Torishige
(鳥茂)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Food
Yuji Sakamaki - The third generation of a craftsman who embraces tradition and ventures into new territory
Food
Enjoy the courageous pride of not changing the traditional taste
Space
The reason it remains a popular restaurant is the care that has been passed down through three generations
Review
-
Review 1,609casesFollower 2,370PeoplePick-up reviews
絶品豚肉料理のお店でした♪新宿 鳥茂
今日は新宿駅からすぐ近くのもつ焼きで有名な鳥茂さんへ念願の初訪問です。 18：30に予約して伺いました。新宿駅南口から徒歩2分くらいです。 外観は、鳥茂の店名の文字が闇夜にひっそりと浮かびあがっています。 店内は、長いカウンターと奥にテーブル席、2階もあるようです。 今日は、9,800円...Find out more
2024/03 Visitation
1times
-
Review 224casesFollower 36People久しぶりの来訪。変わった部分もありました。
久しぶりの来訪。 大将のおまかせコース1番上のやつを頼みました。 やっぱりレバーが格別です。 きっと世界一美味しいです。 間違いなく、最後の晩餐を決めるならこのレバーは...Find out more
2024/03 Visitation
2times
-
Review 2,055casesFollower 1,666People鳥茂の【冷製、上シロ、ピーマン肉詰め】
美味しいモツ料理を食べに、 新宿の"鳥茂"に行ってきた。 席は半個室を予約しておいたので、 ワイガヤは気にならず。 "鳥茂"を利用するときは、 だいたいコース料理...Find out more
2024/03 Visitation
2times
Restaurant information
Details
| Restaurant name |
Torishige（Torishige）
|
|---|---|
| Categories | Grilled tripe |
| Phone number (for reservation and inquiry)・Inquiry |
03-3379-5188 |
| Reservation Availability |
Reservations available
予約・お問い合せは11:00以降でお願いします。 |
| Address |
東京都渋谷区代々木2-6-5 |
| Transportation |
2 minutes walk from the south exit of JR Shinjuku Station. 285 meters from Shinjuku. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
席料として1人￥800 |
Seats/facilities
| Number of seats |
82 Seats （ There are 22 seats at the counter and 60 seats at the tables. There are 10 ventilation fans on the first floor and 12 on the second floor, so ventilation is perfect for preventing the spread of coronavirus!） |
|---|---|
| Private dining rooms |
not allowed There are semi-private seats available. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables The entire store is now non-smoking. Ashtrays are available at the entrance. |
| Parking lot |
not allowed |
| Space/facilities |
Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| With children |
Kids are welcome
There are no high chairs available. |
| The opening day |
1949.9.1 |
| Remarks |
Please make reservations and inquiries after 11:00. We may be closed on holidays and weekdays, so please call us in advance to confirm. We have 10 ventilation fans on the first floor and 12 on the second floor, so we are perfect for ventilation measures against COVID-19! |
閉じる
Food Yuji Sakamaki - The third generation of a craftsman who embraces tradition and ventures into new territory
Born in Tokyo. The history of Torishige dates back to the food stall that his grandfather, the first owner, opened at the east exit of Shinjuku Station in Tokyo, where post-war chaos was still continuing. After several relocations, Yuji, the third owner, is now the one who keeps the shop running. At the age of 23, he apprenticed under his father, the first and second owner, and continued to hone his grilling skills, becoming the owner at a young age after the sudden death of his father. While preserving the traditional flavors, he is also enthusiastically working on developing new and unprecedented menu items, such as Wagyu sirloin.
Food Enjoy the courageous pride of not changing the traditional taste
The expectations of the regular customers who have loved and nurtured the restaurant for so long must never be betrayed. With this pride, the third generation owner continues to protect the taste of the standard menu. It takes two pigs to make one skewer of pork tongue. The thoroughness with which they continue to serve the dishes this way despite the cost is a sign of their strong will. The long-established restaurant continues to answer the silent questions of their valued guests with the courage to "not change," such as the melt-in-your-mouth liver and the simple yet luxurious rice porridge that allows you to taste only the delicious flavor of chicken broth.
SpaceThe reason it remains a popular restaurant is the care that has been passed down through three generations
In order to provide a delicious skewer, no compromise is allowed in the cooking of the grill. Because of the time and effort involved, guests may sometimes be kept waiting. At such times, the owner offers a glass of beer and says, "To our guests who have taken the time to finish work early, we want them to enjoy their time here and then go home." It is not just the delicious food they serve, but the consideration they show to their guests that is the reason they have continued to have long lines at this restaurant for three generations.
The "deepening" traditional taste and the "evolving" possibilities of grilling. The current state of orthodox Grilled offal continued by the young third generation
Founded in 1949, Torishige is a long-established Tokyo Grilled offal restaurant. It is now known as the birthplace of the popular meat-stuffed green peppers, and the first generation owner was a pione
...er in developing original menu items. The young third generation owner has inherited that DNA and continues to hone his skills to balance the long-established flavor with unconventional innovation, and is also constantly researching new ways to grill while deepening the flavors that have been passed down. We want to experience the "present" of Grilled skewer, knowing the traditions and aiming to go beyond those traditions.