Torisei's "Yakitori", a local gourmet dish that has gained absolute popularity in the Tokachi region

Torisei was born in 1978 in the Tokachi region, the center of dairy farming in Hokkaido. It is now a popular restaurant with 20 branches including those in Kushiro and Sapporo. The restaurant is particular about each and every ingredient, offering exquisite charbroiled and deep-fried dishes that can literally be enjoyed only at this restaurant.

The key ingredient is "small chicks" that are less than 30 days old.
We are proud of our chicken meat made from small chicks shipped from contract farmers in Nakasatsunai Village. They are raised on a special feed called "Jiyoso," which is a mixture of wood vinegar, seaweed, and mugwort, to minimize the distinctive odor and excess fat. This high-quality chicken meat has a rich umami taste.

Specialties are "Charcoal Grill" and "Karaage
Charcoal-grilled chicken, which is prepared by skilled chefs over a period of 30 minutes, is one of Torisei's signature dishes. The flavor of the meat is locked in by carefully assessing each part of the meat and evenly and evenly cooking it over a constant flame. The karaage (fried chicken) is made with a special blend of oil, and is known for its refreshing taste. Both have long been loved by the locals not only for daily use but also as a Christmas staple.