01 / ABOUT THE PLACE
About this place
Part of the pleasure of yakitori is choosing your cuts. At Toriume, the menu ranges from Tamba chicken thigh and neck meat to wings and skin, so you can start with familiar favourites and add skewers that catch your eye. The menu describes the thigh as well balanced between fat and meat, and the drumstick as full of chicken flavour. Chicken tenderloin is served simply with salt water and wasabi; the tenderloin with shiso comes with house-made plum sauce. These lighter options make it easy to find a flavour to suit your mood.
For contrasting textures, try the gizzard or skin. The menu promises a satisfyingly crunchy bite from the gizzard, while the skin is described as crisp and juicy. Order a few skewers at a time and see which cuts you like best. Between them, there’s the menu’s silky-smooth simmered liver, which diners have described as tender and melting in the mouth. Some visitors also praise the yakitori sauce for being not too sweet and the grilling for being just right, making the skewers and liver a natural centrepiece for dinner.
Chicken-soup ochazuke—rice with tea-style broth—or chicken-soup zosui, a rice porridge, are options for rounding off the meal. Choose the lighter ochazuke or take your time over the zosui. One visitor said the porridge left them full, so how much to order depends on how far you want to go after the skewers.
Drinks include sake and plum wine as well as beer. Diners have mentioned pairing sake with the yakitori and simmered liver, and enjoying plum wine. It’s a place to settle in for dinner, choosing skewers as you go and taking your time over a drink. Closed on Tuesdays; open from 17:00 to 23:00.
