【2026 Bronze】In the gourmet desert of Shinjuku, this place is the only one with a medal. I initially thought it was a yakitori restaurant based on the name, but it turned out to be a motsuyaki spot. Despite being in a category I usually avoid, I managed to make a reservation at "Tori Shige"; rating 4.05.Looking at the menu, it seems they offer courses without offal, so I might be okay. This is the original restaurant that popularized the "stuffed green pepper" dish, which is now everywhere.The Japanese sake is reasonably priced, but the bottle of Chassagne Montrachet is a steal at JPY 18,000. As I was one of the first customers, the third-generation owner, Yuji Sakamaki, personally explained the skewers being grilled right in front of me.■ Special Course (without offal) JPY 6,800 + souvenir + 3 Japanese sakes, shochu; JPY 13,100◆ Jikon Special Junmai (heated); JPY 900◇ Next to the beef tenderloin, Chateaubriand ○◇ Tsukune made from beef, pork, and chicken with garlic and onion ○◇ Grilled pork temple meat (half a head), green onion◇ Pork jaw grilled... a comparison of pork jaws◆ Ishizuchi Junmai Ginjo; JPY 900◇ Beef tenderloin sashimi and raw onion◇ Original stuffed green pepper ○◆ Kaze no Mori Akitsuho 657; JPY 900◇ Skewers with a texture similar to gizzards?◇ Recommended addition by the chef → Black-haired Wagyu hanging tender steak ◎ The salt used is Guérande fleur de sel!◆ Moriizo on the rocks, a huge amount; JPY 900◇ Non-moving part of the tongue ○◇ The lymph skewer next to it◇ To finish off, tonkotsu-style zosui ○◇ Souvenir; simmered beef with sansho flavor ○Located just behind the street across from the west exit of Shinjuku Station, near Pancho. When I arrived about 10 minutes early, the first floor was already bustling, but the second floor was still preparing. The chef offered me tea and a wet towel. I was guided to the second floor a little past the scheduled time. It’s a large establishment with about 20-30 seats on the first floor and over 40 on the second.Interestingly, the reservation link on their website specifies "AUTO RESERVE." Since I’m not a fan of offal, I ordered the course without it. Right from the start, a skewer that was almost like a steak, next to the beef tenderloin Chateaubriand, was served. I couldn’t even think about eating offal... It was amazing, and when I ordered the chef’s recommended skewer, the black-haired Wagyu hanging tender steak appeared. Its flavor surpassed any strange French or Italian dishes.Noticing the salt crystals beside it, which were smaller than Maldon, I asked, "Is this Guérande fleur de sel?" and was told I was correct. Using Guérande salt for motsuyaki is quite impressive.The meal wrapped up in about 1 hour and 15 minutes, including the zosui. I also ordered a souvenir, which was simmered beef. Feeling great after the meal, I made a reservation for a counter seat on the first floor for my next visit.
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