Tokoshima (床島) is one of my most favorite Yakitori restaurants. Yakitori is Japanese style grilled chicken on a skewer.
What makes the difference in Yakitori restaurants? Quality of the chicken? The technique of the grill, I think.
It may seems to be very simple and easy to make Yakitori. However the cuisine requires well trained artisan skills. Tokoshima serves its Yakitori in a perfect condition.
The excellent technique makes the chicken breast very lare and the skin very crispy. Heated oak charcoal throws far-infrared rays by which the master of Yakitori turns a piece of chicken meat into a perfect condition Yakitori.
Tokoshima’s cut is a bit bigger than usual Yakitori restaurant. So I think 5 or 6 pieces of them are enough if you have 1 or 2 appetizers before Yakitori. This place has “Omakase”, meaning chef’s special, of 5 or 7 pieces. Then the master will serves a variety of the parts of the chicken not only the meat but also its guts. If you don’t like guts, tell them so: “Naizou nashi de onegai shimasu 内臓なしでお願いします(No guts, please)”.
2-8-10, Sangen-chaya, Setagaya-ku, Tokyo, Japan
Closed on Sunday and 1st Monday