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宮崎県宮崎市橘通東, 宮崎２５ビル 1F, １丁目-８-11 常盤, 宮崎市 宮崎県 880-0805, Japan
contactos teléfono: +81 985-89-4061
sitio web: torimasa-miyazaki.com
mapa e indicacionesLatitude: 31.9099058, Longitude: 131.4225962
大阪グーグルメ
::A yakitori restaurant that mainly uses local chicken from Miyazaki Prefecture. Visited in August 2024 It is located a little far from the downtown area. You can tell from the exterior that it is a famous store. The restaurant has counter seats as well as private rooms. Order Toriya course (5 skewers) Stick salad, small bowl, steamed egg custard, 5 skewers, and chicken soup course The order of the skewers is Furisode → Zuri → Tsukune → Kokoro → Seseri. All were large in size and had a strong meat flavor. The most delicious thing was the seseri. It was juicy and had plenty of juice. I ordered just the wrinkles as an additional item. Personally, I quite like it because of its chewy texture. The skewers grilled over binchotan charcoal were exquisite! Thank you for the meal!
takkunn's_daddy
::I had yakitori! There is no parking lot, so you need to park in a coin parking lot. This time I decided to make a reservation and have the course. It's nice to be able to watch the grilling at the L-shaped counter. The atmosphere was quiet and there were many people on dates. This is a lineup of local dishes mainly featuring yakitori. The yakitori wasn't that impressive, but the shiitake mushrooms were delicious considering the score.
あずちゃん
::I made a reservation at this restaurant because I wanted to eat the most delicious yakitori in Miyazaki. The store became crowded around 7pm. I added about 3 pieces to the course yakitori and ate until I was full. All the dishes were stylish and had just the right amount of heat. I thought it could be used for dates and dinners, as the counter seats are private seats, so you can relax and enjoy yourself no matter which way you go. I often go to 100 Famous Restaurant Yakitori in Tokyo, and it was delicious!
弥生ぃ
::Yayolog(tsu∀｀*) LDH's first local store's charcoal-grilled yakitori ◼️This is a restaurant run by LDH kitchen, which is part of the entertainment production company LDH. The signboard is handwritten by EXILE's TAKAHIRO. A marriage of charcoal-grilled Miyazaki chicken and wine. ◆10 selections Uses Kishu Tosa Bincho charcoal. The sabi (chicken fillet topped with wasabi) at the beginning is rare and the inside is moist.It's impressive to see the abacus, Hatsumoto, and plants that are also used in medicinal dishes. ◆Salted whitebait and sakura shrimp ◆Dashi-rolled egg ◆Roasted ginkgo nuts ◆Appetizer grated radish etc. ◆Red wine bottle (France) Château Croix Mouton 2016 Merlot from Bordeaux. ◆Black hoppy set ◼️Shop◼️ Credit cards can be used. General Mr. Yoshiaki Ichinose. Born in Miyazaki Prefecture, she aspired to become a professional dancer, but when she decided to get a job, she decided to become a chef because her family was familiar with a restaurant. After training at an Italian restaurant, he also trained at yakitori restaurants such as Toritama in Tokyo before returning to Miyazaki, where he opened Toriga in July 2015 and became the manager. This is the first restaurant opened in a rural area by LDH kitchen, which is affiliated with the entertainment production company LDH, which includes EXILE and Sandaime Jsoulbrothers. The series includes ``AMAZING COFFEE'', ``Toritsuki '', ``Sushi Tsubomi'', and ``Nakameguro Torimachi ''. The ``Miyabi'' in the store's name ``Toriya'' was given to us by LDH Representative Director and Vice President Masaki Mori. The signboard is handwritten by EXILE's TAKAHIRO in 8-dan calligraphy. (From Google search) ◼️◼️ I reserved a private room and visited after 8pm on weekday nights. We had a great time as it was a relaxed and relaxed dinner party. 2019.11
がみへい
::For dinner on our second day in Miyazaki, we went to a yakitori restaurant. Used in 7 yakitori courses. The restaurant has counter seats similar to a sushi restaurant, and is nicely decorated. Their operation is amazing as they offer course meals as well as à la carte. The handsome master, who used to be a dancer, was very friendly and taught me about a rare shochu called Nichinan Musume. It seems to be a masterpiece that has been aged for 30 years. The heart, meatballs, gizzard, and shiitake sauce were all delicious. The heart has a chewy texture that I have never eaten before. The shiitake mushrooms were supposed to be small after being roasted, but they were big. It seems that half of Japan's yakitori meat is produced in Miyazaki and Kagoshima, and I felt that the difference in freshness and distribution strength must be there. Thank you for the meal.