Toritetsu

Dropping by early in the evening starts naturally with a cold draft beer or a Black Hoppy set. At Toritetsu, diners settle in at the counter or tables for an unpretentious spread of skewers and small plates. The menu makes it easy to piece together a meal dish by dish, spanning grilled skewers, slow-simmered niku tofu, and dumplings.

Skewers and house-simmered niku tofu

The yakitori selection covers a wide range of cuts, from tsukune meatballs to gizzard, cartilage, and bonjiri tail. Guests ordering skewers seasoned with salt have noted that the seasoning is dialed in just right. Alongside chicken staples like tsukune and gizzard, pork skewers (yakiton) such as pork temple (kashira) and pork belly are also on hand. A natural counterpart to the skewers is the signature niku tofu, simmered from scratch in-house. Diners can order it with a seasoned boiled egg or opt for the fiery special spicy version to suit their mood.

House-made gyoza and savory sides

Folded fresh daily in the kitchen, the signature Kotetsu Gyoza can be ordered starting from 5 pieces, with an assorted plate pairing the standard dumplings and spicy ones. Diners who ordered the horse sashimi noted its fresh flavor and mild taste. Raw horse liver also appears on the menu for those looking to try something less common. Classic snacks like fried chicken karaage, fried ginkgo nuts, and refreshing gatsu pon (boiled pork stomach in ponzu) round out the spread with crisp bites and small dishes.

From fruit-packed drinks to late-night staples

For drinks, the Kiwami Sour and Kiwami Highball use frozen lemon or pineapple in place of ice cubes. The bar also stocks Hi-Sour mixers in flavors like shiso baisu and green apple, along with Torinakase, a sake brewed specifically to pair with yakitori. To finish, comforting carb options include stone-grilled takana fried rice, grilled rice balls with scallion miso, and dipping tsukemen noodles.