Torihei

At Torihei, dinner might begin with charcoal-grilled yakitori and finish with yakisoba made using the same sauce. The menu offers room for both. One diner recalled that the pieces of chicken on the skewers were generous; another enjoyed the liver’s soft texture. A guest who tried the gizzard particularly liked its springy bite.

The skewers include negima, seseri, tsukune, chicken wings and shiitake mushrooms, so you can mix chicken cuts and vegetables to suit your taste. Some diners singled out negima as a standout, making it a natural place to start before adding a skewer that catches your eye, such as liver or gizzard. Other options include chicken thigh tataki, chicken tenderloin sashimi, gizzard and, when in season, seared bonito. Whether you want charcoal-grilled skewers to take centre stage or prefer to sample a few sashimi-style dishes alongside them, there are several ways to put a meal together.

Small plates such as bean sprouts, chilled tofu and sliced tomato make easy accompaniments. The house specialities include a two-flavour cream cheese dish—mapo-style and with wasabi soy sauce—as well as Torihei-yaki and keichan-yaki. Yakisoba is described on the menu as being made with the restaurant’s “proudly served” sauce. One diner recommends it for its yakitori sauce; it is an option for anyone wanting a little more after the skewers.

Drinks range from beer to chūhai, wine and whisky, and several diners have praised the sake selection. The menu lists Super Dry in large, medium and small sizes, as well as large bottles of Sapporo Akaboshi and other beers. Whether you’re settling in for skewers and drinks or making a fuller meal of small plates and yakisoba, there is a choice of dishes and drinks to shape the evening.