Torishige

Torishige is marked by a steady cloud of smoke rising from a narrow shop front, carrying the scent of charcoal and grilled chicken. This yakitori stall operates in a small footprint where the heat of the binchotan grill forces every staff member to move in precise, practiced patterns. When the founder opened the doors here decades ago, he insisted on serving parts of the bird that other shops discarded. A plate of intestines remains the standard way to judge the chef’s work.