Torito Branch

The eggs are separated into white and yolk and lightly stirred, separately. Pour the white portion into soy sauce based soup first, then, pour in the yolk, so that fluffy yet thick texture is achieved. Daisen chicken is moderately soft and fits perfectly with soy sauce based soup. It is used at the main branch of "Torifuji" as well. We usually use 50-day-old chicken, because the taste and texture are suited for Oyakodon (chicken and egg on rice). When it comes to chicken, freshness is the most important factor. This restaurant buys whole chickens from the market at Daisen and cuts them into pieces every morning. All of our menus use chicken only because we believe in the taste of our chicken and want the customers to know it too. Mr. Kubo knows the deliciousness well because he was once a customer of this restaurant and was impressed by the signature Oyakodon. Enjoy the variety of our chicken cuisine. There is a counter table for customers who come alone, and tables for groups. There may be a queue at lunch time. The atmosphere is casual and friendly. read more