Torimatsu

Getting taken to a local spot by locals is always a sweet deal, you get the fast lane to a hot spot with out having to chance lady luck (though we have a fairly high sucess rate with random walk ins).

On this night we were out with Yoanna and Hisashi of Gyu+ fame, they were keen to show us their favourite iyzakaya in K-town.  Torimatsu has been running for many years and is wildly popular amongst those in the know, the getting to be in the know is the hard part, another great restaurant another small inconspicuous no english marked building.



The place was pumping but we managed to secure 4 spots at the bar right in front of the master, the whole night he was a constant blur of movement but still finding time to have a few words.

We left the ordering in capable hands and just sat back and waited.  First up with our first beer a snack plate of pickled octopus and seaweed.

Then a selection of yakitori; tsukone, this time the chicken mince rolled into little balls and skewered with the traditional egg yolk on the side.



Chicken breast spaced with lightly charred onion.



Pork belly grilled golden, mmmmmm porksicles.



And a new one for us pork lung, not one to say no, it tasted mild offaly with a firm texture, I quite liked it, but then I quite like offal.



We then moved onto a parcel of green onion wrapped in beancurd skin and grilled, wow so yummy.

Starting to feel quite good at this point, but that was just a warm up now the food really started flowing.

A fine sashimi plater of scallop, conch, octopus,mackeral, red snapper, himachi, a real cornicopia.



We were also presented with a do it yourself grill of squid unfortunatly the pics are a little blurry.  Then a delivery of two very fine grilled fish, one with a long dragon shaped head (names anyone??) First we pulled off the skin and reutrned it to the master, while we proceded to pick the flesh from the bones he grilled the skin crispy then returned it to our plates, lovely.



The other fish much more of a round shape, butterflied and grilled skin side down for the most of the process then quickly cooked on the glazed side. This fish had so much fat it was like a whole fish made of salmon belly, incredible, when we get the names we'll update ya.



The next dish took several repertitions as we could not quite believe what we were being told and then that no-one had told us earlier....ostrich sashimi. Not only ostrich but farmed just down the road, I mean seriously Hokkaido has every thing. Lean and a little gamey, very good.



A half chicken crispy fried and served with lemon and a pair of sissors, the name sake of the restaurant, Torimatsu. Super crispy skin but soft moist flesh, it vanished in a flash. I loved the sissors as the cutting tool so messy and interactive without being deadly.



"Now for dessert" sweet, sweets. Not your usual kinda sweet offerings but in this case meant as what Y and H usually have to end the meal.

Rice soup with umeboshi plum (which we have since found out is an apricot). Love rice soup and with it's subtle ume flavor this one was no exception.



Mochi cheese-u was the next to follow, wheels of soft potato stuffed with cheese and deep fried. I love these desserts.



By now we were all ready to bust but now due to the fact Yoanna had done the translation of the menu to english and that they were very much regulars there was a very special little treat for us that night. A whole hairy crab, wow!

Yoanna eagerly showed how to dismember the wee beasty. So sweet and very deserved of it's reputation as one of the worlds finest crustateans.




As we bid all a good night and rolled out there was some careful landmark noting to ensure a return visit will be possible.



Torimatsu
0136-23-2893.
North 3, West 1

Kutchan-cho, Hokkaido