Motsuyaki Nikomi Yariki Ikki

Using the belly meat of the 'Iwate Chutoro' brand pork, which is produced in Iwate Prefecture. The sweet fat that is not found in other pork perfectly matches the saltiness.

The name alone has a strong impact. The unexpected crunchiness becomes addictive.

Very popular among staff, with a crunchy texture and exquisite meatiness, it is the number one choice for female customers.

The 'bonjiri', which is a common part of chicken, is quite a rare cut in yakiton. It is characterized by its addictive fat and texture, making it very popular among both men and women.

Very popular among the staff. The 'head (temple)' marinated in homemade garlic soy sauce is finished to a taste that no man dislikes.

The texture and fat are similar to 'reba' and match perfectly with the homemade miso sauce. This is a part that is rarely seen in other restaurants, but it is sure to become addictive.

A classic when it comes to grilled offal and yakiton. The careful preparation and grilling create a crispy texture that melts in your mouth.

A classic dish that is synonymous with grilled offal and yakitori. The texture created by careful grilling matches perfectly with sesame oil and salt flavor.

The ultimate sense of guilt. The addictive texture and sweet sauce blend together in a devilish way.

This is a red meat recommended for those who are not fond of fatty parts. The bouncy texture created by careful cooking is irresistible.

Unlike yakitori, 'nankotsu' in yakiton allows you to enjoy a lot of meatiness and hormone flavor. In addition to its crunchy texture, the careful preparation makes the meat very tender and addictive.

Also known as 'Maruchou', this is 'THE Hormone'. It is a very popular part among both men and women, paired with a sweet sauce and fat that makes it go well with alcohol.

We carefully make it by hand at the shop. The texture of the chopped cartilage and the accent of ginger are irresistible.

The number one popular signature dish. The pork tongue sourced directly from Akashiya in Shibaura is low-temperature cooked, grilled, and seasoned with a special dressing based on garlic soy sauce, using the tongue root (the part with the most fat).

We slowly simmer beef tendons and beef intestines sourced directly from Akashiya in Shibaura with our special miso every day. Since our establishment, we have been adding to our recipe, making our stew distinct from other grilled offal shops, so please try it.

The soft-cooked 'Tan' is perfectly matched with homemade spicy sauce and long green onions. It's also good to squeeze lemon for a refreshing taste change.

A hearty thick-cut tonteki. The high-quality pork is moist and tender due to careful sourcing, and the rich sauce with garlic enhances the drinking experience.