Toriya

Just steps from Ookayama Station, a staircase leads down to a subterranean restaurant corridor where Toriya serves thoughtfully prepared skewers and chicken dishes in relaxed surroundings. Once seated, evenings often begin over a chilled glass of Black Label Perfect Draft while waiting for items off the grill.

Among the skewers, the house-made tsukune stands out for its soft, airy texture. Alongside prized selections like shiro-reba (pale chicken liver) and hearts, familiar meat skewers and well-timed vegetable skewers such as shishito peppers and aubergine keep the drinks going. Beyond yakitori, the kitchen prepares a broad range of chicken-centered dishes: the Satsuma Chiran chicken 2-variety assortment, toriwasa, refreshing chicken skin with ponzu, and fried chicken thigh served with scallion-soy sauce.

The beverage list covers local sake names such as Shosetsu, Sharaku, and Kuzuryu, genuine shochu labels including Sato Kuro and Akarui Noson, as well as whisky and mixed sours. Small quick bites like ume suisho (shark cartilage with plum paste), pickled firefly squid, and brown-sugar broad beans offer effortless nibbles between drinks. For closing dishes, options range from fragrant yakitori rice bowls and freshly made onigiri to sweet bowls of shiratama cream zenzai.

Seating includes both counter and table options, accommodating solo drinks as easily as group gatherings. The entire venue permits smoking, which suits smokers but is worth keeping in mind if cigarette smoke is a concern. Card and PayPay transactions are accepted, and all-you-can-drink course menus make it a practical stop close to the station.