post4 days in NYC77 pts
“Service was good and ingredients high quality but health regulations make certain skewers overcooked by Japanese standards 8/10”
H3
7.9/10Japanese
AI-generated summary
It's a , so every course is a different cut of chicken. The broccoli skewer and the brown butter potato get named as often as the chicken. People warn that US health rules leave the skewers more cooked than in Japan, and that $185 and up is steep for chicken. Plenty of regulars think Kono does it better.
“Service was good and ingredients high quality but health regulations make certain skewers overcooked by Japanese standards 8/10”
H3
“My favorite meal of all time, though, is at Torien. It’s yakitori omakase, so each course is a different cut of chicken (or chicken organ), cooked in the most perfect, delicious, mind-blowing way. I cannot hype that place enough.”
H3
“Was it the best Yakitori experience I’ve had in America? Yes.”
H2
“Yakitori: torien”
H2
“We loved Torien. Japanese omakase based entirely on chicken”
H2
“For yakitori, Torien and Kono are excellent.”
H2
“Torien. It's yakitori omakase. A Japanese style of grilled chicken in the format of a sushi counter. You will have a similar experience of a small and luxurious sushi omakase.”
H2
“torien has availability - it’s an omakase meal based on chicken and it’s wonderful (imho)”
H2
“Torien or Kono for some yakitori”
H2
“Instead, I prefer Torien, though the menu is much more standard and less creative. Standout skewers include thigh, gizzard, shoulder, knee, broccoli, oyakodon, etc. The experience is consistent and the service is excellent.”
H2
“Torien does really exceptional skewers over special japanese charcoal.”
H2
“although good, chicken skewers does not need to cost that much”
H2