Motsuyaki Tsumiki Kanda Branch

Red meat from the pork head, skewered and grilled. Characterized by its chewy texture and fragrant flavor. Enjoy with salt or sauce.

Pork jowl fat skewered and grilled. Characterized by its melt-in-your-mouth texture and the umami of the fat.

Pork rectum skewered and grilled. It has a unique elasticity and the sweetness of fat, with umami that spreads with each chew.

Pork tongue skewered and grilled. Characterized by its chewy texture and delicate flavor.

Pork liver skewered and grilled. Characterized by its melt-in-your-mouth texture and rich umami.

Pork heart skewered and grilled. It has a firm texture and is easy to eat with a mild flavor.

Pork spleen skewered and grilled. It has a richness similar to liver, with a unique chewy texture.

Pork aorta (blood vessel) grilled. Characterized by its unique chewy texture and fragrant flavor that intensifies with chewing. Served without skewers.

The base of the pork tongue, skewered and grilled. Characterized by its chewy texture and umami, it is a rare cut of offal.

Pork skirt steak (diaphragm) grilled. Characterized by its satisfying texture like red meat and moderate fatty umami.

Traditional Kanda-style motsuni (offal stew). A dish made by slowly simmering various pork offal in a miso-based broth. Characterized by its melt-in-your-mouth tenderness and rich umami, it pairs well with both rice and sake.

Thinly sliced pork tongue served with grated daikon radish. Enjoy the refreshing taste and the chewy texture of the tongue.

Chicken sternocostal cartilage (breast cartilage) mixed with plum paste. A refreshing appetizer with the chewy texture of cartilage and the acidity of plum.

A Korean-style raw meat dish made by finely slicing pork skirt steak and mixing it with raw egg yolk and a special sauce. Characterized by the umami of the meat and the mellowness of the egg.

A Western-style stew made by simmering beef tendon in demi-glace sauce, etc. Characterized by a rich sauce infused with the umami of the meat, it pairs well with bread.

Warm bread. Perfect for soaking up sauces from stews, etc.

An egg dish baked with plenty of dashi broth. Characterized by its fluffy and juicy texture and the gentle flavor of dashi.

A Korean-style side dish made by seasoning crispy bean sprouts with sesame oil and seasonings. Perfect as a palate cleanser.

A Korean-style side dish made by boiling komatsuna and seasoning it with sesame oil and seasonings. The slight bitterness of komatsuna and the flavor of namul stimulate the appetite.

A Japanese-style pickle made by pickling daikon radish with wasabi. Characterized by the crispness of the daikon and the pungent spiciness of wasabi.

A fresh alfalfa salad. Characterized by its crisp texture and slight bitterness, it can be enjoyed as a palate cleanser or salad.

A classic salad made by mixing potatoes with mayonnaise, etc. Characterized by its smooth texture and the harmony of ingredients.