Zangi" is well-known as Hokkaido's soul food, and "Wakadori no Torisei", which is mainly located in the Tokachi region, is indispensable when discussing Hokkaido's chicken cuisine. In Tokachi, it is a popular soul food along with "Indian curry" and "Heiwaen's yakiniku". We will take a deeper look into the reason for the delicious taste that has been loved by the locals for more than 50 years since its establishment.

The headquarters is located in Shimizu Town, about 40 minutes west of Obihiro by car.

Tokachi is known as a dairy farming town, and "Torisei's" wakadori (young chicken) is loved as everything from a side dish for dinner to an accompaniment for sake. 1971 saw the opening of its predecessor, the yakitori restaurant "Torisei" in Shimizu Town, Tokachi, and the first store opened in 1978 as "Wakadori no Torisei" (wakadori chicken). Since then, Torisei has expanded to 20 stores mainly in the Tokachi region, including those in Kushiro and Sapporo. The restaurant's popularity among the locals is overwhelming, and it has become an indispensable local staple, not only for everyday meals, but also for Christmas, when sales are three to four times the usual level.

A commemorative photo taken in 1983 when the main store was newly renovated and opened.

Chicken, oil, and craftsmanship: if any one of these elements is lacking, it will not be the taste of "Torisei. Each of these details is the decisive factor in creating a unique taste. For this interview, we spoke with the head office in Shimizu-cho, Tokachi, and the Ebetsu Nopporo branch near JR Nopporo Station in Ebetsu City.

Interviewed at "Wakadori no Torisei Ebetsu-Nohoro Store

Charcoal-grilled chicken with a golden brown color is 1,100 yen (1,050 yen at the main store in Shimizu, Obihiro and Tokachi areas).

The secret lies in the way the chicken is raised. The secret is in the raising of the chicken. The chicken used are small chicks less than 30 days old, shipped from contract farms in Nakasatsunai Village and other locations. They are raised on a special feed called "Ji Ji Yoson," which contains wood vinegar, seaweed, wormwood, and other ingredients, which reduces the distinctive odor and excess fat to the utmost limit, resulting in a "rich" meat quality. The meat is then grilled on a custom-built griddle to bring out the best flavor.

Grilling with special tweezers to prevent damage to the surface of the meat.

The standard "face" of Torisei is, without a doubt, the charcoal grill. Charcoal made from oak wood is used to start the fire, which takes about 3 to 4 hours. When the fire is stable, the charcoal is pounded with a crowbar to make it finer, and the pieces are placed on the grill without gaps. This process eliminates unevenness in the heat and ensures even and constant heat distribution. On the other hand, the meat is grilled slowly over a period of about 30 minutes to bring out the flavor of the meat, with the degree of cooking adjusted according to the thickness of the meat, such as the thickest part or the tip. This is truly the skill of a craftsman.

KARAAGE" is deep-fried to order and not left in the oven. 1,100 yen (1,050 yen at the Shimizu main store, Obihiro area, and Tokachi area stores).

KARAAGE" is another popular menu item along with the charcoal grill, and has a reputation for being more refreshing than the charcoal grill, which removes excess fat. The original grain oil makes it crispy and light. The meat is originally fat-free, so you can feel the original deliciousness of the chicken meat. Both charbroiled and deep-fried chicken are available for take-out. Half of the customers take out their chicken to go because of the reputation that Torisei's menu tastes good even after it has cooled down.

Tomoki Murase, the second-generation owner of Ebetsu Nopporo. The way he rhythmically and precisely cooks meat is a true craftsmanship.

Ebetsu Nopporo opened in 1980 and is one of the long-time favorites, having moved to its current location eight years ago to accommodate redevelopment of the area. In addition to charbroiled and fried dishes, the menu also includes yakitori, salads, and other izakaya-style dishes, all of which are popular. It is not only used as an izakaya by office workers on their way home from work, but is also crowded with families for dinner.

The restaurant has 38 box seats, 32 seats at a small table, and 4 seats at the counter.

The spacious interior is filled with the aroma of charcoal to whet your appetite, and the restaurant is conveniently located about a 4-minute walk from JR Nopporo Station, which in recent years has been visited by many baseball fans on their way home from games because it is the shuttle bus stop for the ESCON Field HOKKAIDO. If you are worried that the restaurant is full, call ahead. Also, since it takes time to bake, it goes smoothly if you call in advance to make a reservation for take-out.

The Murase family runs the restaurant. From left: Tomiko, Tomoki, and Sachiko.

All prices include tax.

Wakadori no Torisei Ebetsu Nopporo

Location: 58-10 Nohoro-cho, Ebetsu-shi
Business hours: 16:00 - 0:00
Closed: 1st and 3rd Tuesdays
Click here for details and map information of "Wakadori no Torisei Ebetsu Nohoro Branch".

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