It seems that in Kyoto, the title “long-established” cannot be obtained unless it has been more than 100 years since its establishment. That’s why it’s hard to gain the trust of customers in Kyoto, but this time, “Torii” in Shijo Omiya, introduced here, was established in the Meiji era, a long-established chicken dish that is unmistakable in Kyoto. If you know that the food of such a venerable restaurant can be easily eaten by one person, why don’t you want to go there too?
Torii | A well-established chicken cuisine expert in Shijo Omiya. A menu for one person, handy for lunch and dinner
Of course, Tori is not a restaurant that “one person” can easily enter. The tatami room has a banquet space that can accommodate a total of 200 guests and offers course meals such as water-cooked meals. It stirs a sense of luxury …). On the other hand, we also have a side where you can use the shop casually, such as preparing lunch menus for general customers and offering rice bowls such as Oyakodon introduced here.
Why does this duality hold? Well … in fact, there are two entrances to Tori Italy, which completely separate the customers used as high-end restaurants from the general customers (probably the kitchen is the same). On the left side is the entrance leading to the tatami room, and ordinary customers like me will enter the store from the right side entrance.
By the way, the store interior for general customers is bright and bright, and has a casual atmosphere with pop western music. The atmosphere often found in high-end stores is not dusty. In fact, the visitors at the time of visit are groups of foreigners and groups of young female friends … so you can always enter the shop on the right side with confidence.
In the center there are 14 seats surrounding a large table. Separated from the other side by a divider in the middle, it functions as a counter seat rather than a table seat. In addition, there is only one table with a small sitting room, so if you are lucky you can use it for a small group meal with friends.
When the clerk guides you to the table, you notice that an electromagnetic cooker is embedded in front of you. This electromagnetic cooker is one for each seat on the table, and from a distance, you can find it on both the tatami room and the table.
What does this induction cooker mean …
Water-cooked, sukiyaki, and shabu-shabu are also available. You can eat a long-established restaurant with a hot pot alone.
No, this is too glad … Most restaurants usually offer hot pot dishes that are usually prepared only for 2-3 people, and Torii arranges and offers them so that even one person can enjoy it. There are three types of hot pot menu: sukiyaki, shabu-shabu, and water-cooked. There is a sense of incongruity when calling it a pot, but there is also a menu that uses an electromagnetic cooker called roast.
They all come with special soup, rice and pickles for 1980 yen. What a luxury to pluck a pot alone with one beer in the cold winter season … this winter has been looking forward.
Meidai Oyakodon: Chicken umami concentrated to the limit! A recommended cup that you can’t miss if you come to Tori
Let’s move on to the introduction of Torii’s specialty, Oyakodon (average 700 yen). Meiyo Oyakodon made with the same cooking method since its establishment in the Meiji era. The soup used for the Oyakodon is not a general Japanese soup, but a chicken soup with plenty of collagen extracted from chicken chicken.
Oku-do (furnace), which has been set on a pine tree, cooks chicken chicken over a day to thoroughly extract the umami of the chicken. Chicken soup made for a total of three days by laying it down firmly is used not only for water-cooked but also for oyakodon. Why use a stove instead of a gas stove in this convenient time? Everything is cooked in a stove to make a rich soup that cannot be served on a gas stove.
And the uniqueness of the shop is also the eggs. Eggs used in the Odai-don are two types of eggs from Oita Prefecture. “Rural eggs” with firm whiteness are used for binding eggs with firm heat. Yolk of “Ranno”, which is rich in yolk, is set aside in advance and topped in the middle of the bowl when completed.
Here are some of the specialties and Oyakodon that have been completed with such efforts …
As for the impression of appearance, first, the egg binding part is yolk: egg white = 1: 2, so the whole color is whiter than Oyakodon at other stores. This is a large serving (price 800 yen), but the size of the bowl is small, so it is probably the best volume for women. It may be a bit unsatisfactory for men.
Then, the actual food … chicken uses two types of fat-laden thigh meat and refreshing fillet. When you chew, the taste of the meat gradually comes out from inside. Unlike Oyakodon, which is based on sweet and spicy soup stock, there is no olfactory impact due to the flavor of the shaved section, but the rich chicken body gradually spreads over the mouth.
The secret of that taste is the egg binding that sucks the chicken soup a lot. The white part is exquisite heat that leaves a plump texture. The eggs and stitches that have spread throughout the vessel have a sense of unity as well as the crunchy Kujo leeks and the chicken are well integrated.
And when I saw the time, I destroyed the yolk of the king who was enshrined in the center … Oyakodon, which felt a little light, added the sour and rich taste of egg yolk, and it tasted gut and eatable Change: After eating all at once, four letters of “refill” went through my head. This cannot be removed if you come to Tori. it’s recommended.
By the way, in Oyakodon in Kyoto, the classic powdered pepper is not applied by default. If you want to add aroma, please use various seasonings provided on the table.
Well, let’s not forget the existence of this soup that comes out with Oyakodon …
Torii also offers a chicken soup with plenty of collagen, similar to Nishijin’s famous restaurant, Toriiwaro. It is seasoned with salt and ginger in addition to the rich chicken taste, making it very easy to drink as a pure soup. If you like, please try seasoning with powdered pepper, shichimi, and salt.
There is one quail egg in this soup, and the heat of the soup keeps the yolk in shape. You can swallow the yolk as it is, or you can crush the yolk with chopsticks, add egg yolk to the soup, and drink it down.
Daily menu at lunchtime … a special set-up with reasonable set meals
By the way, Torii also offers the following daily set menu at lunchtime (except Sundays) …
Torii’s daily lunch menu
- Monday: Mini steak set meal
- Wednesday: Fried set meal
- Thursday: Set meal of beef shabu and hot vegetables
- Friday: Fish set meal
- Saturday: fry set meal
Each item comes with one dish, rice and special soup, and costs 700 yen including tax. It ’s kind to your wallet. And on Wednesday and Friday, rice will be cooked quickly. Is that soup served instead of the miso soup of the set meal … People who work around Shijo Omiya are really enviable.
You can easily enjoy the taste of Kyoto’s long-established chicken cuisine … Access to Torii is a 3-minute walk from the nearest station, the Hankyu Kyoto Line / Omiya Station (Randen / Shijo-Omiya Station)
Address: 278 Matsumotocho, Shimogyo-ku, Kyoto-shi, Kyoto
Phone number: 075-841-1937
Open: Lunch 11: 30-14: 30, Dinner 17: 00-21: 00 (closed)
Close: Tuesday, irregular holiday
Credit card payment: Only when using the banquet seats on the second floor