Menu to Taste

Torien

Japanese Yakitori · New York · Michelin One Star · Chef Yoshiteru Ikegawa

One-Michelin-star yakitori omakase in NoHo (first overseas branch of Tokyo's legendary Torishiki by Master Chef Yoshiteru Ikegawa). 16-seat counter only. Chef Hideo An Yasuda (trained 3 years at Torishiki). 13-course yakitori featuring all parts of chicken grilled over Kishū binchotan charcoal with 50-year-old tare sauce. Only Michelin-starred yakitori in United States.

292 Elizabeth St, New York, NY 10012, New York

  • One Michelin Star

Menu

Wines

  • Junmai Sake Selection (22) — Premium junmai selection. Source: torien-nyc.com
  • Hakkaisan Tokubetsu Honjozo (28) — Clean Niigata sake, pairs well with yakitori.

Dishes

  • Nikomi — Stewed chicken dish. Opening course. Source: torien-nyc.com
  • Bonjiri (Tail) Supplement (10) — Prized tail cut, add-on skewer.
  • Tabasaki — Chicken wing skewer. Source: torien-nyc.com
  • Liver Skewer — Chicken liver. Source: torien-nyc.com
  • Brussels Sprouts Skewer — Grilled Brussels sprouts. Source: torien-nyc.com
  • Momo (Thigh) — Chicken thigh grilled over binchotan, juicy and flavorful.
  • Nami (Neck Skin) — Chicken neck skin, chef's favorite cut. Crispy and rich.
  • Tori Ramen — Finishing course with smoky chicken broth.
  • Oyakodon — Chicken and egg over rice, finishing rice bowl.
  • Extra Tsukune (10) — Additional meatball skewer.

Cocktails

  • Umeboshi Sour (16) — Sake and shochu-based sour cocktail with Japanese pickled plum.
  • Japanese Whisky Highball (18) — Classic Japanese highball. Source: torien-nyc.com

Tasting Menu

  • Omakase Tasting Menu (185) — Yakitori omakase tasting menu

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience and a tasting menu.

Phone: +1 646-669-9946

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