一
串
一
生
One Skewer, One Lifetime
池川 義輝
Yoshiteru Ikegawa
Chef Yoshiteru Ikegawa is guided by Yakitori-dō, his philosophy that seeks both technical mastery and presence of mind. Chef Ikegawa went to build a MICHELIN-starred legacy rooted in respect for both the ingredient and the guest, earning his first star in 2011, yet the accolade is not the goal: “The true value is when someone thinks, ‘I want to go there at least once in my life.’” The house motto, “one skewer, one lifetime,” conveys his belief that each skewer is a singular, unrepeatable encounter—demanding absolute focus and elevating the spirit of Tokyo yakitori through balance, touch, and restraint.
TORIKAZE
Torikaze embodies the philosophy of “one skewer, one lifetime,” focusing on turning each meal into a singular, unrepeatable experience through absolute precision and discipline. Guided by Yakitori-dō (“The Way of Yakitori”), every skewer is grilled over binchotan charcoal to highlight the ingredient’s essence, with the spirit of Tokyo yakitori preserved in each thoughtful bite. This devotion transforms dining into a living tribute to craft, tradition, and respect for ingredient and guest alike.
Technique & Precision
Every element of the process from selecting the bird to the final turn over Kishu binchotan, is deliberately orchestrated. The chefs tailor heat, seasoning, and rotation for every cut, never using a one-size-fits-all approach, so each skewer achieves its ideal texture and flavor. This devoted focus yields depth and definition in every bite, transforming humble ingredients into culinary narratives shaped by tradition and mastery.
