A New Culinary Chapter at Forty-Five Landmark

Renowned Tokyo yakitori master Chef Yoshiteru Ikegawa has officially brought his internationally acclaimed grilled skewer concept to Hong Kong. Torikaze, located at Forty-Five Landmark, marks the latest addition to Leading Nation Hospitality’s growing portfolio of award-winning restaurants. The opening continues Chef Ikegawa’s mission of sharing the traditional art of binchotan grilling with a global audience, following successful outposts in New York and Shanghai.

The Spirit of Yakitori-dō

At the heart of Torikaze is Yakitori-dō, the philosophy that guides Chef Ikegawa’s obsessive pursuit of perfection. Every skewer, from humble chicken thigh to prized innards, is grilled over white-hot Kishu binchotan charcoal—a technique that demands complete attention, finesse, and respect for each ingredient. The ethos “one skewer, one lifetime” underscores the belief that every bite should offer a once-in-a-lifetime experience.

Culinary Heritage and Leadership

Leading the Hong Kong kitchen is Chef Ryo Matsui, personally selected by Ikegawa as his disciple. With decades of experience, including time spent in elite Tokyo yakitori kitchens, Matsui brings authenticity and precision to every dish. His appointment ensures that the high standards and spirit of Torishiki—the original MICHELIN-starred Tokyo location—are faithfully upheld in Hong Kong.

Immersive Counter Dining

Torikaze offers an intimate U-shaped counter seating just 16 diners, alongside two private rooms. Guests are treated to a visual and aromatic performance as each skewer is prepared and grilled in front of them. The sensory appeal is heightened by the scent of ubame oak binchotan, the soft crackle of fire, and the glow of the open grill.

Refined Interiors Rooted in Japanese Aesthetics

The design draws inspiration from traditional Japanese materials shaped by fire and craftsmanship. From charred timber walls to washi-paper shutters and dark ceramic flooring with a subtle metallic finish, every detail is carefully curated to frame the dining experience. The space is a serene yet dramatic stage for showcasing yakitori artistry.

Curated Lunch and Dinner Offerings

Torikaze Hong Kong serves both lunch and dinner, offering distinct menus shaped by seasonality and tradition.

Lunch Sets (HK$350–480):

Oyakodon (chicken and egg over rice)

Chicken Mince Don

Seven Yakitori with Rice

Chicken Soup with Somen noodles

Dinner (HK$780 + 10% per person):
A full yakitori omakase journey, showcasing local Hong Kong Three Yellow Chicken and imported Japanese innards like liver, heart, gizzard, and tail. The meal includes a progression of skewers, palate cleansers, seasonal vegetables, and optional add-ons such as grilled chicken ramen or signature rice bowls.

Guests may also customise their experience with à la carte skewers, all prepared with the same rigour and respect as the set menu.

Honouring Tradition with Global Reach

Torikaze represents the international expression of the Torishiki ICHIMON—a collective of yakitori restaurants led by Ikegawa. Despite MICHELIN accolades across the group, Ikegawa remains committed to authenticity over prestige. His goal: to offer a dining experience worth seeking out at least once in a lifetime.

Reservations and Hours

Torikaze is open Monday to Saturday for both lunch and dinner, with two dinner seatings at 6:00 PM and 8:30 PM. Reservations can be made via their website or by calling +852 3501 8585.

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Images: Torikaze