The Select Counter at Yakitori Torishin
New York City is home to many great yakitori spots. Places like Yaktori Totto, Taisho and Kenka are always in high demand, with waits that can last up to two hours during prime dining hours. But one place consistently stands out above all the rest, Yakitori Torishin. This cozy spot tucked away behind a simple awning on West 53rd Street is the only yakitori restaurant in NYC with a Michelin star. They focus on using every part of the chicken, all organically raised, and cook the meat over Kishu Binchotan, a special type of Japanese charcoal that releases large amounts of infrared rays, keeping the meat crispy on the outside and juicy on the inside. Torishin is comprised of three separate areas; a small sake and shochu bar up front, where guests wait for their table or enjoy a small bar omakase; a bi-level room in the rear for large groups and between the two, a small narrow bar hidden behind a curtain where the special Select Menu is serve...
