Motsukimu Shinagawa Minamiguchi Branch

A dish where a mountain of beef and vegetables is spectacularly grilled on an iron plate. The special sauce and the meat's umami soak into the vegetables. Cooked on the table's iron plate for a piping hot experience.

A Korean-style yakiniku dish featuring thick-cut grilled pork belly enjoyed with melted cheese. Wrapping it in ssam lettuce with kimchi and vegetables offers a rich flavor and texture.

A dish where fresh offal (innards) and plenty of vegetables are stir-fried and grilled on an iron plate. It features the plump texture of the offal and the sweetness of the fat. Perfect as a snack with drinks.

A Korean dish where chicken and vegetables are stir-fried in a sweet and spicy sauce, then coated with plenty of cheese. The slight spiciness and the mellowness of the cheese are a perfect match.

A fluffy rolled omelet generously filled with dashi, containing mentaiko. The gentle dashi flavor and the saltiness and spiciness of the mentaiko are a great match.

Pollock roe pickled in chili peppers and other seasonings. Enjoy it raw, lightly seared, or as tempura. A dish that goes well with drinks.

An iron plate dish where pork and vegetables are wrapped in egg and grilled. It's topped with sauce and mayonnaise, similar to okonomiyaki but with less batter and a lighter feel.

A style of fried chicken from Oita Prefecture. Marinated in a soy sauce-based marinade flavored with garlic and ginger, it's crispy on the outside and juicy on the inside.

A dish originating from Miyazaki Prefecture, featuring fried chicken dipped in a sweet and sour sauce, topped with tartar sauce. The balance of rich sauce and acidity stimulates the appetite.

A simple dish of whole or sliced squid grilled to a fragrant finish. Enjoy the chewy texture and umami of the squid with soy sauce or mayonnaise.

Offal stir-fried with vegetables in a spicy sauce. The fatty offal and spiciness pair well with beer.

A local specialty from Kumamoto Prefecture, made by stuffing lotus root holes with spicy miso, coating it in batter, and frying it. It features the crunchy texture of the lotus root and the pungent flavor of the spicy miso.

Offal coated in batter and deep-fried. Enjoy the unique texture of crispy on the outside and chewy on the inside.

Raw horse meat sashimi, lean cut. It has no gamey smell, a light flavor, and tender meat. It's commonly eaten with soy sauce mixed with garlic or ginger.

A set of 5 recommended chicken skewers. An economical assortment allowing you to enjoy various parts at once.

Skewers made from thigh meat of chicken. A classic menu item known for its juicy and rich flavor.

Skewers of chicken and green onions grilled alternately. The sweetness of the green onions and the umami of the chicken go well together.

Meat from around the tailbone of a chicken. It's very fatty and offers a juicy, melt-in-your-mouth texture.

Skewers of grilled chicken skin. Crispy on the outside and chewy on the inside, with a rich fatty flavor.

Grilled chicken heart skewers. It has a unique, firm texture and a light flavor.

Chicken gizzard (part of the stomach). It has a distinct crunchy texture and is typically eaten with salt.

Chicken neck meat. As it's a frequently used muscle, the meat is firm and packed with moderate fat and umami.

Chicken liver. It has a sticky, rich texture and a unique flavor, pairing well with grilled dishes with sauce.

An assortment of 5 types of pork offal skewers. Enjoy a variety of textures and flavors.

Pork liver skewers. Characterized by its rich flavor and tender texture, it pairs exceptionally well with our house-made sauce.

A cut from the diaphragm of a pig. It looks like lean meat and has a juicy, rich flavor, making it a popular cut.

Pork large intestine. It has a chewy texture and a sweetness that comes out the more you chew.

Skewers from the temple and cheek area of a pig. It has moderate fat, a meaty texture, and a rich umami.

Pork stomach. It has a unique chewy texture, is not gamey, and is light.

Pork tongue skewers. They have a slightly chewier texture than beef tongue and a light, savory flavor.

Unripe soybeans boiled in salt. The most classic snack to go with beer.

A Korean-style side dish of boiled bean sprouts seasoned with sesame oil and salt. Enjoy the crisp texture.

Thinly sliced onions. Often eaten raw, seasoned with katsuobushi (bonito flakes) and ponzu sauce for a refreshing taste.

Cucumbers are pounded to absorb flavor, then mixed with sesame oil and a salt-based dressing. Perfect as a snack with drinks.

A simple dish of chilled, sliced tomatoes. Enjoyed with salt or mayonnaise for a refreshing taste.

A traditional Japanese small dish of chilled tofu topped with green onions, ginger, and bonito flakes, served with soy sauce.

Fermented napa cabbage seasoned with chili peppers and other spices. It has a spicy and sour taste, delicious on its own or with yakiniku.

Chives seasoned with a spicy sauce. The strong aroma and spiciness of the chives stimulate the appetite.

An appetizer made by marinating cream cheese in dashi soy sauce. It combines the rich flavor of cheese with Japanese seasoning.

A delicacy of shark cartilage mixed with plum paste. It has a crunchy texture and the sourness of plum, pairing well with sake.

French fries made from thinly cut potatoes deep-fried in oil. Popular for their hot and fluffy texture when freshly fried.

Mashed potato and vegetable salad topped with mentaiko.

A Korean-style raw vegetable salad dressed with a sesame oil and salt-based dressing. The flavor of seaweed adds a nice accent.

A specialty dish from Fukuoka/Hakata's street food stalls, made by stir-frying boiled ramen noodles with pork bone broth or sauce. It's served in a soup-less ramen style.

A dish of rice topped with mentaiko (spicy cod roe), with hot tea or dashi poured over it. It's light and easy to eat at the end of a meal.

Fresh heart sashimi. It has a crunchy texture and is low in gamey flavor, making it easy to eat. *Care is taken when serving raw meat, but please be mindful of your physical condition.

Fresh liver (liver) sashimi. Enjoy its rich, smooth texture and sweetness.

Fresh tongue sashimi. It has a unique chewy texture and a delicate umami.

Assortment of 3 types of raw meat. Enjoy fresh cuts like heart, liver, and tongue all at once.

Carefully prepared offal lightly tossed with ponzu sauce. The crunchy texture is addictive.

Slow-cooked stewed offal. It's simmered until very tender and has a rich flavor that pairs well with drinks.

Boiled or grilled beef offal, served lightly with grated daikon radish and ponzu sauce. The grated daikon neutralizes the greasiness.

Grilled beef tongue. It's popular for its unique crisp texture and juicy umami. Traditionally eaten with a squeeze of lemon for a refreshing taste.

Lean meat from wagyu beef with little fat. Enjoy the rich, original flavor and tenderness of the meat.

A cut from the diaphragm of a cow. It has moderate fat, is tender, and juicy, making it a popular classic yakiniku cut.

A high-quality cut from the belly (around the ribs) of wagyu beef. It's rich in marbling (fat) and characterized by its rich sweetness and melt-in-your-mouth texture.

A high-quality cut of lean meat from the back of wagyu beef. It has a fine texture, is tender, and has a good balance of fat and lean meat.

Innards such as small intestines of wagyu beef. It's rich in fat, and when grilled, the sweet fat overflows.

Wagyu beef heart. It's muscular, has a firm texture, and is low in fat with a light flavor.

Assortment of vegetables to grill with yakiniku.

Raw vegetables (a type of lettuce) for wrapping grilled meat.

Cabbage for grilling vegetables.

Onions for grilling vegetables.

Shishito peppers for grilling vegetables.

Green peppers for grilling vegetables.

Additional dipping sauces to change the flavor of your yakiniku. Includes miso, salt and green onion, ponzu, and spicy miso.

A high-quality Japanese draft beer. Enjoy its fragrant aroma and deep richness.

A bottled version of Japan's traditional lager beer. It has a solid bitterness and a refreshing finish.

Frozen shochu turned into a sorbet. Mix with a mixer to enjoy as a cold sour.

A shochu-based sour with a distinct lemon flavor. It's refreshing and pairs well with meals.

A highball made with Bourbon whiskey "Jim Beam". It has a sweet aroma and a mild taste.

A highball made with "SUI", a Japanese craft gin. It's a refreshing gin using Japanese ingredients like yuzu, green tea, and ginger.