Toritsubaki

Toritsubaki's signature tulip karaage—bone-in chicken wings frenched into neat drummettes—are light enough to eat by hand, sporting a crisp, delicate coating and tender meat that keep orders coming. Ordered effortlessly in units of 1, their punch of garlic makes an ideal partner for a first drink. In contrast to these light bites, the large chicken thigh karaage has serious heft. Beneath a craggy, crunchy crust lies steaming meat, available in either bold garlic soy or zesty yuzu salt depending on your preference.

Hearty Fried Chicken and Braised Stew Set Meals

The daytime karaage teishoku centres on these generous pieces of fried chicken, flanked by steamed rice, miso soup, and palate cleansers such as pickled mustard greens (takana) and spicy cod roe (mentaiko). While the robustly seasoned chicken alone makes short work of a bowl of rice, the restaurant also serves combination sets pairing karaage with spicy braised offal stew (nikomi) or crisp fried horse mackerel (aji fry).

Small Plates and Highball Dice Games in the Evening

As evening sets in, tables fill with shared plates like seared chicken thigh tataki smothered in spring onions, or comforting salt-broth stew simmered in rich white chicken soup. Guests often order chinchirorin highballs—rolling dice at the table for drink discounts and surprises—adding to the easygoing energy of the counter and dining tables. Operating straight through from 11:00 to 23:00, it is an accessible stop for a spontaneous Sunday visit or an unpretentious meal of hot fried chicken.