“Torisen” for yakitori without waiting in line, even during lunch hours

As I arrived at the restaurant ten minutes past 12 pm, I expected there to be a huge waiting line. I was pleasantly surprised to find only three people before me! COREDO Muromachi offers plenty of choices of restaurants, which is probably the explanation to the short line right at the peak of lunch hour.

Tables on the left hand side and a counter on the right. They have about 30 seats in total.

You can read the description of the 85-year-old restaurant both in English and Japanese.

There is a good distance between the counter seats, so you can relax in your private space.

At the back of the table seats were displayed over 100 kinds of sake. This is the place to go to if you are a yakitori or sake fan.

The menu is simple and clear with pictures.

Torisen’s recommendation is the “Torimabushi-meshi”, delicious twice

I have had the Nagoya specialty “Hitsumabushi” (chopped grilled eel on rice), but this will be my first experience of “Torimabushi-meshi”. I’m certainly looking forward to it!
On the counter, the seasonings are neatly placed. Shichimi pepper with sesame, sansho pepper and rock salt.

Only five minutes of waiting, and the Torimabushi-meshi is ready.
Wow, there is so much minced and cut up chicken that you can’t even see the rice underneath. It comes with soup, salad, pickles, negi (onion) and wasabi.
They also give you a spoon to make it easier to eat.

First, I want to try it with the shichimi pepper.
The delicious flavor of the charcoal grilled chicken goes through my mouth and to my nose. The strong taste is perfect to eat with rice.

Look how much minced and cut up chicken there is in one scoop! The nori (seaweed) adds a nice flavor too.

Sesame is sprinkled on the yakitori, which is soft and light. There is of course no strong chicken smell. It is simply really good!

Second round with seasonings and soup. An excellent combo!

Here is what I meant when I wrote that the Torimabushi-meshi was delicious twice. First, you try it just by itself. Then, add the seasonings and the chicken broth soup for a change in the flavor!

I added some sansho pepper that I love, together with second servings of rice and soup. I made my own ochazuke (riced soaked in hot tea and broth).

The ochazuke made the strong yakitori taste milder, and the seasonings and the wasabi created a new distinct aroma. I very much enjoyed the change.

Only 1000 yen for a dish using their best chicken, including second servings of rice and soup, is most definitely an exceptional deal.

writer：Yoko