Toritanaka
If you thought grilled skewers could only get so good, you owe it to yourself to try the delicious meat at this Sumida eatery.
Restaurant Details
This high-quality yakitori shop in Sumida, Tokyo is fast gaining a reputation as one of the hardest places of its kind to reserve. The style of cooking has its roots in the street stalls of Japan’s Meiji era, but in recent years, skilled chefs have elected the craft to a higher level of culinary excellence.
The high-quality grilled chicken dishes at Toritanaka are made with top-grade poultry, with a focus on provenance. Barely a part of the bird goes to waste, with everything from the usual breasted thigh meat to the ovaries and skin on offer.
Book as early as possible to avoid disappointment, as word of mouth spreads like wildfire in Japanese gastronomy, so it’ll only get more busy from here.
Toritanaka Phone Number
Toritanaka Business Days
Toritanaka Address
3-25-7 Sumida, Sumida City, Tokyo, 131-0031, Japan
Toritanaka Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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10 meals
COURSE MENUYakitori Sei
Discover a dream turned reality: a Tokyo yakitori restaurant born from a family legacy. Impeccable ingredients, artful techniques, and a personalized dining experience await around an intimate 16-seat counter.
COURSE MENUYakitori Ruike
One of the newer belligerents in Nishi-Shinjuku’s “izakaya battleground”, Yakitori Ruike sets itself apart from other combatants with its sophisticated atmosphere and uncompromising dedication to quality ingredients.
COURSE MENUYakitori Ginza I
Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.
COURSE MENUTaira
Domestic free-range chicken skewers are grilled upon ordering here at this Minami-Aoyama restaurant, but won’t leave guests’ clothes smelling like smoke. Chicken is accompanied by seasonal fare and sake, served with hospitality.