Note*: Data alert. This post has quite a few images, so if you’re on your smartphone, now’s a good time to turn on wifi or hop on a computer so I don’t eat all your data… Your welcome.

Lord, where to begin…

First, don’t let me tell you how amazing Torishin is. It’s a Michelin-rated restaurant and was highly reviewed in the New York Times last year. Now, what I can tell you is that former B-boy -turn- master chef, Atsushi Kono is a humble grill master/ chicken whisperer that will teach/feed you into loving chicken, part by part, in their intimate (and $$$) chef’s table with their signature and simple Yakitori menu.

The menu, in a beautifully presented box. Can I get a wax version for my kitchen? I’m serious AF.

If you’re not familiar with Yakitori, it means “grilled chicken” in Japanese but Torishin is allegedly the real-deal, grilling every piece of meat over  “Binchotan” charcoal and using traditional and methodical process to prepare, cook and serve their dishes with an upscale flare.

It was my Boyfriend’s birthday over the weekend and  when he asked if we could have dinner there, I booked quickly without hesitation. Peeps, you know how much I love a grilled piece of chicken…with that being said after going through about 14-15 yakitori dishes I was singing… Happy birthday to me….happy burphday to MEEEEEEEEEEEE.

Now when you choose to eat at Torishin you can choose to dine at a regular table ( about 65/pp) or the chef’s counter table ( about 160/pp) which is obviously, more exclusive. I’ve done both and even though dining here regularly  was quite exceptional, I found dining with Atsushi not only elevated my infatuation with chicken ( is that even possible?) but I also, had a whole other appreciation for food, as an art. Peeps, food at Torishin was as beautiful as it looked. It was like looking at  Van Gogh’s ‘Starry Night’, and then being able to eat it. Every plate was served with visual and sensual intent; taking your taste buds on a journey, discovering different levels of savory, umami, tangy and sweet.

We had about 14-15 dishes ( I think I lost count) which ranged from:

Dashi Broth Jelly, Mochi Style


Yellowtail Sashimi, Salmon Roe, Sea Urchin, Simmered Kumquat, Simmered Abalone, Duck Roast w/ Apple Vinegar and Miso Marinated Spanish Mackerel


Chicken Filet


Chicken Hearts


Chicken Tail


Chicken Neck with Yuzu Pepper


Chicken “Oyster”


Iberian Pork w/  Spicy Garlic Miso 


Charcoal Grilled Matsutake Mushroom


Crispy Fried Prawn Shrimp


Simmered Fig w/ Pistachio Miso


Chicken Main Artery


Chicken Breast Wrap w/ Shiso Sweet Plum


Chicken and Duck Meatball


Grated Daikon Radish


Oyako Don


Roasted Green Tea, Black Sesame and Green Tea Creme Brulee


Note**: I had a couple of drinks so I don’t remember the exact order the dishes came out so I tried to assemble it the way I remembered.

I truly loved every single dish but the Chicken “Oyster”, Simmered Kumquat and Chicken Neck were the dishes that stood out the most. I also loved the black sesame creme brulee…but I love anything with black sesame in it, so I’m biased.

In size, I know the dishes don’t look like a lot of food but by the end of our dinner let me assure you, it was ENOUGH. With that being, said eating at Torishin is a simple but out-of-this-world experience. If you’re in New York City for a bit or if you’re a bit jaded by the restaurants in your circle, Torishin will enlighten your palate and not disappoint.

Torishin- ⭐ ⭐ ⭐ ⭐ ⭐
362 W 53rd Street
New York, NY 10019


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