Motsuyaki Den Nishikoyamaten

Chilled draft beer. Refreshing and pairs perfectly with yakiton (grilled pork skewers).

Beer made with homemade ginger syrup, with a strong ginger flavor.

Bottled beer. Also suitable for sharing.

White Hoppy set. A classic Tokyo downtown drink enjoyed by mixing shochu with Hoppy (a malt-fermented beverage).

Black Hoppy set. Characterized by its fragrant richness and bitterness.

Additional order of only the mixer for Hoppy (bottled).

Additional shochu for Hoppy set.

Plain shochu mixed with soda water. Refreshing taste.

A chuhai made with fresh ginger. Enjoy the stimulating spiciness.

A shochu sour with the refreshing acidity of lemon.

A pink, sweet and sour sour made with shiso and apple juice.

Sour with plum. Drink while mashing the plum.

Oolong tea highball mixed with the health tea 'Tokucha'.

Shochu mixed with oolong tea. A classic drink that pairs well with meals.

Whiskey mixed with cola. Sweet and easy to drink.

Whiskey mixed with ginger ale.

Highball or sour mixed with the energy drink 'Oronamin C'.

Details unknown, but likely a stronger or larger serving of highball than usual.

A highball that seems to be adjusted for easier drinking.

A highball with a unique name. The taste is a surprise until you order.

Our restaurant's original highball.

Highball made withバイス (umezu-flavored mixer).

A drink made with warm lemonade. A winter-only menu item.

Warmed sake. Served in a large tokkuri (sake flask).

A distilled spirit with a fragrant barley aroma.

A distilled spirit made from sweet potatoes. Has a unique sweetness and aroma.

Sake. Commonly served at room temperature or chilled.

Frozen or ice-cold plum wine style.

A strong alcoholic drink popular in downtown bars, made by adding plum syrup to shochu.

Mixer with ginger. Please ask staff for details.

Glass wine (red).

Red wine bottle order.

Coca-Cola.

Ginger ale.

Lemon-flavored carbonated drink.

Oolong tea.

Pork liver. Rich and full-bodied, high in iron. Delicious with either tare (sauce) or salt.

Pork heart. Characterized by its springy, chewy texture. Light and easy to eat.

Pork tongue. Chewy and becomes more flavorful the more you chew.

Pork temple and head muscle. Good balance of fat and lean meat, juicy.

Pork diaphragm. Tender with a rich meat flavor.

Pork throat cartilage. Enjoy the chewy, firm texture.

Pork neck meat (tontoro). Fatty and juicy texture.

The thick part of the diaphragm near the ribs. Less fatty than harami, with a richer meat flavor.

A fatty cut. Enjoy the sweet fat when grilled.

The muscular part on the underside of the tongue. Slightly tougher than the tongue but with a richer flavor.

The sinewy part of kashira (head meat). Chewy.

Pork large intestine. Springy and chewy, pairs well with tare (sauce).

Pork rectum. Thicker and more elastic than shiro (large intestine). Named 'teppo' (gun) due to its opened shape resembling one.

The sinewy part attached to the heart (hatsu).

A particularly fatty and high-quality part of the heart. A rare cut.

A particularly tender and fatty high-quality part near the base of the tongue.

Ground chicken or pork, formed into balls. Fluffy texture.

A skewer combining tsukune (meatball) and green pepper. May be a stuffed style.

Tsukune (meatball) with cheese.

A skewer of tsukune (meatball) wrapped around yanaka ginger, or a dango (meatball) with ginger kneaded in. A refreshing summer flavor.

Pork vocal cord cartilage. A rare cut with a chewy texture.

Liver wrapped in caul fat (fat surrounding the organs) and grilled. The fat's richness prevents the liver from being dry and makes it juicy.

Assortment of 5 skewers.

Pork liver cooked at low temperature. Safely enjoy a raw-like, melt-in-your-mouth texture.

Low-temperature cooked liver mixed with salt sauce, topped with egg yolk, yukke-style.

Low-temperature cooked tongue sashimi-style. Delicious chewy texture.

Low-temperature cooked heart (hatsu) sashimi-style. Crisp and easy to bite.

Boiled pork stomach (gatsu). Chewy texture and light flavor.

A delicacy of boiled back fat, etc., eaten with ponzu sauce. Strong sweet fat flavor.

Boiled pork uterus. Light, chewy, and springy texture.

Assortment of 3 types of low-temperature cooked sashimi.

Raw or seared skirt steak (harami) from beef. Enjoy the direct flavor of beef.

A classic dish of slow-simmered beef offal. Rich, miso-based seasoning.

Pork cartilage simmered until tender.

Tender, melt-in-your-mouth simmered pork tendon.

Boiled egg steeped in broth.

Tofu simmered in the broth of motsuni (simmered offal). Well-infused with flavor.

Potatoes infused with broth.

A stamina dish of stir-fried chicken or pork liver with sweet and savory sauce and plenty of green onions.

Stir-fried assorted offal with vegetables.

Classic salad of macaroni mixed with mayonnaise.

Thick omelet with dashi stock.

Thinly sliced onions. Enjoyed with ponzu or soy sauce for a refreshing taste.

Sliced tomatoes with a special green onion dressing.

Lightly pickled or dressed cabbage with ginger.

Mountain of shredded cabbage. Perfect as a palate cleanser.

Assorted seasonal vegetable pickles.

Cheese marinated in miso. Rich flavor that pairs well with drinks.

Freshly fried french fries.

Breaded and fried sliced liver. Served with sauce.

Cutlet of fatty meat (likely tontoro).

Katsu (deep-fried cutlet) made with kashira (head meat).

Thick-cut ham katsu. Delicious crispy coating.

Daikon pickle (Sakura-zuke).

Salted yakisoba with plenty of green onions and pork.

Yakisoba or Chinese noodles with the spiciness of black pepper and the sourness of lemon.