Torizaku

The kitchen cooks its skewers on precision-controlled electric grills to deliver char without the smoke. Options include chicken thigh with scallion and yuzu kosho, wagyu finger meat, and grilled pineapple. Beyond skewers, there is creamy mentaiko udon and a sukiyaki hot pot. The sukiyaki features a bear-shaped broth presentation that simmers down over ten minutes, cooking a mix of beef, shrimp, noodles, tofu, and napa cabbage. The setting avoids flashy decor, keeping the unpretentious feel of a local Japanese neighborhood izakaya.