Uchida

Name: Uchida
Address: 4 Chome-14-23 Koyama, Shinagawa City, Tokyo 142-0062, Japan, Tokyo
Price range: ¥250 - ¥1200

うち田

★ 4.1 (16) 📍 4 Chome-14-23 Koyama, Shinagawa City, Tokyo 142-0062, Japan

Yakitori

Sasami

ささみ

A rare cut from the inside of the chicken breast. Low in fat, it has a tender and light flavor. Enjoy it refreshingly with wasabi or plum paste.

¥250~ ≈ $2.00

Negima

ねぎま

A classic yakitori with alternating pieces of chicken and green onion on a skewer. The fat from the chicken and the sweetness of the grilled onion pair well.

¥250 ≈ $2.00

Mune Toro

胸トロ

The shoulder meat of the chicken. Despite being breast meat, it is fatty and juicy.

¥250 ≈ $2.00

Tsukune

つくね

Ground chicken meat formed into balls. It has a fluffy texture and concentrated chicken umami.

¥250 ≈ $2.00

Neck

ねっく

Chicken neck meat (seseri). Because it's a well-exercised part, the meat is firm, with a springy texture and rich fat.

¥250 ≈ $2.00

Tebamoto

手羽中

The central part of the chicken wing. The skin is crispy, the inside is juicy, and it is rich in collagen.

¥250 ≈ $2.00

Bonjiri

ぼんじり

Meat from around the hip bone of the chicken. It is the fattiest part of the chicken, with a melt-in-your-mouth texture and sweetness.

¥250 ≈ $2.00

Sunagimo

砂肝

A part of the chicken gizzard. It has almost no fat and a distinct crunchy texture.

¥250 ≈ $2.00

Hatsu

はつ

Chicken heart. It has a firm, springy texture, is not gamey, and is easy to eat.

¥250 ≈ $2.00

Liver

レバー

Chicken liver. It has a rich and creamy taste. It is highly nutritious and has a unique flavor.

¥250 ≈ $2.00

Nankotsu

軟骨

Knee/Yagen Cartilage

The soft part of the chicken bone. It has an enjoyable crunchy texture and is typically eaten grilled with salt.

¥250 ≈ $2.00

Shiitake Mushroom

しいたけ

Thick shiitake mushrooms grilled over charcoal. The fragrant aroma and the umami of the mushrooms spread.

¥250 ≈ $2.00

Maru Hatsu Kushi

丸はつ串

The heart (hatsu) grilled whole without turning the inner membrane. It retains fat easily and is juicier than regular hatsu.

¥250 ≈ $2.00

Mune Niku Kushi

胸肉串

Skewered chicken breast meat. It has a light and healthy flavor.

¥250 ≈ $2.00

Grilled Shishito Peppers

ししとう串焼

Grilled shishito peppers. Some can be spicy, but they are generally a slightly bitter and fragrant vegetable skewer.

¥250 ≈ $2.00

Appetizers and Side Dishes

Nankotsu Ponzu

なんこつポン酢

Boiled cartilage tossed with ponzu sauce as a snack. The crunchy texture and refreshing acidity pair well with sake.

¥450 ≈ $3.00

Nukku Ponzu

ぬっくポン酢

A dish finished with ponzu sauce for a refreshing taste of chicken neck meat. The umami of the meat and the ponzu sauce complement each other well.

¥450 ≈ $3.00

Tori Wasabi

とりわさ

Fresh chicken meat (mainly sasami) blanched and dressed with wasabi soy sauce. Characterized by its semi-raw texture.

¥550 ≈ $4.00

Aojito Soy Sauce Pickles

青とう醤油漬

Green peppers pickled in soy sauce. A snack with a spicy kick.

¥400 ≈ $3.00

Salad

サラダ

Salad with fresh vegetables. Perfect as a palate cleanser.

¥600 ≈ $4.00

Chilled Tomato

冷しトマト

Chilled sliced tomatoes. A simple and refreshing dish served with mayonnaise or salt.

¥400 ≈ $3.00

Oni-Sura

オニスラ

Onion slices. Thinly sliced onions served with bonito flakes and ponzu sauce.

¥320 ≈ $2.00

Oni-oroshi

鬼おろし

Coarsely grated daikon radish. It retains less water and offers a crisp texture. Good for cleansing the palate.

¥400 ≈ $3.00

Plum and Cucumber

梅きゅうり

Cucumber served with plum paste. The sourness of the plum and the freshness of the cucumber are refreshing.

¥400 ≈ $3.00

Hiyayakko

冷奴

A traditional Japanese small dish of cold tofu topped with condiments (green onions, ginger, bonito flakes, etc.) and served with soy sauce.

¥300 ≈ $2.00

Soup

スープ

A rich soup made from chicken bones. A warming bowl to end your meal.

¥300 ≈ $2.00

Tuna Mayo Macaroni Salad

ツナマヨマカロニサラダ

Macaroni salad mixed with tuna and mayonnaise. Creamy and satisfying.

¥450 ≈ $3.00

Genovese Salad Pasta

ジェノベーゼサラスパ

Cold pasta salad using basil sauce (pesto). The herbaceous aroma is refreshing.

¥450 ≈ $3.00

New Onion Mekabu Ponzu

新玉ねぎめかぶポン酢

A healthy dish combining fresh seasonal onions and mekabu seaweed with ponzu sauce. Enjoy the slimy texture and crispness.

¥450 ≈ $3.00

Kawa Ponzu

皮ポン酢

Boiled chicken skin tossed with ponzu sauce. Excess fat is removed, and it has a plump, chewy texture.

¥450 ≈ $3.00

Tanuki Atsu-dofu

たぬき温豆腐

Warm tofu topped with tenkasu (fried tempura bits) and dashi broth. The richness of the tenkasu complements the bland tofu.

¥400 ≈ $3.00

Alcohol

Sake

Tedorigawa (Junmai)

手取川 (純米)

Local sake from Ishikawa Prefecture. A junmai sake where the umami of the rice is strongly felt. It has a good crispness and is not tiring to drink.

¥800 ≈ $5.00

Miyako Yamada Nishiki (Jun-gin)

姿山田錦 (純吟)

Local sake from Tochigi Prefecture. A junmai ginjo made with Yamada Nishiki, the king of sake rice. It has a gorgeous aroma and a full-bodied flavor.

¥1,200 ≈ $8.00

Kuzuryu (Junmai)

九頭龍 (純米)

Local sake from Fukui Prefecture. A junmai sake brewed by Kokuryu Shuzo, also suitable for warming. It has a mellow and well-balanced taste.

¥800 ≈ $5.00

Ohmine Aiyama

Ohmine おおみね愛山

Modern sake from Yamaguchi Prefecture. Made with the rare Aiyama rice, it has a fruity flavor with a balance of sweetness and acidity.

¥1,150 ≈ $7.00

Bono En (Jun-dai)

梵艶 (純大)

Local sake from Fukui Prefecture. A junmai daiginjo. Characterized by its lustrous, smooth mouthfeel and elegant aroma.

¥1,100 ≈ $7.00

Meikyoshisuí Onikara (Jun-gin)

明鏡止水鬼辛 (純吟)

Local sake from Nagano Prefecture. A junmai ginjo finished with a very dry profile. It has a sharp crispness that enhances the flavors of food.

¥850 ≈ $5.00

Makihata (Jun-gin)

巻機 (純吟)

Local sake from Niigata Prefecture. A junmai ginjo that is light and dry yet conveys the umami of the rice, making it easy to drink.

¥1,050 ≈ $7.00

Tedorigawa A Yamada (Dai-gin)

手取川 A山田 (大吟)

Local sake from Ishikawa Prefecture. A daiginjo made with Yamada Nishiki. Refined aroma and a transparent taste.

¥1,100 ≈ $7.00

Shochu

Tengusakura 2016 Brew

天狗櫻 2016 仕込み

An imo shochu from Kagoshima Prefecture. Enjoy the mellowness from aging and the rich aroma of the sweet potato itself.

¥600 ≈ $4.00

Some thing new Shinshu

Some thing new 進取

A shochu created through new experimentation. It features unique flavors and aromas different from conventional shochu.

¥650 ≈ $4.00

Gyokuro

玉露

Imo shochu. Despite its name 'Gyokuro' (which means high-grade green tea), it is not tea but has a traditional taste where the sweetness and aroma of the sweet potato are strongly felt.

¥500 ≈ $3.00

Tominohouzan

富乃宝山

An imo shochu from Kagoshima Prefecture. Made with yellow koji, it features a floral aroma reminiscent of citrus. Recommended served on the rocks or with water.

¥650 ≈ $4.00

Tenmei Hakudaku

天星白濁

An imo shochu characterized by a slight cloudiness. By reducing filtration, the rich umami and aroma derived from the raw ingredients are retained.

¥550 ≈ $4.00

Sato Shiro

佐藤白

An imo shochu made with white koji, known as a premium shochu. It has a soft, gentle mouthfeel and the straightforward sweetness of sweet potato.

¥650 ≈ $4.00

Sato Kuro

佐藤黒

An imo shochu made with black koji, known as a premium shochu. It has a more robust flavor than white koji, with a fragrant richness and a clean finish.

¥700 ≈ $4.00

Manzen

まんぜん

An imo shochu from Manzen Shuzo in Kagoshima Prefecture. Enjoy its unique mellow aroma from barrel distillation and deep richness.

¥600 ≈ $4.00

Manzenan

まんぜんあん

Manzenan from Manzen Shuzo. An imo shochu made with yellow koji, it has a softer and more elegant aroma and sweetness than Manzen.

¥600 ≈ $4.00

Eioumon 12 Year Old

英王門 12年

A long-aged shochu. After 12 years, the sharpness has mellowed, resulting in a very smooth and deep flavor.