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The restaurant Torisei Shijo Kiyamachi Branch has been in business for more than 50 years and is proud of its yakitori. The freshly grilled yakitori, flavored with a secret sauce that has been used since the restaurant started, is so delicious that it will have you smiling. Take advantage of the Oyadori Yaki with its spicy seasoning that will have you hooked. All these dishes use fresh brand-name chicken from Kyushu, with the qualities of the ingredients to their fullest. Local sake from Fushimi, Kyoto, shipped directly from the brewery, complements the delicious chicken dishes. An all-you-can-drink seasonal menu for banquets is available, making it ideal for all occasions. There are tables and counter seats on the first floor and semi-private rooms for up to 12 people on the second floor to meet various needs.

Torisei Takoyakushi Branch is a descendant of a yakitori restaurant that has been in business for over 50 years. In addition to the traditional dishes of the past, you can also encounter new dishes created with the desire to try new things. Starting with the restaurant's signature Yakitori, there are irresistible dishes for chicken lovers: the Oyadori Yaki is spicy and goes well with beer, and the Usuzukuri is a rare dish of seared chicken sashimi made with fresh chicken. The restaurant also offers sake directly shipped from a sake brewery in Fushimi, Kyoto, to delight connoisseurs. The restaurant has a refined and relaxing atmosphere that is typical of Kyoto. It is equipped with semi-private rooms for small groups and fully private rooms, so you can let go of your daily stress in various settings.

The eggs are separated into white and yolk and lightly stirred, separately. Pour the white portion into soy sauce based soup first, then, pour in the yolk, so that fluffy yet thick texture is achieved. Daisen chicken is moderately soft and fits perfectly with soy sauce based soup. It is used at the main branch of "Torifuji" as well. We usually use 50-day-old chicken, because the taste and texture are suited for Oyakodon (chicken and egg on rice). When it comes to chicken, freshness is the most important factor. This restaurant buys whole chickens from the market at Daisen and cuts them into pieces every morning. All of our menus use chicken only because we believe in the taste of our chicken and want the customers to know it too. Mr. Kubo knows the deliciousness well because he was once a customer of this restaurant and was impressed by the signature Oyakodon. Enjoy the variety of our chicken cuisine. There is a counter table for customers who come alone, and tables for groups. There may be a queue at lunch t

Their recommended specialty is [Mizutaki (hot pot)] using a soup made by boiling a stock of parent chickens from Hokkaido, chicken legs, and several kinds of vegetables for more than 10 hours. The soup, great for your skin as it contains an abundance of collagen, is used for the luxurious hot pot menu, to boil Sakurahime Chicken from Atsuma. This brand chicken, popular as it is tender and does not have a strong smell, is used for mizutaki, yakitori (grilled chicken), and a-la-carte dishes. They are also joining a campaign to raise the domestic food self-sufficiency rate, by using more than 90% domestic ingredients to offer high-quality, authentic dishes. As their hot pot can be ordered from 1 person, you can visit for various occasions, from eating alone to having a banquet with many people.

This renowned yakitori (chicken skewer) restaurant was established in 1994 by Mr. Yoshito Inomata, who is said to have spread [YAKITORI] in Paris. Their beautiful and imposing counter, made from a single piece wood, warmly welcomes the guests. They serve [Date-dori Chicken] from Fukushima prefecture, which has a firm yet tender texture and well-balanced taste. They stock the whole chicken to offer very fresh cuts including rare ones. The style of [Toriyoshi] is that they prepare everything with their hands, from cutting to skewering the chicken. Enjoy higher grade of yakitori, which is carefully and slowly prepared one by one, together with your favorite sake (Japanese alcohol). It is also their style that they hand just-grilled skewers over for those at the counter seats, which is well-received by the guests. People are always making a line to taste the skewers created by their skillful chef. 

Located in the Senkyaku Banrai complex directly connected to the Shijo-mae Station, Toyosu Kinpura is a unique oden bar where you can enjoy delicious oden, sashimi, and a wide selection of sake. The Oden, provided by a company that has been selling Oden ingredients for many years, features a wide variety of ingredients, such as flavorful fish cakes and deeply flavored daikon radish, all of which are of excellent quality. You can also savor fresh sashimi from the Toyosu Market, including whale meat. The restaurant's extensive lineup of original craft beer, sake, whiskey, wine, and champagne perfectly complements the oden and sashimi. Whether you're dropping by casually or exploring the Toyosu area, all items on the menu are available for takeout, allowing you to enjoy them while strolling through the neighborhood. Indulge in the casual enjoyment of Japan's beloved comfort food, oden.

You will love the delicious taste of lean Ekome beef (a specialty of Kumamoto). We charcoal grill this beef, resulting in a center that is rare, but still hot with a juicy finish. It is cut thickly and served in an attractive fashion. Although the meat can be eaten straight away, we cure it still further at the restaurant, condensing the juices of the meat still further. Speaking of pasta, our main pasta dish is "Tagliatelle Bolognese." A luscious dish of ground meat and pasta, one might say that even in this dish, the main focus is on the delicious Ekome beef. This dish also demonstrates Mr. Takeuchi's desire to have his customers eat their fill of unmatched beef. Sit at the tables lined up along the wall and the sounds and smells of cooking will reach you from behind the counter. The chef is always close by, lending a casual atmosphere and enabling customers to pass the time in a relaxed fashion.

This is an offshoot of the famous restaurant, [Cucina Italiana Gallura Yagoto], which embodies Italian cuisine that delights and excites customers.Reproducing the ambience of a trattoria of the [Gallura Ikeshita] period which served as the basis for the current Yagoto restaurant, we have created a new restaurant in the Dai Nagoya Building with the hope that customers will have an even more relaxing and enjoyable time.The Head Chef is Mr. Tanaka, who has been the right-hand man of Chef Morioka in Ikeshita and Yagoto. Serving mainly pasta, the restaurant also offers popular dishes of the main restaurant such as the [fresh foie gras and mango], [onion focaccia] and so on.Enjoy refined Italian cuisine using generous portions of seasonal ingredients and local seafood in a more casual setting.

We make our dough by hand. We use cheese imported from Italy for a genuine taste. Enjoy hot pizza, freshly baked in our pizza oven! We purchase our seafood and vegetables from Kuromon Market and only cook with fresh materials hand selected by the chef. Above all, we recommend that you try "Swimming Crabs with Tomato Cream Sauce", which is packed full of crab. Enjoy genuine food in a casual environment. Italian cuisine is at the center of our menu, but we also serve Spanish dishes like Ahijo and a regular Western-style menu including rice-filled omelet. We have been serving charcoal‐broiled cuisine since the summer of 2014. Allow us to arrange a memorable private party for an anniversary or birthday with one of our special illustrated dessert plates.