TORI bien

Nestled in "Kannonura"—the area north of Senso-ji Temple that retains the atmospheric charm of Tokyo's historic geisha districts—Yakitori TORI bien is a highly regarded establishment attracting gourmands from both Japan and abroad. The owner-chef, Satoshi Handa, spent nine years honing his craft at "Bird Land" in Ginza, Tokyo, a renowned restaurant that made history in 2010 as the world’s first yakitori destination to earn a Michelin star. Handa's connection to Kannonura began during a casual night out in the neighborhood, where he encountered the building that would become his own restaurant in 2012. Over the years, TORI bien has earned its own culinary acclaim, including being featured in the Michelin Guide as a "Bib Gourmand" establishment.

Stepping through the curtains reveals a long, vibrant counter that frequently fills to capacity as soon as the doors open. From this prime vintage point, guests can watch the chef’s meticulous techniques while savoring flawlessly grilled skewers.

The defining feature of TORI bien is its absolute commitment to freshness and prep work. Every day, whole chickens are delivered to the restaurant, where Handa personally butchers them on-site. By applying precise knife work tailored to each specific cut, he maximizes the inherent rich flavor and distinct, satisfying texture of the poultry.

The dining experience is offered through well-curated course menus as well as à la carte options. A typical course begins with fresh tori-sashi (chicken sashimi) and a rich, homemade liver pâté, followed by seasonal appetizers, expertly grilled chicken and vegetable skewers, a refreshing salad, and a deeply flavorful chicken savory broth. To complement these dishes, the restaurant offers an extensive selection of sake and wine personally curated by Handa, promising an unforgettable evening in the heart of historic Asakusa.