Chicken paired with whisky, by a father and son team


Chicken paired with whisky, by a father and son team

“I wanted to work with my father, so I became a chef.” Tsuyoshi Suzuki opened TORIETSU WINE & WHISKEY with his father Kuniaki, who worked as a bartender at the Hotel Okura for about fifty years. Amakusa-daio is a free-range chicken from Kumamoto with a rich flavor and firm texture that the restaurant skewers for a chicken course that pairs nicely with one of their wines or whiskeys. Also, the grilled chicken and onion covered with a soy sauce based sauce delivers a tasty home-made flavor that any good sommelier would suggest pairing it with a red wine. Kuniaki, the father, recommends a spicy whiskey like Talisker to pair with the trussed chicken. A smoky islands malt whiskey brings out the umami of the juicy fat. This restaurant is a perfect place for after-work drinks or dinner with close friends. It’s easy to lose track of time as flavorful course after flavorful course dances with whiskeys and wines across your palate.

Words: Pen Editorial

Address: W. GAKUGEIDAIGAKU 1B, 2-21-19 Takaban, Meguro-ku, Tokyo
Tel: 03-6303-0600
Access: Gakugeidaigaku
Opening hours: 5pm-10pm L.O.
Closed: Sunday and holidays
© Atsuko Toyama They offer three-course meals reasonably priced, but the true value is in its delicious chicken skewers and eighty varieties of whiskey.
© Atsuko Toyama Eight counter and table seats. This casual restaurant provides a sharp atmosphere.
© Atsuko Toyama Vegetable salad from Miura served before the course meal. Fresh vegetables are delivered farm-fresh every morning.
© Atsuko Toyama Enjoy three types of appetizers such as seasonal vegetable galantine and tofu drizzled with truffle oil with the day’s special.


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