Motsuyaki Nikomi Yariki Ueno Sohonten

A classic dish that is synonymous with grilled offal and yakiton. The careful preparation and grilling create a crispy texture that melts in your mouth.

A classic dish when it comes to grilled offal and yakitori. The texture created by careful grilling matches perfectly with sesame oil and salt.

The ultimate sense of guilt. The addictive texture and sweet sauce blend together in a devilish way.

This is a recommended lean meat for those who are not fond of fatty parts. The bouncy texture created by careful cooking is irresistible.

The most popular red meat. The addictive texture perfectly matches with sesame oil and salt flavor.

The texture and chewiness are like steak, and the overflowing meat juices are irresistible. If you like red meat, you must try this.

The texture is soft and easy to chew, making it addictive. If you like red meat, you should definitely try it.

Unlike yakitori, 'nankotsu' in yakiton allows you to enjoy a lot of meatiness and hormone flavor. In addition to its crunchy texture, the careful preparation makes the meat very tender and addictive.

Also known as 'Maruchou', it is 'THE Hormone'. With a sweet sauce and fatty meat, it pairs well with alcohol and is a very popular cut among both men and women.

We carefully make it by hand in the shop. The texture of chopped cartilage and the accent of ginger are irresistible.

Using the belly meat of the 'Iwachu Pork', a brand pork from Iwate Prefecture. The sweet fat that is not found in other pork perfectly matches the saltiness.

Very popular among staff. Crunchy texture and exquisite meatiness make it the number one choice for female customers.

Very popular among the staff. The 'head (temple)' marinated in homemade garlic soy sauce is made to a flavor that no man dislikes.

The 'bonjiri', which is a common part of chicken, is quite a rare cut in yakiton. It is characterized by its addictive fat and texture, making it very popular among both men and women.

The name alone has a strong impact. The unexpected crunchiness becomes addictive.

The texture and fat are similar to 'reba' and match perfectly with the homemade miso sauce. This is a part that is rarely seen in other restaurants, but it is sure to become addictive.

Basically, there are limited quantities that change daily. Pay special attention to the 'fish dishes' available only on weekdays!