Torishige

The story

Torishige: Tokyo's Legendary Motsuyaki with Bib Gourmand Recognition

A Shinjuku Institution Since 1949

Torishige, located in the Yoyogi neighborhood of Shibuya, Tokyo, is a long-established restaurant that has been serving its signature tripe dish for over seven decades. Founded in 1949 as a stall on the Shinjuku black market, the restaurant has grown into a beloved destination for those seeking authentic, charcoal-grilled skewers. Its consistent quality has earned it a Bib Gourmand distinction from the Michelin guide every year since 2023.

Three Generations of Craftsmanship

The story of Torishige begins with the first generation, who drew on his experience in Western cuisine to create a stuffed green pepper skewer—a rare innovation at the time. The second generation introduced beef skewers, broadening the menu. Today, third-generation chef Yuji Sakamaki carries the torch, preserving the traditional taste while embracing new challenges. He has been devoted to the art of motsuyaki since taking over at age 23, building on the skewering techniques passed down from his grandfather and father.

The Skewers and the Secret Sauce

What sets Torishige apart is its binchotan charcoal grilling and a secret sauce that has been used since the establishment. The sauce adds a deeply delicious flavor to every skewer. Fresh ingredients are purchased each morning, and the menu includes rare cuts alongside classics like the famous stuffed green pepper, melt-in-your-mouth shiro (white meat), richly flavored liver, and powerful tsukune (a blend of beef, pork, and chicken). Each skewer is prepared with care, offering a taste of history and evolution.

Lively Showa-Era Atmosphere

The interior retains the atmosphere of the Showa period, with the aroma and sound of charcoal fire drifting over the counter. The first and second floors are always lively, creating a space where diners can enjoy their meal without feeling self-conscious. It is a place where the energy of the crowd and the warmth of the grill come together.

Chef Yuji Sakamaki

Chef Sakamaki continues to preserve the secret sauce while challenging himself to create new skewers using Japanese beef and fresh ingredients. His dedication to each skewer is evident in every bite, making Torishige a destination for those who appreciate the depth of traditional Japanese tripe dish.