Motsukichi Shibuya
もつ吉 渋谷店
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A Japanese restaurant where you can enjoy rare ingredients and exquisite meat dishes
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This is a reasonable course that allows you to enjoy Kyoto-style motsu nabe and meat sashimi! Recommended for various banquets, business entertainment, dinners, drinking parties with friends, etc. All-you-can-drink for 2 hours => 2,5 hours for +500 yen ★Celebratory plate available for +1000 yen! Steamed egg custardSalad with homemade carrot dressing2 kinds of today's side dishesSeared Japanese beef tenderloinYukkeWagyu beef tenderloinSashimiWakamono Tatsuta-age chickenSpecialty Kyoto-style motsunabeFinish (udon or suyu) Today's dessert
This is a course to enjoy meat kappou (Japanese cooking), mainly featuring black beef loin beef as well as meat sashimi! Chawanmushi (steamed egg custard), salad with homemade carrot dressing, two kinds of today's side dishes, deep-fried chicken with tatsuta sauce, meat kappou yukke (Japanese-style restaurant), seared Wagyu beef cutlet, Wagyu beef stew, Japanese roast beef, Wagyu chirimen sansho rice, red miso soup, pickles, and today's dessert.
This is a reasonable course that allows you to enjoy Kyoto-style roasted motsuyaki and meat sashimi! Recommended for various banquets, business entertainment, dinners, drinking parties with friends, etc.
This course allows you to enjoy Wagyu beef to your heart's content, including the famous low-temperature cooked liver sashimi!
This is a reasonable course that allows you to enjoy Kyoto-style motsu nabe and meat sashimi! Recommended for various banquets, business entertainment, dinners, drinking parties with friends, etc.
Hiroshima Lemon x Salt Koji x Calpis
Hybrid beer made with Koizumi Koji and completely pesticide-free lemons from Hiroshima
A refreshing taste like the blue sky, this sake is gaining significant attention for its careful brewing using the famous water of Fushimi. It is the masterpiece of the fifth generation of the sake brewery. This bottle offers a direct taste of the sweetness of rice, making it a crisp and easy-to-drink option. It is highly recommended for those trying sake for the first time.
A refreshing taste like the blue sky, this sake is gaining significant attention for its careful brewing using the famous water of Fushimi, crafted by the fifth generation of the sake brewery. It offers a direct taste of the sweetness of rice, resulting in a crisp and clean drink. It is very easy to drink, making it recommended for those trying sake for the first time.
A representative work by Philip Harper, the only British toji (master brewer) in Japan, known for its 'rich mildness and unique crisp acidity.' After graduating from the University of Oxford, he was captivated by the charm of sake while drinking with colleagues at an izakaya during his visit to Japan as an English teacher in 1988. After a diligent apprenticeship as a kura (brewery) worker, he rose to the position of toji, producing this powerful bottle.
A representative work by British toji Philip Harper, who is the only one in Japan. Graduated from the University of Oxford, he was captivated by the charm of sake when he came to Japan in 1988 as an English teacher and drank it with colleagues at an izakaya. After a diligent apprenticeship as a kura worker, he rose to the position of toji, creating this powerful bottle.
The true essence of Matsumoto is its 'excellent aftertaste.' Established in the 3rd year of the Kansei era (1791), this historic sake brewery is located in Fushimi. This bottle is crafted by a master brewer with 55 years of experience. It may seem light enough to leave sake lovers wanting more, but this is where Matsumoto shines. Enjoy the sharpness accompanied by citrus fruit flavors. One go 950 yen, glass 580 yen.
"The sharpness of the aftertaste is the true essence of Matsumoto". Established in the 3rd year of Kansei (1791), this historic sake brewery in Fushimi is crafted by a master brewer with 55 years of experience. It may seem light enough to leave sake lovers wanting more, but this is where Matsumoto's true essence lies. Enjoy the sharpness accompanied by citrus fruit flavors.
Founded in the first year of Tenmei (1781), this prestigious brewery in Fushimi has a history of 230 years, representing the authentic style nurtured by Kyoto's washoku culture. It uses 100% of the sake rice 'Shuku', and is carefully brewed with techniques passed down through generations. The characteristics of 'Shuku', such as its crispness, pleasant sweetness, and creamy gentle aroma, perfectly enhance the umami-rich washoku dishes.
Founded in the first year of Tenmei (1781), this prestigious brewery in Fushimi has a history of 230 years, representing the authentic style nurtured by Kyoto's washoku culture. It uses 100% of the sake rice 'Iwai', and is carefully brewed using techniques passed down through generations. The characteristics of 'Iwai', such as its crispness, pleasant sweetness, and creamy gentle aroma, perfectly enhance the umami-rich washoku dishes.
One Go 950 yen Glass 580 yen
The contents may vary depending on the arrival, so please ask the staff about the taste and price.
■Hiroshima Prefecture's Okamoto family's 'Sun Lemon' is produced in the birthplace of domestic lemons, Hiroshima Prefecture, Kure City, Osaki Shimojima. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, without using any pesticides or chemical fertilizers, making him a pioneer in organic lemon farming. The unique mild acidity and refreshing, strong aroma of the Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
■Using 'Sun Lemon' from Okamoto's family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Kure City, Osaki Shimojima. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The mild acidity and refreshing, strong aroma characteristic of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
■Using 'Sun Lemon' from Okamoto's family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Kure City, Osaki Shimojima, Hiroshima Prefecture. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The mild acidity and refreshing, strong aroma characteristic of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
■Using 'Sun Lemon' from the Okamoto family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Onomichi City, Hiroshima Prefecture. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The unique mild acidity and refreshing, strong aroma of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
The highest quality matcha from Uji, Kyoto, produced by Kitagawa Hanbee Shoten, established in the first year of the Bunkyū era (1861). Since then, they have continued to uphold the tradition of tea making and have received the Minister of Agriculture, Forestry and Fisheries Award 11 times, earning one of the highest evaluations in Japan for quality. This is a genuine matcha high made with such Uji matcha. Please try the rich flavor that is a step above.
Made with lemons from Hiroshima Prefecture
Original recipe from Motsukichi made with ginger, honey, and various spices
Oolong Tea, Green Tea, Hojicha
We use the small intestine 'O-Toro Hormone' of Wagyu with excellent fat content. It will be finished on the iron plate in front of the customer. You can enjoy this small intestine coated in our special sweet and spicy sauce with Kyoto black seven spice.
♪ Since the establishment of Motsukichi, the unwavering signature dish 'Kyoto-style Grilled Offal' ♪ Using fresh Japanese beef hormone from Hyogo Prefecture 'Hoshino's Small Intestine'. Kyoto-style grilled offal served with grilled hormone cooked over charcoal and Kujo green onions from Kyoto. *Available for orders of 2 servings or more!
Using the rare A5 grade shoulder triangle of black Wagyu, the meat is characterized by its tenderness and moderate marbling with a rich flavor. Please enjoy it with freshly shaved Parmesan cheese and bonito flakes at the table.
The exquisite soup creates a harmony of flavors with the umami of Wagyu offal, the sweetness of the Wagyu offal, and the spicy and savory taste of the soup through the simmering of vegetables and offal. Please enjoy our new product 'Mala Soup' from Motsukichi. Additional toppings: Wagyu offal, grilled Wagyu offal, vegetable assortment, Kujo green onion, Kyoto mizuna, Kyoto fried tofu, fresh wheat gluten, yuba, eggplant, red daikon, mini tomatoes, flat noodle vermicelli.
The surface of fresh Wagyu heart is grilled, while the inside is finished rare. Please enjoy it with a special sauce made from Kyoto Sakanaga soy sauce. *Additional skewers can be ordered from 450 yen each.
This is our signature dish. After spending 6 years researching low temperature cooking, the texture created over 3 days of preparation is reminiscent of raw liver with a sticky feel. (This is a safe cooking method that meets the meat standards set by the Ministry of Health, Labour and Welfare.)
Using the fatty part of the beef tongue known as Tantoro. Please enjoy it with pickled green chili!
Please enjoy it mixed with a special sauce based on Kyoto's Sakanaga soy sauce and egg yolk.
Raw meat x raw sea urchin = forbidden combination
A light snack made with crunchy yam potato pickled in salt koji and wasabi.
Kyoto-style potato salad mixed with Kyoto pickles
This is fried eggplant using additive-free dashi from Kyoto Une-no.
A dish stir-fried with Kyoto Manganji peppers and small dried fish in a sweet and spicy sauce.
Marinated fruit tomatoes in a special sauce, these tomatoes are surprisingly sweet.
The moment it enters your mouth, the aroma of figs spreads. Comes with 4 slices of baguette.
Homemade Wagyu liver pâté, great with both wine and sake. Comes with 6 slices of baguette.
A specialty salad made with deep-fried Kyoto vegetables, wagyu miso sauce, homemade carrot dressing, and mixed with parmesan cheese.
This is a Kyoto-style rolled omelette made with plenty of dashi and Kujo green onions.
Motsukichi's Yodare Chicken served with a special spicy sauce and homemade chili oil. The moist chicken breast is exquisite.
The dumplings wrapped in chewy skin are topped with homemade sauce and finished spicy. Please enjoy them together!
This is Mapo Tofu from Motsukichi, served with a spicy homemade chili oil sauce and chopped pickled mustard greens.
A proud dish of Motsukichi, made with a whole block of tofu and simmered for 24 hours with Wagyu beef tendon.
Please enjoy the chewy Kyoto nama fu with two types of dengaku miso.
Please enjoy the béchamel sauce with Saikyo miso as a secret ingredient and Kyoto vegetables.
Slowly simmered with 'Saikyo Miso' and 'Kyoto Red Miso' from the Kyoto Tanba Katayama Shop. The beef tongue, simmered until the umami seeps in, is so tender that it can be cut with chopsticks and is melt-in-your-mouth.
This is a chewy snack cheese gnocchi made with Saikyo miso from Kyoto Katayama Shoten.
Salmon with good fat content marinated for 24 hours in soy sauce koji, directly taught by Koizumi Kojiya.
Enjoy the crispy texture and sweetness of corn!
Proudly fried chicken marinated in a special sauce for 24 hours
This is fried taro seasoned with Kyoto-style broth. Karasumi adds an accent!
French fries mixed with Kyoto-style salt and bonito flakes
This chicken is made using a raw ham method and is safe to eat rare. Please enjoy it with ginger soy sauce.
A rich broth made by simmering beef bones, local chicken, and aromatic vegetables for three days, combined with top-grade Saikyo miso crafted by Katayama Shoten, certified as a 'Modern Master' by Kyoto Prefecture, resulting in a mellow and profound flavor. Enjoy the exquisite harmony of the melt-in-your-mouth 'phantom small intestine' called Hoshino, directly shipped from Hyogo Prefecture, with the Saikyo miso soup. *We use an original Saikyo miso developed specifically for Motsukichi's Kyoto-style motsunabe by Katayama Shoten.*
This is Hayashi rice with beef tongue simmered for 24 hours in homemade demi-glace sauce.
The combination of grilled salmon and ikura is outstanding! Perfect for a finishing touch!
Using rice from Kyokome-dokoro 'Yashirome Gibei'.
Using rice from the Kyoto rice shop 'Yashirome Gibei'. A forbidden combination of sea urchin and raw meat.
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