“TORISHIKI ICHIMON” operated by Yoshiteru Ikegawa, the owner of “TORISHIKI” which has held a Michelin one-star rating for 14 consecutive years, is launching a selection project titled “TORISHIKI ICHIMON Touryuumon ~Yakitori de Sekai e Habatake~” to discover and cultivate yakitori artisans who will be active on the world stage.
Yakitori, a source of pride in Japanese food culture, has evolved into a global cuisine that attracts the attention of food enthusiasts worldwide.

Guided by the philosophies of “bringing Japanese food culture to the world” and “elevating the status of yakitori artisans”, TORISHIKI ICHIMON is expanding its presence both in Japan and abroad. It is extending its reach to cities including New York, Shanghai, Hong Kong, Taipei, Las Vegas, Bangkok, and Toronto.
It seeks to cultivate yakitori artisans capable of performing on the world stage and to further promote Japanese yakitori culture worldwide.

This project is open to individuals in their 20s and 30s who possess the drive to take on challenges on the world stage, with no specific prior experience or educational background required. Successful candidates will be given the opportunity to hone their skills at our domestic restaurants, with future career paths offering the chance to work at our overseas restaurants.
Aiming to become “culinary artists,” the pinnacle of yakitori artisans
The talents that TORISHIKI ICHIMON aims to cultivate are not merely chefs.
A “Culinary Artist” represents the pinnacle of yakitori artisans, honing exceptional yakitori skills while sharing the appeal of Japanese food culture with the world.
They are more than someone who simply serves food. They connect people, culture, and skills, delivering the value of Japanese food culture to the world.

A career that takes you to the world stage
Successful candidates will undergo approximately 1 year of training at our domestic restaurants, where they will acquire the fundamentals and practical skills required for a yakitori artisan.
Subsequently, taking into account individual preferences, aptitude, and store conditions, we will arrange them to take on the challenge of working at overseas stores.

Overseas areas
・New York
・Las Vegas
・Shanghai
・Hong Kong
・Taipei
・Bangkok
・Toronto
*Including planned areas

You can build a career that allows you to excel as an owner or manager at an overseas restaurant, with the potential to earn an annual income of 10 million yen or more.
*Estimated annual income varies based on position, experience, work location, working conditions, and other factors.
*Overseas employment is not guaranteed.
Selection program overview
First screening
We will evaluate communication skills, cooperativeness, and the ability to achieve results through teamwork.
Second screening
We will assess technical skills and aptitude through practical exercises. We place importance not only on current skills but also on the ability to learn and potential for growth.
Final screening
We will directly assess your commitment to work at TORISHIKI ICHIMON and your determination to take on challenges on the world stage.
Message from Yoshiteru Ikegawa, Representative of TORISHIKI ICHIMON
“Yakitori has now become an aspect of Japanese food culture that attracts worldwide attention.
I myself have gained a lot of experience as a yakitori artisan, but I feel it is my mission now to nurture the next generation of talent and share Japanese yakitori culture with the world.
Prior experience is not required. What matters most is the desire to take on challenges.
I am looking forward to meeting colleagues who will go on to shine on the world stage.”

Recruitment overview
Eligibility
• Individuals in their 20s or 30s
• No educational background required
• No qualifications required
• No prior experience in the food and beverage industry required
・No language skills required

Signing bonus
A signing bonus will be provided to successful candidates.

＜How to apply＞
Apply via the official LINE account.
Details & application page
https://torisiki-audition.com

About TORISHIKI ICHIMON
Since its opening in 2007, Meguro “TORISHIKI” has held a MICHELIN one-star rating for many years and is recognized as “the hardest-to-book yakitori restaurant in Japan”.
Its owner Yoshiteru Ikegawa, as the representative of artisan chefs, established “TORISHIKI ICHIMON” to further develop the culture of yakitori.

“One skewer, one life”
——A once-in-a-lifetime skewer.

With this faith in mind, the chefs spend their entire life facing chicken, charcoal and themselves.
This is a brand where like-minded artisans gather together to preserve and cultivate the traditions of Japanese culinary culture and weave them into the future, all while passing on their skills and spirit.

Currently, the brand has 18 stores in Japan and abroad, with plans for further expansion.

— Weaving yakitori culture into the world, for the next generation