Last night we went to one of my favorite restaurants in Tokyo – Toriyoshi – it’s a little yakitori (literally grilled chicken but it’s soo much more than that) joint on a little street near the train station in Nakameguro. I love everything about this place. I love how everybody sits around the counter, which fits eighteen people tops and hungry patrons line up patiently outside waiting for a seat to become available. I love the hustle and bustle of the chefs around the grill who expertly cook up some of the most delicious food I have tasted. I love the freshness of the food, the beautiful way in which it is presented, and the incredible skill of the chefs and the rest of the staff. I love how the beer is perfectly cold and the sake completely pure. The thing I love most however is chouchin. Now I don’t really know how to describe this in English, or do it in a way that won’t sound revolting. Basically I suppose it is some liver with the reproductive system of a chicken on a stick and the yellow part (see below) is so incredibly tasty that I can only describe it as a flood of pleasure in your mouth. It took me a while to have the guts to try this as it really does not look very appetizing but once I did, there was no turning back.
The delicious sake
Icy cold beer
Amuse bouche of daikon and quail eggs and tsukemono (pickles)