“TORI-BUDOU” specializes in pairing yakitori with wine. The stylish restaurant is housed inside and equally stylish building that is located in Watanabedori 2Cho-me, an area concentrated with restaurants. The westernized interior gives it more of a dining bar vibe than that of a yakitori shop.

Their famous “Free Range Chicken White Liver” is a naturally occurring foie gras-like phenomenon, and only occurs in 1 out of every few hundred birds. The smooth mouthfeel of a freshly harvested Kagoshima free range chicken and melt-in-your mouth texture is as close to foie gras as it can get. The morsels lack that mineral-y flavor of liver, and you can select the accompanying sauce from either tare (sweet soy), miso, or sesame oil.

Their other specialty is their “Raw Meat Ball”, made with fresh minced chicken, and made fresh daily. It comes in about ten fun variations, like sansho pepper with baby fish and grated daikon radish, yuzu pepper with grated daikon radish, and scallions with lemon. There’s about 50 types of yakitori, with rare chicken parts on the menu.

“TORI-BUDOU” puts a lot of thought into their wine menu that boasts over 30 varietals, including “Tarunama (Barreled Draft) Sparkling Wine”, directly shipped from Italy. Their well educated staff will gladly help you find the best wine to pair with your meal.