An Encounter with Extraordinary Yakitori at Kanda Toritaka
Nihombashi may be punctuated with grand historic buildings and carved up by Japan's five highways that converge at its centre, however it is the narrow backstreets peppered with characterful shops and restaurants that are equally responsible for the lively reputation the area enjoys. Tucked away on a side-street towards the north of the area we find yakitori, Japanese skewered chicken, specialist Kanda Toritaka, a relatively new addition to the ever-expanding Nihombashi roster that makes the locale such a destination for gourmands.
Making a name for itself in just over a year with experienced head chef Akira Satake's distinctive menu the seven counter seats on the first floor of Kanda Toritaka are consistently packed, the intimate setting allowing for the chef to cook directly for the customers to make sure that each delicacy to leave the grill is with them at its freshest. Taking the lead on the menu is chicken breast topped with wasabi and nori, served rare which allows the delicate taste of the meticulously sourced Yamanashi chicken to shine through. Elsewhere tsukune, Japanese chicken meatballs, are served briefly deep fried to leave the outside caramelised thick with flavour while leaving the inside light and soft on the palette. Custoers are encouraged to opt for a set menu that will take you on a tour of the possibilities of yakitori or order à la carte from the tasting menu that spans rarities such as wing tips served salted, tender whole hearts, and quail eggs that explode with flavour.
Tokyo, Chiyoda-ku, Kajichō 1-5-13