Miyako

Name: Miyako
Address: Japan, 〒153-0052 Tokyo, Meguro City, Yutenji, 2 Chome−3−17 リバティ大明, Tokyo
Price range: ¥70 - ¥210

We kindly ask for your cooperation with takeout only for the time being. Business Hours 15:00-20:00 Business hours will change from June. 4:00 PM - 8:00 PM Phone orders accepted (3711) 0070 Miyakoya

★ 4.6 (53) $Budget 📍 Japan, 〒153-0052 Tokyo, Meguro City, Yutenji, 2 Chome−3−17 リバティ大明

Motsuyaki (1 skewer)

Can be grilled with salt

Shiro

しろ

Pork large intestine. Has moderate fat, and is characterized by its chewy elasticity and umami. A representative cut for motsuyaki.

¥110~ ≈ $1.00

Liver

レバ

Pork liver. Enjoy its rich depth and creamy texture. It has a unique aroma and pairs well with both sauce and salt.

¥110~ ≈ $1.00

Kashira

かしら

Pork temple and cheek area. Less fatty, with a strong, juicy meat flavor. Tender meat cut.

¥110~ ≈ $1.00

Nankotsu (cartilage)

なんこつ

Pork cartilage and trachea. Characterized by its unique, firm, and crunchy texture. The flavor deepens with chewing.

¥110~ ≈ $1.00

Gatsu (stomach)

がつ

Pork stomach. Less gamey, with a firm and elastic texture. Light and easy to eat.

¥70~ ≈ $0.00

Fuwa (lung)

ふわ

Pork lung. Characterized by its fluffy, light, and soft texture, like marshmallows or fu. Mild flavor.

¥70~ ≈ $0.00

Chire (spleen)

ちれ

Pork spleen. Similar texture to liver, but softer and with a unique richness. Sometimes wrapped in caul fat and grilled.

¥70~ ≈ $0.00

Tongue

タン

Pork tongue. Low in fat and refreshing, with a crisp, unique texture and strong umami.

¥190~ ≈ $1.00

Hatsu

ハツ

Pork heart. Fine muscle fibers, with a crisp, clean bite. Less gamey and easy to eat.

¥120~ ≈ $1.00

Lean meat

正肉

Pork lean meat. Not an organ meat, but a skewer of regular pork. Juicy and familiar taste.

¥190~ ≈ $1.00

Teppo (large intestine)

てっぽう

Pork rectum. Thicker than large intestine (shiro), with very strong elasticity and fat. The more you chew, the more umami is released.

¥190~ ≈ $1.00

Premium Shiro

上白

A high-quality cut of large intestine. Thicker than regular shiro, with abundant fat and a juicy flavor.

¥130~ ≈ $1.00

Sold by weight (100g)

How to make delicious stew

Regular Shiro

並白

Pork large intestine. A cut suitable for stews, where the fatty flavor melts into the soup.

¥110 ≈ $1.00

Premium Shiro

上白

Thick, high-quality large intestine. Maintains its presence even when stewed, allowing you to enjoy its rich, fatty flavor.

¥150 ≈ $1.00

Liver

レバ

Pork liver. A rich-flavored cut that can be used in stir-fries and stews.

¥150 ≈ $1.00

Kashira meat (temple)

かしら肉 (こめかみ)

Pork temple meat. As it's a well-used muscle, it has a rich flavor and is suitable for stews and stir-fries.

¥160 ≈ $1.00

Nankotsu (cartilage)

なんこつ

Pork cartilage. Develops a good broth when simmered for a long time, and its crunchy texture can also be enjoyed.

¥150 ≈ $1.00

Gatsu (Stomach)

がつ (胃)

Pork stomach. Firm texture, resistant to breaking apart when cooked. Refreshing taste.

¥130 ≈ $1.00

Fuwa (Lung)

ふわ (肺)

Pork lung. Unique fluffy texture, absorbs broth well, allowing flavors to penetrate.

¥110 ≈ $1.00

Tan (Tongue)

タン (舌)

Pork tongue. Fibrous and chewy, can be used in various dishes such as boiling or stewing.

¥210 ≈ $1.00

Hatsu (Heart)

ハツ (心臓)

Pork heart. Low in fat, muscular, and has no strong flavor, making it easy to use.

¥120 ≈ $1.00

End of menu

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Place Information

★

4.6

53 ratings on Google Maps

$ Budget

📍 Japan, 〒153-0052 Tokyo, Meguro City, Yutenji, 2 Chome−3−17 リバティ大明

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