Tori Shige（とりしげ） - Shinjuku(Grilled tripe)

Food Yuji Sakamaki - The Third Generation Embracing Tradition and Venturing into New Frontiers

Born in Tokyo. The history of 【Tori Shige】 traces back to the food stall set up by my grandfather, the first generation, at the east exit of Shinjuku Station during the ongoing chaos of the post-war period. After several relocations, the current owner, Mr. Yushi, is the "third generation" who upholds the shop's tradition. After becoming an apprentice under his father, who was the first and second generation, at the age of 23, he continued to hone his skills in "grilling." Following the sudden passing of the second generation, he became the owner at a young age. While preserving the traditional flavors, he is also actively engaged in developing new menu items, such as wagyu sirloin, which have never been offered before.

Food The Courageous Pride of "Not Changing" Traditional Flavors: A Luxurious Experience

The expectations of loyal customers who have nurtured us with affection for many years must never be betrayed. Under this pride, the third generation continues to uphold the flavors of our classic menu. It takes two pigs to finally create one skewer of tongue. The commitment to continue providing this method, despite the costs, is a reflection of that strong will. From the melt-in-your-mouth liver to the simple yet luxurious rice porridge that allows you to savor only the umami of chicken broth, the long-established restaurant continues to respond to the silent inquiries of our important guests with the courage to "not change."

SpaceThe reason for remaining a popular store is the "thoughtfulness" passed down through three generations.

To provide a delicious skewer, there is no room for compromise in the cooking process of "yakitori." Because of the time and effort involved, there are times when guests may have to wait. During such moments, the owner offers a glass of beer, saying, "I want our guests, who have made the effort to come early, to enjoy their time at the restaurant." It’s not just about serving good food; this kind of consideration for the guests is what has allowed the restaurant to remain popular for three generations.