Motsuyaki Toshiya

Grilled pork liver skewers. Rich and creamy texture, high in iron.

Pork heart skewers. Crispy and easy to bite, with a lean and refreshing taste.

Grilled pork tongue skewers. Enjoy its unique elastic texture and umami.

Meat from the temple and cheek area of a pig. Good balance of fat and lean meat, with a juicy and rich flavor.

The sinewy part of pork kashira meat. Characterized by its crunchy texture, with flavor deepening as you chew.

Pork cartilage skewers. Enjoy the firm, crunchy texture, perfect as a snack with drinks.

Pork spleen. Similar texture to liver but softer and with a unique flavor. Can also be grilled wrapped in caul fat.

Grilled pork large intestine. Crispy on the outside, chewy on the inside, with a rich fatty flavor.

A part of the pork neck with marbled fat. Popular for its sweet fat and crisp texture.

Pork diaphragm muscle. Tender and juicy like red meat, a very popular cut.

Pork rectum. Thicker and more elastic than shiro (large intestine), with a rich fatty flavor.

The sinewy part from the underside of the pork tongue. Characterized by its coarse texture and strong umami.

A rare, fatty part of the heart. Juicier and more tender than regular hatsu.

Fatty parts such as back fat. Enjoy the sweet, melt-in-your-mouth fatty flavor.

The vocal cords (throat cartilage) of a pig. A rare cut characterized by its extremely hard, crunchy texture.

Male reproductive organ of a pig. Has a unique elasticity and a light flavor.

A premium tongue skewer made from the softest part of the pork tongue.

Pork liver wrapped in caul fat (fat surrounding the organs) and grilled. The sweetness of the fat enhances the richness of the liver.

Grilled pork heart wrapped in caul fat. Increased juiciness and locked-in flavor.

The thick part of the throat. Enjoy both cartilage-like texture and meat umami.

Tsukune (meatballs) made from minced pork, rolled and grilled. Juicy and satisfying.

Dango (meatballs) combined with cheese. The melted cheese and meat are a perfect match.

Skewers with minced meat stuffed into green peppers, a classic 'stuffed pepper' dish.

Skewers with pork wrapped around or served with Yanaka ginger (leaf ginger). The refreshing spiciness of ginger cuts through the richness of the meat.

Grilled liver topped with plenty of green onions and ponzu sauce. Refreshing with its acidity.

A refreshing dish combining juicy skirt steak skewers with green onions and ponzu sauce.

A dish of fatty kashira meat, finished with green onions and ponzu for a refreshing taste.

A dish of fatty pork toro, served with ponzu and green onions for a clean finish.

Deep-fried tofu, lightly grilled for a smoky aroma. Served with ginger soy sauce, etc.

Skewered long green onions (ikada). Sweetness is enhanced by grilling.

Quail egg skewers. Simple and familiar taste.

Grilled green peppers. Enjoy their slight bitterness and crisp texture.

Skewers made with seasonal vegetables. Contents vary daily.

Low-temperature cooked pork liver, sashimi-style. Enjoy its melt-in-your-mouth texture and rich umami.

Low-temperature cooked pork skirt steak, sashimi-style. Characterized by its natural meat flavor and moist texture.

Low-temperature cooked pork heart, sashimi-style. Enjoy its melt-in-your-mouth texture.

Low-temperature cooked pork tongue, sashimi-style. Delicious with its crisp texture and light taste.

Boiled or low-temperature cooked pork gats (stomach), sashimi-style. Crisp texture and no strong odor.

Boiled or low-temperature cooked kobukuro (uterus), sashimi-style. Popular for its unique popping and crunchy texture.

Yukke-style dish made with low-temperature cooked liver, seasoned with salt sauce and mixed with egg yolk. Rich and creamy flavor.

Yukke made with low-temperature cooked pork skirt steak. Enjoy with sauce and egg yolk.

Yukke made with low-temperature cooked pork heart. Good texture combined with flavorful sauce.

An economical set featuring a selection of 3 types of low-temperature cooked sashimi.

Grated garlic as a condiment.

A classic menu item: beef offal simmered slowly. Tender offal and rich broth are its characteristics.

Macaroni salad mixed with mayonnaise. A simple and nostalgic tasting snack.

Cartilage simmered until tender. Enjoy the melt-in-your-mouth collagen and the rich meat flavor.

Beef tendon simmered until meltingly tender. Flavored and pairs well with drinks.

Boiled egg marinated in a seasoned sauce.

Potatoes flavored with the broth from stewed dishes.

Tofu simmered in the broth of stewed offal, absorbing the flavor.

Tofu pickled in plum vinegar, often pink in color. Characterized by its refreshing tartness.

Blanched offal mixed with ponzu or vinegar soy sauce. Crisp texture and refreshing taste.

Assortment of seasonal pickled vegetables. Perfect as a palate cleanser.

Cucumbers served with plum paste. The tartness of the plum and the freshness of the cucumber are refreshing.

Lightly pickled or dressed cabbage with ginger. Refreshing and appetizing.

Salt-boiled edamame. A classic light snack to accompany beer.

Freshly fried potato sticks.

House-smoked cheese. The fragrant aroma pairs well with drinks.

Cream cheese pickled in miso. Rich, like a Japanese fermented food.

Thinly sliced onion salad. Served with bonito flakes and ponzu sauce for a refreshing taste.

Salad of thinly sliced tomatoes with a special green onion dressing.

Fried cutlet made from a fatty cut of pork (likely pork toro, etc.). Enjoy the juicy richness of the fat.

A cutlet made from pork kashira (head meat). Rich in meat flavor and satisfying.

Deep-fried quail eggs on skewers. Crispy batter and fluffy egg are delicious.

A classic izakaya menu item: thick-cut ham coated in batter and deep-fried. A traditional pub favorite.

A stamina dish of fresh offal stir-fried with vegetables.

Liver stir-fried with a generous amount of green onions in a sweet and savory sauce. Rich flavor that goes well with rice and drinks.

Pork and green onions stir-fried with salt for a light flavor, served as yakisoba.

A noodle dish with the spiciness of black pepper and the tang of lemon. A refreshing taste perfect for finishing a meal.

A refreshing alcoholic beverage made by mixing shochu with soda water and lemon juice.

A pink 'Kodama Vice Sour' made with shiso and apple juice. Has a plum-like sweet and sour taste.

A sour that reproduces the saltiness and umami of umeboshi.

An easy-to-drink alcoholic beverage made by mixing plum wine with soda water.

A chu-hai mixed with acerola juice or syrup. Sweet and sour with a vitamin-rich taste.

Our specialty highball.

A simple, plain sour made by mixing shochu with soda water.

Shochu mixed with oolong tea. A refreshing taste that washes down the fat from meals.

Shochu mixed with jasmine tea. Fragrant and easy to drink.

Shochu mixed with green tea. Refreshing with the bitterness and aroma of tea.

Shochu mixed with black tea. Enjoy the flavor of unsweetened or sweetened black tea.

A chu-hai with a ginger flavor. Characterized by its stimulating spiciness.

Shochu mixed with tomato juice. Healthy and refreshing.

Shochu mixed with the energy drink Oronamin C. Sweet and invigorating taste.

A non-sweet lemon sour based on gin. Dry and crisp taste.

A sour with a whole umeboshi inside. Mash the umeboshi as you drink.

A classic Japanese draft beer, dry and crisp.

A medium bottle of Asahi Draft Beer 'Maruef'. Characterized by its mellow umami and richness.

A small bottle of dark beer. Enjoy its rich aroma and slight sweetness.

A small bottle of Asahi's premium beer 'Jukusen'. Characterized by its deep flavor and refined aroma.

A non-alcoholic beer-taste beverage with 0.00% alcohol. Similar mouthfeel and crispness to beer.

A set of shochu (naka) and Hoppy (soto - white). Mix it yourself to enjoy.

A set of shochu (naka) and black Hoppy (soto). Has a richness similar to dark beer.

Refill of shochu (naka) for the Hoppy Set.

Refill of Hoppy bottle (soto).

A highball made with Nikka Whiskey 'Frontier'. Enjoy its rich aroma.

A standard whiskey mixed with soda water.

A sweet highball made by mixing whiskey with cola.

A highball made by mixing whiskey with ginger ale.

A slice of lemon to add to your drink.

Sweet and mellow plum liqueur. Enjoy on the rocks or with soda.

Frozen or chilled plum wine, served like sherbet.

Distilled shochu. Choose between fragrant barley shochu or uniquely flavored sweet potato shochu.

A popular imo shochu characterized by its floral aroma, similar to citrus.

A downtown-style drink made by mixing shochu with plum syrup. High alcohol content and satisfying.

A drink made by mixing shochu with hot ginger water or ginger ale.

A limited winter drink made by mixing shochu with hot ginger water to warm the body.

Umeboshi (pickled plum) to add to shochu or sours.

Sake recommended for today. Please ask our staff for the brand.

Warmed sake (2 go tokkuri size). Warms you up on a cold day.

Warmed sake (1 go tokkuri size).

A carbonated cola beverage.

A carbonated ginger-flavored beverage.

A refreshing lemon-flavored soda.

Cold oolong tea. Pairs well with meals.