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#Torikaze Reel by @kong.food.kee - 「全日本最難預約燒鳥」中環開姊妹店 炭火三黃雞燒鳥 午市$350起/晚市廚師發辦$780 又有日本過江龍嚟香港開，今次呢間係被譽為「全日本最難預約燒鳥店」鳥しき(Torishiki ICHIMON )嘅旗下品牌Torikaze，創辦人兼燒鳥大師池川義輝共有13間燒鳥店，遍佈日本同海外，包括紐約、上
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@kong.food.kee
「全日本最難預約燒鳥」中環開姊妹店 炭火三黃雞燒鳥 午市$350起/晚市廚師發辦$780 又有日本過江龍嚟香港開，今次呢間係被譽為「全日本最難預約燒鳥店」鳥しき(Torishiki ICHIMON )嘅旗下品牌Torikaze，創辦人兼燒鳥大師池川義輝共有13間燒鳥店，遍佈日本同海外，包括紐約、上海、香港同即將會喺台北開業，當中多間都榮獲米芝蓮一星殊榮，今次登陸中環置地廣場，一開業dinner booking已 full 到1月中，聽講 lunch 12月只餘極少量座位，相當誇張。 香港店由池川義輝嘅徒弟松井亮坐鎮，佢跟隨池川先生學藝4年幾，亦曾喺東京多間頂尖燒鳥店工作，香港店其他大廚亦都有喺開業前飛去總店受訓，確保出品水準。 炭燒嘅燒鳥零舍有風味，佢哋特別選用紀州備長炭（以紀伊半島橡木製成的備長炭），由一代傳一代嘅工匠耗時兩個星期製作而成，燒出嚟嘅燒鳥帶炭香又唔會蓋過食材嘅鮮味。為咗食材更新鮮，主廚決定香港店嘅燒鳥唔用日本雞而用本地雞，喺試勻三黃雞、少爺雞、清遠雞等多款雞隻，最後決定用油香十足嘅三黃雞，每日一早將原隻雞分割成唔同部位再串起做燒鳥，至於部分內臟就會keep返用日本貨。 香港店嘅menu同日本有啲唔同，日本總店只開晚市，形式係近30000日元共有25道菜品，如果客人未飽可以繼續追加到滿足為止。香港店就做埋午市，午市定價$350-$480，有串燒定食、親子丼、雞湯素麵等選擇。至於晚市就供應$780/位嘅廚師發辦，可以試到砂肝、雞心、雞肩、雞翼等部位同著名嘅「tsukune」肉丸，仲可加錢追加更多部位例如雞尾、雞皮等。 每個燒鳥部位都經過特別處理，燒時再用日本荒鹽或自家醬油調味，自家醬油以醬油、味醂、雞殼等熬製，會好似潮式滷水咁不斷重用，舖頭用緊嘅醬油就喺總店帶嚟，有17年歷史，風味累積越用越香。特別推介背肝、燒雞尾同tsukune肉丸，背肝係雞嘅腎臟，兩隻雞先做到一串，味道濃厚又帶少少脂肪；雞尾燒得剛好，咬落滿口雞油差香；至於「tsukune」肉丸就用咗免治雞肉、雞皮同雞脂肪製成，肉香細膩，帶炭香又有肉汁。 Torikaze Hong Kong 地址：中環皇后大道中15號置地廣場中庭告羅士打大廈43-45樓Forty-Five內 #港食記 #kongfood #香港美食 #香港 #中環美食 #中環 #置地廣場 #Torikaze #燒鳥 #過江店 #日本 #東京 #Torishiki @torikaze.hk @torishiki_ichimon @fortyfivehk @leadingnationhk @yakitorimatsui @theforksandspoons852
#Torikaze Reel by @torikaze.sh - We are honored to announce a special appearance of the legendary yakitori chef Yoshiteru Ikegawa in TORIKAZE SHANGHAI 👏🏽 #池川義輝 #TORIKAZE #鳥かぜ #TO
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@torikaze.sh
We are honored to announce a special appearance of the legendary yakitori chef Yoshiteru Ikegawa in TORIKAZE SHANGHAI 👏🏽 #池川義輝 #TORIKAZE #鳥かぜ #TORISHIKI #鳥しき #予约困难店 #焼き鳥 #yakitori #chefstyle #植庭
#Torikaze Reel by @supertastermel - Torishiki is in Hong Kong! The notoriously hard to book yakitori restaurant in Tokyo has opened @torikaze.hk here, and Chef-owner Yoshiteru Ikegawa wa
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@supertastermel
Torishiki is in Hong Kong! The notoriously hard to book yakitori restaurant in Tokyo has opened @torikaze.hk here, and Chef-owner Yoshiteru Ikegawa was in town for the opening. Although Ikegawa San was only here for 3 days, the restaurant will be left in the good hands of Chef Ryo Matsui who had trained in Tokyo and Shanghai. The HK restaurant will be using local three yellow chicken for meat and innards from Japan. The tare sauce is also brought over from Tokyo. Prices start at HK$780 for the tasting menu and add-ons range from $40-80 per piece. Favorites of the night included the thigh, neck, tsukune, gizzard, sweet potato, and pumpkin ice cream. What a treat it was to watch Ikegawa San work - bringing passion not only to cooking but also entertaining guests with his “Chicken Power”! 🐓 Our menu: 炭火焼きイチチクと柿の白和え CHARCOAL-GRILLED FIG & PERSIMMON WITH SHIRAAE ガリシソ巻き CHICKEN CONFIT GINGER ROLL かしわ THIGH 砂肝 GIZZARD 野菜 ZUCCHINI 肩 SHOULDER さつまいも SWEET POTATO つくね TSUKUNE 鶏皮と黄韮の酢味噌がけ SKIN & YELLOW LEEK WITH KARASHI MISO SAUCE はつ HEART セセリ NECK 手羽先 WING ほんじり TAILS 膝周り KNEE MEAT ソリレス OYSTER そぼろと松茸の土鍋ご飯 SOBORO & MATSUTAKE RICE パンプキンアイスクリーム PUMPKIN ICE CREAM • Torikaze Central, Hong Kong #supermelHK #supermelCentral . . . . . #hongkong #hkfoodie #hkfoodlover #hkfoodporn #香港美食 #中環美食 #finedininglovers #finedininghk #hkdining #hkfinedining #centraleats #yakitori #yakitorihk #torishiki #torikaze #torikazehk #鳥しき #鳥しき分店 #鳥かぜ #焼鳥 #焼き鳥
#Torikaze Reel by @afoodieworld (verified account) - One of Japan's most iconic Yakitori branches, Torikaze, has landed in Gloucester tower for sizzling skewers above the city. With over 30 years of exp
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@afoodieworld
One of Japan's most iconic Yakitori branches, Torikaze, has landed in Gloucester tower for sizzling skewers above the city. With over 30 years of experience, Chef Yoshiteru Ikegawa shares his expertise and a secret sauce passed down through generations in his pursuit of yakitori perfection. Enjoy classics like chicken shoulder, segimo, heart, breast and tail, as well as maitake mushroom and tsukune. With fragrant, refined flavours, their dishes solidify themselves as some of the best yakitori in Hong Kong currently. Torikaze 📍43-45/F, FORTY-FIVE Gloucester Tower, Landmark, 15 Queen's Road Central #Torikaze #Yakitori #CentralHK #JapaneseCuisine
#Torikaze Reel by @timeouthk (verified account) - Known as the hardest yakitori restaurant to book in Japan, popular Tokyo yakitori joint Torikaze is now in Hong Kong! Dinner 'omakaze' starts from $78
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@timeouthk
Known as the hardest yakitori restaurant to book in Japan, popular Tokyo yakitori joint Torikaze is now in Hong Kong! Dinner ‘omakaze’ starts from $780, which allows you to try all their signature skewers – but we hear our branch is also becoming tougher to get into👀 Visit our website for details 被譽為「全日本最難預約的燒鳥店」🐔東京超人氣日本燒鳥餐廳 Torikaze 登陸香港！晚餐 omakaze $780起，便可試勻一系列招牌烤雞肉串，聽講最近香港店都一位難求！詳情請看 bio link ☝ #yakitori #hkrestaurant #timeouthk
#Torikaze Reel by @tatlerdininghk (verified account) - 日本串燒名店Torikaze強勢登陸中環置地廣塲Forty-Five！由傳奇串燒大師池川義輝主理，其東京本店Torishiki及上海分店早已享譽國際。餐廳堅持傳統備長炭烤技藝，僅以鹽調味，透過精準火候掌控與料理直覺，完美呈現食材本味。 Come with us to get a taste of
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@tatlerdininghk
日本串燒名店Torikaze強勢登陸中環置地廣塲Forty-Five！由傳奇串燒大師池川義輝主理，其東京本店Torishiki及上海分店早已享譽國際。餐廳堅持傳統備長炭烤技藝，僅以鹽調味，透過精準火候掌控與料理直覺，完美呈現食材本味。 Come with us to get a taste of Torikaze at Forty-Five on the cusp of its Hong Kong debut. Yoshiteru Ikegawa, one of Japan’s most respected yakitori masters, is best known for Tokyo’s cult-favourite Torishiki and its Shanghai sister restaurant Torikaze. Ikegawa is revered for turning simplicity into precision: every skewer grilled over binchōtan charcoal, seasoned only with salt, timing and instinct. 📹: @fontimes #tatlerdininghk #tatlerfirstlook #torikaze #yakitori
#Torikaze Reel by @7_hachi (verified account) - #鳥かぜ #torikaze #鳥しき #ldhコラボ #鳥しき分店 #焼鳥 #yakitori #伊達鶏 #紹介制 #紹介制レストラン #会員制レストラン #隠れ家レストラン #中目黒グルメ @hougyousan
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@7_hachi
#鳥かぜ #torikaze #鳥しき #ldhコラボ #鳥しき分店 #焼鳥 #yakitori #伊達鶏 #紹介制 #紹介制レストラン #会員制レストラン #隠れ家レストラン #中目黒グルメ @hougyousan
#Torikaze Reel by @bigjsm - 今年10月開幕，到今天在網上的預約全滿了。最快4月先有位。 當東京最難預約的燒鳥名店「Torishiki」傳承來到香港 @torikaze.hk，故事從一塊燃至攝氏360度的紀州備長炭開始。 松井亮師傅 @yakitorimatsui 讓我學到三件事： 1. 雞，有超過20個「地址」 🗺️
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@bigjsm
今年10月開幕，到今天在網上的預約全滿了。最快4月先有位。 當東京最難預約的燒鳥名店「Torishiki」傳承來到香港 @torikaze.hk，故事從一塊燃至攝氏360度的紀州備長炭開始。 松井亮師傅 @yakitorimatsui 讓我學到三件事： 1. 雞，有超過20個「地址」 🗺️ 不只是腿肉雞翼。從「雞蠔」到「肩肉」，再到秘製的「頸部」與「食道」（對，你沒看錯！），每個部位都有專屬的火候與調味。本地三黃雞的鮮，被拆解成一幅風味地圖。 2. 炭，是會說話的 🔥 一塊頂級備長炭，每日成本要5000港幣。師傅說：「我們不只是用火烤，是讓食材吸收炭的香氣。」看著油脂滴下激起星火，噼啪作響，那是食材與炭的對話。 3. 鹹淡，是道客製化題 ✏️ 師傅烤完一串，會認真問你：「味道夠嗎？」然後根據你的反饋，即時調整下一串的鹽或醬汁。這份即時的互動與尊重，讓每串都獨一無二。 最後，用那碗凝聚30隻雞精華的雞湯，和自家製牛奶雪糕，圓滿。 這份對極致的堅持，我收到了。 @torikaze.hk #Torikaze #yakitori #central #food
#Torikaze Reel by @tsudaniel (verified account) - 🔸香港レストラン🔸 📍TORIKAZE Forty-Five, 43-45/F, Gloucester Tower, LANDMARK ATRIUM, 15 Queen's Road Central, Hong Kong 日本一予約が取りづらいと言われる東京の 鳥しき が展開する 鳥かぜ
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@tsudaniel
🔸香港レストラン🔸 📍TORIKAZE Forty-Five, 43-45/F, Gloucester Tower, LANDMARK ATRIUM, 15 Queen’s Road Central, Hong Kong 日本一予約が取りづらいと言われる東京の 鳥しき が展開する 鳥かぜ が香港にオープンし、話題沸騰中。 やっと行ってきたよー！ 焼き鳥の極意を味わう、体験型のカウンタースタイル。 職人の火入れを間近で見ながらいただくおまかせコースは、 言うまでもなく一本一本が完成された美味しさ。 コースは HK$780。 さらにアラカルトでの追加オーダーも可能。 すでに香港でも予約困難店になっているけど、 それでも時間をかけて予約して行く価値のある一軒。 焼き鳥好きなら、ぜひ一度体験して欲しい名店。 コース内容: 炭火焼きぶどうと柿の白和え ガリシソ巻き かしわ 砂肝 蓮根 肩 抱き身 鶏皮と黄韮の胡麻酢がけ つくね ズッキーニ ささみ ししとう 手羽先 土鍋ご飯　万願寺とうがらしとキノコ アップルパイ Operated by Torishiki — often called the hardest reservation to secure in Japan — Torikaze has officially opened in Hong Kong and is already drawing serious attention. I finally managed to get a seat. This is an immersive, counter-only experience where you can watch the chef’s precise fire control up close. The omakase course showcases perfectly executed yakitori, skewer by skewer — exceptional, without question. The omakase is priced at HK$780, with the option to add à la carte items if you wish. Reservations are already tough to secure in Hong Kong as well, but it’s absolutely worth the effort. A must-visit for anyone serious about yakitori. Course: CHARCOAL-GRILLED GRAPE & PERSIMMON WITH SHIRAAE CHICKEN CONFIT GINGER ROLL THIGH GIZZARD LOTUS ROOT SHOULDER BREAST SKIN & YELLOW LEEK WITH SESAME VINEGAR SAUCE MEAT BALL ZUCCHINI FILLET SHISHITO PEPPER WING MUSHROOM AND PEPPER CLAY POT RICE APPLE PIE
#Torikaze Reel by @ilikefishballs (verified account) - Hardest restaurant to book in Hong Kong atm! What can I say? It's worth the hype. Crazy cheap pricing too so make sure to book now before they rais
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@ilikefishballs
Hardest restaurant to book in Hong Kong atm! What can I say? It’s worth the hype. Crazy cheap pricing too so make sure to book now before they raise their prices! @torikaze.hk 📍 TORIKAZE (Central) Forty-Five, 43-45/F, Gloucester Tower, LANDMARK ATRIUM, 15 Queen’s Road Central, Central Important notes: - only seats 16 pax - there are 2 dinner seatings: 6pm or 8:30pm - DONT BE LATE. It’s a set menu and everybody gets served at the same time. It’s a delicate and precise process. - I ordered 3 extra add on skewers - the ventricle and neck were so good and stronger in flavor if that’s your jam - bookings open on the first business day of the month for reservations that are 2 months in advance
#Torikaze Reel by @lifestyleasiahk (verified account) - Legendary Chef, Yoshiteru Ikegawa recently ushered in his newest yakitori restaurant, Torikaze. Landing at Forty-Five Landmark in Hong Kong, Torikaz
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@lifestyleasiahk
Legendary Chef, Yoshiteru Ikegawa recently ushered in his newest yakitori restaurant, Torikaze. Landing at Forty-Five Landmark in Hong Kong, Torikaze is guided by Ikegawa’s Yakitori-dō (the Way of Yakitori) philosophy where he seeks technical perfection and presence of mind with each skewer cooked. Joining us on opening day, we spoke to Ikegawa on what it takes to put a yakitori restaurant on the radar of Michelin Star judges, what the perfect skewer to him is, and if “chicken power!” is slowly overtaking “one skewer, one lifetime,” as his favourite motto.
#Torikaze Reel by @_mika.han - Birthday dinner at Torikaze 🐓🍢🍡🇯🇵 - - - #yakitori #japanese_food #japaneseyakitori #foodlover #foodie #instafood #foodporn #foodofinstagram #japa
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@_mika.han
Birthday dinner at Torikaze 🐓🍢🍡🇯🇵 - - - #yakitori #japanese_food #japaneseyakitori #foodlover #foodie #instafood #foodporn #foodofinstagram #japanesefood

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