Motsukichistand
モツキチスタンド / Motsukichi Stand
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A meat tavern in Nishi-Ogikubo where you can enjoy Kyoto-style cuisine
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The signature dish at Motsukichi Stand! The main dish is "Kyoto-style motsu-yaki", which is made with beef intestines, tongue, and jara-mi, and grilled right in front of you, with plenty of kujo leeks shipped directly from Kyoto. This 9-course meal includes assorted meat sashimi, seasonal tempura, and udon noodles with kujo leek to finish off the meal.
This is Motsukichi's signature dish! The main dish is the "Kyoto-style motsu nabe," a Japanese-style soup based on beef bone broth that took three whole days to prepare, blended with Saikyo miso and koji miso, both specially made for motsukichi from "Katayama Shoten" in Kyoto. In addition, you can enjoy the famous meat sashimi assortment, handmade obanzai, seasonal tempura, and more in this hearty 9-course menu.
The signature dish at Motsukichi Stand! The main dish is "Kyoto-style motsu-yaki", which is made with beef intestines, tongue, and jara-mi, and grilled right in front of you, with plenty of kujo leeks shipped directly from Kyoto. This 9-course meal includes assorted meat sashimi, seasonal tempura, and udon noodles with kujo leek to finish off the meal.
This is Motsukichi Stand's signature dish! The main dish is the "Kyoto-style motsu nabe," a Japanese-style soup based on beef bone broth that took three whole days to prepare, blended with saikyo miso and koji miso, both exclusive to Motsukichi Stand, from Katayama Shoten in Kyoto. In addition, you can enjoy Kyoto vegetables, obanzai, natural fresh fish, seasonal tempura, and more in this hearty 9-course menu.
10 items in all-you-can-drink for 2 hours *The best course ever at Motsukichi Stand, with a wide variety of dishes including appetizers made with Kyoto ingredients and meat sashimi as well as the main course of "Kyoto-style Motsu-yaki" and "Motsu-nabe".
10-course menu including our specialties "Kyoto-style motsu-yaki" and "Kyoto-style motsu nabe".
Gout Course】Course made for sake drinkers for sake drinkers only 《2 hour all-you-can-drink package》 Total 6 items ★Starting with gout parfait as an appetizer, beef tenderloin, etc., this is a course for sake drinkers who are prepared for gout (laugh).
At Motsukichi, we use 'Sun Lemon' produced in the birthplace of domestic lemons, Hiroshima Prefecture, Kure City, Osaki Shimojima. The producer, Mr. Okamoto, achieved the first completely pesticide-free cultivation of lemons in Japan about 40 years ago, becoming a pioneer in organic lemon farming. The unique mild acidity and refreshing, strong aroma of Sun Lemon are unparalleled. Enjoy the luxurious lemon drink exclusive to Motsukichi, made using every part of the fruit from flesh to peel.
The key is the texture! Our homemade shumai is made with coarsely ground chicken and pork, kneaded well, and includes pork cartilage as a secret ingredient. Topped with plump shrimp, it's the forbidden combination of plumpness and juicy meat.
We finish ultra-fresh Wagyu liver on a hot plate.
The highest quality Wagyu O-Toro Hormone 'Hoshino's Small Intestine' is directly shipped from Hyogo Prefecture and grilled quickly over binchotan charcoal flames. Please enjoy it grilled on a hot plate along with pork tongue, pork harami, and cut Kyotan green onions. You can enjoy it with Kyoto black seven spice or yuzu pepper as per your preference.
The key to the flavor is the 'creamy and mellow' Kyoto Nishikyo miso! Enjoy the exquisite harmony of the rich broth made by simmering beef bones, local chicken, and aromatic vegetables for three full days, along with the melt-in-your-mouth premium fatty offal. *Add-ons* Offal 770 yen, Grilled Offal 880 yen, Young Chicken Thigh 880 yen, Assorted Vegetables 660 yen, Kujo Green Onion 550 yen, Zousui (rice porridge) 550 yen, Udon 550 yen, Grilled Rice Cake 550 yen.
This is Wagyu liver sashimi prepared with low temperature cooking. Please enjoy it with a special sauce made from green pepper, capers, and sesame oil. It is our signature dish.
Please enjoy with our special sauce infused with garlic.
Special Ponzu Sauce
The chicken made using the prosciutto method is safe and secure. Please enjoy it with dipping soy sauce and wasabi.
Using the exquisite 'freshly ground liver' with a rich and sticky flavor. Served with black seven spice pepper and special grilled sauce.
[Medium] 1078 yen [Large] 2068 yen
Elevator means... Thick fried tofu (age) and grated daikon (oroshi) = up, down, elevator. It's a stylish way of saying it in Kyoto (laughs).
This is a handmade menma snack prepared in the shop.
A dish topped with homemade chicken white soup over crispy gyoza.
Stir-fried Eggs and Wagyu Hormone
A dish made with chicken broth that takes 12 hours to prepare, a perfect finishing touch.
Premium chicken thigh meat that can only be taken in small quantities from one bird. If you eat it in Ginza, it exceeds 1000 yen per skewer, making it a high-end rare cut. Enjoy the fresh chicken with rich fat, paired with the specialty dish of red daikon radish with ponzu sauce, whether with salt or grilled.
A rare part that can only be taken from one bird
This is a part commonly referred to as 'Achilles'. Please enjoy it with Kyoto's black seven spice pepper.
The crunchy texture is addictive.
Whole fresh heart grilled with sauce
This is homemade tsukune made by artisans, hand-kneaded one by one.
Homemade tsukune made by a craftsman who hand-kneads each one with plenty of shaved cheese.
The most rare part. Firm texture with rich flavor. *Only 2 pieces from 1 bird.
Characterized by a rich flavor and texture. *Only about 20g from one bird.
Approximately 10g from 1 bird only
Potato salad topped with a soft-boiled egg. Served with honey mustard.
Chilled tomatoes that are ice-cold mixed with olive oil and cheese.
A classic snack mixed with special sesame oil and salted kombu
A refreshing snack made with steamed chicken, Kyoto leeks, and pea shoots tossed in a special sauce.
This is a special Chicken Nanban made with chicken fillet meat that yields only 40g to 50g per bird.
Please choose a dressing: Organic Lemon Dressing, Homemade Carrot Dressing
Torikichi's 'Curry Soboro Rice' featured in various publications such as 'Adult's Weekend'
Zousui made with chicken soup that takes 12 hours to prepare
Limited quantity homemade crème brûlée
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