Motsuyaki Rou Kuma Tokio
もつやき 婁熊東京 / Motsuyaki Rukuma Tokyo
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An exquisite motsuyaki restaurant enjoyed over charcoal grilling
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Carefully selected by the manager! Delicious meat and vegetable skewers recommended today, grilled to perfection.
This course allows you to enjoy a well-balanced selection of the restaurant's specialties, including the famous green onion lebas, which are made with the utmost attention to freshness, salad with homemade dressing, silken hot tofu from Tsuki no Tofu, and slow-cooked stewed morotsu (small fish balls). For the five omakase skewers, our chefs carefully select the most popular parts of the skewers from that day's stock, and serve them at the optimum grilling temperature. For the main course, we offer grilled wagyu beef with the "most delicious egg in Japan. For the finish, we offer a mini curry to satisfy your appetite to the last detail.
Today's recommendations and items not on the menu will be carefully selected and served by our skilled chefs!
Tongue, heart, liver, stomach, cheek meat, diaphragm, vocal cords, spleen, rectum, large intestine, tail, large intestine. Available until sold out.
Rare cuts available in limited quantities each day! The number is subject to availability based on sourcing.
A refreshing piece topped with grated daikon and Tosa vinegar jelly on fatty pork belly!
A precious part with a poppy texture. A rare skewer that can only be tasted at Rou Kuma.
The rectum of a mother pig that has given birth. It is prepared until it becomes tender and then skewered.
Each piece is individually wrapped in "net fat", a fat from the internal organs of the fish.
A thick and juicy part from the root of the tongue. A soft section with a good amount of fat.
The thickest part of the gatsu. It has a chewy texture and a mild flavor.
Pork throat cartilage. Carefully pounded to bring out the flavor.
Part of the pig's heart valve. A piece with a stronger texture than the heart.
Long green onion, okra, shishito pepper, eggplant, shiitake mushroom, zucchini, king oyster mushroom, myoga, and others
A dish made with kombu, shiitake mushrooms, and seasoned only with miso, allowing you to fully enjoy the flavor of the soup.
Freshly delivered from Kanzaki Town, Chiba Prefecture, grilled with Kishu Binchotan charcoal. Please enjoy the original taste of the tofu and the aroma of the charcoal.
Made with seasonal vegetables and homemade dressing!
Delicious appetizer with Sichuan pepper oil and salted kelp!
Delicious curry with plenty of meat
90ml glass 700 yen and we also have a serving in a 1-go tokkuri!
From 720 yen
Blended whiskey 'Iwai Tradition'
Squeezed by hand!
Made with Kishu Nanko plums!
On the rocks, with soda, with water, or with hot water, as you prefer! ¥680 and up
Syrah glass/bottle
Merlot bottle
Malbec bottle
Syrah Grenache Mourvedre Bottle
Viognier glass/bottle
Sauvignon Blanc bottle
Taretto bottle
Chardonnay bottle
池田 隆朗
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