Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Torila
(焼き鳥 とりら)- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Wednesday、Sunday、Public Holiday
Specialities
Chef
Mr. Munehiro Hirohata (HIROHATAMUNEHIRO) - A seeker who draws a unified story
Food
The possibilities are endless! Enjoy chicken in everything from skewers to sushi and Ramen
Space
The pitch black space made of natural materials is the ultimate stage for stimulating the senses.
Review
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Review 300casesFollower 180PeoplePick-up reviews
福岡グルメ 【1】
最近、暫くサボっていたので久しぶりの投稿になります！ これからはまた更新していこうと思いますので宜しくお願いします！ 今回は上司に福岡で有名な焼鳥屋さんの【とりら】にお邪魔しました！ 鳥刺し しっとりとしていて鶏の新鮮さを感じます たたき 皮目がパリッと焼かれていて鶏...Find out more
2024/04 Visitation
1times
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Review 3,702casesFollower 5,459People広畑劇場の中で国内トップレベルの焼き鳥を味わう！
西鉄平尾駅から徒歩5分、 焼鳥の百名店でBRONZE AWARDの 「焼き鳥 とりら」を訪問。 新規予約不可のお店ですが、知人にお誘い頂き 行く事ができました。 ...Find out more
2024/04 Visitation
1times
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Review 1,229casesFollower 422Peopleもりもりとりら
前半の鳥料理がこの日はオールスターのラインナップ。 握りも白レバもキレッキレ。 その日の状態もあるだろうし、少ないからと言ってハズレでもない。 毎回毎回をピークに持ってくる。...Find out more
2024/03 Visitation
49times
Restaurant information
Details
| Restaurant name |
Torila（Torila）
|
|---|---|
| Categories | Yakitori (Grilled chicken)、Fowl |
| Phone number (for reservation and inquiry)・Inquiry |
090-2089-4890 |
| Reservation Availability |
Reservations Only
1日で10名様程度の少ないお人数しかご案内しない為ご新規様の予約は受け付けておりません。完全紹介制にさせていただいております。キャンセル情報はInstagramのストーリーに挙げさせて頂きます！お任せ料理6月から10500円〜（税サ抜）にさせていただきます。よろしくお願いいたします |
| Address |
福岡県福岡市中央区平尾3-10-9 イートオンプレイス平尾 202 |
| Transportation |
- 397 meters from Nishitetsu Hirao. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
チャージ 500円（税抜） |
Seats/facilities
| Number of seats |
7 Seats （ Counter seats only, no single occupancy） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables Smoking is strictly prohibited. E-cigarettes are also prohibited. |
| Parking lot |
not allowed - |
| Space/facilities |
Stylish space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
.. |
閉じる
ChefMr. Munehiro Hirohata (HIROHATAMUNEHIRO) - A seeker who draws a unified story
Born in Fukuoka in 1978. He aspires to a career in medicine, but is frustrated. Soon after, he took over a restaurant and became the owner of Izakaya (Japanese-style bar) with zero experience in food and drink. At first, he offered a general Izakaya (Japanese-style bar) menu, but gradually he woke up to the charm of yakitori and ate famous restaurants all over the country. Since 2017, he has been working with Kosaka chickens, and has studied aging and grilling on his own. "I want to create a restaurant that offers course-style yakitori in small boxes," he said, and moved to his current location in restaurant in 2019. Won Silver at the Tabelog Awards 2022.
Food The possibilities are endless! Enjoy chicken in everything from skewers to sushi and Ramen
The course is made up of around 15 dishes and multiple plates, including skewers. The dishes are full of ideas, such as kombu-jime chicken, white liver and breast rolls, and egg-topped rice with pickled kumquat, so you'll never tire of them. The nigiri sushi made with red vinegar is a standout dish that highlights the sweetness of the Takasaka chicken. The flow and angle of the fire and smoke of the skewers are controlled, allowing you to enjoy an impactful aroma on your first bite, and each skewer has a hidden beginning, development, twist, and conclusion. We recommend finishing off the meal with Ramen made with naturally fermented soy sauce.
SpaceThe pitch black space made of natural materials is the ultimate stage for stimulating the senses.
The interior of the restaurant is unified in black, combining various natural materials such as washi paper made by Kyoto washi craftsman Hatano Wataru, Oya stone from Tochigi, and marble. The beautiful plain wood counter stands out even more, and the grilling area lit by spotlights feels like a stage. The number of customers is kept as low as possible, and Hirohata entertains his guests with his expert storytelling. They also pay particular attention to tableware and sake cups, using works by Nakazato Taiki of "Ryuta Kiln," a representative Karatsu ware, and old Baccarat.
Through aging, "Takasaka Chicken" is brought to the peak of flavor, and then, using outstanding techniques, it is elevated to a one-of-a-kind "skewer dish."
This yakitori restaurant serves a course menu of chicken dishes, mainly using Takasaka chicken, also known as a rare, germ-free chicken even on a global scale. Takasaka chicken is aged for over a week
... using a combination of wet and dry aging. The chicken is grilled to the peak of its delicious, sweet fat, until the outside is crispy and the inside is juicy. They also serve dishes such as sushi and Ramen using Takasaka chicken, ensuring that you can fully enjoy every bit of the chicken. It is by invitation only, and reservations can take several months to book, so it is a high hurdle, but it is definitely worth a try.