About

On December 12, we celebrated our 17th year since opening our chicken specialty restaurant Akasaka Toriya Shinjin in Tokyo. This is thanks to 17 years of support from our customers. We receive chickens each day directly from the farm, disassembled and originally flavored in our restaurant to bring out the true taste of fresh chicken. Chicken is easy on the stomach, healthy, and full of collagen. The freshness and flavor of chicken depends greatly on how it's raised, prepared, cooked, and seasoned. To be specific, disassembling chicken with a machine causes a great loss of flavor in the meat. Our restaurant has a food processing license so that we may can disassemble the chicken the day it was sent to us, so as not to lose any of the flavor that comes directly from the very bones of the bird, and provide the freshest, most flavorful chicken we can. We seek to bring out the very best flavor of the birds, so we use muscular "shamo" (selectively bred) chickens, including premium Tokyo Shamo and Shamo Rock varieties of chicken, perfectly grilled, that ooze more and more flavor as you chew. We value "yaki" (perfect cooking temperature) "sashimi" (thickness and texture of each cut) and "takimono" (bringing out the best flavor and tenderness). We change our flavoring based on available ingredients and cook to bring to the best of the wild game, including wild chicken, foie gras, red wine and balsamic sauce, roast soaked in miso, yuanyaki, smoking the meat, aging the meat, etc.

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