Torikitei

Lift the lid off the bowl, and the aroma of charcoal smoke immediately whets the appetite. Torikitei’s celebrated oyako-don brings together tender chicken singed over charcoal with gentle folded eggs, rounded out with warm miso soup and pickles. The signature binchotan skewers are just as essential, spanning tender, rich chicken liver, tare-glazed meatballs, and chicken tenderloin skewers finished with toppings such as wasabi, shiso plum, spicy cod roe, or garlic butter.

Those looking to focus on chicken flavor can turn to Kagoshima Satsuma Chiran chicken. Dishes include Chiran chicken sashimi, prized for its firm, deeply savory chew, alongside seasoned tartare-style yukhoe, natto pairings, and refreshing citrus ponzu preparations. The kitchen also turns out comforting side dishes, including the chef's fluffy, gently sweet rolled omelet, fried pumpkin with almonds, and shiso-wrapped fried natto.

To drink, the lineup features a regional komatsuna shochu distilled from 100% Edogawa-grown mustard spinach, sakes such as Chokaisan, and textured fruit liqueurs. Lunch service provides hearty, rice-friendly set meals such as charcoal-scented fried chicken, grated daikon with ponzu, miso katsu, and simmered pork fillet cutlet bound with egg. Tucked inside the Toki Tower complex right by Funabori Station, the space welcomes solo diners at the counter as easily as groups sharing skewers around a table.