Tori = chicken. Tama = egg.
A simple name for a simple obsession: grilling chicken as well as it can be done.
Born from Tokyo’s yakitori tradition.
The Toritama concept is rooted in a yakitori bar in Shirokane, Tokyo — a wooden counter, a charcoal grill and a chef turning every skewer by hand. In Jakarta we bring the same spirit to Mega Kuningan: a place to unwind after work, celebrate something, or simply share a bottle of sake with friends.
We use the whole bird (nose-to-tail). Thigh and breast for yakitori newcomers; liver, heart, cartilage and even chōchin — a young egg yolk — for the adventurous.
How to enjoy Toritama
Choose your seat
The counter to watch the chef, a table for relaxed conversation, the private room for groups.
Start with omakase
Not sure yet? Order a 7 or 10 skewer set — the chef builds the sequence from light to rich.
Add your favourites
Loved one? Order more by the skewer, from your server or the QR code on your table.