Tori Shin - Recommended (w/reservation)Japanese, Yakitori
1193 1st Ave,
New York 10021
Btwn 64th & 65th St
Phone: 212-988-8408
I've been itching to go to a Yakitori joint for some time now. So we made reservations and went. Yakitori is simply skewered food cooked over a blazing pit of charcoal. The better the charcoal, the better the results. Take for instance a chicken skewer. A strong heat source will seal all the natural juices of the bird and lock in flavor and moisture.
And when I mean "strong" heat, I'm talking 1800 degrees F.
The type of charcoal most high end Yakitori restaurants use (and brag about) is called "BinChoTan". It's pretty much the Cadillac of charcoal.
Not only is it made of a special type of wood, but the shape, and size are regulated so that the chef can manipulate the layering of the wood properly and achieve even heat distribution, or heat pockets through out the charcoal pit.
The meal was just OK. I would recommend it only if you have never had a skewers grilled with binchotan. There is nothing exceptional about this place.
They could definitely source better chicken from some other poultry farms. My guess, they are using Eberly chickens from Pennsylvania. I would rather see them try a Poulet Rouge from North Carolina, or even a Giannone chicken from Canada.
But all in all, it was satisfying.
I'm looking to try Totto and Torys next. I wouldn't bother with Taisho.
Tasting: Chef's Omakase
Taste/Texture 30/40 What you can expect in Japan.
Presentation 15/20 Simplicity
Aroma 8/10 Smokey, Smokey, Smokey!
Price 10/20 A bit on the pricey side for "Yakitori".
X-Factor 10/10 Atmosphere is authentic. Walk through the doors and you are in Japan.
Total 73/100
Overall Experience:
Food 40/50
Service 25/30
Atmosphere 10/10
Price 5/10
Total 80/100
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