Toriyabō

Toriyabō centers its counter on charcoal-grilled yakitori, turning out everyday favorites such as juicy chicken thigh (momo), negima with scallion, and seasoned meatballs alongside cuts that draw in seasoned yakitori enthusiasts. The menu highlights white liver, crisp sori (oyster), and tender tsunagi (the cut linking heart and liver). For those undecided on where to begin, the charcoal-grilled skewer course offers a well-paced selection of the day's cuts, grilled slowly over the coals.

The chicken selection extends well beyond skewers. Sashimi cut from fresh Ibaraki-raised Akane jidori features tenderloin, breast, and gizzard, served raw to showcase the poultry's clean freshness. The signature Bon Salad, built around crisp shredded cabbage, and crisp karaage fried chicken add texture and variety to the table. For a comforting finish, diners often round out the meal with a bowl of chicken ramen.

Beverage options span beer, wine, and mixed drinks, suiting solo visits at the counter as easily as casual evenings with a group. Operating late into the night, the restaurant provides a reliable setting for a relaxed dinner or evening drinks.