[Blog/Simmered Mist] Modest neon, full of power. A relaxing night at Torisen in Yawatajuku

Yawatajuku "Yakitori Torisen"

The first station I got off at was Yawatajuku.

There were yakitori restaurants lined up at the roundabout, but we passed them by and walked towards the sea.

Yawatajuku "Torisen"

In the darkness, in contrast to the neon sign reading "Taishu Sake Brewery," the neon sign of the store's name, "Torisen," is dimmed, creating a modest storefront. Founded around 1978, the store exudes the aura of a famous store, and although the lights are few, it looks awfully dazzling to me.

Once you pass through the noren curtain, you'll find tatami rooms on both sides, a straight counter, and behind it a spacious kitchen that greets you head-on.

Bottled beer

Even though it's cold, I start off with a large bottle of beer.

By quelling the chill in my body with a cold drink, I was in a solid position to take on the stewing that followed.

stew

There are two types of stews: stewed pork innards and stewed beef tendon. After much deliberation, I decided to go with the stewed beef tendon.

You can tell at a glance that the konjac and daikon radish have been simmered for a long time, as they are all one color. The lean tendons and Achilles tendons are also completely stained brown.

A hot stew and a cold bottle of beer on your chilled body. Repeating this cycle of cold and hot temperatures slowly helps you to feel better.

Spinach butter

This dish is sure to please, with shiitake mushrooms and bacon fried in butter on a flat plate large enough to hold curry rice.

The saltiness is just right, rich and exquisite, like pressing firmly on the acupressure points and saying "that feels good!"

Yakitori

This is a hybrid yakitori restaurant, where offal, cheeks, tongue, and liver are prepared in the "yakitori" style, while pork belly is prepared in the "yakitori" style.

So that's what I ordered: yakitori.

Shiro and Liver

The two pieces of pork are served with a sweet and rich sauce.

Chicken and pork intestines

A lightly salted dish with miso dipping.

hot sake

To finish off, we had stewed beef tendon and yakitori, topped off with hot Aizu Homare sake. It was a perfect meal, thank you for the meal!

word used after one has been treated (esp. used after a meal)

The chef moves around the spacious kitchen with amazing ease, preparing grilled food, sashimi, fried food, and even drinks.

I heard that they usually have part-time staff, but they suddenly received a notice that they would be taking time off.

Currently run by the second generation owner, this is a long-established local bar that was founded about 48 years ago. Not only is it visually appealing, but it also has solid skills!

menu

Store Information

Torisen

Time: 16:00-21:00
Closed: Sunday
Address: 1126 Yahata, Ichihara City, Chiba Prefecture, 290-0062

Aizu Homare Junmai Daiginjo Goku 1800ml, Homare Sake Brewery Official Store, Chilled Sake, Perfect for Home Drinking, Gifts, Alcohol, Local Sake, Kitakata, Fukushima, Celebrations, Thank You Gifts, Birthdays, Retirements, Evening Drinks, Direct from the Brewery, Recommended for Beginners, 60th Birthdays, Winter Greetings, Winter Gifts Price: 2,882 yen (tax included, shipping not included) (As of January 16, 2026)