Ikebukuro Torabako

At Ikebukuro Torabako, fragrant grilled eel and rustic charcoal-grilled wild game share a single menu, creating a distinctive option for an evening meal. Set along a backstreet in Ikebukuro 2-chome, just a short walk from the bustling commercial district, the quiet dining room offers a relaxed setting to settle in over food and drinks.

Charcoal Heat That Enhances Wild Game and Eel

Wild game cooked over fragrant charcoal—including venison, wild boar, and mallard duck—forms a central pillar of the menu. In addition to charcoal-grilled venison, wild boar, and assorted platters paired with mallard duck, seasonal preparations such as brown bear spring rolls with butterbur buds and sweet-and-sour wild boar with spring onion showcase the distinct character of each meat. The other specialty, eel, appears in kabayaki seasoned with sauce or salt, alongside prized liver with wasabi, classic unaju eel rice boxes, and eel over egg-topped rice that round off a meal well.

Varied Small Plates and Pours to Linger Over

While awaiting the mains, diners can graze on thoughtful small plates such as spring onion mousse, domestic monkfish liver with Narazuke pickles, bluefin tuna with pickled radish, and aged fish sashimi. Drinks to accompany the fare include sake ordered by the half-measure glass or carafe, large bottles of Kirin Classic Lager, wine, and creative mixed pours featuring sansho pepper or roasted green tea.

For an unhurried evening sipping drinks and enjoying small plates while waiting for charcoal-grilled dishes, reserving ahead for dinner is recommended.