Tori Shin

1193 1st Ave New YorkNY10021
Closed
Sunday
Closed
Monday
5:30pm-10:30pm
Tuesday
5:30pm-10:30pm
Wednesday
5:30pm-10:30pm
Thursday
5:30pm-11:00pm
Friday
5:30pm-11:00pm
Saturday
5:30pm-11:00pm
Payment Methods: Visa, MasterCard, American Express
Average Rating
4.5
Total Reviews
(28)
Recommended 0
Not Recommended 0
Average Rating Over Time
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Description

Dr. Wang was born in China and finished his Orthopaedic Residency training in China. He came to the United States and finished another Residency in Physical Medicine and Rehabilitation at UNC-Chapel Hill.
After his Residency training, he completed another year of Fellowship training in Spine/Musculoskeletal Medicine from UNC-Chapel Hill. Before joining Guilford Orthopaedics and Sports Medicine...
by cylexusa on July 10, 2015 from cylexusa

Tips

Prix Fixe Menus: The set meal is $45 and includes six skewers plus pickles, salads, a donburi rice bowl and dessert; the omakase menu runs about $80, though the price may vary.
by ezlocal on November 05, 2012 from ezlocal
Look Good: Consult your server as to how to use the special Japanese spice mixes that sit on the counter and tables.
by ezlocal on November 05, 2012 from ezlocal

Editorial Reviews

This sleek Japanese uptowner offers an authentic yakitori experience, where the specialty is grilled, bamboo-skewered chicken.:
In Short
Tori Shin's subdued room, all muted greys and beige, appears to be an upscale sushi bar, but those are yakitori, not fish, behind the glass. Every part of the chicken is...
by by Contributor at Citysearch on September 14, 2007 from Citysearch

Information from the business

From OpenTable:

Tori Shin is Not your ordinary grilled chicken definitely not your usual Japanese restaurant.Bincho-tan(charcoal) yakitori,organic chicken,fine sake and sho-chu.In NewYork, there are a growing number of Yakitori restaurants, but Tori Shin stays true to it"s roots, and true to the art.Tori Shin is the only bonafide yakitoriya(chicken griller)with over 40 different unique chicken...
by menuism on June 11, 2011 from menuism