01 / ABOUT THE PLACE
About this place
What stands out first at Torimasu in Shin-Koiwa is the generous size of every skewer. The lineup covers chicken-and-scallion negima, chicken skin, and house-made tsukune meatballs, alongside prized cuts like chicken neck meat (seseri) and heart-liver connections (tsunagi), drawing diners for their juicy portion sizes and satisfying bite. For an easy way to sample several varieties at modest prices, ordering an assorted yakitori platter is a dependable starting point.
Fresh Seafood and Savory Small Plates Between Skewers
Despite being rooted in chicken specialties, the restaurant also features fresh seasonal fish and an appealing spread of pub appetizers. Seasonal sashimi platters featuring Pacific saury and cured mackerel share the table with spicy Tebakkara chicken wings and crisp Torimasu salads. Snacking on sharp wasabi-marinated nagaimo yam or pickled ginger alongside the table appetizer makes cold beer, sake, or fresh-squeezed lemon sours go down with ease.
Easy Flow from Solo Drinks to Group Dinners
Beyond counter seating, the second floor offers sunken kotatsu seating where diners can stretch their legs comfortably. Mobile ordering makes it simple to request extra dishes and drinks whenever ready. Because seats often fill up from early evening, reserving ahead is a prudent choice when planning a full evening of drinks and food.
