In Tokyo, the typical 9-5 office worker has a name: the salaryman. But instead of 9-5, Japanese salarymen work 9am-9pm (at least), always wear black suits and white shirts, and when they’re finally done with the workday they drink the night away with co-workers and clients before waking up and doing the exact same thing the next day. One staple spot in the Salaryman-infested Shinbashi neighborhood is Torishige - a yakitori restaurant, a common type of restaurant where you eat grilled chicken skewers, but this one is a standout.

These new additions represent 7 different types of cuisine, of which ramen is offered by three of them: there is ramen, Japanese Ramen Gokan, and Ramen Break Beats. Out of the new selection, HOPPERS serves Sri Lankan cuisine, Pot-Bouille serve French flavors, and grill GRAND presents Western dishes. There is also one Tempura restaurant (Tensuke), one Yakitori restaurant (Yakitori SANKA), and one pork specialty spot (Torishige).

Torishige is a popular yakitori restaurant in Shibuya, offering a vibrant dining experience for those seeking top-quality skewers. With its flavorful and succulent menu options, Torishige has established itself as one of the top yakitori spots in Tokyo. The restaurant features a diverse selection of cuts, ranging from traditional favorites like thigh and breast to more adventurous choices like liver and cartilage.

Torishige is a pork kushiyaki (grilled skewered dishes) restaurant that earned a Bib Gourmand in the Michelin Guide 2024. Established in 1949, it began as a humble food stall and has been cherished by locals for decades. The restaurant sources fresh ingredients daily, offering a menu that features a variety of rare and specialty skewers, as well as an impressive selection of sashimi (thinly sliced raw meat).

Torishige is one of the top motsuyaki (grilled offal) restaurants in Tokyo. The motsuyaki is cooked over intensely hot Kishu binchotan, resulting in a dish with no unpleasant odors, and is coated in a salty-sweet, shoyu-based sauce. Try classic options like liver and large intestine with the [Skewer Selection] (400 JPY), but don't skip over the rarer options, such as the [Tongue Root] (1,000 JPY).

This is also the birthplace of the now-popular stuffed green peppers, and the third generation is currently showing off his skills. Although it is a long-established restaurant, one of the reasons for its acquisition of the "Michelin Bib Gourmand" is that it never forgets to explore new flavors. Although it has the word “chicken” in its name, the main dishes are pork and beef.

Most people who enjoy alcohol will likely mention this shop. The shops name includes the character for bird (poultry). However, it is said that when the shop first opened pork was the main item on the menu and this tradition continues to this day as you will not find any chicken on the menu.

Even if you’re more of an early bird, it’s wise to stay up just to experience the nightlife. Izakayas (informal Japanese pubs) are abundant here, and when mentioning izakayas, yakitori (grilled skewered meat) are bound to come into the picture, for they both go hand-in-hand.