It&#39;s delicious, and it&#39;s more difficult to book a store, and the price is of course not cheap. It is recommended to make an appointment in advance to be better. The taste is very good. Especially the barbecue is really good, with Japanese wine is a perfect match!

Toriki

The dishes are very exquisite, the service is also very good, the ingredients are very fresh and delicious!

很好吃，也比较难预约的店的，价格也当然不算便宜的。建议要先提前预约会好一点的。味道非常的不错。特别是烧烤做得真不错，配上日本的酒简直绝配！

餐厅位于日本东京的新宿歌舞伎附近，距离JR新宿站步行10分钟左右。餐厅面积不是很大，装修很有感觉。菜品味道也不错。可以喝点小酒。

The restaurant is located near Shinjuku Kabuki in Tokyo, Japan, about 10 minutes walk from JR Shinjuku Station. The restaurant is not very large and the decoration is very sensational. The dishes taste good. You can have a little wine.

烧烤店，只做晚市，要早点去排队，店面很小，排不到第一场就只能等1个小时后了，也是蛮佩服自己的，两个人吃烧烤居然可以吃到人均300人民币，到底是一分价钱一分货

Barbecue shop, only do the night market, have to go to the queue early, the store is very small, can only wait for 1 hour after the first game, but also quite admire yourself, two people can eat barbecue can eat 300 yuan per capita, in the end is a price point

とり喜是霓虹国数一数二的焼鳥店，连续获评轮胎一星，还入围Japan Restaurant Award 2016，位列19。とり喜的烧鸟大部分都很好吃，个别有烤的不匀情况，但还整体还都好吃，喝了桃子酒，梅子酒，柚子酒之后感觉人已经开始晕乎乎了

とり Xi is one of the best ostrich shops in Neon Country. It has been rated as one star for tires and is also shortlisted for Japan Restaurant Award 2016, ranking 19. とり Most of the roast birds in Xi are delicious. Some have uneven roasting, but the whole is delicious. After drinking peach wine, plum wine, and dumpling wine, I feel that people have begun to faint.

打飞机来日本刷米其林，东京80万餐厅排第19。日本第一烧鸟，唯一米其林入选的一星烤串店。大厨板井康人用芭蕉扇使出火焰山之力。所有鸡肉串都是外焦里嫩的5-8成熟。甚至尝到了鸡肝刺身的感觉。一串上天，二串日仙。主厨非常有意思的掌握了食客心里，每3-4串后会上一道爽口小菜解腻。然后在进行。整体时间2个小时天地良心不求番台啊。烤松茸整晚的点睛之作。烤的技术非常好，选用低温慢烤，不但蒸发了体内的水分，而且鲜嫩有韧性，咬起来咯吱咯吱的。一口进去香味充满了整个口腔，香气四射，这直到我一路回到家还口齿留香。从来都觉得烤串就是下酒菜，今天全是见场面了[强]

Hit the plane to Japan to brush Michelin, Tokyo 800,000 restaurants ranked 19th. Japan&#39;s first roast bird, the only Michelin-listed one-star skewers shop. Chef Banjing Kang uses a banana fan to make the fire mountain power. All chicken skewers are tender and tender outside. Even tasted the feeling of chicken liver sashimi. A string of heaven, two strings of Japanese immortals. The chef is very interesting to grasp the hearts of diners, and after each 3-4, there will be a refreshing side dish to relieve the greasy. Then it is going on. The overall time is 2 hours. The conscience of the world does not ask for Pantai. The finishing touch of the roasted pine oysters all night. The roasting technology is very good, using low temperature slow roasting, not only evaporating the water in the body, but also fresh and tough, biting and creaking. The smell of a mouth full of the whole mouth is full of aroma, which is full until I return home and still have a mouthful of fragrance. I always feel that skewers are wine and dishes, today is all a scene [strong]

【口味】好【环境】好【服务】好

[Taste] Good [Environment] Good [Service] Good

东京80万餐厅排第19。日本第一烧鸟，唯一米其林入选的一星烤串店。大厨板井康人用芭蕉扇使出火焰山之力。所有鸡肉串都是外焦里嫩的5-8成熟。甚至尝到了鸡肝刺身的感觉。一串上天，二串日仙。主厨非常有意思的掌握了食客心里，每3-4串后会上一道爽口小菜解腻。然后在进行。整体时间2个小时天地良心不求番台啊。烤松茸整晚的点睛之作。烤的技术非常好，选用低温慢烤，不但蒸发了体内的水分，而且鲜嫩有韧性，咬起来咯吱咯吱的。一口进去香味充满了整个口腔，香气四射，这直到我一路回到家还口齿留香。从来都觉得烤串就是下酒菜，今天全是见场面了[强]

Tokyo&#39;s 800,000 restaurants ranked 19th. Japan&#39;s first roast bird, the only Michelin-listed one-star skewers shop. Chef Banjing Kang uses a banana fan to make the fire mountain powerful. All chicken skewers are ripe with tenderness in the outside. Even tasted the feeling of chicken liver sashimi. A string of heaven, two strings of Japanese immortals. The chef is very interesting to grasp the hearts of diners, and after each 3-4, there will be a refreshing side dish to relieve the greasy. Then it is going on. The overall time is 2 hours. The conscience of the world does not ask for Pantai. The finishing work of roasting Matsutake all night. The roasting technology is very good. It is slow roasting at low temperature, which not only evaporates the water in the body, but also is tender and tough, and it creaks. The smell of a mouth full of the whole mouth is full of aroma, which is until I return home and leave my mouth incense. I always feel that skewers are wine and dishes, today is all a scene [strong]

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