Tokyo

Torisora

とりそら

Open to guests by referral only, Aobadai Torisora’s eclectic menu presents a modern take on nostalgic Showa-era flavors. A part of the same yakitori group as award-winning Torishiki, the hearty Kashiwa Tokyo hot pot is a specialty here. The dishes incorporate techniques from different cuisines to bring out the rich flavors of the ingredients. The wide selection of Japanese whiskeys and the rooftop bar add to an exclusive experience.

Opened in June 2023, the restaurant is hidden away in a building overlooking the Meguro River. With no signs outside, the restaurant’s staff greets the guests on the street to escort them to the restaurant on the 5th floor. The dining area is set with tables and a long bar counter. The wooden features create a refined and relaxing atmosphere. In the spring, you can enjoy the rows of beautiful cherry blossoms along the river through the large window.

Overseen by Yoshiteru Ikegawa, the owner yakitori chef of Torishiki, Aobadai Torisora’s menu reimagines the flavors of Showa-era. Together with Tatsuro Kawasaki, who comes with a background in French cuisine, the chefs have come up with their original recipes including the signature Tokyo Kashiwa hot pot and steamed “Ekubo” chicken. Many of their dishes use high-grade free range chicken and fresh seasonal vegetables from across Japan.

An irresistible lure for whiskey lovers, the bar is filled with bottles of Yamazaki and other rare vintages. There is also a rooftop bar above the restaurant, where you can enjoy a drink or two to wrap up the delightful evening.

The signature Tokyo Kashiwa Nabe

Aobadai Torisora’s omakase menu brings back old flavors of downtown Tokyo. Focusing on the natural flavors of chicken and seasonal vegetables, the cuisine incorporates different techniques to create a non-traditional approach. The meal typically begins with a small soup, followed by a vegetable course and a series of chicken dishes.

The signature Tokyo Kashiwa Nabe is a recipe that became popular among working families during a period of economic growth in the 1970’s, also known as the second baby boom period. Cooking chicken and vegetables in a soy-flavored broth, the hearty hot pot was a perfect meal for busy, growing families. They would often enjoy it with rice or noodles on the second day.

A Showa-born Tokyo local, Ikegawa wanted to recreate the traditional recipe in his own way. Using the rich broth made with chicken and bonito, the soup is topped with generous portions of Date chicken, tofu, Tochio fried tofu, oyster mushrooms, cabbage, chives, parsley, watercress and other fresh ingredients. The chicken is cooked in the flavor-packed soup until tender. For your last serving, enjoy it with champon or Himi udon noodles to soak up all the umami.

Steamed “Ekubo” chicken with Nakame (Nakameguro) black sauce is another dish that guests continue coming back for. Thigh meat is draped in a sweet and spicy sauce made with black pepper, garlic, honey, sherry vinegar, coriander root and other herbs. The dish was named Ekubo, or dimple, chicken, because it’s so good that it makes you smile with dimples after tasting it.

The soup is served as an amuse-bouche using a seasonal ingredient. The ingredient of the day was white asparagus for a fresh and creamy taste. For the vegetable course, broad beans are tossed in a creamy egg and black truffle sauce. The rich aroma is hard to resist.

Served in a small hot pot, the gyozas shizzle in front of you as the chef pours the Nakame black sauce over the dumplings. The gyoza is stuffed with coarsely ground chicken thighs, cartilage, lotus root and bell peppers. White miso is used as a secret ingredient.

With a background in French cuisine, Kawasaki’s dishes are presented beautifully. The duck confit is cooked to perfection with a mix of leeks and breadcrumbs. The new potatoes are roasted with duck fat for a richer flavor. Utilizing his knowledge of western ingredients and spices, he takes his dishes beyond the domain of traditional Japanese cuisine.

INGREDIENTS
All of the Torishiki restaurants use free range Date chicken that Ikegawa directly sources for the group. Raised in an open and low-stress environment, the chickens have high-quality fat and rich flavor. He also works closely with a greengrocer in Yokohama to procure vegetables that are in season.

CHEF

Tatsuro Kawasaki

Tatsuro Kawasaki was born in Osaka in 1982. He began his training as a chef at the ANA hotel and later at a French restaurant in Osaka before moving to France where he learned at award-winning restaurants. After returning to Japan, he joined Kihachi, a French restaurant in Osaka. In 2016, he joined Sambai (now Nakameguro Torimachi), an izakaya in Nakameguro, and later worked for LDH kitchen The Tokyo Haneda. Recognized for his diverse experience, he was asked to head Aobadai Torisora in 2023.

“My experience of working in France, where they would often serve chicken as main dish, has been helping my work here at Aobadai Torisora,” he says.

VISION
Kawasaki wants to continue pushing the potential of yakitori. By incorporating his past experience in French and other cuisines, he wants to surprise and appease the guests with a unique menu that he can call his own.

THE BAR

Irresistible to whiskey lovers, the bar stocks a collection of rare Japanese vintages. Behind the long wooden counter, you will see bottles of Yamazaki, Hibiki, Chita, Hakushu, Ichiro’s Malt as well as other smaller brands. The stairs at the back of the restaurant leads you to the rooftop bar, 3200HN. The open lounge area is dimly lit, making it the perfect place to enjoy a quiet drink after dinner.