Everyone has their own definition of what tastes good, but for me, nothing beats chicken. We Filipinos love chicken, but I sometimes feel a sense of frustration realizing how far ahead Japanese chefs are with their craftsmanship and techniques. Having graduated from culinary school and worked in a Japanese restaurant, I have always been deeply moved by the complexity and depth of Japanese cuisine. Now that my business has found some success, I travel to Japan every year to explore its food culture, and each trip only makes me fall deeper in love with it. My Japanese partner has also been a great influence on my journey into the heart of Japanese flavors. If you want to experience the true depth of poultry, I highly recommend visiting "Toriki" in Kamata, an old downtown district of Tokyo. It is a popular spot and hard to get into without a reservation, but every single dish is so delicious it’s almost frustrating. One day, I hope to be able to serve dishes that will truly surprise and impress even the Japanese themselves.

+2

Down to earth yakitori. Handmade. Nothing frozen. Everything fresh. Have a seat at the counter if you want to see them butchering the meat.

+1

Taste is good but service is not for customer but for kitchen. What you orderdd will be served to table regardless of customer' s pace.

Place was half empty and we came in as a couple for some food. However, the moment we stepped in, we were refused as they indicated that this is an “japanese-only” place. A shame for Japan.

An extremely popular chicken specialty restaurant 3 minutes on foot from 蒲田 Station, buzzing with energy right after opening. With a counter on the 1st floor and sunken kotatsu seating on the 2nd, the space has the comfortable closeness of a lively, fun izakaya. The first-served appetizer of quail egg natto and a gentle chicken soup that seems to reach every part of your body warm your stomach. The exceptionally fresh 「とり刺身」 is a beautiful pink, with clean umami and no off flavors. The top grilled recommendation, 「ももタタキ」, releases juicy flavor from its fragrant skin and rare interior, enjoyed refreshingly with scallion ponzu. Even the fried dishes are reliably good and perfectly salted, including fried knee cartilage with plenty of meat attached. A dependable spot to enjoy every bit of chicken's flavor, from raw to grilled to fried.

+3