{"id":2730,"date":"2025-11-21T09:00:29","date_gmt":"2025-11-21T00:00:29","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2730"},"modified":"2025-11-20T10:00:21","modified_gmt":"2025-11-20T01:00:21","slug":"counter-yakitori-toriguchi-tokyo-guide-25011","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/counter-yakitori-toriguchi-tokyo-guide-25011\/","title":{"rendered":"Ultimate Guide to Counter-Style Yakitori Dining at \u201cToriguchi\u201d in Tokyo"},"content":{"rendered":"

Enjoy the Atmosphere at the Counter Seats<\/h2>\r\n
\"Enjoy<\/picture><\/div>\r\n

The yakitori restaurant \u201cToriguchi\u201d we visited this time is the only yakitori specialty shop operated by the \u201cSoregashi\u201d group, which runs several restaurants and bars in Tokyo. They primarily offer omakase-style courses, with three options: a 7-skewer course, a 9-skewer course, and the premium *Goku course* that includes a rice dish.
\r\nThe chicken used is \u201cShingendori\u201d from Yamanashi Prefecture. One of the real pleasures of counter-style yakitori is watching the chef skillfully grill each skewer right in front of you.<\/p>\r\n

Appetizers<\/h2>\r\n
\"Appetizers\"<\/picture><\/div>\r\n

We ordered the \u201cGoku Course,\u201d which includes seven skewers plus the restaurant\u2019s signature \u201cEgg and Karasumi,\u201d a rice dish, and dessert. If you have any allergies or foods you dislike, be sure to notify the staff in advance.
\r\nThe meal begins with three types of appetizers: pickled turnip and cucumber, julienned daikon, and seared Omi chicken (the brand may vary depending on availability).<\/p>\r\n

Seven Skewers and a Special Dish<\/h2>\r\n
\"Seven<\/picture><\/div>\r\n

From here, the seven main skewers begin.
\r\nThe skewers are seasoned with either salt or sauce, depending on which complements the cut best. At this restaurant, sauce-seasoned skewers are placed on the right side of the plate and salt-seasoned ones on the left.<\/p>\r\n

\"Kashiwa<\/picture><\/div>\r\n

First is *kashiwa* made from chicken thigh (sauce). It has a good balance of fat and firmness, offering rich, juicy chicken flavor.<\/p>\r\n

\"Tsukune<\/picture><\/div>\r\n

Next is *tsukune* (salt). The outside is grilled to a fragrant crisp, and a bite reveals hot, juicy meat inside. While tsukune is often served with sauce, enjoying it with salt allows you to savor the pure, deep flavor of the chicken.<\/p>\r\n

\"Saezuri,<\/picture><\/div>\r\n

The next skewer is *saezuri*, referring to the chicken windpipe (sauce). It has a unique, pleasantly crunchy texture.<\/p>\r\n

\"Heart<\/picture><\/div>\r\n

Here is the chicken heart (salt). It has a springy bite, and the salt seasoning enhances its natural flavor.<\/p>\r\n

\"Zucchini\"<\/picture><\/div>\r\n

The vegetable skewer is made with seasonal produce. This time, it\u2019s summer zucchini. The exterior is well grilled while maintaining a juicy, fresh interior.<\/p>\r\n

\"Karasumi<\/picture><\/div>\r\n

After five skewers, the restaurant\u2019s signature dish \u201cKarasumi and Egg\u201d is served. A poached egg topped with grated karasumi comes with toast on the side.<\/p>\r\n

\"First,<\/picture>\"Then<\/picture><\/div>\r\n

To enjoy it, first mix the poached egg with the karasumi thoroughly. Then spread it generously on the toast. The rich aroma of karasumi fills your nose and spreads across your palate\u2014an indulgent, luxurious bite!<\/p>\r\n

\"Liver<\/picture><\/div>\r\n

Next is liver (sauce). Its smooth, creamy texture is irresistible.<\/p>\r\n

\"The<\/picture><\/div>\r\n

The final skewer is chicken wing (salt). The bone is removed and small cuts are made so it\u2019s easy to eat.<\/p>\r\n

If you\u2019d like to order additional skewers before the last one is served, you can do so for 350<\/span>\u2013450<\/span> yen per skewer. There are many cuts not included in the course, so feel free to order anything that catches your eye. Just keep in mind that seating is limited to about 2<\/span> hours, so don\u2019t overorder.<\/p>\r\n

\"Sansho<\/picture><\/div>\r\n

Two condiments\u2014sansho pepper and chili powder\u2014are available on the table. Add a touch if you\u2019d like to adjust the flavor.<\/p>\r\n

\"Place<\/picture><\/div>\r\n

After finishing a skewer, place it in the designated holder on the table rather than leaving it on your plate.<\/p>\r\n

Pair with Natural Wine<\/h2>\r\n
\"Pair<\/picture><\/div>\r\n

Along with yakitori and small dishes, you\u2019ll want to enjoy some drinks as well.
\r\nTorikuchi offers a wide selection of natural wines chosen by the staff. If you tell them your preferences or mood, they will suggest and pour wines pairing-style.
\r\nIn addition to wine, they also offer beer, sake, and other beverages.<\/p>\r\n

Finishing Rice Dish<\/h2>\r\n
\"Finishing<\/picture><\/div>\r\n

The meal ends with a rice dish. You can choose from oyakodon, minced chicken rice bowl, chilled tantan noodles, or a limited-quantity eel rice bowl.
\r\nOn this day, we had the minced chicken bowl topped with a quail egg yolk. The small bowl size is perfect for the end of the meal and lets you enjoy chicken to the very last bite.<\/p>\r\n

Dessert<\/h2>\r\n
\"Dessert\"<\/picture><\/div>\r\n

Don\u2019t forget dessert. You can choose between seasonal shaved ice or a monaka ice cream sandwich.
\r\nThe seasonal shaved ice features soft, fluffy ice topped with rich melon syrup and diced mango\u2014perfect for refreshing your palate after the meal.<\/p>\r\n

Once the course begins, immerse yourself in the yakitori served right before you. There are no strict rules\u2014just relax, enjoy, and savor the meal.
\r\nFrom high-end establishments to more casual spots, counter-style yakitori offers many forms of enjoyment. Step into the world of counter yakitori and find a favorite place of your own!<\/p>","protected":false},"excerpt":{"rendered":"

When it comes to yakitori, many people think of it as a classic dish served at casual izakaya-style pubs. However, there is also a style known as counter-style yakitori, where you can enjoy carefully selected cuts of premium chicken served as a course meal. Sharing yakitori in a lively group setting is certainly enjoyable, but savoring each skewer in a calm counter setting is a special kind of luxury.
\nIn this article, we visited the popular Gotanda restaurant \u201cToriguchi\u201d in Tokyo to explore the pleasures of counter-style yakitori.<\/p>\n","protected":false},"author":18,"featured_media":2733,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55],"class_list":["post-2730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2730"}],"version-history":[{"count":1,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2730\/revisions"}],"predecessor-version":[{"id":2732,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2730\/revisions\/2732"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2733"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}