一
串
一
生
One Skewer, One Lifetime
池川 義輝
Yoshiteru Ikegawa
Chef Yoshiteru Ikegawa, a visionary yakitori master, embodies the spirit of discipline, respect, and artistry at Torikaze. Drawn to the world of grilled chicken from his youth, Ikegawa’s path began after years of business experience and was truly forged through a demanding apprenticeship under a legendary mentor at Tokyo’s Toriyoshi, where he absorbed every aspect of yakitori culture, from preparation to the emotional resonance of hospitality. Opening his own restaurant Torishiki in 2007, Ikegawa channeled his relentless drive for excellence into a Michelin-starred legacy, elevating the simple skewer to a transcendent dining ritual.
TORIKAZE
Torikaze’s heart beats with the soul of Japan, an omakase journey created by Chef Yoshiteru Ikegawa—a craftsman revered for redefining yakitori into an art form through relentless discipline and respect for tradition. Trained under a strict apprenticeship at Toriyoshi in Nakameguro, Tokyo, Ikegawa endured years of rigorous, hands-on mentorship before earning the right to grill, mastering every gesture over binchotan to build his own Michelin-starred legend. His approach, known as Yakitori Dō (“the Way of Yakitori”), seeks both technical perfection and spiritual presence: every skewer is not merely food, but a fleeting, one-of-a-kind encounter between chef, ingredient, and guest. The motto “one skewer, one lifetime” is more than philosophy—it’s the living spirit of Torikaze, preserving a legacy that honors both the chicken and the transformative power of craft. At Torikaze, the ethos mirrors Torishiki’scelebrated focus: elevating the humble chicken skewer and seasonal vegetables into a delicate balance of tastes and textures. Each bite, whether you prefer classic cuts or charred vegetables, reveals the thoughtful skill behind each flame, preserving the spirit of Tokyo yakitori in every mouthful.
Technique & Precision
Every element of the process—selecting the finest chicken, wielding the blade, threading each skewer, and grilling over Kishu binchotan—reflects technique honed by discipline and years of focused practice. The U-shaped counter draws guests into the chef’s rhythm, where subtle intuition and sharp skill ignite aromas and flavors that can only be achieved through true mastery. The grilling process at Torikaze is a living art form where no two skewers are treated alike. Heat, seasoning, and rotation—all calibrated with the chef’s intuition—combine to create unique profiles for every ingredient, highlighting the individuality of each cut instead of applying a one-size-fits-all approach. This dedication transforms the simple act of grilling into a sensory, story-driven experience.
