Sasamoto Shinjuku

Familiar ingredients such as shiro (large intestine), teppo (rectum), fuwa (lung), gatsu (stomach), yose (a mix of various types), fue (cow trachea), and various other skewered stews depending on the ingredients and day of the week. A skewered stew with an unchanging miso flavor built up over many years of adding to it. It can be served immediately, so please enjoy it first.

Stewed cabbage on a skewer. This is a unique cabbage stew with a flavor infused with miso stew that cannot be found elsewhere. Many people order cabbage stew as a final dish, so please place your order early as it may take more than 20 minutes.

The recommended items of the day will be grilled by the chef's choice. Generally, easy-to-eat skewers will be served, but if there are specific parts you are interested in, we can include those as well. Please let us know the number of skewers and any specific items you would like.

Beef harami. Easy-to-eat meat that supports the diaphragm. It is the most popular.

The ultimate flavor of slowly grilled Akami muscle and fat after simmering! (One per person)

Pork skirt. This is the deliciousness of pork! It has a different flavor compared to beef skirt.

Pork tongue. Deliciousness that rivals beef tongue. It pairs exceptionally well with miso.

The base part of the pig tongue. It is softer and fattier than regular tongue.

Pork heart. Exceptional stability. Hatsu is essential for skewers!

A very popular standard skewer of pork belly and green onions.

Pork liver. Nutrient-rich, exquisite taste! Sasamoto's liver is exceptional.

Meat with fat around the throat. Even more delicious when braised and grilled.

Original cartilage mixed with pig organs and blood vessels. It has an excellent texture.

Pork vocal cords. Softer than cartilage. A different deliciousness from cartilage.

Pork throat bones were pounded and crushed, then grilled on a skewer. The exquisite flavor of the bones and meat. (One per person)

Pig's stomach. The light flavor offers a different deliciousness compared to stewed dishes.

Uterus. A bouncy texture like a shellfish. A light flavor.

Pork large intestine. This is what you think of when you hear about grilled offal! It has a texture similar to chicken skin.

Pork rectum. It is the thick part of the white meat. The texture and fat content are excellent.

Pork lungs. We tried grilling Fuwa, which is commonly known for being stewed. It has a fluffy texture.

Pork spleen. It looks like liver, but it is full of delicious flavor!

Pork vagina. It is the hard part of the kobukuro. The texture when well-cooked is addictive.

The third stomach of a cow. It is delicious raw, but has a different taste when grilled.

The part of the blood vessel connected to the cow's heart. It has a crunchy texture.

Pork testicles. They have a bit of a unique flavor, but that flavor is irresistible.

The fatty part of the pig's heart. The combination of fat and hatsu is excellent!

There are items that are rare or have irregular supply, and there are still many types of meat for skewers at Sasamoto. There are countless combinations in terms of cooking methods and seasonings. I believe that finding your favorite skewers and ways to enjoy them is one of the pleasures of Sasamoto. Please try various menu items.

The trick is to take small bites from the round part.

A new discovery of how to eat myoga that is this delicious!

The deliciousness of the beans and the beautiful colors, perfectly paired with pork belly.

Today's recommended sashimi platter. You can specify the number of pieces, so please give it a try first.

This is pickled daikon and cucumber.