01 / ABOUT THE PLACE
About this place
Rather than leaving skewered yakitori to the chef, Torikura lets diners grill chicken themselves on a hot stone and explore the differences between cuts. The menu says you can adjust the cooking to your liking, and one diner described enjoying the experience of grilling yakitori for the first time. A reviewer also noted that some parts of the stone are hotter than others, so watching the chicken cook and finding your preferred level of doneness is part of the experience.
Not sure what to order? Start with the signature stone-grilled assortment of 5 cuts (2,420 yen) or 7 cuts (3,300 yen). One diner who sampled several cuts particularly recommended the salt. The restaurant says it serves coarse Tosa salt from Kochi Prefecture alongside 3 dipping sauces. Try the chicken with salt first, then explore the sauces to find your favourite. Daisen-dori chicken from Tottori Prefecture is available by the cut, including thigh, seseri (neck meat), breast, tenderloin, gizzard, heart and liver; individual portions start at 605 yen.
There are several ways to round off a meal after the stone-grilled chicken. Diners have praised the restaurant’s “Ultimate Carbonara”, while the menu also lists oyakodon—a chicken-and-egg rice bowl—and soboro tamago kake gohan, rice topped with seasoned minced chicken and egg. The sashimi section includes a limited-quantity serving of raw-cut Yusui chicken from Kagoshima Prefecture (935 yen), an option for a dish quite different from the grilled selections.
The restaurant’s information highlights a selection of celebrated sake from across Japan, and diners have shared their enjoyment of pairing it with the stone-grilled chicken. The menu suits both a meal shared around an assortment and an evening of ordering a few dishes alongside drinks. At the Motohōnenji-chō branch in Nakagyō-ku, counter seating is available, and diners have reported eating alone there. Private rooms are also listed, so consider booking according to your group size and plans.
