Yakitori and sake bar, Tori Bar, opened in Enmore on Thursday 15 December. The latest venue to join the suburb’s eponymous eat street, Tori Bar will offer a traditional yakitori experience with the Japanese grilled skewers taking centre stage.

Inspired by a research to trip to Tokyo, the three founders have created a venue that reflects the ambience of yakitori bars in Japan’s capital. While sushi and sashimi have long been popular choices, yakitori is comparatively underrepresented in Sydney’s dining scene – until now. Tori Bar’s casual, bar-like atmosphere will have diners washing down their degustation of yakitori skewers with nama biiru (Japanese draft beer), sake, whisky and cocktails.

With 25 years’ experience cooking yakitori in both Japan and Australia, chef Hiro Kano will head the kitchen, serving everything from classic yakitori skewers like chicken heart, giblet, wings, thighs and tsukune to pork belly, prawn, wagyu skewers. There’s also range of  vegetable skewers including miso eggplant and king brown mushrooms, while taro ice cream and green tea cheesecake are on offer for dessert.

Sake will be served warm or cold alongside, a carefully curated selection of Japanese whiskies, umeshu, and Sapporo draft beer as well as bottled Asahi, Kirin and Sapporo. The cocktail list creatively puts a Japanese spin on classics, with the likes of the Sagroni featuring sake, Campari, and vermouth.

Tori Bar will be open Tuesday to Sunday, 5pm–midnight. 










ToriBar-2-Hiro-Mario-Montecuollo-41.jpgHead chef Hiro Kano and co-owner Mario Montecuollo 

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