Torimitsu

Torimitsu’s appeal in Kagurazaka centers on skewer grilling over charcoal that chars the exterior crisp while keeping the meat juicy and tender inside. The chicken wings showcase this balance with brittle skin over succulent meat, served alongside a mound of grated daikon radish that cuts through the richer drippings between skewers.

Diners can order via an open-ended omakase where grilling continues until you say stop, or choose the full seasonal omakase course that folds in seasonal small plates. Skewered cuts such as chicken neck (seseri) and tender breast (sasami) share the grill with seasonal produce like corn, shiitake mushrooms, and zucchini, each given precise heat to coax out its character. Custom shichimi spice blends with Japanese herbs and varied condiments bring a distinct finish to each course.

Drinks include sake, beer, and wine, along with large bottles of Fuji sparkling water as a crisp non-alcoholic partner for the skewers. The meal finishes with a choice of carbohydrate courses, notably a refined bowl of chicken soba pairing thin noodles with a clear, savory chicken broth, or fragrant ground-chicken rice bowls (soboro don).

Inside, a quiet dining room features counter seating overlooking the grill, along with tables and private rooms, making it a space best enjoyed with an advance reservation for an unhurried dinner.