var keyword = '' keyword = $('#article-searchbox input')[0].value var page = 2 if (page == 1) { $('#js-commentListBox').html('
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Leo Saito<\/p>\n chief editor, TokyoTableTrip<\/span>\n

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crony
This is a modern French restaurant opened by the former manager of Quintessence, Mr Ozawa, who is also frequently regarded as one of the best waiters in Japan.
The chef that Mr Ozawa has chosen to work with is Chef Haruta, who has honed his skills at many famous restaurants, including Tirpse in Tokyo, as well as Maaemo, Kadeau, and Ledoyen outside of Japan.
The other supporting staff members all hail from famous restaurants in Tokyo, forming a truly outstanding team.
Starting with innovative snacks, the 12,000 yen course meal prepared by the young and promising Chef Haruta has a menu that is bursting with creativity and youthful sensitivity, which foodies can definitely enjoy.
(On the day that we visited, the bread was served as a dish in itself instead of an accompaniment…)
The best part is, this restaurant is scheduled to operate as a wine bar after 9pm where guests can order à la carte cuisine.
Seems like it’ll be a luxurious treat to end the night with food and wine at crony after enjoying some time in the bustling Roppongi.
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\n 大约 7 年 ago<\/small>\n 1486253774<\/span>\n <\/div>\n
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Leo Saito<\/p>\n chief editor, TokyoTableTrip<\/span>\n

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Torikado
This is the second branch of Torishiki, the number 1 yakitori place in Tokyo, which opened in commemoration of their 10th anniversary.
It is said that the owner Ikegawa opened this second branch Torikado with the aim of bringing the yakitori industry to a higher level, and spreading it to the world.
(He may be intending to open branches in the rest of the world in the future)
Torikado, which opened in the Meguro area, where Torishiki is situated, has a chic interior that is unexpected of a yakitori place, with dimmed lights at the counter.
With such a showy setup, you might feel a little doubtful, but the young owner Onoda, who trained hard under Ikegawa, makes delicious yakitori sticks. This place definitely doesn’t disappoint as the branch of one of the best yakitori places in Japan.
(We felt that compared to Ikegawa’s smoky yakitori, the charcoal flavor here was slightly weaker.)
The extensive à la carte menu that is not available at Torishiki also makes it a great place for drinking.
Although reservations are filling up fast after Torikado’s opening, there are still a few spots left for same-day reservations each day.
Reservations can be made on the day itself from 2pm daily. Yakitori lovers all around the world, make your trip to Torikado now!
<\/p>\n

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\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/div>\n +4<\/span>\n <\/div>\n\n <\/div>\n <\/div>\n
\n 大约 7 年 ago<\/small>\n 1486252605<\/span>\n <\/div>\n
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\n \"Icon\n Like!\n 2<\/span>\n <\/div>\n <\/a>\n
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\n \"Aachttdvyf\n \n \"Icon\n<\/a> <\/div>\n
\n
\n

Leo Saito<\/p>\n chief editor, TokyoTableTrip<\/span>\n

\n

crony
This is a modern French restaurant opened by the former manager of Quintessence, Mr Ozawa, who is also frequently regarded as one of the best waiters in Japan.
The chef that Mr Ozawa has chosen to work with is Chef Haruta, who has honed his skills at many famous restaurants, including Tirpse in Tokyo, as well as Maaemo, Kadeau, and Ledoyen outside of Japan.
The other supporting staff members all hail from famous restaurants in Tokyo, forming a truly outstanding team.
Starting with innovative snacks, the 12,000 yen course meal prepared by the young and promising Chef Haruta has a menu that is bursting with creativity and youthful sensitivity, which foodies can definitely enjoy.
(On the day that we visited, the bread was served as a dish in itself instead of an accompaniment…)
The best part is, this restaurant is scheduled to operate as a wine bar after 9pm where guests can order à la carte cuisine.
Seems like it’ll be a luxurious treat to end the night with food and wine at crony after enjoying some time in the bustling Roppongi.
<\/p>\n

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\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/a>\n <\/div>\n +4<\/span>\n <\/div>\n\n <\/div>\n <\/div>\n
\n 大约 7 年 ago<\/small>\n 1486253774<\/span>\n <\/div>\n
\n
\n \n
\n \"Icon\n Like!\n 0<\/span>\n <\/div>\n <\/a>\n
\n \n \"Icon\n Reply\n 0<\/span>\n <\/span>\n <\/div>\n<\/div>\n\n <\/div>\n<\/div>\n <\/div>\n\n<\/div>\n\n<\/div>\n
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\n \"Aachttdvyf\n \n \"Icon\n<\/a> <\/div>\n
\n
\n

Leo Saito<\/p>\n chief editor, TokyoTableTrip<\/span>\n

\n

Torikado
This is the second branch of Torishiki, the number 1 yakitori place in Tokyo, which opened in commemoration of their 10th anniversary.
It is said that the owner Ikegawa opened this second branch Torikado with the aim of bringing the yakitori industry to a higher level, and spreading it to the world.
(He may be intending to open branches in the rest of the world in the future)
Torikado, which opened in the Meguro area, where Torishiki is situated, has a chic interior that is unexpected of a yakitori place, with dimmed lights at the counter.
With such a showy setup, you might feel a little doubtful, but the young owner Onoda, who trained hard under Ikegawa, makes delicious yakitori sticks. This place definitely doesn’t disappoint as the branch of one of the best yakitori places in Japan.
(We felt that compared to Ikegawa’s smoky yakitori, the charcoal flavor here was slightly weaker.)
The extensive à la carte menu that is not available at Torishiki also makes it a great place for drinking.
Although reservations are filling up fast after Torikado’s opening, there are still a few spots left for same-day reservations each day.
Reservations can be made on the day itself from 2pm daily. Yakitori lovers all around the world, make your trip to Torikado now!
<\/p>\n