Wednesday, November 2, 2016

Toritama Malaysia @ Solaris Dutamas

One of Tokyo's most respected yakitori joints, Toritama has spread its wings to KL, serving a notably diverse range of grilled fowl meat & organ skewers. The restaurant (which also has offshoots in Hong Kong & Singapore) has opened discreetly, so it's still a blissfully crowd-free secret for now, with limited counter-only seating; head here before the chicken gets out of the bag.

Chef Furukawa cooks up over 20 types of skewers, from chicken neck to tail, esophagus to aorta, whole hearts to gizzard skin, liver to chest soft bones, between RM6 & RM12 each. Meticulousness in the choice of cuts is a cornerstone of Toritama, showcasing prized parts of the chicken, such as obi (inner thigh), soriresu (chicken 'oyster') & aburatsubo (tailbone root meat) - check out the illustrated chicken-anatomy menu cover that's now a recognisably cute feature of Toritama's foreign outposts.

The yakitori here bears varied textures, with many cuts conveying a simultaneously resilient & juicy chew. Flavours prove mild-mannered, only lightly smoky, shining a spotlight on the delicate purity of the meat. Customers can also order omakase-style yakitori multi-course meals costing between RM48 & RM128; Toritama's team says it inspects the locally bred chicken at its source to ensure the restaurant secures the most coveted birds.

Chicken maintains its clawed grip throughout the menu, which includes addictive snacks like savoury skin boiled in soy sauce (RM12) & moist, warm omelettes rolled around minced chicken (RM14), as well as complete meals like the house special donburi, blanketed with thigh yakitori slices, minced meat & an onsen egg (RM30). Complete your meal with another distinctive option - soy sauce ice cream (RM8).

Toritama Malaysia
D3-G3-1, Solaris Dutamas, Kuala Lumpur. Tues-Sun, 530pm-12am. Tel: 03-6211-0306

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14 comments:

  1. I've been having a difficult time going online due to my WiFi problems so I missed a lot of posts from you. I've missed seeing great places and yummy food here.

    This is a great place to visit.

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    1. Lux: i hope your connection is back to normal! welcome back! :)

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  2. Wowwwwww!!! Educational! I never knew there is so much to know in that one...chicken! ;)

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    1. Suituapui: heheh, respect to the humble chicken :D

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  3. I've seen pictorials on the parts of a cow or pig but never a chicken! No prizes for guessing what's the key produce here....only for absolute lovers of chicken, eh? ;)

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    1. Contact.ewew: heheh, yeah, pretty much no beef or lamb or duck or fish here :D

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  4. I want the liver, gizzard, thigh and bishop nose, hehe

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    1. CK: good, good ... go and get them! :D

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  5. Every part of the chicken is utilized, eh? Beak to tail dining? I would love all that they have to offer including chicken skin, heart and gizzard!

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    1. Phong Hong: comb to tail, more like it! they also offer rooster comb yakitori here sometimes :)

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  6. I like the hand fan the chef is holding, special~

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    Replies
    1. Choi Yen: heheh, yeah, it caught my eye too! :D

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