Securing a table at Tokyo’s most sought-after dining destinations often feels like winning a culinary lottery, especially when vying for a spot at an establishment like the renowned Torishiki. For discerning diners in Hong Kong who have long faced the frustrating two-month advance booking process—conducted strictly by phone only during a two-hour window—relief is finally here. Master Chef Yoshiteru Ikegawa, the driving force behind the acclaimed Torishiki Ichimon group, has brought his meticulous yakitori concept to the city with the opening of Torikaze at The Forty-Five in Landmark, offering a direct taste of this otherwise elusive Japanese grilling mastery.
The Art of Yakitori-Do Lands Locally
Chef Ikegawa’s reputation precedes him; his Japanese dining empire encompasses 13 yakitori concepts globally, several of which boast Michelin stars or recommendations. His flagship, Torishiki, holds an almost unheard-of 4.4 rating on the influential Japanese restaurant platform Tabelog, signifying an “Excellent” status in a city saturated with world-class cuisine. This exceptional standing is built upon the chef’s precise, almost meditative approach he terms “yakitori-do,” or the way of yakitori, centered on the “one skewer, one lifetime” philosophy. This demanding approach mandates complete focus on every single piece cooked over the flame.
At Torikaze in Hong Kong, this rigorous standard is maintained by Chef Ryo Matsui, a dedicated protégé of Ikegawa. Matsui brings decades of specialized training to the new establishment, ensuring the authentic preservation of Tokyo-style binchotan grilling techniques.
Experiencing the Grilling Spectacle
Torikaze’s design emphasizes intimacy and spectacle. The venue features a U-shaped counter seating just 16 guests, allowing diners to witness the theatrical process firsthand. The key to the flavor profile is the use of highly prized Kishu binchotan charcoal, known for its sustained, clean-burning heat that perfectly caramelizes the ingredients.
The menu showcases premium ingredients, including cuts from Hong Kong’s famous three-yellow chicken, alongside seasonal vegetables. For a midday indulgence, Torikaze offers seasonally refreshed lunch sets (priced from HK$350–480), featuring comforting Japanese staples like oyakodon (chicken and egg rice bowl) and chicken soup with somen noodles.
Dining Options at Torikaze
The evening experience focuses on showcasing the chef’s selection and signature offerings:
- Omakase Dinner Menu (HK$780): A curated journey featuring signature skewers and hot dishes.
- À La Carte Options: Guests can personalize their meal by selecting individual skewers and adding supplementary dishes such as specialty rice bowls or grilled chicken ramen.
The arrival of Torikaze effectively bypasses the logistical nightmare associated with booking its Tokyo counterpart. Diners in Hong Kong can now readily access this elevated style of dining, moving the acclaimed yakitori from a difficult bucket list item to a local culinary reality.
This expansion reflects a growing trend of elite, hard-to-book global dining concepts choosing Hong Kong as their first international outpost, validating the city’s status as a top-tier destination for gourmet aficionados. The opportunity to taste Chef Ikegawa’s celebrated flavors without fighting the international reservation battle is a significant boon for local epicures.
