Torien

This sibling to Torishiki in Tokyo arrives to NYC by way of NoHo. Blacked-out windows mark its entrance; diners are then buzzed in at street level, both of which add to the mysterious proceedings. A staff member then pulls back a curtain—et voila—you're here. Inside, Executive Chef Hideo An may be found working his skills like a master pianist—turning, fanning, saucing and brushing. It's a pristine workspace and the menu is a tribute to the yakitori tradition. Binchotan charcoal plays as vital a role as the fowl itself, with the aroma becoming one with the space and skewer.Chilled kombu-poached chicken is a succulent first bite. Vegetables, too, get their due—as in charred cipollini onion or agedashi tofu.

• Blacked-out windows and a curtain reveal at the entrance, then a chef’s counter inside.
• Binchotan charcoal sourced from Kishu, Japan, used for the full yakitori progression.
• New York sibling to Tokyo’s Torishiki, built as a yakitori omakase rather than an a la carte grill.

Signature Ingredients

• Chicken thigh and other prime cuts, grilled over binchotan as the backbone of the omakase.
• Tsukune (glazed chicken meatball), a benchmark skewer on the set.
• Chicken heart and gizzard, used to show range beyond the familiar cuts.
• Seasonal vegetables, grilled as part of the yakitori sequence.

Menu

• 13-course yakitori omakase built around chicken, including lesser-used cuts and organs, plus selected vegetable skewers.
• Courses are grilled over binchotan charcoal from Kishu, Japan, shaping the room’s aroma as much as the food’s finish.

Style

• Minimal, counter-focused yakitori in NoHo with a deliberately discreet entrance and a tightly paced skewer-by-skewer progression.