
How to Reserve a Table at Torishiki, Its Branches, and Affiliated Restaurants
Complete guide to Torishiki: how to book the hardest-to-reserve yakitori in Tokyo, its worldwide branches and lineage restaurants, plus what makes it legendary.
What is Torishiki?
Torishiki is often regarded as the hardest yakitori (grilled chicken skewers) restaurant to get into in Japan. Known for its meticulous selection of top-quality chicken, the restaurant butchers the poultry in-house and grills it to perfection. It’s considered a gold standard among yakitori chefs in Japan and a must-visit spot for food lovers from around the world. Torishiki also has branches in New York and Shanghai.
Torishiki: A Pioneer of Fine-Dining Yakitori
Yakitori has long been regarded as a casual, everyday comfort food in Japan—simple, approachable, and beloved by many. Across the country, you’ll find countless yakitori shops catering to locals and visitors alike. But in recent years, a new generation of high-end yakitori restaurants has emerged, elevating this humble dish through meticulous ingredient selection, expert preparation, and precise grilling techniques. At the forefront of this movement is Yoshiteru Ikegawa, the visionary owner-chef of Torishiki.
What Sets Torishiki Apart
Front-Row Yakitori: The Counter Experience
At Torishiki, all seats are at the counter, offering guests a front-row view of the chef in action. This layout reflects Ikegawa’s philosophy: yakitori should be served at its absolute best, moments after it leaves the grill. The open kitchen design fosters both transparency and focus, pushing the chef to hone every gesture and movement—ultimately raising the quality of each skewer.
Binchotan Mastery: Locking In Umami
Using fresh, carefully butchered chicken and intense binchotan charcoal, known for its clean, high heat, Ikegawa employs a “close, high-flame” grilling method that locks in juices while drawing out deep, savory umami. The result is yakitori which leaves a lasting impression.
Hospitality That Keeps Guests Coming Back
But for Chef Ikegawa, great yakitori isn’t just about technical mastery—it’s about human connection. He believes that to truly satisfy guests, chefs must go beyond skill and cultivate a presence that makes diners want to return. Much like a memorable live performance that leaves fans eager for an encore, a yakitori chef should strive to be someone guests want to come back to see. For Ikegawa, this blend of hospitality, personality, and craftsmanship is what transforms a meal into an unforgettable experience.
How to Book a Reservation at Torishiki
Phone Reservations Only
Torishiki is often considered the most difficult yakitori restaurant to book in Japan, but reservations are technically open to everyone. They are accepted exclusively by phone, starting on the first business day two months in advance, during a very limited window from 5:00 PM to 7:00 PM that day. As you might imagine, it’s incredibly hard to get through—the lines are flooded with hundreds of callers trying repeatedly within that two-hour window. Only a fortunate few manage to secure a spot.
Torishiki’s official website is available in both English and Chinese, and the reservation phone number is listed on each version, so non-Japanese speakers are welcome to try. However, since everyone calls the same number, the competition is just as fierce.
For American Express Cardholders
If you hold an American Express Platinum card or higher, you can access a special booking window that opens at noon on the same day—five hours earlier than the general public. Even so, reservations are typically snapped up within moments.
There is also a dedicated allotment for Centurion (Black Card) members, though demand is just as intense for those limited spots.
What Is the Torishiki “Ichimon”?
From Apprenticeship to Mentorship: Ikegawa’s Legacy
Chef Yoshiteru Ikegawa trained under a strict apprenticeship at the legendary yakitori restaurant Toriyoshi. It’s often said that those who endure such rigorous training not only become masters themselves, but also exceptional mentors. The chefs who have trained under Ikegawa at Torishiki and earned his recognition are now considered some of the best in the field. To support their careers and provide new stages for them to thrive, Ikegawa began opening affiliated restaurants.
Launching Torishiki ICHIMON with LDH
In 2023, Ikegawa teamed up with LDH Group—the management company behind the Japanese music group EXILE, who were long-time regulars at Toriyoshi—to launch the brand Torishiki ICHIMON. Operated by Kitchen Co., Ltd., a subsidiary of LDH, this new brand was created to carry out Ikegawa’s vision and help his disciples pursue their dreams.
The word “一門” (Ichimon) refers to a group of disciples united under one master. In this case, it’s deliberately written in Roman characters to signal the brand’s international outlook.
Growing Network of Branches for Protégés
With the creation of Torishiki ICHIMON, new branches have continued to open, providing even more opportunities for Ikegawa’s protégés to shine.
Yakitori Restaurants of the Torishiki Ichimon
Toriyoshi
Opened in 2014, Toriyoshi is the first official branch of Torishiki. Head chef Shinobu Iida expertly replicates Torishiki’s hallmark “close-range, high-heat” grilling technique to serve outstanding yakitori. With a background in Italian cuisine, Chef Iida also brings a deep understanding of wine, offering thoughtfully curated pairings that enhance the flavors of the dishes. Some selections aren’t listed on the menu, so be sure to ask for recommendations. Reservations can be made via the OMAKASE website.
- Operation hours
- 5:00PM -
- Regular holiday
- Sundays, Wednesdays
- Price range
- Dinner: USD 118.91 - USD 118.91
- Address
- 2F M Road Toda, 1-8-13 Ebisu-Nishi, Shibuya-ku, Tokyo
- Nearest station
- Ebisu Station
- Directions from station
- A few minutes walk from Ebisu Station West Exit
- Payment methods
- Cash, Credit card available
- Seats
- 8 Seats
-
Bonnie4.7Posted on :12/24/2024This gem restaurant is quite hidden but definitely one of the best. The meat is grilled to perfection, with very generous quantity and size.
The restaurant serve natural wine but we BYOB which I think is a better choice.
Torikaze
Opened in 2021, Torikaze was born from Chef Ikegawa’s passion for passing yakitori culture on to a new generation. The brand has since expanded to Shanghai, carrying the same name. Now helmed by its third-generation head chef, Yoshitaka Zeniya, the restaurant is located near Torishiki and offers a similar intimate atmosphere. Reservations are also available through the OMAKASE website.
- Operation hours
- 05:00 PM - , 08:00 PM -
- Regular holiday
- Saturdays and Sundays
- Price range
- Dinner: USD 107.87 - USD 122.75
- Address
- AK-4 Building B1F, 1-15-3 Aobadai, Meguro-ku, Tokyo
- Nearest station
- Nakameguro station
- Directions from station
- ■From Nearest Station
9-minute walk from Nakameguro Station.
The restaurant is located in a building with a barbershop on the first floor.
Please use the elevator on the left side of the building or the stairs at the front to reach B1.
■By Car
Please use nearby parking facilities. - Payment methods
- Credit cards only (no cash)
- Seats
- 11 Seats
Toriyaki Ohana

Opened in 2022, Toriyaki Ohana is the third official branch of the Torishiki group. Head chef Shintaro Sato, who trained at the renowned Japanese restaurant Nadaman before apprenticing under Chef Ikegawa, brings a refined touch to the concept. Drawing on his background in traditional Japanese cuisine, Chef Sato has created a unique dining experience that blends yakitori with elegant washoku (traditional Japanese food). Unlike most yakitori restaurants, where skewers are the norm, Ohana serves skewer-free grilled chicken dishes. Naturally, the meat is cooked using Torishiki’s signature high-heat grilling technique, making it an essential stop for serious food lovers. Reservations are available through the OMAKASE website.
- Operation hours
- Part 1: 5:00 PM-
Part 2: 8:00 PM- - Regular holiday
- Sundays, Mondays
- Price range
- Dinner: USD 110.85 - USD 119.03
- Address
- 1F SP15 EBISU, 3-28-2 Ebisu, Shibuya-ku, Tokyo
- Nearest station
- Ebisu Station
- Directions from station
- 10 minutes walk from Ebisu Station
- Payment methods
- Cash,Credit card available
- Seats
- 10 Seats
- Awards
-
Michelin
-
Sunny Tsang5.0Posted on :02/06/2025I think this is the only restaurant I have visited 5 times in Tokyo. Untraditional chicken yakitori and always have surprise. The chef Sato san is very kind with excellent service. I cannot say it is the best but I am confidently say this is a chicken focus restaurant I always enjoy and willing to come back. Also I cannot find similar chicken meal in Hong Kong and may be difficult in Tokyo as well
Torikado
Torikado opens on Torishiki’s regular days off, allowing the restaurant’s younger apprentices to take center stage at the original counter. Diners can enjoy the authentic Torishiki atmosphere, even in the master’s absence. Despite their youth, the chefs have undergone rigorous training under Chef Ikegawa and deliver outstanding technique and service. The team is led by Chef Takumi Hayashi, who ensures that the quality remains exceptional. Reservations are limited and highly competitive but can be made via Torishiki Ichimon’s website or Instagram.
Toritsuki
Toritsuki carries forward the signature skewer-grilling craft of Torishiki Ichimon while offering a more expansive menu that highlights variety and creativity. Head chef Tatsuya Nagaoka serves dishes in smaller portions, allowing guests to sample a wide range of flavors beyond just yakitori. One standout item is the chicken katsu (cutlet) sandwich, which can be pre-ordered for takeaway and makes for a memorable parting gift.
- Operation hours
- 5:00PM -
- Regular holiday
- Mondays, Tuesdays
- Price range
- Dinner: USD 97.38 - USD 97.38
- Address
- 2F M-Road Toda, 1-8-13, Ebisu-Nishi, Shibuya-ku, Tokyo
- Nearest station
- Ebisu Station
- Directions from station
- A few minutes walk from Ebisu Station
- Payment methods
- Cash, Credit card available
- Seats
- 12 Seats
Aobadai Torisora 3200HN
Unlike traditional yakitori restaurants, Aobadai Torisora 3200HN offers a unique course menu focused on suage (plain deep-fried chicken) and Tokyo-style kashiwa nabe. Kashiwa nabe is a comforting hotpot made with chicken—“kashiwa” is an old Japanese term for poultry. The restaurant features perfectly deep-fried chicken that locks in juices and umami, using carefully selected birds from the Torishiki network. The meal continues with a savory soy-based chicken hotpot. This dish is a modern take on a nostalgic tradition: until about a century ago, it was common in Japan for families to raise chickens at home and prepare a soy-flavored hotpot to mark special occasions. Torisora brings that heritage into the present with elegance and depth. While the restaurant is referral-only, inquiries can be made through its official website—and for those intrigued, it’s well worth the effort.
Nakameguro Torimachi
Nakameguro Torimachi was founded to reimagine yakitori, a staple of traditional izakaya (Japanese-style pub) dining. Under the leadership of Chef So Watanabe, the restaurant elevates familiar dishes with refined techniques and top-quality ingredients. Its signature nikomi—a rich stew made with various premium chicken cuts simmered in miso—is a standout, showcasing Torishiki-level quality in a comfort-food format. To finish, guests enjoy kamameshi, rice cooked to order in an iron pot using chicken broth. Served steaming hot, it’s a deeply satisfying way to end the meal.
Akasaka Himeno
Akasaka Himeno is a restaurant that was born when Himeno-san, who trained at Torishiki for 5 years and was entrusted as the second-generation master of Torikaze (a restaurant affiliated with the Torishiki group), became independent in February 2025. The restaurant focuses exclusively on their signature yakitori course menu. They use premium brand chickens such as Date-dori, Tosa Jiro, and Tsumaji-dori, which the owner sources by visiting the production areas directly. The tare (sauce) and grilling techniques are inherited from Torishiki's methods, making this a renowned establishment where you can experience the authentic yakitori of the Torishiki lineage.
- Operation hours
- Mon: 05:30 PM -
Tue to Sat: 05:30 PM -08:00 PM - - Regular holiday
- Sundays
- Price range
- Dinner: USD 126.02 - USD 126.02
- Address
- FUN ART AKASAKA 1F, 2-18-5 Akasaka, Minato-ku, Tokyo
- Nearest station
- Tameike-sanno station
- Directions from station
- 10 minutes walk from Tameike-sanno station
- Payment methods
- Cash, Credit card
- Seats
- 8 Seats
Torioka
In 2024, the high-end Azabudai Hills complex opened in Tokyo, bringing together some of the city’s most prestigious dining destinations. Among them is Torioka—marking Torishiki’s first entry into a “Hills” development, a series of prominent commercial complexes across Tokyo. The name “Oka,” meaning “hill,” was chosen to commemorate this debut.
Located on the same floor as the acclaimed Sushi Saito, Torioka reflects the deep friendship between Chef Ikegawa of Torishiki and master sushi chef Takashi Saito. As one would expect, the restaurant delivers the exceptional yakitori quality that has become synonymous with the Torishiki name.
- Operation hours
- Lunch: 12:00PM -
Dinner: 6:00PM - - Regular holiday
- Mondays, Public holidays
- Price range
-
Lunch: USD 130.93 - USD 144.02
Dinner: USD 130.93 - USD 144.02 - Address
- Azabudai Hills Market B1F, Azabudai Hills Garden Plaza C, 1-2-4 Azabudai, Minato-ku, Tokyo
- Nearest station
- Roppongi-itchome station, Kamiyacho station
- Directions from station
- 4-minute walk from Exit 2 of Roppongi-Itchome Station
Direct connection from Exit 5 of Kamiyacho Station - Payment methods
- Payment is by credit card only. *No cash accepted.
- Seats
- 8 Seats
- Awards
-
Awards
Bird Lab.
In March 2025, Chef Ikegawa—driven by his vision of bringing yakitori to a global stage—launched Bird Lab., a bold new concept. As the name implies, Bird Lab. is a culinary laboratory, where experimental and inventive poultry dishes take center stage. Drawing on spices and techniques from around the world, the menu blends diverse culinary traditions to create imaginative takes on chicken. Set in a refined space with terrace seating, Bird Lab. offers a one-of-a-kind dining experience that also reveals the deeper philosophy behind Torishiki.
Azabudai Torishiki – Takeout Yakitori
Located within Azabudai Hills, alongside Toriyoka, this takeout branch offers a convenient way to enjoy Torishiki-quality yakitori wherever you are. A selection of freshly grilled skewers is available for customers to pick and choose. When reheated at home or in a hotel, the rich aroma of binchotan charcoal is revived—bringing the authentic Torishiki flavor to your table. The shop also offers a variety of chicken-based side dishes, perfect for a quick, satisfying bite on the go.
Masayoshi Omino’s Yakitori Restaurants
A Torishiki-Trained Master Carving His Path
Masayoshi Omino began his yakitori journey at the age of 32, apprenticing under Chef Ikegawa at the acclaimed Torishiki. After eight years of disciplined training, he launched his restaurant in 2017 in Tokyo’s Oshiage neighborhood, near Asakusa. Just two years later, his culinary talent was recognized with a Michelin star—solidifying his reputation as a leading figure in the yakitori world.
Yakitori Omino Oshiage
Omino’s debut restaurant, located in the down-to-earth district of Oshiage, quickly earned acclaim for its relaxed charm and Omino’s precise grilling technique. His friendly demeanor and commitment to excellence made it a local favorite, and it went on to receive a Michelin star—an honor the restaurant has retained even after being handed over to his apprentices. Building on the foundation laid at Torishiki, Omino has developed his own distinctive style, while mentoring the next generation of skilled yakitori chefs.
Omino Kamiyacho
Following the success of his first restaurant, Omino opened a second location in Kamiyacho. This time, he partnered with Masashi Aramaki, a former chef from the renowned kaiseki (traditional multi-course) restaurant Kojyu. Together, they created a sophisticated fusion of yakitori and traditional Japanese cuisine. Tucked away in a quiet corner of central Tokyo, the restaurant offers an intimate setting where diners can fully savor the refined techniques of both chefs.
- Operation hours
- Monday - Saturday
Part 1: 4:30 PM-, 4:45 PM-, 5:00 PM-
Part 2: 7:30 PM-, 7:45 PM-, 8:00 PM-
*Lunch is only available on Tuesdays and Saturdays (Wednesdays and Saturdays in September)
11:30 AM-, 11:45 AM-, 12:00 PM- - Regular holiday
- Sundays, Public Holidays, Irregular Holidays
- Price range
-
Lunch: USD 117.17 - USD 133.91
Dinner: USD 117.17 - USD 133.91 - Address
- TOKYU REIT Toranomon Buildings 104, 3-17-1, Toranomon, Minato-ku, Tokyo
- Nearest station
- Kamiyacho Station
- Directions from station
- 3 minutes walk from Kamiyacho Station
- Payment methods
- Cashless payment (credit card, electronic money, and some QR codes) only
*Cash, Alipay, UnionPay (UnionPay), etc. are not accepted. Please note that cash, Alipay, UnionPay (UnionPay), etc. are not accepted.
【Supported payment methods】
Various credit cards,Transportation IC,Apple Pay,iD,QUICPay. - Seats
- 14 Seats
- Awards
-
Awards
-
Thomas4.3Posted on :06/15/2025We had a lovely evening and experience. The staff was very friendly and English speaking. He explained us every dish and took his time for questions.
Omino Tsubaki
Omino’s third venture, located in Ginza, marks a bold step into creative culinary expression. While Oshiage stays rooted in classic yakitori and Kamiyacho merges it with washoku, Tsubaki is all about freedom. The menu brings together yakitori with diverse global influences, defying traditional boundaries. In spirit, Omino continues to walk alongside his former mentor, Chef Ikegawa—both driven by the same ambition to elevate yakitori and share it with the world. Though their paths now diverge, their vision remains aligned.
- Operation hours
- Lunch:11:30AM~、11:45AM〜、12:00PM〜(Tue~Sat)
Dinner:
Part1:4:30PM〜、4:45PM〜、5:00PM〜
Part2:7:30PM〜、7:45PM〜、8:00PM〜 - Regular holiday
- Sundays, Public Holidays, Irregular Holidays
- Price range
-
Lunch: USD 128.7 - USD 147.3
Dinner: USD 128.7 - USD 147.3 - Address
- kyobashi SK Buildings B1F, 2-5-17, Kyobashi, Chuo-ku, Tokyo
- Nearest station
- Kyobashi Staion
- Directions from station
- A few minutes walk from Kyobashi Staion
- Payment methods
- Cashless payment (credit card, electronic money, and some QR codes) only
*Cash, Alipay, UnionPay (UnionPay), etc. are not accepted.
【Supported payment methods】
Various credit cards,Transportation IC,Apple Pay,iD,QUICPay. - Seats
- 7 Seats
- Awards
-
Awards
-
Ashley Franzen4.8Posted on :09/13/2024What a special experience. Even as a solo traveler and the only "Westerner", I felt incredibly welcomed. I had my hesitations initially, but I am so grateful for the sincere service, the exquisite meal, and the memories I'm taking with me. There's a whole other culture delicately wrapped into Japanese cuisine and I'm forever grateful for my first fine dining experience on my first full day, my first time in Japan. Looking forward to bettering my Japanese and having many, many more!
Conclusion
Yakitori—grilled chicken on skewers—may seem like a simple, everyday dish found throughout Japan. But for master chefs like Ikegawa and his fellow yakitori artisans, it represents a lifelong pursuit of perfection. Through relentless training and craftsmanship, they elevate this humble food into a true culinary art. Their yakitori is a testament to passion and precision—and an experience not to be missed.