Torimasu

Drawn in by the aroma of charcoal and a steady neighborhood buzz, diners head into Torimasu in Higashi-Mukojima. Stepping past the entrance curtain reveals counter seats suited to solo guests and relaxed tables, all steeped in unpretentious shitamachi warmth.

Charcoal Skewers in Master Tare, Plus Prized Offal Cuts

Skewers take center stage, grilled over charcoal and basted with the house special tare sauce—continuous and replenished since founding—or simply seasoned with salt. The menu covers staples like negima, plump chicken meatballs, and tender liver, along with rarer specialties such as segimo (chicken kidney), prized for its pleasant bitterness, and crunchy yagen cartilage. Fresh dishes such as tori yukhoe and tori-wasa seared chicken also make easy appetizers while waiting for hot skewers to leave the grill.

Regional Fish and a Well-Stocked Bar

Beyond chicken, sashimi made with seafood from around Japan is a centerpiece of the kitchen. Menus regularly feature seasonal delicacies such as Seki mackerel from Saganoseki in Oita, Genkai Takashima bluefin tuna from Nagasaki, and seared bonito from Kesennuma, offered individually or as assorted platters. To pair, the drink list offers sake like Denshu and Hakurakusei, notable shochu brands like Kanehachi and Hyakunen no Kodoku, and a brisk house salted lemon sour.

Comforting Broth and Tare for the Finish

To round out the meal, diners can choose an oyako-ju combining tender chicken and egg over rice, or a tori-ju glazed in the restaurant's signature sauce. Whether dropping by for a few skewers on the way home or sharing dinner with family and friends, the tavern delivers a deeply satisfying meal.