{"id":4245,"date":"2026-06-23T02:21:43","date_gmt":"2026-06-23T02:21:43","guid":{"rendered":"https:\/\/choosychou.com\/?p=4245"},"modified":"2026-07-12T02:42:29","modified_gmt":"2026-07-12T02:42:29","slug":"taipei-torishou-yakitori-grilled-chicken-second-time","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei-torishou-yakitori-grilled-chicken-second-time\/","title":{"rendered":"Taipei\uff5cYakiniku\uff5cTorishou(Second Visit)"},"content":{"rendered":"

This time I temporarily decided to treat it as a supper meal. When making a reservation, I specifically asked if I could bring a dog, and the reply I got was: \"As long as your pet don't land. \"This kind of conditional permission is actually friendlier than most yakiniku shops. Although there is no exclusive dog meal, they can only stay quietly by their side and smell the smell of charcoal and grease in the air, which is a kind of companionship in itself.<\/p>\n\n\n\n

The charm of Torishou has never only been in the roast bird itself, but how it transforms different parts of the chicken into a delicate heat show.<\/p>\n\n\n\n

\ud83c\udfe0 @torishou_taipei<\/a><\/h6>\n\n\n\n

(Dining in February 2026)<\/p>\n\n\n\n\n\n\n\n

Torishou Torishou menu Introduction and Dining Experience<\/mark><\/h2>\n\n\n\n
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Chicken filet (leg meat)<\/mark><\/strong><\/h3>\n\n\n\n

The softest part on the inside of the leg, the meat is tender and there is almost no resistance. The heat is controlled just right, retaining complete moisture, and the chicken itself has a clean and pure sweetness when it enters.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Chest skin<\/mark><\/strong><\/h3>\n\n\n\n

The key to the chest skin lies in the \"transformation of fat\".<\/p>\n\n\n\n

After the surface layer is forced out of excess oil by the charcoal fire, a crispy shell is formed, but the inner layer still retains softness and oiliness. When chewing, there is first a crisp cracking sound, followed by the aroma of the slow release of grease.<\/p>\n\n\n\n

This is a string that you can't skip every time you come to Bird Xiang.<\/p>\n<\/div><\/div>\n\n\n\n

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Chicken heart<\/mark><\/strong><\/h3>\n\n\n\n

This time, the chicken hearts were cut and then grilled to allow the heat to penetrate more evenly into the interior. Maturity ratioFirst visit<\/strong><\/a>The time is more accurate, the center still retains soft elasticity, there is no overripe dry and hard feeling, and the size seems to be fuller.<\/p>\n\n\n\n

The iron smell of the internal organs is well controlled, leaving only a concentrated sensuality and elasticity.<\/p>\n<\/div><\/div>\n\n\n\n

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tomato<\/mark><\/strong><\/h3>\n\n\n\n

As a transition between roast birds, tomatoes provide the necessary freshness.<\/p>\n\n\n\n

After the surface is heated by charcoal, the sweetness is magnified, and the inside still retains moisture. When the entrance is opened, the juice is released almost like a burst, allowing the taste buds to return to zero.<\/p>\n<\/div><\/div>\n\n\n\n

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Hospitality\uff5cOvary (\u3061\u3087\u3046\u3061\u3093\uff09<\/mark><\/strong><\/h3>\n\n\n\n

The lantern is one of the most symbolic parts of the burning bird.<\/p>\n\n\n\n

The marinated version that has not been barbecued presents a completely different look from the charcoal version: less burnt, more smooth and salty, and the texture is closer to the softness of fat. This difference makes people re-understand the multiple possibilities of the same part.<\/p>\n<\/div><\/div>\n\n\n\n

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Asparagus<\/mark><\/h3>\n\n\n\n

There is only one, which makes people feel that it is not enough silently in their hearts.<\/p>\n\n\n\n

The heat is precise, retaining the moisture and sweetness inside the asparagus, but the moderation in the amount makes people still dissatisfied.<\/p>\n<\/div><\/div>\n\n\n\n

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Chicken testicles<\/mark><\/h3>\n\n\n\n

The charm of Chicken testicles lies in its almost creamy texture.<\/p>\n\n\n\n

The charcoal fire tightens the outer layer slightly, but the inside is still soft and delicate, without any fishy smell, leaving only pure richness and smoothness.<\/p>\n<\/div><\/div>\n\n\n\n

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Ovary and chicken liver<\/mark><\/strong><\/h3>\n\n\n\n

This combination is a classic of Torishou.<\/p>\n\n\n\n

The richness of the lantern contrasts with the depth of the chicken liver: one is the flowing fat fragrance, and the other is the dense thickness of the internal organs. Such a combination has become a kind of habitual ordering.<\/p>\n<\/div><\/div>\n\n\n\n

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Chicken neck<\/mark><\/strong><\/h3>\n\n\n\n

Seeing that the guest next door ordered it, he couldn't help but try it.<\/p>\n\n\n\n

Chicken neck meat has more obvious muscle fiber and chewing sensation, which is more \"fleshy\" than other parts, and is suitable for people who like the taste level.<\/p>\n<\/div><\/div>\n\n\n\n

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diaphragm<\/mark><\/h3>\n\n\n\n

The diaphragm is more tendonous, the chewing resistance is obvious, and the sesame seasoning fails to fully balance its texture.<\/p>\n\n\n\n

Compared to the fineness of other parts, this string is slightly rough, which is not particularly to my liking.<\/p>\n<\/div><\/div>\n\n\n\n

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Chicken liver mousse Toast<\/mark><\/h3>\n\n\n\n

This time it is paired with musk grapes.<\/p>\n\n\n\n

The sweetness of the grapes contrasts with the richness of the chicken liver mousse, which has a more natural balance than when it was first paired with Basamik vinegar. The toast is crispy, the mousse is smooth, and the fruit is fresh. The transition between the three is smooth and elegant.<\/p>\n<\/div><\/div>\n\n\n\n

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Aorta<\/mark><\/h3>\n\n\n\n

The taste is crisp and clear, with clear elasticity, which is the charm of a typical offal roast bird.<\/p>\n<\/div><\/div>\n\n\n\n

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Curry colorful leaf egg Cake<\/mark><\/h3>\n\n\n\n

The combination of curry and colorful Yekasta originally sounded like a conflict, but the actual entrance was extremely harmonious. Curry provides a warm aroma outline, while colorful leaves bring soft sweetness and herbal aromas. The two do not suppress each other, but form a balance.<\/p>\n<\/div><\/div>\n\n\n\n

Final Thoughts<\/mark><\/h2>\n\n\n\n

On the second visit to Torishou, there were no earth-shattering changes, but the optimization of details could be clearly felt. The chicken heart is more accurately cooked, the chicken liver mousse toast is more mature, and the overall rhythm is still stable and reassuring.<\/p>\n\n\n\n

For me, the value of Torishou is not that it brings shock every time, but that it provides a satisfying supper.<\/p>\n\n\n\n

Every time I come, I still order: breast skin, lantern, chicken liver, chicken liver mousse toast, curry colorful leaf egg cake<\/p>\n\n\n\n

A really good roast bird is to make people willing to come back.<\/p>\n\n\n\n

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Rating and Cost<\/mark><\/h2>\n\n\n\n