紀州備長炭火　とり禅 | This month's spotlight venue[Information Service TOWNMAP]

This month's spotlight venue

torizen

Hyogo / Kobe & Sannomiya
Izakaya & Restaurant

Using chicken so fresh it’s suitable for sashimi for their yakitori (chicken skewers), this restaurant brings out the best of the savory taste in chicken using Tanba akadori chicken, prepared fresh in the morning

Torisen’s yakitori is soft, meaty, and melt-in-your-mouth; the secret is in the ingredients. The generously portioned skewers are made using "Tanba akadoori," a name brand chicken raised in Kyoto. The Tanba akadori used are freshly prepared every morning. The owner proudly boasts that the all the meat used is fresh enough to be consumed raw. This fixation on the quality of the ingredients stems from the fact that the taste of yakitori directly reflects the quality of its ingredients.

Uses Kishu-binchotan charcoal shipped directly from Kuramoto

You can now order yakitori in sets of five (700 yen) or ten (1,300 yen) in addition to negima (chicken sandwiched with green onion) (180 yen), breast (180 yen), neck (180 yen), gizzard (150 yen), tail (150 yen), and wings (200 yen) individually. The menu is filled with a variety of delicious a la carte dishes as well, such as lightly braised white meat (650 yen), and seasoned neck with fried green onions (700 yen).

The restaurant also has tatami seats that you can relax on

The restaurant is very selective about the coal it uses for its yakitori as well; it’s all Kishu binchotan charcoal, ordered directly from Kuramoto. The restaurant also boasts four and six-seat sunken kotatsu tatami seats, in addition to counter seats where specialty shochu bottles are lines up. The restaurant can also host families and groups of up to 20 people. Courses start at 3,000 yen. Courses are customizable so contact us today to create your personal dinner event.