I went to a highly regarded restaurant called Torumo which has won several Foodlog Awards. Although the name suggests it's a chicken restaurant, they mainly serve grilled pork dishes with very little chicken. I had been wanting to visit this place for a long time, and finally managed to make a reservation for 9:00 PM. The wait was a bit long, and we were seated at 9:45 PM. I opted for the Chef's Special Course priced at 9800 yen, which included a variety of dishes. The food was amazing, with highlights like the white liver skewers, grilled intestines, and the incredibly delicious chateaubriand. The service was excellent, and they even offered me a double portion of dessert when I said I could eat more. Overall, it was a fantastic dining experience with generous portions and great flavors.

I headed to the restaurant with excitement about trying motsuyaki, which I had never heard of before. When I arrived and informed them of my reservation, they said there was no reservation under my name and initially refused to seat me. Eventually, they let me in when a table became available, but the service was very poor. The taste of the food was also not as expected.

I parked my car near Shinjuku Station West Exit and went to Torimo for dinner. We ordered the Premium Rare Cuts Course for ¥7,000, with drinks including draft beer for ¥600, oolong tea for ¥500, half & half beer for ¥600, and two glasses of domestic whiskey soda for ¥800 each. We also had appetizers like pickled gatsu and onion in soy sauce, homemade pickled ginger and rakkyo, and soy sauce-marinated vegetables. We also ordered pickled rakkyo to go with our skewers, which had a tangy flavor that paired well with the grilled meat. We were lucky to get a last-minute reservation for 7:00 pm and were seated at a table instead of the counter, which was always full of guests. Each dish in the course was beautifully presented, with a yellow mustard paste on the side for dipping the skewers. We used two skewers as chopsticks to pick up the meat, which was a unique experience. The skewers included various cuts like pork liver with salt, pork intestines in a light sauce, pork aorta with salt and pepper, meatballs in a sauce, pork spleen in a sauce, pork cartilage in a sauce, beef steak with salt, and pork large intestine with salt. Just when we thought we were full, we had a palate cleanser of grated yam, okra, myoga, and egg. We also enjoyed a cold dish of beef tripe, pork small intestine, and pork mino sashimi with lemon, salt, and garlic. The meal ended with a delicious egg rice porridge and homemade pickled vegetables. We also had warm roasted green tea. The cute sommelier explained each dish to us, and we were impressed by the tenderness of the meat and the unique flavors of the dishes. The restaurant has a long history of serving traditional flavors passed down from its street stall days. The bill came to ¥20,300 for two people, and they only accept cash.

I went to "Torishige" in Shinjuku. Torishige is the top-rated yakitori and motsuyaki restaurant in the country. It has consistently received high ratings on Tabelog, with a current rating of 3.89 as of September 15, 2023. It is said that the origin of stuffed bell peppers is from this restaurant. Many celebrities visit this place, and the gourmet Terumon Jimon has praised it as the number one place for pork. I had been wanting to visit as a yakitori lover, so I made a reservation and went. I made a reservation for Friday at 7:00 pm and was seated shortly before that. The second floor seems to be for regulars, but I was seated at the counter on the first floor, which was not too noisy and had a nice atmosphere. I had the Special Course for 6500 yen, which included guts and onions. The appetizer was delicious, with tender guts and sweet onions. The liver was extremely rare, fresh, and tender. The taste was on a different level. The skewers were made with beef, pork, chicken, and offal, and were all soft and flavorful. The pork cheek with green onions was exquisite, with the cheek being incredibly tender. The skewers with pork cartilage were also delicious, with a nice balance of tenderness and chewiness. The stuffed bell pepper, the signature dish, was juicy and flavorful. The monkfish liver appetizer was refreshing and a nice palate cleanser. The ochazuke was light and tasty, perfect for finishing the meal. I also enjoyed the drinks, including beer, sake, umeshu, and shochu. The salt ice cream was unique and delicious, especially when paired with lemon. Overall, the food was not greasy and had a nice balance of flavors. The portion size was unexpectedly generous, and I left feeling satisfied. The quality of the meat was exceptional, and paired with the high-quality drinks, it made for a memorable dining experience. I highly recommend this place to anyone looking for delicious meat dishes.

It had been a while since I visited Torishige. I called around 9:30 on Friday and they said they had a table available, so I went. I ordered the 5-item course and a bottle of wine. The first dish that came out was the liver. The liver here is always delicious. The hormone was also tasty, but it's best to eat it while it's hot. One thing I always wish they would improve is when you order a course, all the dishes come out at once. It's not as good when it gets cold. I always think they should pay attention to the speed at which customers are eating and bring out the dishes accordingly. The atmosphere inside the restaurant is like a casual izakaya, so maybe it can't be helped.

I requested the chef's choice course. The first dish served was liver and other offal, which was fresh and delicious. I usually don't like liver, but I enjoyed it here. You can choose how you want it cooked, whether rare or well-done. The chilled offal was also tasty. In addition to yakitori, dishes like sukiyaki and stuffed bell peppers were fresh and the condiments were well thought out. The portion size was just right and the price was reasonable. It was a great experience.

It's been a few years since I last visited Torishige! I think it's the most delicious place in Shinjuku. I wanted to go back after a long time, so I made a reservation on the same day. Last time, I ordered the chef's choice course and it was a lot of food, so this time I went with the special skewer course. The special skewer course had more volume than I expected, and even though it was just skewers, I was quite full! The liver and meat-stuffed green pepper skewers were delicious as always. With so much food for only 5000 yen, I think it's a great deal. The salted ice cream dessert was also very delicious. I've always thought the food here is incredibly tasty, but the service could be better. I think it took about an hour for the last dish to arrive. I thought the meal was over and ordered dessert. It's always crowded and there are a lot of seats, so I understand, but when sitting at the counter, I could hear customers being talked about in a negative way, which was disappointing considering how delicious the food is. But because it's so tasty, I will definitely go back. Thank you for the meal!

I think it's a two-story building. There are seats on the first and second floors. I definitely prefer the second floor. I left it to the chef's choice. The grilled pork was absolutely delicious, made with thorough pre-processing and effort put into the skewers. The staff were also brisk and watching the artisans work at the counter made it feel like watching a stage performance. The variety of alcohol is also good. I will definitely come back.

It's hard to get a reservation, but if you book one month in advance, the taste is exceptional. Each dish is carefully crafted with attention to detail. The motsu-yaki in particular is exquisite. However, the prices are on the higher side overall, including the drinks. Additionally, they only accept cash payments, so it's recommended to have money ready before visiting.

It's been a while since I visited Torishige. I made a same-day reservation and the taste is still delicious. In the past, even though there were many people, the operation seemed poor. However, on this day, the drinks came out quickly and we were able to enjoy our meal smoothly. Thank you for the meal.

In August 2023, at Torishige's restaurant. The highlight was the first matsutake mushrooms of the year. Just having them in the dish made me happy. The texture and aroma were excellent and delicious. The chateaubriand was also amazing, very large. The shishito peppers were the spiciest I've ever had, but I still liked them. I was very full this day, thank you for the meal! [Food eaten]: Liver, temple, pickles with fresh ginger, white shrimp, stuffed bell peppers, meatballs, chateaubriand, black pork sukiyaki with matsutake mushrooms, cold white sauce, chicken bones, tan shishito peppers, caviar, rice balls, simmered noodles, 2 red stars, red wine, plum sour, sweet potato soda.

Meeting with high school classmates for our regular two-person drinking session at a restaurant on Friday at 6:30 PM. The first floor was packed, both the counter and the tables in the back were full! Started with Akaboshi to wet our throats. Chugging away (*^Q^)c[] Cheers! TGIF, a drink after work is special! We ordered the 5,000 yen chef's choice course. From the appetizers to the final dish, everything was well-prepared, with a strong entertainment factor. Above all, the quality of each dish was impressive. The famous liver skewers were of a very high standard! The stuffed bell peppers, possibly the original here, were also fantastic! When you order a sake, it's served in an iron pot, which is a bit too heavy (lol). Thank you for the meal. I understand the 3.9 rating and can't wait for the next reservation!

The ingredients are good, but the taste is mediocre. The operation is so bad that the food and drinks take forever to come. I ordered the special course, but I had no idea what was coming and even when I asked the staff, they were vague. I tried to order additional items without overlapping with the course, but ended up getting the same thing. The staff's energy was the only positive thing about this place. I will not be visiting again.

Omakase Course by the head chef for ¥9,800. This time, we tried the middle course out of the three omakase options, and each dish was amazing, full of surprises and excitement. Everything was delicious, from the skewers to the sukiyaki, but the stuffed bell peppers, said to have originated here, were the best I've ever had. The caviar sushi rolls were also excellent. For the finale, you can choose between zosui, inamen, or soup, which was a nice touch. The portions were generous, so I recommend the slightly smaller course for women who are drinking alcohol. The only downside was that I expected a more relaxed atmosphere, but it was quite lively and noisy, making it hard to have a conversation during the meal. I would avoid going on Fridays and Saturdays.

For a visit during a reception, the price is unknown and we went with the chef's choice course. The first dish, the rare liver, melted in my mouth and was delicious! Then, one after another, skewers kept coming. In the middle, to my surprise, there was a beef fillet! It seemed like about 60g, quite a generous portion. I was wondering, "Do I eat this with a skewer?" but even with a thin skewer, the beef was so tender. The beef melted like a teppanyaki, and I was very satisfied! There were quite a lot of skewers, and I got really full. For the finale, you can choose from four options: porridge, somen noodles, ?, or soup. I chose the soup, and as expected, the rich chicken-based soup with plenty of condiments was very satisfying. The only downside was that it was quite lively and even though we were in a private room, the noise made it hard to have a conversation. The food was very satisfying. It lives up to the reputation of being a top-rated restaurant.

Made a reservation for 3 people. We were told that if we wanted to sit at the counter, it would be available at 5:00, but if we preferred a table, we could come at 7:00. However, the table we were given was clearly too small for three people, so we wished we had chosen the counter. We opted for the special course menu priced at 6,500 yen. The drink menu was limited, so we started with a half-and-half black draft beer and ended with sharing a bottle of Akia Star. The course dishes were served slowly, starting with a beef and onion appetizer. We had 6 skewers, grilled white fish, beef rice bowl, and sashimi. The meal ended with a delicious rice porridge. The stuffed bell peppers were particularly tasty, being a specialty of the region. The service was good, but the seating arrangement was a bit disappointing this time, as the table was small for three people.

The yakitori was extremely delicious. The main steak was very juicy and satisfying to eat. The portion was also generous with a lot of volume, so I ended up leaving some, but they kindly packed the steak on rice for me to take home. The service was excellent as well.

Shinjuku, motsu-yaki, top tongue, chef's course, liver, top sirloin, rectum, small intestine, rice ball, wagyu beef, lean meat, Chateaubriand, guts, Kobukuro, cold dish, black pork, sukiyaki, stuffed bell pepper, shishito pepper, caviar, rice ball, soup, red wine.

〜Information〜☆Founded in 1949, a yakitori restaurant☆The name "Shigeru" was taken from the former Prime Minister, Shigeru Yoshida☆The "Stuffed Bell Peppers" dish is said to have originated at Torimo, limited to regular customers who use the special president's course〜Memo〜I finally visited Torimo, a place I had been curious about, thanks to my close gourmet friends who set up the special president's course for us! I had imagined a trendy, high-end yakitori restaurant, but it was the complete opposite. The atmosphere was lively and bustling, typical of a large izakaya in Shinjuku, with a diverse crowd of customers including students and office workers. It seems that a wide range of people, including celebrities and athletes, frequent the place. Despite the name "Torimo" (which means bird), the restaurant offers a variety of cuts of beef and pork, making it a unique dining experience. We ate to our heart's content with wonderful company, and the bill was surprisingly affordable. It was a memorable dining experience with a wide array of dishes, including:◉Liver◉Tsukune (meatballs)◉Intestine◉Pork tongue◉Chateaubriand◉Forehead meat◉(Secret item)◉Stuffed bell peppers◉Black pork and tofu sukiyaki◉Cartilage◉Large intestine◉Heart◉Steak of tongue tip and middle◉Sirloin rice bowl◉Shishito peppers◉Grilled tongue base skewer◉Tripe sashimi◉Knuckle◉Tsukune with cartilage◉Mixed grill◉Chicken and sea bream soup◉Caviar seaweed roll◉Nyumen (noodles in fish broth)◉Zosui (rice porridge)◉CurryThe service at the restaurant was enjoyable, and I look forward to visiting again! The intestine dish was surprisingly delicious...♡

Although the name is Torimochi (which means bird), they don't serve chicken. They have the best pork and beef! Located close to Shinjuku Station, this large restaurant is always crowded, but the dishes are incredibly elaborate. First, they serve an appetizer followed by liver. The liver is thick and if you didn't know it was liver, you would think it's tongue. It's tender and doesn't have the typical liver smell. Next is the tsukune, which is tender and the sauce brings out the umami flavor. Then comes the highlight, Chateaubriand! The meat is so tender that you can cut it with the thin skewer they provide. The salt on top complements the meat perfectly. The Black Pork Sukiyaki is served with tofu and fresh sansho pepper, which adds a great flavor. The pork is tender and full of flavor. The egg is also delicious. Next, they serve negima, pickles, and comekami. The pickles are a nice palate cleanser. The comekami was a first for me. They also serve a dish known as the stuffed bell pepper, which is actually a tsukune. It's cooked just right and the bell pepper flavor is really tasty. The pork cartilage is not too tough and has a nice texture. A secret dish is served next, which is also amazing. Then they serve shishito peppers and the famous caviar rice ball. The seaweed used is high quality and adds sweetness. The "hatsu" dish, which should have been served earlier, is brought out next. It melts in your mouth. Finally, they serve nyumen, with a gentle soup that makes you want to turn it into ochazuke after finishing the noodles. Despite the crowded restaurant, the delicious dishes made it a blissful experience.

#Shinjuku #Grilled Offal #Oimasa #Chef's Choice Course #Liver #Top Intestine #Small Intestine #Tsukune #Forehead #Japanese Beef #Lean Meat #Tripe #Kobukuro #Cold Dish #Black Pork #Sukiyaki #Stuffed Bell Pepper with Meat #Caviar #Onigiri #White Wine #Red Wine