart, liver, chicken neck, mature chicken, negima (chicken and spring onion), and chicken wings. Heart is a particularly appealing option for a first order: diners have singled out its size and juiciness. Chicken tenderloin is offered with wasabi or ume plum; one diner who tried the plum version praised the cooking as well. Others recommend the liver, wings, mature chicken and quail eggs, making it easy to vary the cuts as you go.

There is more to the menu than yakitori. Options such as seared liver, thigh tataki described as freshly butchered that morning, and torisawa (chicken served with wasabi) offer a change of pace between skewers. Rolled items include asparagus, tomato, shrimp with shiso and mochi rice cake—choices to consider when you want something beyond chicken.

To finish the meal, you can choose a half-size oyakodon, a chicken udon bowl or a grilled rice ball. Diners have also spoken well of the oyakodon, which makes it a promising follow-up to a meal centred on skewers. Alcohol, including beer, is available, too, for an evening meal with a drink.

Reservations are accepted, and some visitors report being turned away when the restaurant was full; reviewers also recommend booking. Toriken is in Chuo, Joto Ward, Osaka, and opens for dinner.