Chataro

渋谷で人気の焼き鳥店「とり茶太郎」を訪問しました。5種以上の地鶏を使い分けるコースは、素材の選定と焼きの技術において極めてハイレベル。貸切の会で訪れたこの日は、串の合間に提供される一品料理も含めて、焼き鳥というジャンルを超えた感動体験となりました。 初手の「山形地鶏となめこの揚げ出し」は、鰹と鴨の出汁が濃厚に香る絶品。比内地鶏のササミを使った「とりわさ」も驚くほど上品で、串に入る前の時点で心をつかまれます。 「比内地鶏と山形地鶏の串」「小鳩のロースト」「手羽中に山椒ご飯を詰めた手羽メシ」など、味・香り・構成ともに緻密な設計が感じられ、特に「甚五右エ門芋」は印象的でした。 黄金シャモ、名古...屋コーチン、比内地鶏など、脂や肉質の異なる鶏を1本の串で組み合わせる巧みさも見事。焼きの技術は一貫して完璧で、焦げを除き、旨みだけを引き出す火入れには驚かされます。 締めの「鶏そば」はしじみと鶏のダブルスープで、スープを一滴残さず飲み干してしまうほどの美味しさ。 一方で、二部制の入れ替えタイミングがややタイトで、退店時に次のお客様と重なってしまったのは少し残念でした。17:30と20:40の二回転制ですが、17:00と20:30に調整すればより満足度が高まるかもしれません。 とはいえ、料理の質は文句なしの最高峰。地鶏の使い分け、技術の高さ、構成力のすべてが素晴らしく、間違いなく再訪したい焼き鳥店です。 I had the pleasure of dining at Tori Chataro, one of Shibuya’s most sought-after yakitori restaurants, during a private reservation event. Known for its intricate use of over five distinct Japanese poultry breeds, the course menu was a showcase of remarkable precision, creativity, and depth of flavor. We started with Yamagata jidori breast with nameko mushrooms in a katsuobushi and duck dashi—a sensational opener that instantly raised expectations. This was followed by sasami torisashi of Hinai jidori, served with mountain wasabi and sansai greens, leaving a lasting impression before even reaching the first skewer. Each skewer featured an intentional pairing of poultry. A standout was the two-chicken skewer combining Hinai and Yamagata breeds, masterfully balanced in texture and flavor. Another highlight was the tsukune (chicken meatball) using both Hinai jidori and golden shamo—each bite a revelation of layered umami. The craftsmanship extended to unique offerings like quail roast with duck liver sauce, roasted chicken wings stuffed with sansho rice, and grilled ginkgo nuts. One of the most surprising elements was the “negima” skewer, which balanced the lean profile of golden shamo with the richness of Nagoya cochin, bridged by a piece of grilled green onion—a flavor structure that only became apparent as you progressed through the skewer. The final course, chicken and clam dashi soba, was deeply satisfying. The broth was so well-balanced that I drank it to the last drop. While the overall experience was exceptional, the two-seatings-per-evening system (5:30 PM and 8:40 PM) created some logistical tension. We finished around 8:30, and new guests began arriving before we had fully concluded. A slight schedule adjustment could improve the departure experience without diminishing the impeccable service. Still, this is a minor point compared to the food, which was easily among the best yakitori I’ve had in Tokyo. The precise use of heat, the removal of charred bits before serving, the detailed sourcing of premium poultry, and the structure of the course place Tori Chataro at the very top of the yakitori world. If you’re lucky enough to secure a reservation, this is an absolute must-visit for poultry lovers and fine dining enthusiasts alike.

Visited November 2024