Motsukichi Stand

The key is the texture! Our homemade shumai is made with coarsely ground chicken and pork, kneaded well, and includes a secret ingredient of pork cartilage. Topped with plump shrimp, it's the forbidden combination of juiciness and tenderness.

Using super fresh Wagyu heart, served rare.

[Medium] 1078 yen [Large] 2068 yen

This is Wagyu liver sashimi prepared with low temperature cooking. Please enjoy it with our special sauce made from green pepper, capers, and sesame oil. It is our signature dish.

Please enjoy it with our special sauce infused with garlic.

Chicken made using the prosciutto method is safe and secure. Enjoy it with dipping soy sauce and wasabi.

Premium chicken thigh meat that can only be taken in small quantities from one bird. If eaten in Ginza, it would exceed 1000 yen per skewer as a high-end rare cut. Enjoy the fresh, fatty chicken with our signature dish, 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 piece with plenty of shaved cheese.

The most rare part. Firm texture with a rich flavor. *Only 2 pieces from 1 bird.

Characterized by a rich flavor and texture. *Only about 20g from one bird.

Approximately 10g from one bird only

The finest 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 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.

Using the exquisite 'freshly ground liver' with a rich and sticky flavor. Served with black seven spice pepper and special grilled sauce.

Elevator means... thick fried tofu (age) and grated daikon (oroshi) = up, down, elevator. It's a stylish way of saying it in Kyoto (laughs).

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 appetizer mixed with special sesame oil and salted kombu

A refreshing appetizer of steamed chicken, Kyoto leeks, and pea shoots tossed in a special sauce

This is handmade menma prepared in our restaurant.

New texture! Grilled dumplings finished with a crispy mochi

Stir-fried Egg and Wagyu Hormone

A special dish made with chicken broth simmered for 12 hours.

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, paired with the finest 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 soup) 550 yen, Udon 550 yen, Grilled Rice Cake 550 yen.

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 has been cooked for 12 hours

Limited quantity homemade crème brûlée