Shirokane Toritama Honkan

2,178 JPY 〜
/ Guest
  • Anniversary Services

  • English Menu

  • English Speaking Staff

A sleek yakitori restaurant in Shirokane where the rare parts of the chicken are exquisitely grilled on Kishu Binchotan charcoal

Close to the Ebisu 3-chome intersection and a short walk from Hiroo Station and Ebisu Stations, the location of this yakitori restaurant is subtly given away by a sign in the shape of an egg. Here, the rare parts of the chicken are exquisitely grilled at high heat over Kishu Binchotan charcoal, producing flavor to impress even the most discerning of epicures.

After graduating from university, chef-owner Shiro Izawa started his training at the long-established yakitori restaurant Sakuraya in Hatchobori, before working at the Yotsuya branch of the Tsukiji Miyagawa Honten. In 2000, he opened Shirokane Toritama Honkan.

Earning a reputation for perfectly grilled yakitori, the restaurant gained a reputation for its flavor in the blink of an eye, and it gained popularity both in Japan and abroad as it opened in Hong Kong, Singapore, Bangkok, Malaysia and two stores in Guangzhou, as well as Shirokane Toritama Bekkan and Shirokane Toritama Kagurazaka, where Izawa sent his apprentices.

"I think we are the first time to grill rare parts of chicken", says Izawa. There are over 30 kinds of rare parts that can be enjoyed, such as kinchaku, intestines, azuki (kidney), and more. They are grilled on Kishu Binchotan charcoal and flavored individually. There are even some parts that Izawa named by himself.

Izawa’s sourcing of ingredients is also perfect. He is confident in his purchasing power, as he is connected to a chicken producer and a vegetable vendor in Tsukiji Market that he has known since he was young. The hens' tail (misaki), which is prepared with garlic butter, is chewy and has been featured in overseas press. Classic oyakodon (chicken and egg over rice) is seasoned with shuyu, amazake and Kumamoto's akazake, is a popular dish that was introduced in a recipe book on television.

The chef is also particular about sake. The restaurant offers around 25 kinds of hard-to-find Japanese sakes like Yamagata Juyondai and Niigata Higan. As for the sake cups, they use Reikan Hanabi glasses made of Marumotaki earthenware, which emit fireworks when cold sake is poured, adding a sense of fun.

Inside the restaurant, which is unified in monochrome and the sounds of jazz, the 20-seat U-shape counter surrounds the grill. Shirokane Toritama Honkan is perfect for parties and dates with family, friends, and colleagues, where guests can enjoy yakitori unique to the restaurant, along with favorite drinks.

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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
A 10-minute walk from Hiroo Station (Tokyo Metro Hibiya Line)
A 15-minute walk from Ebisu Station (JR Tokyo Metro Hibiya Line)
A 15-minute walk from Shirokane-Takanawa Station (Tokyo Metro Toei Mita Line)

Access

FAQ

Courses

Dinner
Recommended Course TORI
2,178 JPY / Guest
Dinner
Recommended Course TAMA
3,058 JPY / Guest
Dinner
Recommended Course SHIROKANE
3,938 JPY / Guest

Information

Name

Shirokane Toritama Honkan [ 白金 酉玉 本館 (しろかねとりたま)]

Cuisine Type

Yakitori

Opening hours

5:30pm - 12:00am

Holidays

Sunday,

Access

6-22-19, Sirogane, Minato-ku, Tokyo

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Shirokane Toritama Honkan [ 白金 酉玉 本館 (しろかねとりたま)]
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