Tokyo

Ohana

鳥焼き　小花

Named toriyaki in lieu of yakitori, Toriyaki Ohana seeks a new kind of grilled chicken cuisine. Without using skewers, Chef Shintaro Sato demonstrates his skills in fine Japanese cuisine with a range of exquisite dishes such as the signature tsukune meatball and slow-cooked chicken rolls. Served on stunning Rosanjin-style crockery, the cuisine here focuses on bringing out the natural umami of Japanese chicken.

Opened in 2022, Toriyaki Ohana is a part of the yakitori restaurant group run by Yoshiteru Ikegawa, the owner chef of award-winning Torishiki. While each one is built on different concepts, the restaurants share his grilling know-how and network of vendors, offering an assortment of fine culinary experiences.

Located just a short walk from Ebisu Garden Place, Toriyaki Ohana has a tasteful exterior, set with lanterns and bamboo. As you step inside, you will be invited to sit along the beautiful wooden counter, made for just 10 guests. In a pleasant and tasteful ambiance, guests get to watch the chef up close as he prepares the dishes in front of them.

To accompany the charcoal-grill flavors, the restaurant offers a wide range of drinks from sake, shochu, wine, beer and whiskey. Hinotori Torishiki x Aramasa is an original sake vintage made by Aramasa Sake Brewery in Akita Prefecture. It pairs beautifully with the smoky flavor of charcoal-grilled chicken.

A new kind of grilled chicken cuisine

The omakase menu at Toriyaki Ohana is a scrumptious feast of grilled dishes. Stepping outside the realm of traditional yakitori, Chef Shintaro Sato curates a unique menu that brings out the flavors of the chicken and other seasonal ingredients.

The chicken roll is a light and tasteful appetizer. Like a piece of sushi, the breast meat of Shingen chicken is wrapped in seaweed with pickled ginger and shiso leaves. The chicken is slow-cooked at low temperature, making it moist and tender.

A crispy karaage stimulates your appetite. Date chicken wings are well-flavored with spices and deep-fried until golden brown. The signature tsukune meatball is served on a palm-size monaka wafer. Sato adds some cartilages to the meat for texture, and serves it with some fresh mayonnaise. Enjoy the wonderful combination of different textures.

Chicken wonton soup is full of rich flavors. The chicken broth is blended with pureed onions. The torikawazu, a part of the breast cartilage, is grilled until golden and served with fluffy grated daikon radish. The name takes on the character for a frog because of its shape.

The main charcoal-grill dish is the thigh of Date chicken. Following the Torishiki method, the meat is cooked close over a strong heat, making the outside crisp while keeping the inside juicy. Enjoy it with the sweet and spicy “Torishiki” sauce, mustard and sansho peppers.

Yaki-onigiri, or grilled rice ball, is served with a teapot of chicken soup for you to make a bowl of chazuke. Pour the hot flavorful broth over the crispy rice ball, and let the warm umami seep through your soul. Enjoy it plain first and then add the seasoning for a change in flavor.

A fun finish to the tasteful meal is a bowl of shaved ice made in front of you using a swan-shaped ice-shaving machine. Topped with Unshu oranges, yogurt and dried fruit, the icy sweetness melts away on your tongue.

INGREDIENTS
All Torishiki restaurants use a selected brand of free-range Date chicken. The birds are raised in an ideal and open environment. Shipped directly from the farm to the restaurants, the fresh meat is tender and full of flavor. Sato also procures free-range Shingen chicken and Aigamo duck from Iwate Prefecture. He is also particular about selecting vegetables that are in season and works closely with a trusted greengrocer on his orders. For rice, he picks from a variety of brands including Tsuyahime from Yamagata Prefecture.

CHEF

Shintaro Sato

Shintaro Sato was born in Tokyo in 1979. His father enjoyed cooking at home so Sato grew up helping him in the kitchen. He remembers how he used to love fileting fish. He went on to pursue his interest by attending culinary school. After graduating, he joined Nadaman, the upscale Japanese restaurant group, where he internalized the basics of Japanese cuisine including tempura and yakitori. He spent the next 8 years training at Ichijo-ji, a kaiseki restaurant in Ginza. He joined the Torishiki group in 2010 and became involved in opening new restaurants while learning from Ikegawa. Recognized for his accomplishments, he was named the head chef at Toriyaki Ohana in 2022.

VISION
"I just want to make it a good restaurant," Sato puts it simply. He said he is also focused on passing on his techniques and ideas to his apprentices to raise the next generation of chefs.

TABLEWARE

On a narrow wooden board behind the open kitchen at the center hangs three original plates by Rosanjin, one of the most acclaimed potters in Japan. The pieces are small in size but its bold yet delicate features are magnificent. On the shelves, you see stacks of Rosanjin-style plates and bowls that are used throughout the meal. "Rosanjin's techniques are so diverse that each piece has its own character. It's fascinating to arrange the food on them," says Sato. He also likes to use white porcelain tableware made by Ryota Aoki, a contemporary artist from Gifu Prefecture. The clean and simple design makes the food stand out, he says.