Toritaka: A Masterclass in Chicken Omakase

Toritaka is a destination restaurant in the resort town of Karuizawa, dedicated to a single pursuit: the perfection of chicken over fire. Chef Tsuchiya-san presides over a small counter, offering a chicken-focused omakase menu that has won a devoted following. The experience is built around his precise control of the grill, ensuring each piece—from common cuts to rare parts—is served at its absolute peak.

Guests consistently praise the technical skill on display. Highlights often include the tebasaki (deboned chicken wing), which arrives so full of juice it's like a savory parcel, and inventive skewers of rare parts like soriresu (oyster), heart, and skin. The meal is a well-paced journey, with small vegetable dishes providing interludes. Many reviews celebrate recurring favorites like a rich chicken mince (soboro) with a quail egg, and the comforting finale: a grilled onigiri (rice ball) served in a chicken dashi broth as chazuke. The chef’s warm, explanatory service and thoughtful sake and wine pairings are also frequently mentioned.

The main criticisms are practical rather than culinary. The omakase price has risen, and securing a reservation is notoriously difficult, with regulars often given priority. The intimate, nine-seat counter can feel either cozy or a little tight, depending on the group. However, reviewers overwhelmingly agree that the experience justifies the effort and cost.

Reviewers in 2024-2025 report the omakase course costs between ¥12,000 and ¥15,000 before drinks. One guest cited a ¥13,000 course with a final bill of ¥15,400 including drinks. A glass of wine is around ¥1,200. For the level of craft, it is considered excellent value by those seeking a high-end yakitori experience.

• Reservations: Essential and must be made well in advance by phone. Securing a seat is difficult, as the restaurant is reservation-only.
• Getting There: The restaurant is a 5 to 10-minute taxi ride from Karuizawa Station.
• Seating: There are just 9 seats, mostly at an L-shaped counter with a close-up view of the chef's work. There are no private rooms.
• Menu: A fixed omakase course is the only option. There are two seatings per evening at 17:00 and 19:00; punctuality is required.
• Payment: Credit cards (Visa, Master, JCB, AMEX, Diners, UnionPay) are accepted. Electronic money and QR code payments are not. A service charge is added to the bill.
• Parking: Shared parking is available on the premises.
• Smoking: The entire restaurant is non-smoking.