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Tokyo

Torimachi

とりまち

The casual, lively atmosphere of an izakaya is universally loved, and word of the enjoyable experience that awaits is rapidly spreading among visitors to Japan. Guests at Nakameguro Torimachi can enjoy typical izakaya fare alongside signature flavors from Torishiki – the yakitori restaurant group’s highly acclaimed flagship restaurant – and the chance to get an authentic taste of one aspect of Japan’s rich food culture.

Nakameguro Torimachi is just footsteps from Nakameguro station, blending perfectly into the narrow backstreets full of eateries and bars. Its location right on the street sends a signal that all are welcome, and with its interior mimicking the style of alleyway yakitori eateries, there is a strong sense of nostalgia here despite having just opened in September 2023. Pass through the deep blue noren curtain to an interior full of friendly staff, with chefs in their crisp white chef coats and servers in T-shirts. The yakitori master, Chef Yamaguchi, takes his place before the special yakitori grill in the kitchen, the twisted polka dot cloth rounding his head, just like that of his master at Torishiki, Chef Yoshiteru Ikegawa.

Nakameguro Torimachi was built on the dual concept of neoclassic and yakitori. Chef Yamaguchi and manager Sou Watanabe set a vibrant tone, offering their energetic hospitality to all who visit. Diners can devour their dishes with a relaxing breeze at a few outdoor seats or may be seated in the lively heart of the restaurant, with tables by windows looking out onto greenery, and counter seats with a view of all the cooking action. A secluded room can be found deeper in the restaurant for those wanting privacy.

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CUISINE

Izakaya fare alongside signature flavors from Torishiki

As you peruse the menu, you may get carried away with the dishes you wish to try. The recommendation is to be sure your order includes the three Nakameguro Torimachi treasures: yakitori, the simmered chicken dish, and kamameshi – a small pot of rice with various toppings. The selection of yakitori grilled chicken skewers is cooked according to methods passed on from Torishiki and includes diverse chicken parts from thigh and neck to gizzard and yagen nankotsu cartilage from the breastbone area. In the simmered dish, chicken is cooked low and slow in a combination of specialty miso and nourishing chicken bone broth alongside carrot, burdock root and konnyaku, made from the starchy tuber called konjac or devil’s tongue. The dish is topped at the last minute with tofu and egg prepared in a separate pot. The rich chicken umami unfolds on the palate for a satisfying, long-lasting aftertaste.

The kamameshi pot rice begins with Milky Queen rice, famed for its springy texture, cooked in a special pot with a chicken soup recipe inherited from Torishiki. Several varieties are on offer, including Tandoori Chicken and Chicken-and-egg Rolled Omelet. But for your first visit, you must try the Soboro kamameshi topped with lashings of Torishiki’s signature seasoned minced chicken. The pot is served with the lid on and accompanied by an hourglass. Once the last grain of sand has fallen to the bottom, the steaming is done, and it’s time to reveal the delicious aromas and flavors inside.

The small plates menu includes a piled-high potato salad, a taste and texture sensation topped with Torishiki seasoned minced chicken and fried onions. Date-dori chicken, a highly sought-after breed raised in Fukushima Prefecture, is cured to make a richly flavored “chicken ham” served with a raw egg yolk in a dish called yukke on the menu. This word is the Japanese version of yukhoe, the name for a raw meat dish in Korean cuisine. Kushi-age is another type of skewered food, but unlike yakitori, which is grilled, these skewers are plunged into hot oil and deep fried and served with a silken salty-sweet sauce. The choices include skewered deep-fried chicken tenders, neck, and hinatoro (also called furisode) – a rare piece of flesh between the breast and wing. Vegetable skewers include lotus root and small onions.

INGREDIENTS
While Fukushima’s Date-dori is the brand of choice, the chef uses different brands as dictated by the desired flavor profile of a dish. In all cases, the meat comes from healthy chickens raised in a stress-free environment, conditions which yield tender flesh, rich umami, and a flavor guests never tire of. The Milky Queen rice varietal features in the kamameshi pot rice dishes. Loved for its springy texture, the rice stays delicious even after cooling.

Torimachi cuisine #0

CHEF

Makoto Yamaguchi

Makoto Yamaguchi was born in Tokyo in 1978. He knew he wanted to learn a trade and chose cooking after graduating high school. His first job was at Tsubame Grill in Shinagawa – a restaurant offering Japanese adaptations of Western-style foods. He went on to work at an izakaya for seven years, then switched to a sake-focused izakaya for a further seven years. In 2018, he joined Toriyoshi and later LDH Kitchen IZAKAYA AOBADAI before becoming the opening head chef at Nakameguro Torimachi in September 2023. Guests love the chef’s menu options, which make great pairings with a wide range of drinks, and many Torimachi fans come back time and again for the chef’s tasty small plates showcasing the best chicken flavors.

VISION
Yamaguchi wishes to expand the network of izakaya serving great food to complement the wide selection of high-end alcoholic beverages. He wants guests to enjoy the casual izakaya style without compromising on quality.

IZAKAYA CULTURE

The word izakaya is often translated as “pub” or “tavern”, but the feel of these venues is so distinct from similar places in other cultures that the original Japanese word has become part of English lexicon. With a string of characters that mean reside, sake and shop, respectively, an izakaya is an invitation to get settled in and relax with a drink of your choice. And while there is no reference to food in the name, it is the down-to-earth, delicious food that keeps the sake flowing and keeps guests coming back for more. Every aspect of that culture is on offer at Nakameguro Torimachi. When a guest orders sake at Torimachi, servers bring a case full of tiny sake cups called ochoko. The thickness of the lip and different materials in the 30 items all offer different taste experiences. The signature lemon sour – a typical izakaya drink made from shochu distilled spirit, lemon juice and soda water – comes in three forms. There is a classic fresh lemon sour and an AKAUANE sansho lemon sour with a tongue-numbing kick from Japanese pepper. The gorogoro lemon sour contains large pieces of frozen cut lemon in place of ice and is served at the table from a jug containing crisp, clear Kinmiya shochu and soda water with strong, vigorous bubbles. When the frozen lemon starts to melt and release its flavor, the chef recommends you order a second one served in the same glass.

Course

Dinner: 5PM-10:30PM (Last entry)
Torimachi omakase course for TABLEALL members only with non-alcohol paring
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
¥25,500
¥25,500
Reservation Request

Tokyo

Torimachi

とりまち

PRICE
¥25,500
~
CHILD
10
& UP
MIN GUESTS
2
PEOPLE
~
GENRE
Izakaya, Nakameguro
ADDRESS
1F, 3-6-5 Kamimeguro, Meguro-ku, Tokyo
OPEN
5PM-10:30PM (Last order)
CLOSED
Irregular
URL
NA
PHONE
NA

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