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Tori Ya in Place du Pilori is Anthony Nguyen’s second venue (after Ramen Ya and before Ikimasho) specialising in Japanese-style chicken dishes (all made with farm-raised chicken). Behind the large counter of this long, minimalistic restaurant, the chef and entrepreneur never ceases to delight lovers of Japanese cuisine, with his ramen, gyoza and top-class karaage. Local sourcing and home-made dishes are standard policy. Small terrace, speedy service.
Karaage: chicken pieces marinated in soya, garlic and ginger, then deep-fried
Tantanmen Udon: creamy chicken broth, sesame cream, udon noodles, shredded chicken with spices and miso, half a marinated egg, red onion, spring onion and nori
Jigoku Paitan: creamy broth with chicken, soy sauce, chilli peppers, fresh noodles, chicken supreme or teriyaki chicken, bamboo and spring onion