Just a 4-minute walk from Omotesando Station, Torimasa is a long-established yakitori restaurant located in a corner of Minami-Aoyama. Since opening in 1977, we have continued to preserve the same timeless flavors for nearly 50 years as the neighborhood has changed with the times. With a commitment to freshness, we butcher whole Jiyodori chickens in-house, cut the meat into generous pieces, carefully skewer each one by hand, and grill them over binchotan charcoal until fragrant. Retaining the nostalgic atmosphere of the Showa era, our restaurant is suitable for a wide range of occasions, from casual meals with colleagues and friends to important business dinners and formal gatherings. We invite you to enjoy Torimasa’s time-honored yakitori to your heart’s content.
“Meat Tastes Best When Cut Generously”
Putting That Simple Belief into Every Skewer
Torimasa uses premium Jiyodori chickens raised on natural feed, known for their clean flavor and lack of unwanted odor. Each whole chicken is carefully butchered in-house, with every cut prepared according to the unique characteristics of each part before being meticulously hand-skewered. Every piece is cut generously to create a satisfying bite, then grilled over premium binchotan charcoal to achieve a beautifully crisp, aromatic exterior while keeping the inside tender and juicy. The skewers are seasoned with a mild nigari salt made from seawater, allowing guests to first appreciate the natural flavor and umami of the chicken itself.
Homemade Tsukune Made with Mature Hens
and Signature Chicken Skin Grilled from Raw
Among Torimasa's specialties is its homemade tsukune, made from coarsely ground mature hens, shaped by hand, and slowly grilled from raw to develop a rich, deep flavor. Other signature items include tebasaki, prepared with the wing drumette and wing flat left connected for a bold presentation, and kawayaki, which combines chicken skin from the neck, thigh, and other parts to create a variety of textures in a single skewer. The restaurant's famous kawayaki is especially noteworthy, as it is grilled from raw over charcoal, requiring exceptional precision and craftsmanship to achieve its distinctive texture and flavor.
Signature Chicken Dishes Crafted by a Yakitori Specialist
In addition to its famous yakitori, Torimasa offers a selection of signature chicken dishes unique to a traditional yakitori restaurant. Enjoy the comforting oyakodon, infused with the rich aroma of Japanese dashi, or the crispy Japanese fried chicken, perfectly golden and flavorful. To finish your meal, the highly recommended octopus fried rice, a favorite among regular guests, is the perfect choice. Each dish is prepared with the same care and craftsmanship as the restaurant's signature yakitori, making them all proud specialties of Torimasa.
Choose the Classic 'Front' Course, the Insider's 'Back' Course,
or enjoy both with the Full Course for ¥5,500.
The Half Course "Front" features signature skewers such as wasabi chicken breast and chicken thigh, highlighting the natural flavor of premium locally raised chicken. Meanwhile, the Half Course "Back" focuses on delicacies such as chicken liver and gizzard, making it a favorite among offal enthusiasts. Each half course is available for ¥2,860. For those who want the complete experience, the Full Course (¥5,500) combines both selections into a generous set of 12 skewers weighing approximately 800 grams. It's a satisfying meal whether enjoyed solo or shared with family and friends.
Relax in Comfort
A Nostalgic Space Filled with the Charm of the Showa Era
The restaurant preserves the warm atmosphere of Japan's Showa era, featuring counter seating where guests can watch the chefs expertly grill each skewer, as well as spacious table seating and traditional tatami rooms for a more relaxed dining experience. Whether you're gathering with colleagues, enjoying drinks with friends, or hosting an important business dinner or special occasion, Torimasa offers the perfect setting for every occasion.
