Joetsu, Niigata, Japan｜Toriyoshi

All the yakitori that came out as a platter (750 yen) smelled of charcoal and was the best. I think the best way to eat it is to order 2 sets and eat it because it's hard to choose between salt and sauce!

I had a hard time getting a reservation, but two weeks later, I was able to eat at Toriyoshi today. Everything was excellent, and the sauce, which had been talked about a lot, was incredibly delicious. Negima is the best!! ️

I was so moved 🎵 My mouth was filled with joy and saliva was released, and I could feel my stomach rejoicing. For the thigh meat, we use Daisen chicken from Tottori Prefecture. The charcoal is Binchotan. My husband and I are doing it together and it looks like it's going to be difficult. The unfortunate part is the skin. It is made with a thin twist. The sauce is also good. The seasoning of salt is also good. It's worth going.