Global Yakitori Brand 'Torikaze' Opens First Store in Taipei, Taiwan with 'TORIKAZE TAIPEI'
LDH kitchen's global yakitori brand 'Torikaze' has opened 'TORIKAZE TAIPEI' in Taipei, Taiwan. Based on the philosophy of Torishiki ICHIMON, led by Yoshiteru Ikegawa of the Michelin-starred 'Torishiki', this venture was realized through a partnership with MUME Hospitality Group. It is part of a strategy to spread Japanese yakitori culture across Asia.
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- 📰 Published: May 11, 2026 at 23:30
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LDH kitchen Co., Ltd. (Headquarters: Meguro-ku, Tokyo; Representative Director and CEO: Hiroyuki Suzuki; hereinafter referred to as "the Company"), which disseminates Japanese food culture both domestically and internationally under the concept of "food as entertainment."
Torishiki ICHIMON, led by Yoshiteru Ikegawa, the owner of the Michelin one-star and notoriously difficult-to-reserve restaurant "Torishiki" in Meguro, which works with the Company to enhance the value of Japanese food culture, has given birth to "Torikaze" (Torikaze), Japan's first global yakitori brand expanding into Asia. Its first store in Taiwan, "Torikaze Taipei" (commonly known as "TORIKAZE TAIPEI," hereinafter referred to as "TORIKAZE TAIPEI"), has now opened in Taipei City.
This project was realized through a partnership with MUME Hospitality Group (Headquarters: Taipei, Taiwan; Founder and Representative: Richie Lin; hereinafter referred to as "MMHG").
To commemorate the opening, an opening tape-cutting ceremony was held locally.
Opening tape-cutting ceremony commemorating the opening of "TORIKAZE TAIPEI"
Right in photo: Yoshiteru Ikegawa (Owner of "Torishiki" / Representative of Torishiki ICHIMON)
Left in photo: Richie Lin (Founder and Representative of MUME Hospitality Group)
■ PARTNERSHIP | A next-generation yakitori experience from Taiwan, realized through partnership with MMHG
MMHG is a leading hospitality group based in Taipei that promotes the value of Taiwanese food culture internationally and operates businesses at an international standard.
It operates multiple dining brands, including the Michelin one-star restaurant "MUME," and has earned high acclaim both domestically and internationally for its approach, which extends beyond the perfection of the cuisine itself to encompass the local culture, philosophy, and experiential value.
Furthermore, MMHG's philosophy of "carefully conveying food culture along with its context," not limited to overseas expansion or business diversification, deeply resonates with the yakitori philosophy advocated by Yoshiteru Ikegawa.
This convergence of philosophies led to the birth of TORIKAZE TAIPEI as an initiative to connect Japanese yakitori culture to Asia.
An arrangement that allows for a close-up experience of the artisan's movements and the moment of grilling.
■ PHILOSOPHY | Bringing the "Yakitori-do" (Yakitori Way), perfected through continuous refinement of "Mind, Technique, and Body," to Taipei
What is offered at TORIKAZE TAIPEI is the yakitori experience centered on "chikabi no tsubi" (grilling close to high heat), where skewers are brought as close as possible to the charcoal fire, a technique cultivated over many years by Torishiki ICHIMON, starting with "Torishiki" in Meguro.
What is required is not a technique to uniformly reproduce flavors.
It is the concentration to face the state of the charcoal fire, the intuition to read the constantly changing situation, and the physicality to make the best judgment in that very moment.
In other words, the attitude of viewing "mind, technique, and body" as one determines the perfection of yakitori.
The sound of charcoal, the dripping of fat, the contraction of meat—
We believe that the essence of yakitori lies in the artisan's judgment made in each unique moment, skewer by skewer.
"Mind, Technique, and Body" united to maximize the flavor of yakitori and ingredients.
■ ARTISANS | Two artisans supporting TORIKAZE TAIPEI
Takakuni Takemasa
With 10 years of F&B experience and 5 years of yakitori experience, he joined the brand's efforts in 2020.
He has honed his skills at multiple establishments, including "Torishiki" in Meguro, "Torikaze (TORIKAZE TOKYO)," and "Toriyaki Ohana."
He is an artisan who values the rhythm of serving skewers at a good tempo and creating the atmosphere of the entire counter.
This is his first overseas assignment, and through TORIKAZE TAIPEI, he is working to create a yakitori experience that guests will want to revisit continuously.
Yuta Kashiwaya
Joined the brand's efforts in 2021.
He was also involved in the launch of "Torikaze Hong Kong (TORIKAZE HONG KONG)," scheduled to open in October 2025, and has honed his skills.
He is an artisan who embodies the philosophy that "details determine everything" through his daily work, from preparation, grilling, plating, to hygiene management.
He views the moment of serving a skewer not merely as the completion of cooking, but as a crucial starting point for establishing a relationship with the customer.
■ BRAND STORY | What is Torikaze?
Torikaze is a global yakitori brand that aims to spread Japanese yakitori culture across Asia, with the yakitori philosophy of Torishiki ICHIMON at its core.
Facing the ingredients, looking inward, and sincerely engaging with the local environment and each fleeting moment, grilling...
Torishiki ICHIMON, led by Yoshiteru Ikegawa, the owner of the Michelin one-star and notoriously difficult-to-reserve restaurant "Torishiki" in Meguro, which works with the Company to enhance the value of Japanese food culture, has given birth to "Torikaze" (Torikaze), Japan's first global yakitori brand expanding into Asia. Its first store in Taiwan, "Torikaze Taipei" (commonly known as "TORIKAZE TAIPEI," hereinafter referred to as "TORIKAZE TAIPEI"), has now opened in Taipei City.
This project was realized through a partnership with MUME Hospitality Group (Headquarters: Taipei, Taiwan; Founder and Representative: Richie Lin; hereinafter referred to as "MMHG").
To commemorate the opening, an opening tape-cutting ceremony was held locally.
Opening tape-cutting ceremony commemorating the opening of "TORIKAZE TAIPEI"
Right in photo: Yoshiteru Ikegawa (Owner of "Torishiki" / Representative of Torishiki ICHIMON)
Left in photo: Richie Lin (Founder and Representative of MUME Hospitality Group)
■ PARTNERSHIP | A next-generation yakitori experience from Taiwan, realized through partnership with MMHG
MMHG is a leading hospitality group based in Taipei that promotes the value of Taiwanese food culture internationally and operates businesses at an international standard.
It operates multiple dining brands, including the Michelin one-star restaurant "MUME," and has earned high acclaim both domestically and internationally for its approach, which extends beyond the perfection of the cuisine itself to encompass the local culture, philosophy, and experiential value.
Furthermore, MMHG's philosophy of "carefully conveying food culture along with its context," not limited to overseas expansion or business diversification, deeply resonates with the yakitori philosophy advocated by Yoshiteru Ikegawa.
This convergence of philosophies led to the birth of TORIKAZE TAIPEI as an initiative to connect Japanese yakitori culture to Asia.
An arrangement that allows for a close-up experience of the artisan's movements and the moment of grilling.
■ PHILOSOPHY | Bringing the "Yakitori-do" (Yakitori Way), perfected through continuous refinement of "Mind, Technique, and Body," to Taipei
What is offered at TORIKAZE TAIPEI is the yakitori experience centered on "chikabi no tsubi" (grilling close to high heat), where skewers are brought as close as possible to the charcoal fire, a technique cultivated over many years by Torishiki ICHIMON, starting with "Torishiki" in Meguro.
What is required is not a technique to uniformly reproduce flavors.
It is the concentration to face the state of the charcoal fire, the intuition to read the constantly changing situation, and the physicality to make the best judgment in that very moment.
In other words, the attitude of viewing "mind, technique, and body" as one determines the perfection of yakitori.
The sound of charcoal, the dripping of fat, the contraction of meat—
We believe that the essence of yakitori lies in the artisan's judgment made in each unique moment, skewer by skewer.
"Mind, Technique, and Body" united to maximize the flavor of yakitori and ingredients.
■ ARTISANS | Two artisans supporting TORIKAZE TAIPEI
Takakuni Takemasa
With 10 years of F&B experience and 5 years of yakitori experience, he joined the brand's efforts in 2020.
He has honed his skills at multiple establishments, including "Torishiki" in Meguro, "Torikaze (TORIKAZE TOKYO)," and "Toriyaki Ohana."
He is an artisan who values the rhythm of serving skewers at a good tempo and creating the atmosphere of the entire counter.
This is his first overseas assignment, and through TORIKAZE TAIPEI, he is working to create a yakitori experience that guests will want to revisit continuously.
Yuta Kashiwaya
Joined the brand's efforts in 2021.
He was also involved in the launch of "Torikaze Hong Kong (TORIKAZE HONG KONG)," scheduled to open in October 2025, and has honed his skills.
He is an artisan who embodies the philosophy that "details determine everything" through his daily work, from preparation, grilling, plating, to hygiene management.
He views the moment of serving a skewer not merely as the completion of cooking, but as a crucial starting point for establishing a relationship with the customer.
■ BRAND STORY | What is Torikaze?
Torikaze is a global yakitori brand that aims to spread Japanese yakitori culture across Asia, with the yakitori philosophy of Torishiki ICHIMON at its core.
Facing the ingredients, looking inward, and sincerely engaging with the local environment and each fleeting moment, grilling...