Toridonoya 토리도노야

Every dish is grilled, fried or simmered only after it is ordered, so plates reach the table hot. Chicken teriyaki, smoky and salty, sits on shredded cabbage meant to be eaten with it, and chicken nanban gets a house-made tartar sauce. Cheese on the mentaiko okonomiyaki is melted with a torch. As a certified Suntory highball specialist, the bar pours Kakubin, Jim Beam, Maker's Mark, plum and ginger highballs. Colder months bring hot pots and soups such as oden nabe and hoto udon.