Torishige

鳥茂

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From the chef

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻　祐史

SAKAMAKI YUJI

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

Torishige

Shinjuku Station South Exit/Yoyogi, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

It is a famous restaurant of Aoyama in Aoyama. It's my favorite one. I will always study the character of the general, the attitude to face the wolf, and the hard work. Of course, handfulness is also excellent.

Chef SAKAMAKI YUJI’s Recommendation

2022-02-08

Torishige

Shinjuku Station South Exit/Yoyogi, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

Seafood, especially aqua pazza, is excellent because it is enough to put on a crown. The taste was far beyond my imagination, and I was surprised when I first received it.

Chef SAKAMAKI YUJI’s Recommendation

2022-02-08

Torishige

Shinjuku Station South Exit/Yoyogi, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

It is a Japanese dish that feels dynamic. For example, courses such as "Matsutake" and "Matsutake" use only the finest ingredients and let you enjoy the taste of the ingredients in various ways. There are no compromises and all the food is really great.

Chef SAKAMAKI YUJI’s Recommendation

2022-02-08

Torishige

Shinjuku Station South Exit/Yoyogi, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

All the staff have the image of being male and French of a hard-core man. What I remember is the dishes made with seasonal fish and the grilled lamb in salt.

Chef SAKAMAKI YUJI’s Recommendation

2022-02-08

Torishige

Shinjuku Station South Exit/Yoyogi, Tokyo

Japanese / Japanese

The Reasons Why I Recommend.

I think that beef hormone is the most delicious in Japan. The freshness of the hormones is completely different, so be sure to try mixed hormones. I often get along with Yuushi and teach him various things. I have the most respect in the meat industry.

Chef SAKAMAKI YUJI’s Recommendation

2022-02-08