The Japanese yakitori restaurant scheduled for the former Tribeca Treats space — Torishin — has its liquor license and plans, and should be open by fall or latest winter once construction is complete.

This will be the second NYC outlet for Torishin, which was opened by chef/owner Shu Ikeda in 2006 on First Avenue and is now on West 53rd (photos below of those interiors).

Yakitori is simply grilled chicken, and Torishin’s name means “chicken spirit.” Ikeda uses “Binchotan” charcoal made from oak, which creates very little smoke and burns lower and longer than other charcoals, which allows chefs to get the chicken crispy on the outside and juicy on the inside. Stay tuned…