The yakitori grills have been fired up since 1963 in Shibuya, and now the famed yakitori specialties of Toritake are all set to fire up the local foodie scene...
Shibuya's famous yakitori restaurant, Toritake, opens its very first branch outside Japan at U.P. Town Center serving authentic yakitori and other chicken dishes. It's a taste of Japan with its flavorful skewers of chicken delicately grilled to tender and juicy perfection mastered with over 55 years of culinary experience on the grill. And it's now here in Manila...
Staying true to tradition is what sets Toritake apart, retaining its original hole-in-the-wall location in Shibuya and keeping it exactly the same since 1963. Like its decor in the original Shibuya station, the signature specialties of Toritake are served in the exact same manner prepared with the same meticulous attention to detail... 
...from sourcing whole chickens weighing at least 2 kilos or more to ensure the right size and portion in every serving and demanding the freshest, but never frozen, chicken meat. In a brief program hosted by Janeena Chan, Toritake's Executive Chef Yusuke Teruya explained the intricate process and grilling techniques behind each dish.
"Many Yakitori places in Japan have adapted a modern look and style in cooking. But at Toritake, we prefer to provide our diners the experience of eating yakitori in a traditional Japanese restaurant setting," explained Toritake's Director and Executive Chef, Yusuke Teruya. Authenticity and tradition, that's what makes Toritake special.
At the special preview, guests were served Toritake's signature starters and sides like the creamy Potato Salad...
...and a bowl of Miso Soup as skewers of chicken, fresh and never frozen and cut in the right portion, are delicately placed on the grill. Each serving is prepared as you order so you get it hot off the grill at its flavorful peak. It's at the grills where Toritake truly shines, bringing fifty-five years of grilling mastery with each skewer served... 
...and elegantly presented. One bite and you'll understand why Toritake insists on freshness without being frozen and a minimum weight for its chickens. Each skewer has roughly the same size as the next while delivering a juicy richness capped by a whisper of smoky hints from the lightly charred outer layer. Diners can opt for the Ajishio, or grilled with salt...
...or the Tare variant with juicy chicken glazed in the traditional sweet yakitori sauce. Both work well, complementing the delicate notes of the juicy chicken without overpowering it. I prefer the Ajishio style, with the simple salt seasoning bringing out the clean flavors of the fresh chicken. The sweeter yakitori style, on the other hand, lines the palate with bolder notes that's great as is or with a bowl of steamed Japanese white rice. The grilled leeks tempers the richness the of the chicken for both contrast and balanced flavors. The name "Toritake" says it all, which simply means "grilled chicken." And they've been doing it well since 1963.
As a guide, the plates at Toritake are color-coded, with black plates for the Ajishio variant...
...and white plates for the sweeter and more traditional yakitori version. Toritake's Chicken Wings served in both variants offer distinct flavors, but the freshness of the chicken and richness of flavors are consistent whatever style you choose. Toritake offers a variety of chicken, from Grilled Chicken Breast to Chicken Tail and Hock, that juicy and tender part near the tail.
Whatever you choose, prepare for a juicy burst of rich flavors with each bite at Toritake. Apart from Yakitori, diners can also enjoy other tasty offerings like Tsumire or chicken meatballs stuffed with bell peppers, Tsukune or chicken meatballs with pepper, carrots and egg; and even hearty soups...
In between bites and skewers, why not have a comforting bowl of the Toritake Special Soup? The subtle flavors of the light clear broth are kicked up the egg, mushrooms, fresh vegetables and tender chicken that's just perfect for the rainy days.
Another must-try at Toritake is their signature Chicken Karaage, deep-fried chicken that's tender and juicy and perfectly crunchy with its crisp outer layer. Well seasoned, you don't need any sauce for Toritake's equally famous Chicken Karaage...
...but you may want some rice to go with your Chicken Karaage, and the Chicken Ketchup Rice with the vibrant tart notes of ketchup is the perfect match.
Back in Shibuya, Toritake is also known for bigger servings and great value, and the Grilled Chicken Rice Topping with tender chunks of chicken and leeks draped in the sweet Tare sauce is a meal in itself. Served with Miso Soup and pickled vegetables, it's just what you need for a satisfying meal at Toritake.
But it's the Chicken Skin Yakitori or Torikawa with salt or Ajishio that's a personal favorite. Delectably crisp outside and juicy inside, one bite and you just can't stop...
...and the traditional yakitori version with Tare sauce works just as well. It's that play on contrasting textures, both crisp and juicy with an almost butter-like finish that just makes this a favorite.
Raise one up and pair it with an ice-cold bottle of Japanese beer. Perfect.
For heftier appetites, you can also order Toritake's Grilled Chicken Leg in Ajishio...
...or with the sweet Tare glaze grilled in the classic yakitori style. The larger portion are just as juicy and tender as the tasty bites from the chicken skewers. And that's why Toritake insists on fresh and never-frozen chicken for its signature chicken dishes.
From its grilled Yakitori to Chicken Karaage, there's just a whole lot to love at Toritake. And that Chicken Skin Yakitori...
Executive Chef Yusuke Teruya shared that Filipinos have been one of their top foreign customers in Shibuya, and it's just right that Toritake opens their very first branch outside Japan right here in Manila. Now you don't have to fly for authentic yakitori, you can simply drive north. Toritake is firing up the grills at U.P. Town Center...
Toritake is located at the Second Floor, U.P. Town Center, Katipunan Avenue, Diliman, Quezon City.
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