驚異の12,000円コース！独創的な一品料理&絶品焼き鳥&飲み放題！予約困難店出身の大注目の焼き鳥店！【とり卓忠】【焼鳥㊹】

驚異の12,000円コース！独創的な一品料理&絶品焼き鳥&飲み放題！予約困難店出身の大注目の焼き鳥店！【とり卓忠】【焼鳥㊹】

You had no experience, so they taught you everything, right? Yes, I was taught carefully. Even though I was super cocky. I apologize for the trouble I caused my mentor. Kagurazaka, Tokyo Tonight we are going to a popular yakitori restaurant. Deep-fried Shamo (duck) breast and lotus root tofu Does the restaurant read “TAKUCHAN”? Yes. That is not how it is originally read in kanji. it’s a phonetic kanji My nickname was “TAKUCHAN. What is your name? My name is Takuya. My mother wanted to give me the Kanji character “Tadashi”. These kanji characters are combined to read “TAKUCHAN. Opened in July 2024. Chef is from TORI-SHATARO, which is difficult to make reservations. The restaurant is actually named after the chef’s nickname. I see, common ground. Moreover, this restaurant offers all-you-can-drink. Yakitori and all-you-can-drink for only 12,000 yen. Do you use different kinds of chickens like CHATARO? Now 3 types are available. Horohoro-chicken, Tochigi Shamo, Golden Shamo (all high-end free range chicken) I went to CHATARO the other day. It was delicious as always. Many kinds of chickens and a large volume of chicken. The variety seems to be increasing. It might have been 4 or 5 different kinds. Hokorohoro chicken breast in a meat-and-potato sauce style Potato Soy Sauce and Junovese Sauce Tasty! A perfect fusion of Japanese and Italian cuisine. Meat-Stuffed Akebia quinata Above is Akebia quinata fruit and miso The dishes are unique. It is much more unique than other yakitori restaurants. Because everywhere is similar. Delicious. I opened a restaurant and realized . Kagurazaka has a crazy number of yakitori restaurants. Including inexpensive yakitori restaurants, there are about 97. Chef: Takuya Takahashi Tochigi Shamo Breast Nice. Skin is grilled thoroughly over a close flame, resulting in a crispy and intense texture. Meat is moderately resilient and rich in flavor. The grilling table is very high. I raised it higher to let the ducts suck the smoke out. gizzards Top: Golden Shamo, middle: Tochigi Shamo, bottom: Horohoro chicken. Great, 3 types. All of them taste different. Texture is also different. Holoholo chicken is the bottom of the list because it is so delicious. Middle is tasty as well. Golden shamo is fatty. It is a yakitori that allows you to enjoy the different flavors of the chicken. Few chefs do this with offal. How long have you been at CHATARO? About 4 years. What did you do before that? I was a nurse. Nurse → Yakitori Chef Did you want to be a yakitori chef? Yes. I’ve always loved cooking. I used to go to many different yakitori restaurants. Thigh meat (Top: golden shamo, Bottom: Tochigi shamo) Tochigi-shamo is lighter. Yes, it is lighter than the fat of golden shamo. I like the idea of being able to compare chickens on one skewer. Is this style a staple here? Yes. Liver is difficult, but the others are as much as possible in this style. Great for food lovers. The customer notices, “Oh, something’s different. I really hope the customers enjoy it. Pickled Tofu in Ume Vinegar Amanaga pepper Matsutake mushroom chawanmushi with Tochigi-shamo egg Above is chestnut Pureed Soup. The dishes are just as creative. tasty These elaborate dishes in a yakitori restaurant are memorable. I can see you have eaten at many restaurants. It must be different from other restaurants, even if only a little. Tokyo is very competitive, so I have to work hard. I know him. Gourmet Celebrity: Kotaro Kashiwaraba Gourmets already know this restaurant. The all-you-can-drink wine is great. Is this really 12,000 yen? Great for alcohol lovers. White liver of holoholo chicken Best for! No odor at all. Mild and sweet. Clear fat melts in my mouth. A lingering flavor that does not want to disappear. I can’t believe that it can be grilled over a close fire and turn out like this. It’s a great technology. It was like a jelly. Assorted smoked meat Horokhoro chicken wings, Tochigi-shamo chicken breast strips, wood-fired chicken breast This chef is awesome. Wine, please. Wouldn’t it be nice if we could drink without worrying about the cost of drinks? Yeah, but I’m starting to worry about the restaurant. In the future, it plans to operate two revolutions using table seating. That way a little profit would be made. Now it’s charity, right? That’s true. But I’ll stay in business as is for a while without making any changes. Great, a corporate effort. I don’t want to use the easy word “cheap.” I want to support the restaurants that are doing well with this amount of money. When you become a Yakitori Chef from a nurse, How did you get into the yakitori business? Anyway, I went to many different restaurants. Then you gradually get to know each other. So I had the opportunity. Did you have a specific restaurant in mind that you wanted to work at? The most delicious of them all was the restaurant where I worked. If I had not been able to work at CHATARO, I would still be a nurse. Did you go out to eat at a restaurant on your day off? Yes. I used to go to Tokyo on my days off. You had no experience, so they taught you everything, right? Yes, I was taught carefully. Even though I was super cocky. I apologize for the trouble I caused my mentor. It was a quick 4 years. But what you got is great. Yes, I agree. It’s hard to make reservations, though. A customer told me the other day. Six months before I can go.” It’s such a delicious restaurant, I can’t blame them. Horohoro chicken Momo (Thigh) Soft. Rich in flavor. Shamo chicken breast strips Chef is from Akita, so he uses Tonburi. Makomodake with a unique crunchy texture But it’s not a mushroom, it’s the stem of a grass plant. There’s a lot of variety in the course. Can I still eat? I’m pretty full. Tsukune (Chicken Meatballs) Inside is awesome. This expression is sexy. You can actually try this in a restaurant. His grilling technique is excellent. Now all the yakitori are served. The rest is finished with rice. Finally, wine please. 12,000 yen with rice included? That’s really great. I agree with you. But the reality is that the status of yakitori is still low in the countryside. They say, “Yakitori over 10,000 yen is expensive! It costs about the same amount of money in the Countryside. Spreading that fact through my videos will make it easier for chefs to work in the countryside. Chefs should not gather only in Tokyo. I want to open a restaurant in Akita, too. But they criticize me. Expensive!” They say. But I can’t help it because I use high quality chicken. Of course, inexpensive yakitori is also delicious. But the world of yakitori is much larger. Everyone says, “Torikizoku (chain restaurant) is delicious. Sure, it’s delicious, but it’s something else. They don’t know the difference between free range chicken and young chicken. Such people criticize it as “expensive”. I feel disappointed when I see such reviews. Before criticizing, we need to consider “why is it expensive?” I would be happy if this restaurant would be a good starting point for people to visit various restaurants. Rice cooked with peanut and sweet potato It’s supremely satisfying. I found another great restaurant. TORI-TAKUCHAN Today’s Alcohol Today’s bill per person $ 78

東京・神楽坂で2024年7月にオープンした焼き鳥店「とり卓忠」🐥
店主は渋谷の予約困難店「とり茶太郎」出身。

こちらなんと焼鳥コース12,000円でフリーフロー(飲み放題)という太っ腹なお店。
さて、そんな「とり卓忠」の焼鳥コースとは？

TORI-TAKUCHAN is a yakitori restaurant that opened in July 2024 in Kagurazaka, Tokyo.🐥
The chef comes from “TORI-CHATARO,” a restaurant in Shibuya where reservations are hard to come by.

The yakitori course is priced at 12,000 yen and includes free-flow (all-you-can-drink).
What is the yakitori course at TORI-TAKUCHAN?
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