Torisho Ishii - Naniwabashi(Yakitori (Grilled chicken skewers))

ChefYoshitomo Ishii - Capturing the Moment of "Burning Out"

Born in 1974 and hailing from Chiba Prefecture, I began my career in the food and beverage industry at a popular yakitori restaurant. After training at a Japanese restaurant, I became independent in 2016 to create my ideal yakitori shop. With the motto of "not overcooking, not undercooking, but achieving the perfect cook," I skillfully manage the challenging heat of binchotan charcoal while standing at the grill every day.

Food A Supreme Course to Fully Savor the Takasaki Chicken

The main ingredient of the chicken-focused course meal, which consists of appetizers, side dishes, skewers, and a final dish, is the Takasaka chicken, renowned as one of the best in the world. Mr. Ishii, who has handled numerous brand free-range chickens, praises it as "a shocking taste that I have never encountered before," highlighting its exceptional fat, meat quality, and internal organs. The high-quality fat and umami that ooze from the chicken, grilled to perfection over Kishu binchotan charcoal, leave a lingering aftertaste that is truly satisfying. The final dish varies monthly, featuring options like oyakodon (chicken and egg rice bowl) or ramen.

Space"A Blissful Moment in an Adult Space Like a Hideaway"

A traditional house located on a quiet street in Nishitenma has been renovated. Opening the heavy black cedar door, dyed in the color of charcoal, reveals a long, narrow approach that invites you into an extraordinary space. The lattice-patterned ceiling, the textured walls made of clay, and the sophisticated luxury of the black granite floor create an elegant atmosphere. In this special space with only ten counter seats, where attention to detail is evident, you can enjoy exquisite yakitori while closely observing the skill of Chef Ishii. It promises a moment of bliss.