Originally, TORISHIKI HIROSE did not exist. When we began to work the name of the restaurant was HANAZIDORI Farm. It was renewed to TORISHIKI HIROSE a year ago.
When I was in the US, I was talking about life after we go back to Japan with my friend Ryutaro Betsumiya. We wanted to enjoy university life, we wanted to hang out with people. We had an image that most part-time workers at Japanese restaurants are university students. We thought that if we work together at a Japanese restaurant, we must be able to enjoy university life,so we decided to work. The next day, we applied for TORISHI HIROSE. As we expected before, we were able to get familiar with people who worked with us. Our colleagues and bosses were nice. We sometimes go out to eat. I had worked in a hamburger restaurant before, so I was used to work as a waiter. However, our restaurant was so busy, I often made mistakes. My colleague helped me a lot. Especially, the store manager ,Tastuya, taught me how to move in the restaurant when we are busy. He taught me about the chicken in detail too. He built my basic know-how to work in the restaurant. Also, I learned how to work as a working adult, how hard it is to bring profit for our company. I have been working for two years at TORISHIKI HIROSE.
Torishiki Hirose mainly serves chicken dishes. The dish that is selling the most is slices of raw chicken. Torishiki Hirose is the only one restaurant that uses 130 days grown Kanmuri chicken that is excellent in palate feeling such as chewiness and well tasted. Please visit Torishiki Hirose when you are in Osaka, near Fukushima station.