01 / ABOUT THE PLACE
About this place
Charcoal-grilled kuro-jidori chicken is the focus, alongside tataki, tsukune and rice dishes. At Torisansan, you can put together a meal by choosing dishes one at a time. The charcoal-grilled menu includes thigh, neck meat and tail. Diners have mentioned pairing the thigh or neck meat with yuzu pepper, as well as the smoky flavour from the charcoal. Choosing a cut and matching it with a condiment is part of the pleasure.
Tataki is another option. One diner noted that it could be ordered with either soy sauce or ponzu, while another enjoyed a serving topped with plenty of spring onion. These are individual accounts of how the dish was served and seasoned, but tataki makes a good alternative to charcoal-grilled chicken. The tsukune range also offers distinct choices: charcoal-grilled meatballs with cartilage, skewers covered in cheese, and tsukune balls. From the lighter tataki to cheese-covered tsukune, there are different ways to enjoy the chicken.
To finish, there is oyakodon made with charcoal-grilled jidori chicken thigh, as well as grilled rice balls and soup with grilled rice balls. Choose the oyakodon for more chicken, a grilled rice ball for a lighter rice dish, or the soup if you would like something warm to end the meal. One diner singled out the grilled-rice-ball soup as a memorable final dish. Another said the oyakodon was the sort of dish they wanted to eat again and again, making the meal's chicken-focused finale another choice to enjoy.
The menu lists beer and wine by the glass, as well as soft drinks such as green tea and oolong tea, so you can choose dishes whether or not you drink alcohol. Small plates are also available, making the restaurant a potential fit for a casual dinner or a meal shared with a group ordering a range of dishes.
