Tokyo

Torikaze

鳥かぜ

Torikaze is a hidden gem for those who appreciate the art of yakitori. As part of the renowned Torishiki group, it upholds the highest standards set by its founder, Yoshiteru Ikegawa. At the heart of the experience here is the exceptional craftsmanship of the head chef, Yoshitaka Zeniya, who carefully tends each skewer over the open charcoal grill. Using free-range Date chicken and fresh ingredients, the seasonal cuisine here is truly refined.

Away from the busy roads, Torikaze is tucked away in a quiet Naka-Meguro neighborhood along the Meguro River. As you walk down to the basement of the building, the dark corridor leads you to a lattice door to the gorgeous dining room, where a magnificent decor of seasonal flowers hangs from the ceiling.

The guests are invited to take a seat around the stage-like counter where they can watch the chef turn each meal into a performance of art and precision. Every piece of chicken is grilled to perfection, achieving the ideal balance of crisp, golden skin and juicy meat. The selected sake pairing augments the rich flavors of the cuisine.

The exquisite tableware is also a part of the dining experience at Torikaze. The serving plates, made by Koutoku Yano of Shiki Kado, are simple yet polished, designed to make the cuisine stand out.

The restaurant’s name, Torikaze, which means “bird and wind”, was chosen to symbolize a fresh breeze in the traditional world of yakitori. Its sister restaurant in Shanghai shares the same name, carrying this vision beyond Japan.

Open to guests by referral only

Using free-range Date chicken and seasonal vegetables, Torikaze’s dishes are dynamic in idea and full of rich flavors. The omakase menu is made up of about 17 courses, of which 11 are skewers that are grilled right in front of your eyes. Each yakitori varies in texture and temperature, so you won't get tired of the meal as you move from one dish to the next.

A light salad of chicken breast and grilled spring vegetables is dressed with honey mustard sauce. Cooked slowly at a low temperature, the chicken is moist and tender. Tossed with young corn, broad beans and Kadaif noodles, the salad has a wonderful mix of textures.

Chicken wings with salsa sauce is an untraditional take for a yakitori restaurant. The spicy salsa adds a refreshing change in flavor. A kinkan egg yolk on rice is gently wrapped in seaweed and handed immediately to the guest’s hand. Enjoy the sweet, creamy egg in one big bite.

Inheriting the techniques of award-winning Torishiki, the skewers are grilled up close using a strong flame. Grilling the surface of the meat quickly at a high temperature seals in the rich umami, the chef explains. The sweet smell of the dripping fat fills the air.

Liver is vibrant in flavor and moist on the tongue thanks to its freshness. Kashiwa, or thigh, is crunchy on the outside and juicy on the inside. Dakimi, breast meat wrapped in chicken skin, offers a satisfying bite. The shoulder is an unusual ingredient for yakitori but guests instantly become hooked on the unique texture.

Next to the grill is a row of little pots, each filled with condiments like chicken fat, dashi and oils that the chef uses to baste and flavor the meat. At Torikaze, they also use some French Echire butter for grilled vegetables such as new potatoes and mushrooms.

INGREDIENTS
All Torishiki restaurants use a selected brand of free-range Date chicken. The chickens are raised in an ideal and open environment. The meat is shipped directly from the farm to the restaurants. Grilled carefully over hot charcoal, the meat is tender and full of flavor.

CHEF

Yoshitaka Zeniya

Born in 1986, Yoshitaka Zeniya grew up in Ibaraki Prefecture, where he developed an early love for yakitori. While working at an izakaya during university, he found himself drawn to the art of grilling. After years of experience in restaurants, he moved to Tokyo, honing his skills at top establishments before training under Yoshiteru Ikegawa. Rising through the ranks, he became second-in-command at Torikaze before taking over as head chef in January 2025.

VISION
For Zeniya, each skewer is a reflection of the season. Whether through the meticulous selection of ingredients or his unwavering commitment to technique, he seeks to evoke a sense of time and place in his cuisine. Looking ahead, he hopes to return to his hometown in Ibaraki to open his own yakitori restaurant.

SAKE

You can’t go home without trying our original sake, the chef insists. Hinotori Torishiki x Aramasa is an original sake vintage brewed by Aramasa Sake Brewery in Akita Prefecture. In addition to the typical method of wood-barrel fermentation, a portion of the finished sake is stored in a smaller barrel to enhance the note of the cedar. Made specifically to pair with yakitori, the sake is fragrant and rich in flavor.

The restaurant also offers a selection of top-rated champagnes and wines including Louis Roederer Cristal, Michel Niellon Chevalier Montrachet and Gladstone Urlar Pinot Noir. Be sure to try various pairings.