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"https://www.cntraveler.com/gallery/best-restaurants-in-tokyo"
@rickbehl6
"Situated directly under a highway overpass in Shirokane, Toritama doesn’t boast the most glamorous of locations. However, this has not stopped it from being awarded a Michelin Bib Gourmand or from becoming one of the city’s hardest-to-book yakitori joints. What makes it stand out is the extensive menu. Most yakitori restaurants grill standard parts like breast, thigh, heart, wings, gizzard and liver, but Toritama rolls out a menu of over 30 parts – plus the daily ‘secret menu’ of rare cuts, which brings the total up to 40. That’s a lot of chicken, and you’d need to be quite the anatomy expert to name them all on the fly. Sourced daily, the chicken is always as fresh as it gets, so those looking to try it raw can feel safe here."
@ibaker11
"Takoyaki very nice elegant and cozy. The recommended course too plain though, better to order individually! Open until late but book if you go during regular hours"
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"$$ The first thing you notice when you slide open the door to this yakitori specialist, plonked beneath a highway overpass in Shirokane, is the hiss and pop of succulent chicken pieces slow-roasting over binchotan charcoal embers. The open-kitchen interior is fairly basic, with two charcoal grills and several black stools around the counter. The menu, however, is not. On any given day, there are up to 40 chicken parts for diners to choose from. / Tell us about your first impressions when you arrived. The first thing you notice when you slide open the door to this yakitori specialist, plonked beneath a highway overpass in Shirokane, is the hiss and pop of succulent chicken pieces slow-roasting over binchotan charcoal embers. The open-kitchen interior is fairly basic, with two charcoal grills and several black stools around the counter. The menu, however, is not. On any given day, there are up to 40 chicken parts for diners to choose from. What was the crowd like? The compact space means you’ll be rubbing elbows with your fellow diners, but the informal atmosphere creates the kind of cozy camaraderie that comes from reaching over your neighbor for the menu. Main event: the food. Give us the lowdown—especially what not to miss. The menu features an anatomical chart depicting all the edible parts of the chicken available on the day—generally between 30 and 40 cuts. At dinner on a recent evening, crunchy bits of cartilage gave tsukune meatballs a pleasant bite, while the velvety liver was perfectly seasoned and lightly brushed with a sweetened soy-based sauce. The grilled hearts were little flavor bombs, but the euphemistically named chochin (which means, “lantern”)—unfertilized eggs dangling from the still-attached fallopian tube—was the unanimous star of the evening, even before liberal amounts of seasonal sake were imbibed. However, all but the most hardcore innards fans might want to avoid the thimble-sized, bean-shaped kidneys, which tasted less delightful than they looked. "
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"白金 酉玉 本館 050-5597-1841 東京都港区白金6-22-19 https://tabelog.com/tokyo/A1316/A131602/13005504/"
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"http://gm.gnavi.co.jp/shop/0115028601/"
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"Yakitori specialist https://www.cntraveler.com/gallery/best-restaurants-in-tokyo?mbid=social_facebook"
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