Torihama

Oyakodon—chicken and egg over rice—is one reason to visit Torihama at lunchtime. Diners who ordered it have praised the aroma of the charcoal-grilled chicken, which lifted the flavour of the dish. On some days, lunch also comes with a small side dish and chicken soup, making for a satisfying meal. Alongside oyakodon, the lunch bowls include a two-colour bowl topped with chicken soboro and shredded egg.

In the evening, there are skewers to suit different tastes, from kashiwa chicken and liver to heart and tenderloin with wasabi. Some diners have singled out the tenderloin and liver for their moist texture; others have enjoyed the springiness of kashiwa and heart, and the juiciness of seseri and chicken skin. One set serves the skewers one at a time, which diners have found easy to enjoy at their own pace.

For a first visit, the set with yakitori, a small appetiser, grated daikon and chicken soup makes a good starting point. There is also an omakase course with vegetable skewers, a meal and ice cream, for an evening when you want a more substantial spread centred on skewers. Drinks include draft beer and lemon sour, as well as sake, shochu and wine by the glass. Sake is available by label, including Raifuku and Sharaku, so choosing a glass to go with the yakitori is part of the pleasure.

To finish, choose from chicken rice (torichazuke), soboro rice bowl and charcoal-grilled oyakodon. There are options for a lighter end to the meal or a more filling rice dish.