Toriki

visited in April/​May 2014 since I was in Japan so this review is based on an old memory.
We went here since it was on Anthony Bourdain and also had a michelin star. There were 4 of us and we did the omakase.
This restaurant is entirely yakitori (skewers) and exclusively chicken. so you end up getting about 10 – 15 courses of various cuts of chicken on skewers alongside some legumes and small vegetables.
we really did have a good time. like a group of 4 travelling, drinking and eating yakitori would.
it was very expensive for what you had. of course the chicken was done better than a typical side of the street haunt but if you think you’re going to a unique restaurant with special food this isn’t the place.
if you come from a city that has a large Japanese eatery presence like my city has (we have quite a few izakayas in Vancouver) you will not find this unique. the skill level is obviously infinitely higher here, with the chef continuously hand fanning the skewers, however in the end it is small bites of minimally seasoned grilled meat. so from a price point and uniqueness you will be better served going elsewhere in Tokyo.
I wouldn’t not go. but i wouldn’t make an effort to come back here.
they also didn’t serve the raw chicken that Bourdain had.

With just a couple of nights left in Tokyo, we had yet to try any yakitori. Unilocal!led us to Toriki, which we were especially intrigued by when we learned that it was awarded one Michelin star. We didn’t have reservations, but they were able to seat us about an hour after we checked in. The space is quite small, with a bar seating between 10 to 12 people. We had the unexpected delight of sitting right next to Chef Yasuhito Sakai’s grilling station, so were able to watch him make not only our meal, but all of the meals served during our visit! The menu is set with stars indicating the dishes you will receive that evening. We did have one vegetarian in our party, who Yasuhito-​San was very accommodating to. It was amazing observing the tender loving care that he took with everything that touched the grill. We enjoyed watching him season and test each dish meticulously, including fanning the flame of the grill, and could tell by his precision level that he has made them all many times. Hence, the Michelin star! My favorite dishes were the petit onions, which I never would have expected to choose, the chicken thighs and the chicken wings. We also really enjoyed the white chicken breast kebabs with wasabi. Keep up the excellent work, Yasuhito-​San!

much like any cramped yakitori and beer go-​to of Tokyo salarymen, except this one’s got a Michelin star and serves seared, rare chicken aka tori tataki. birds skewered here are organic, heirloom breed which makes risking salmonella acceptable in these parts. bit of a trek but worthy as moi just loved every bite of chef Aihara-san’s omakase ($ 50).