Hell's Kitchen · Japanese · Yakitori
A Michelin-starred yakitori counter on West 53rd — binchotan charcoal and every part of the bird
Torishin has been doing serious yakitori in Midtown since 2007, grilling over binchotan charcoal at a counter where you can watch every skewer get turned. The omakase course walks through the bird in order — thigh, skin, liver, heart, the small muscles most kitchens throw away — with vegetables interleaved to reset the palate. Salt is used more than sauce, which is the correct approach and the harder one. It holds a Michelin star and remains one of the few places in New York taking yakitori as seriously as Tokyo does. Sit at the counter; the tables miss the point.
Torishin is a Michelin-starred yakitori counter on West 53rd — binchotan charcoal and every part of the bird. Regulars order omakase yakitori course and tsukune with egg yolk.
Torishin is priced at $$$ — approx. $40–$75 per person.
Torishin takes reservations by phone — call (212) 757-0108 to book.
Torishin is at 362 W 53rd St, New York, NY 10019, in Hell's Kitchen. Street parking on W 53rd; garages on Eighth Ave
Torishin is open Tue–Sun 5 PM–10 PM. Hours can change on holidays — confirm on Google Maps before a long drive.