By Marjorie T. Sia Established way back in 1963, Shibuya’s famous hole-in-the-wall place is opening its very first branch outside Japan to serve authentic yakitori for their Filipino patrons here in Manila. (MANILA BULLETIN) Situated in the busy streets of Shibuya where they were known to serve famous skewered meat on a grill, popularly known as “yakitori”, drawing a high number of tourist and local diners, Toritake Philippines also aims to give the same feel for its diners – with its open kitchen where you can see directly how chefs prepare every dish meticulously, its wood fixtures and displays, and its vibrant vibe and traditional setting that sets the mood for good food. (Toritake / MANILA BULLETIN) Sticking to its tradition and discipline, behind the process of preparing every dish is what makes Toritake special and different. “Many Yakitori places in Japan have adapted a modern look and style in cooking. But at Toritake, we prefer to provide our diners the experience of yakitori in traditional Japanese restaurant setting,” shares Yusuke Teruya, Toritake director, and executive chef. “Every chicken must weigh two kilograms and more to ensure serving comes at the right size. Also, we use chicken meat that has been frozen or thawed, guaranteeing tender, tastier and juicier yakitori,” Teruya added. Featured during its media preview, Toritake offers a tasteful blend of an all-chicken dish in its menu. First on top is Japanese Potato Salad, a creamy and flavorful appetizer perfect for starter. The potato’s texture is smooth enough to complement the tenderness of the chicken. (Pam Rances / MANILA BULLETIN) Toritake Special Soup, a flavorful chicken broth topped with mushrooms, veggies, egg, and strips of chicken. (Toritake / MANILA BULLETIN) Chicken Karaage, a crowd favorite. A common problem with karaage dishes is the inconsistency of flavors vis-à-vis the coating and the chicken meat itself; one usually overpowers the other. Fortunately, this karaage broke the streak. You can bite into its flavor from the skin up to the chicken bones, it will leave you asking for more. (Toritake / Pam Rances / MANILA BULLETIN) Chicken Yakitori Rice Bowl, strips of grilled chicken in tare sauce with leeks on the side partnered with miso soup is a complete package. Perfect for quick lunch! (Pam Rances / MANILA BULLETIN) Chicken Ketchup Rice, a meal for “chicken with ketchup” type of people. Literally served with chicken, rice, and ketchup mixed all together with some veggies on the side to balance the taste. (Pam Rances / MANILA BULLETIN) All of their classic grilled chicken and skewers come in two flavors, the Ajishio – salt and pepper and the Tare – sweet Yakitori sauce. Grilled Chicken Leg, a classic grilled chicken leg available both in Shio or Tare. Whether you want your chicken glazed in sweet sauce or just like a roasted one, both choices are just perfectly satisfying. (Pam Rances / MANILA BULLETIN) The juicy Grilled Chicken Tail tastes so good in both flavors. However, we liked Shio better on this one! (Pam Rances / MANILA BULLETIN) Grilled Chicken Yakitori, a rich and flavorful grilled skewer, which can be partnered with Toritake's special 7 spices condiment which is easily made available at everyone’s serving table. (Pam Rances / MANILA BULLETIN) Apart from their authentic yakitori, Toritake also offers Tsumire – chicken meatballs stuffed with bell peppers, Tsukune – chicken meatballs with bell pepper, carrots, and egg, seasoned with Japanese spice. Grilling soon to serve a taste of Shibuya’s best, Toritake will open its doors soon at the UP Town Center, Quezon City. For more information, you can find Toritake PH on Facebook and you can follow them on Instagram at http://instagram.com/toritakePH.