Tsukiji Toritoh, opened in 1907, is famous for oyakodon, mother-and-child donburi, of eggs and chicken cooked with a sweet soy sauce broth over rice. I prefer the karaage fried chicken or the torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri the fatty area near the tail of the chicken. There are a few small side dishes including sunagimo garlic, sliced gizzard with simmered onions and garlic. There are six counter seats overlooking the stove where special pans made exclusively for cooking the oyakodon are cooked and a few tables in the back of the shop. The main retail shop for Toritoh is around the corner and has smaller bites available like yakitori and if you're lucky, fried chicken skin.