Motsuyaki Rou Kuma Tokyo

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