TORISAWA 22 A yakitori restaurant from the Nishi-Azabu district of Tokyo, renowned for being a place that only accepts reservations through recommendations from regular customers and has a waitlist stretching over a year, has opened a branch in Bangkok's Ekkamai area. What sets this restaurant apart is its meticulous selection of ingredients, which goes far beyond the ordinary. The restaurant uses specially bred chicken raised on specific open farms. The chicken must be exactly 70 days old to achieve its signature tender, chewy, and glossy texture. Then, the chicken is meticulously deboned and skewer-threaded before being grilled over Bincho charcoal, which is imported directly from Japan. This process imparts a subtle smoky aroma and a rich, flavorful taste.
The secret to the flavor that has been passed down is the original recipe sauce inherited from the original establishment, and it still uses the same ingredients and tableware as in Tokyo. Every bite is crafted with precision under the exceptional control of a skilled chef who has honed their craft since the age of 15. This dedication is reflected in standout dishes like the crispy and chewy Hatsumoto or the Chochin, where sweet egg yolk blends perfectly with grilled chicken, offering a unique experience rarely found elsewhere.
In addition to the standard course menu, you can also order additional items individually. After finishing the meal, there are often rare chicken parts or special items not listed on the main menu, which excite those who love offal and special cuts of chicken. Every detail, from the sesame oil used for seasoning to the wasabi that enhances the flavor of the chicken, is carefully selected to ensure that every dish is balanced and satisfying for those who come to try it.✨
