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Torishige<br />鳥茂

Torishige
鳥茂

 Torishige's "tori" in Japanese means chicken, which makes you believe that Torishige is a yakitori restaurant but its actually an yakiton (grilled pork) restaurant. &nbsp;Now a days,&nbsp;its not even a yakiton restaurant anymore because they serve fantastic dishes, which has nothing to do with yakiton and this is the reason why Torishiki is special.  鳥と書いてあるのに、まったく「焼き鳥」ではなく「焼とん」。しかももはや「焼とん」の店ですらなく、美味しいものが次々に出てくるのが、この店のすごいところ。

Torishige's "tori" in Japanese means chicken, which makes you believe that Torishige is a yakitori restaurant but its actually an yakiton (grilled pork) restaurant.  Now a days, its not even a yakiton restaurant anymore because they serve fantastic dishes, which has nothing to do with yakiton and this is the reason why Torishiki is special.

鳥と書いてあるのに、まったく「焼き鳥」ではなく「焼とん」。しかももはや「焼とん」の店ですらなく、美味しいものが次々に出てくるのが、この店のすごいところ。

 Order an omakase course but when you call to make a reservation pre-order "Shacho-no omakase course" (CEO's omakase course) which is the best. &nbsp;You will be blown away from the first stick which is lightly grilled pork liver. &nbsp;Perfectly grilled, sprinkled with the perfect amount of salt.  コースはできれば「おまかせ」で。もし「社長のおまかせコース」が頼めればベスト。最初に出てくる「レバーの半生焼き」から、もうノックアウト。塩味、焼き、すべてが最高レベル!

Order an omakase course but when you call to make a reservation pre-order "Shacho-no omakase course" (CEO's omakase course) which is the best.  You will be blown away from the first stick which is lightly grilled pork liver.  Perfectly grilled, sprinkled with the perfect amount of salt.

コースはできれば「おまかせ」で。もし「社長のおまかせコース」が頼めればベスト。最初に出てくる「レバーの半生焼き」から、もうノックアウト。塩味、焼き、すべてが最高レベル!

 After having the kings of yakiton, Shiro (pork guts) and Kashira (cheek meat), next comes Komekami-to Negiyaki (temple meat and green onion). &nbsp;Again perfectly grilled and right amount of salt. &nbsp;The only words you can say is DELICIOUS.  シロやカシラなど、焼とんの界の王様たちが、続々登場した後、「こめかみとねぎ焼き」へ。これまた塩加減、焼き、バランスともに最高で、うまい・・・としか言えない。

After having the kings of yakiton, Shiro (pork guts) and Kashira (cheek meat), next comes Komekami-to Negiyaki (temple meat and green onion).  Again perfectly grilled and right amount of salt.  The only words you can say is DELICIOUS.

シロやカシラなど、焼とんの界の王様たちが、続々登場した後、「こめかみとねぎ焼き」へ。これまた塩加減、焼き、バランスともに最高で、うまい・・・としか言えない。

 And while you think you are having an amazing yakiton course, beef dishes start to be served instead of pork. &nbsp;From here its no longer a yakiton course. &nbsp;The garlic on top brings out the sweetness of beef. &nbsp;Eat it with a little rice underneath it and the umami of the beef explodes in your mouth.  と思っていると、もはや「豚」でもなく「牛」が登場。このあたりで、焼とんではなくなってくる。にんにくが効いた肉の甘み。ほんのすこしのご飯と共に食すと、とんでもない牛肉のうまみに、クラクラする。

And while you think you are having an amazing yakiton course, beef dishes start to be served instead of pork.  From here its no longer a yakiton course.  The garlic on top brings out the sweetness of beef.  Eat it with a little rice underneath it and the umami of the beef explodes in your mouth.

と思っていると、もはや「豚」でもなく「牛」が登場。このあたりで、焼とんではなくなってくる。にんにくが効いた肉の甘み。ほんのすこしのご飯と共に食すと、とんでもない牛肉のうまみに、クラクラする。

 Torishige invented Piiman-no Nikuzume (green peppers stuffed with minced meat), which many yakitori or yakiton restaurants have on their menu. &nbsp;The sweetness and flavor of meat just blends in perfectly. &nbsp;Totally blown away. &nbsp;Even after you finish the stick, the umami remains in you.  なんでも、この鳥茂は、ピーマンの肉詰めの発祥の店。これは・・・甘みと肉が、宇宙一調和している。悶絶のうまさ。すべて食べ終えた後も、うまさの余韻が残っています。

Torishige invented Piiman-no Nikuzume (green peppers stuffed with minced meat), which many yakitori or yakiton restaurants have on their menu.  The sweetness and flavor of meat just blends in perfectly.  Totally blown away.  Even after you finish the stick, the umami remains in you.

なんでも、この鳥茂は、ピーマンの肉詰めの発祥の店。これは・・・甘みと肉が、宇宙一調和している。悶絶のうまさ。すべて食べ終えた後も、うまさの余韻が残っています。

 Sukiyaki is served toward the end of the course. &nbsp;If you visit late summer to fall, matsutake mushrooms (most expensive mushrooms in JP)&nbsp;will be in season and cooked with the beef. &nbsp;You may think that the bill is going to be crazy but once everyone sees the bill, everyone just laughs. It is rare to find a restaurant which can provide food for such great value. &nbsp;One of the finest inexpensive restaurants in Tokyo.  コースはすき焼きに差し掛かり、クライマックスへ。もちろんうまいが、まだ「はしり」の松茸を入れた贅沢仕様。こんなに食べたら高いぞ・・・の気分になりますが、最後に見る「お勘定」に一同笑顔。こんなにコストパフォーマンスが高い店は、本当に貴重です。

Sukiyaki is served toward the end of the course.  If you visit late summer to fall, matsutake mushrooms (most expensive mushrooms in JP) will be in season and cooked with the beef.  You may think that the bill is going to be crazy but once everyone sees the bill, everyone just laughs. It is rare to find a restaurant which can provide food for such great value.  One of the finest inexpensive restaurants in Tokyo.

コースはすき焼きに差し掛かり、クライマックスへ。もちろんうまいが、まだ「はしり」の松茸を入れた贅沢仕様。こんなに食べたら高いぞ・・・の気分になりますが、最後に見る「お勘定」に一同笑顔。こんなにコストパフォーマンスが高い店は、本当に貴重です。

 This night we were still hungry and asked the staff for one recommend dish. &nbsp;And caviar, uni, beef steak over rice was served. &nbsp;Dishes like this is only served at fine washoku restaurants. &nbsp;What an amazing meal.  この日は、追加で、何か食べたいとオーダー。するとこんなものが・・・。これはもう、すごいおいしい和食店の域に達してますね。いやあ・・ごちそうさまでした。

This night we were still hungry and asked the staff for one recommend dish.  And caviar, uni, beef steak over rice was served.  Dishes like this is only served at fine washoku restaurants.  What an amazing meal.

この日は、追加で、何か食べたいとオーダー。するとこんなものが・・・。これはもう、すごいおいしい和食店の域に達してますね。いやあ・・ごちそうさまでした。

Review by Fat Tongue

 

 

Address:  2-6-5 Yoyogi, Shibuya-ku, Tokyo

(2 min walk from JR Shinjuku station)

Phone:  03-3379-5188

Open:  17:00~25:00

Closed:  Sun

https://tabelog.com/en/tokyo/A1304/A130401/13001067/

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