TORISHIGE

Torishige's History Spun Over Three Generations

Torishige began in 1949 when it opened a stall on the black market in Shinjuku. The first generation, drawing on his experience in Western cuisine, invented "stuffed bell peppers with meat," which was rare at the time. The second generation further broadened the range of Torishige's cuisine by introducing beef skewers. The third generation of the family now preserves the traditional taste while taking on new challenges. 70 years of secret sauce and craftsmanship have been passed down from generation to generation, and we will continue to offer the same tastes and new skewers.

Traditional skewers with secret sauce and charcoal fire

Using fresh ingredients purchased every morning, we offer a wide variety of skewers and sashimi, including rare parts of skewers. We are proud of our secret sauce, which we have been using since the establishment of the restaurant, and which adds a deeply delicious flavor to all of our skewers. We put our heart and soul into each and every skewer, from the famous "stuffed green pepper" created by our founder, to our melt-in-your-mouth shiro (white meat), richly flavored liver, and powerful tsukune (skewers made from a blend of beef, pork, and chicken). We hope you will experience the unforgettable taste of this long-established restaurant with a sense of history.

Lively interior that retains the atmosphere of the Showa period

The aroma and sound of the charcoal fire transmitted over the counter is the charm of our restaurant. The seats on the first and second floors are always lively, creating a lively atmosphere where you can enjoy your meal without feeling self-conscious. While retaining the atmosphere of the restaurant's early days, it is still a place where customers of today can naturally interact with each other.

Yuji Sakamaki

Yuji Sakamaki is the third-generation chef at Torishige. He has been devoted to the art of motsuyaki since he took over the restaurant at the age of 23, building on the techniques of skewering that he inherited from his grandfather and father. While he continues to preserve his secret sauce, he also continues to challenge himself to create new skewers using Japanese beef and fresh ingredients. With this in mind, we will continue to put our heart and soul into each and every skewer we grill.