Tori Tori Shin (Photo Credit: Kyle Erin Schmitz)
1193 First Avenue (between 64th & 65th Streets)
New York, NY 10011
212-988-8408
The ubiquitous grilled chicken of Japan is taken to new heights in this cozy 30 seat restaurant, which “The Walman Report” describes as the most exciting Japanese restaurant in Manhattan. Tori Shin, literally translated as true chicken, specializes in Yakitori, a vibrant cuisine often enjoyed by legions of Japan’s infamous late-night office workers stopping by the stalls on their way home. Yakitori has become the new go-to spot, with Americans saddling up to friendly locals at the counter and enjoying the familiar chicken skewers in unfamiliar styles and settings. Aside from chilled beers, yakitori is also often paired with Japanese shochu, a vodka-like spirit, mixed with tonic or tea. Pull a seat up to Tori Shin’s chef, Mr. Inoue’s, counter and take a journey in rediscovering your favorite white meat, all over again. Tori Shin, 1193 First Ave., is the most unique and rewarding Japanese restaurant to open in years and a MUST-VISIT.
Date Established: Spring 2007
Owner/Executive Chef: Shu Ikeda
Hours: Monday-Wednesday: 5:30pm-10:30pm
Thursday-Saturday: 5:30pm-11:30pm
Policies:
Credit Cards: Amex, Visa, MC, JCB
Reservations: Recommended.
Wheelchair Access: Restaurants and bathroom all on one level
Rediscover world’s most popular meat : Chicken
Quietly opened since January, Tori Shin is creating a small buzz in the dining scene on the Upper East Side. The ubiquitous grilled chicken is taken to new heights in this cozy 30 seat restaurant on 1st avenue between 64th and 65th street. Tori Shin, literally translated as true chicken, specializes in Yakitori, a vibrant cuisine often enjoyed by legions of Japan’s infamous late-night office workers stopping by the stalls on their way home.
In Japan, yakitori consists of, but not limited to grilled chicken on skewers, often eaten standing with a beer in hand. A decade ago, foreign businessmen who visited Japan were often ushered to local sushi spots, but now with sushi commonly available in the states, it doesn’t carry the same exoticism. As a result, yakitori has become the new go-to spot, with Americans saddling up to friendly locals at the counter and enjoying the familiar chicken skewers in unfamiliar styles and settings. In this way, Yakitori-ya’s have a much friendlier air to them, when compared to boutique sushi restaurants.
With this change in trends, Tori Shin came to the States with the hopes of letting everybody enjoy the same authentic yakitori experience, right here in New York. Grilled chicken is still grilled chicken, but Tori Shin prides itself in quality and unique preparation of chicken grilled perfectly over imported Binchotan charcoal. This charcoal, with high-heat but minimal smoke, is what makes Japanese yakitori so unique. Each yakitori skewer is grilled for only a short time to seal in the flavors and prevent the meat from becoming tough. The result is a sublimepiece of chicken, slightly charred and still sizzling, placed on a serving dish a top the counter. As you reach to bring it closer to your plate, it is impossible to resist biting right into it. (This is where having a cold beer comes in handy.) Aside from chilled beers, yakitori is also often paired with Japanese shochu, a vodka-like spirit, mixed with tonic or tea.
The courses at Tori Shin are largely omakase style (chef’s choice), which allows the chef to keep an eye on the individual diner’s eating habits and consumption speed, and subsequently grill each piece of chicken accordingly, or perhaps serve a side-dish to switch it up a little. Another less obvious but highly rewarding benefit of dining omakase style at Tori Shin, is being able to try all the less common chicken parts: gizzards, gristle, chicken neck, etc., each a different flavor and texture, and each prepared in a different manner unique to that part.
Pull a seat up to Tori Shin’s chief chef Mr. Inoue’s counter and take a journey in rediscovering your favorite white meat, all over again
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