Torikazu

Drawn in by the savoury aroma drifting from the grill, dinner at Torikazu typically begins with skewers and the tavern's signature poultry dishes. The yakitori selection includes cartilage-flecked tsukune meatballs with a satisfying crunch, tender liver, and chicken skin richly coated in sweet-savoury tare glaze, providing an immediate lift to the first drink. Sharing top billing is the house jun-liver: tender pieces of liver flash-fried with spring onions in a rich, mildly spicy sauce whose bold profile practically demands a beer or highball.

While rooted in chicken specialities, the broad menu gives the evening plenty of variety. Alongside lighter bites like refreshing toriwasa and fragrant butter-sauteed chicken, the kitchen prepares classic izakaya dishes such as teba-gyoza—chicken wings stuffed with dumpling filling—and gently simmered beef sinew with daikon. The drinks list keeps pace with Hoppy, various sours, sumomo (plum) highballs, and shochu available either by the go (traditional pouring measure) or by the bottle, allowing diners to drink at their own speed.

When it comes time to close out the meal, the options range from a simple bowl of ramen or chilled noodles to retro comfort staples like omurice and oyakodon. With a warm layout of counter seats and tables, the small room feels equally suited to a quiet solo drink or a convivial chat among a few friends. Given the modest capacity, booking ahead is a sensible step when planning to settle into this unpretentious local tavern.