Menu : Motsukushi Shusai Tsubaki

Individual dishes are available daily, but assorted dishes must be reserved 2-3 days in advance.

This is a collagen-rich soy sauce-flavored stew made by simmering cartilage until the bones melt away. A popular item with a creamy texture and plenty of green onions and black pepper.

A luxuriously soft whole tongue that has been slowly boiled.

I made that dotoni into skewers that are easy to eat.

This is a soft part of the tongue near the base of the tongue, which can only be obtained in small quantities from one cow. It is served in twos because it is cut after being grilled in a large piece. The quantity is limited, so if you see it, please give it a try.

The meat comes from the temple part of the pig and is characterized by its tenderness and juiciness. It is one of the most popular skewers in yakiton.

This product is recommended for those who don't like the smell and dryness of liver, and enjoys the fresh and plump texture.

It is a major part of Yakitori (grilled chicken skewers) and beef Yakiniku (Grilled meat), but at our restaurant we only serve it with pork. Check out the difference from pork! ︎

It is chewy and the more you chew it, the more delicious it becomes. It is a rare cut made from the thickest part of the pig's rectum. Some people get hooked and eat 3 or 4 pieces at once...

This cut has a crispy texture similar to that of pork belly. Despite its name, it is not oily and is easy to eat.

This is a meatball with cartilage made from homemade minced meat. It is a coarsely ground product that is meaty and juicy, unlike regular meatballs. This product is also available in limited quantities.

This is the part of the heart that is connected to the arteries. It has a fun, crunchy texture.

I tried making skewers of stuffed peppers with meat. The sauce is homemade.

Products change every time.

Udon, Ramen, rice dishes, etc. change daily

Meat udon without the udon noodles! We've arranged that Niku-sui to our own taste.