01 / ABOUT THE PLACE
About this place
The five-piece chicken sashimi platter is a good place to start if you want to compare different cuts. It brings together thigh, tenderloin, gizzard cured with kelp, heart marinated in dashi soy sauce and rich liver, each with its own flavour and texture. Diners who have ordered it have also remarked on the differences between the cuts. Add an assortment of chicken tataki—chicken seared on the outside—to compare the two preparations and explore more ways to enjoy chicken.
Among the skewers, options include tenderloin grilled rare, with the aroma of white soy sauce, and seared liver finished with sesame oil and Kyushu soy sauce. Skewers can be ordered individually, or you can leave the selection to the grill chef, specifying how many you would like and the pace at which they are served. Diners have praised the tenderloin’s moist texture and the liver’s richness. Counter seats offer a view of the grilling, making it enjoyable to choose and savour the skewers one at a time.
Alongside the yakitori, the menu makes good use of dashi. Touji’s meat and tofu is a house recommendation; diners have praised the way the broth’s flavour permeates the meat. Other dashi-led dishes include rolled omelette and a simmered dish of daikon, cooked in broth and served with chicken miso, in the style of oden.
To finish, choose the chicken-and-bonito double-broth ramen or ochazuke—rice served with broth—with ume plum or seaweed. The ramen comes in regular and mini sizes, so there is an option for a more substantial meal or a lighter finish. Touji has counter and table seating and is suitable for solo diners. Reservations are recommended for dinner, so booking ahead may be a good idea if you plan to enjoy the meal from sashimi through skewers to the final dish.
