Yoshito Inomata was born in Nagasaki in 1950. He moved to Paris after his initial apprenticeship at a prestigious establishment in Roppongi and also at numerous other famous yakitori restaurants. After working in Paris at a yakitori restaurant, he returned to Japan in 1994, where he opened TORIYOSHI the following year in Naka-Meguro in Tokyo. He then proceeded to open a total of seven branches in Nishi-Azabu, Akasaka, Ginza, amongst others.
|Company / Locations||Toriyoshi Limited / 7 locations in total|
|Foundation||March 1992 (in restaurant management)|
|Representative Director||Yoshito Inomata|
After leaving behind Miyoshi Corporation (previously, Miyoshi Industries) current company manager opened his first restaurant with a floor space of 40 sqm. in the vicinity of Naka-Meguro station on the Hibiya and Tokyu-Toyoko lines, receiving positive reviews as a novel, high-quality style yakitori restaurant. The restaurant continues to receive high patronage.
Its second branch (106 sqm.) opened on the basement floor of a building near Nishi-Azabu Crossing. This was at a time when Nishi-Azabu area was not well known when it attained its position as the most prosperous venue.
Its third branch opened in Ginza. Acquiring a highly sought after spot situated on the street level on Ginza Corridor the branch opened with a floor space of 86 sqm. competing with 36 tenants, easily established itself as an “excellent store” in the Ginza area. Began to be listed as Tokyo’s the top three yakitori venues around this time.
Being offered to rent an abandoned house on a property near Akasaka-Mitsuke Station a restaurant was opened after a long yearning in a single tenant building. This fourth branch is housed in a newly built wooden-two floored structure with a floor space of 106 sqm.
Acquired a vacated space on the second floor of Toriyoshi Ginza Branch in Ginza Corridor, where Miyashin opened there as its sister brand. A new type of restaurant that celebrated the fusion of yakitori and kaiseki cuisine.
Opened Kitano, a robata kaiseki kappo restaurant on the second floor on Ginza Corridor. A new type of restaurant brandishing its skilled charcoal-use technique.
Opened another Naka-Meguro branch in March, its second restaurant in the Naka-Meguro area.