Torishiki (鳥しき)

A two-minute walk from Meguro Station, Torishiki is widely regarded as the most difficult yakitori reservation in Tokyo and the wellspring of an entire lineage of acclaimed grilled chicken chefs across the city. Chef Yoshiteru Ikegawa went independent in 2007 and has held a Michelin star continuously since 2011, working the grill behind just twelve counter seats in a strictly no-smoking room. Skewers are the singular focus here, cooked with a precision that alumni chefs still cite as their benchmark. Takeout bento boxes offer a rare, more accessible taste of the kitchen’s technique for those who can’t secure a coveted seat at the counter.