그릴 모토카라 니시나카지마점

It is a brand of beef raised at Kishimoto Farm in Okayama Prefecture. Through long-term feeding that takes time and effort, it achieves a melt-in-your-mouth marbling and a finely textured meat with strong flavor. It is delicious meat that rivals even the best black-haired wagyu.

We sometimes purchase whole Bizen Black Beef, which has reached its peak flavor. You can enjoy rare cuts that can only be obtained in small quantities from each cow at reasonable prices. Our recommendation is the red meat, which allows you to fully savor the deliciousness of the meat!

We have a strong commitment to grilling to ensure that each part is served in the most delicious state. For example, for red meat, we recommend a doneness close to rare. It is finished in an appetizing rose color.

This is the most popular menu item at Grill Motokara, featuring a selection of rare cuts chosen for the day, served as a 200g platter. Enjoy the melt-in-your-mouth texture and rich flavor.

The most popular menu item at Grill Motokara. A selection of 200g of the best cuts of the day is served together. Please use any of the three types of sauce as you prefer.

Chateaubriand is the name given to the rarest part of the tenderloin, selected from the center, and it is the highest quality cut that offers an exquisite flavor.

Because it is the central part of the cow, the flavor, beauty, and aroma are very wonderful, with a fine amount of marbling and rich umami.

A luxurious cut that has been awarded the title of Sir for its beautiful marbling, tenderness, sweetness, and juiciness.

A rare cut that can only be obtained from 3% of a single animal. It is very tender, has little fat, and is characterized by an extremely refined flavor.

Soft meat quality with moderate marbling. It has a fine texture, allowing for a pleasant mouthfeel and rich flavor.

Among the shoulder loin cuts, this part has the most marbling and is served as premium loin in yakiniku restaurants.

Less fatty and more red meat than misuji. Recommended for those who are not fond of greasy textures, with a strong umami flavor and a tender mouthfeel.

Somewhat firm, lean red meat with little fat. Rich in umami components, the flavor is intense, recommended for those who want to enjoy a good texture.

Low in fat with a chewy texture. This cut is very rich in protein and has a strong umami flavor.

A rare cut, it is wonderful in aroma, flavor, and marbling, with a rich taste.

A part that resembles a chili pepper. It has a robust flavor and is tender and rich in taste for a red meat.

Characterized by its fine texture and softness. A cut of beef that is rich in flavor and has a strong umami taste.

Since it is the part of the thigh with the most marbling, you can fully enjoy the unique flavor of the thigh.

A very rare cut that can only be obtained from a single head. The flavor is rich, with a strong umami from iron.

The flavor is rich, with a good texture, and the inherent deliciousness of the meat is distinctive, allowing you to fully enjoy the taste of Bizen Black Beef.

A lean cut with low fat, healthy red meat. It has a very light texture, allowing you to enjoy the original flavor of the red meat.

A part said to have a thousand muscles. Despite being muscular, it is tender and the more you chew, the more flavor it releases, making the visual contrast enjoyable.

A rare cut known as 'Tomo Triangle' that yields only about 2 to 3 kg from one head, featuring beautiful marbling and high-quality fat.

Despite being lean meat, it has an astonishing tenderness. The marbling is beautifully done, and the balance with the lean meat is exquisite.

The red meat has beautifully fine marbling throughout. It is a top-level cut packed with flavor among the thigh meat.

The cross-section resembles a turtle's shell, and the meat quality is delicate red meat. It has a high moisture content, and although it is red meat, you can feel the juiciness.

A melting flavor with sea urchin sauce and salmon roe

A Unique Skewered Miso Katsu

Concentrated fillet, foie gras, and truffle into one skewer

When combined with mashed potatoes, it becomes a croquette in your mouth

It is spiced up with homemade chili oil.

The sin of wrapping beef in a crepe. Victory with a sweet and spicy sauce. A playful dish.

Subtle sweetness and rich butter. Cute tartness. Perfect for appetizers or desserts, anytime.

Crisp and sweet freshly boiled peas with the richness of white miso. A spring snack that you can't stop eating.

A quiet masterpiece that spares no effort in preparation. Special sauce made with roasted paprika and gochujang.

The umami of the shellfish and the lingering taste of blue cheese. Pairs well with red, white, or sparkling wine. Additional order of baguette is a must.

In the peak of the season!! A sophisticated carpaccio featuring rare cherry salmon, enhanced by the umami of fermentation. The subtle aroma of sake lees and the nuttiness of roasted almonds work beautifully together.

Firefly squid, new potatoes, and rapeseed flowers, all together. The scent of spring is captured in the oil. Drink it all down.

Layered with a refreshing sauce from the Aegean Sea, featuring a moist and delicate cooking style. A light and spring-like feast.

"A simple and rich fresh pasta with cheese and fresh black pepper, a contrast of sweetness and spiciness, done boldly. Simple yet supreme. Can also be enjoyed as a finale."

The texture of bamboo shoots × the sharpness of sansho. A rich pasta with a Japanese flair.

300g 4,000 yen

300g 4980 yen

The photo is for two people. The contents may vary by day.

3 types 1,100 yen 5 types 1,320 yen

In 1889, when King Umberto I and Queen Margherita visited Naples, they had the best pizza maker at the time, Esposito, create three pizzas. The queen particularly liked one of them, so Esposito named it 'Margherita' after her. Esposito used this for the promotion of his pizzeria 'Pietro e Basta Cosi', and a letter from the royal family is still displayed there.

Quattro Formaggi is a classic pizza menu item. Its origin is Italian, where 'quattro' means the number '4' or 'four', and 'formaggi' is the plural form of 'cheese'. Therefore, Quattro Formaggi refers to 'four types of cheese' in Italian. It is also recommended to eat it with honey.

The official name is 'Ragù alla Bolognese', which means 'Bolognese-style ragù' in Italian. 'Ragù' means 'stew' in French and refers to a dish made by simmering meat, vegetables, wine, and more. Bolognese is a sauce made by simmering ground meat, tomatoes, onions, and other vegetables, typically served with pasta. At Grill Motokara, we proudly use plenty of Bizen black beef and prepare it carefully and thoroughly.

Tossed with rich cream of sea urchin, known as the 'foie gras of the sea', and lavishly topped with ikura, referred to as the 'jewel of the sea'.

At Grill Motokara, we use fresh pasta from Awaji Noodle Company, which has been in business for 111 years. We want many people to taste our truly delicious fresh pasta. You can enjoy the rich flavor that clings to the sauce and the unique texture that only fresh pasta can provide.

A popular classic menu item. In Europe, it is affectionately known as 'Russian Salad.' Its origin is said to be the 'Olivier Salad' created by Chef Olivier during the era of the Russian Empire. Later, it is said that a Japanese person who first tasted potato salad was so impressed that they began producing domestic mayonnaise.

Seasonal vegetables and colorful vegetables have been made into pickles. How about as a side dish or with red wine?

Prosciutto has a richer meat flavor than raw ham and a softer texture. In particular, Parma prosciutto is counted among the world's three great hams, alongside Jinhua ham and Jamón Serrano.

This is a representative cheese from Denmark that was imported to Japan early on and is used in dishes like pizza. It is said to have originated in the early 19th century when a Swiss cheese maker invited by the Danish king taught local farmers the technique of making Emmental cheese. It was once round in shape, but recently square shapes have become mainstream. It is mild, has no strong flavor, and is smooth and elastic.

Emmental is known as a representative cheese of Switzerland. Each one weighs around 100 kg, making it one of the largest cheeses among various types of cheese in the world. It is also characterized by the many large round holes, which are about 1 to several centimeters in diameter. These holes are commonly referred to as 'cheese eyes' and are caused by carbon dioxide that forms during the long aging process. Cheeses with holes are often depicted in anime and illustrations, and they represent this Emmental.

A hard cheese from France. Enjoy the rich flavor with the characteristic chewiness of a hard type cheese.

It is a small cheese covered with a white mold rind and has a soft interior. It is elegant and creamy, making it easy for anyone to eat and very popular. The inside is cream-colored, and the more it matures, the more it becomes gooey. It is very soft, so it is typically packed in a round wooden box to prevent it from losing its shape. The traditional type that is aged over time develops a stronger flavor due to the protein breakdown by the white mold, and the texture becomes gooey and smooth.

The cheese has been smoked

A green salad generously made with seasonal vegetables from our own farm, topped with Italian dressing

We created a Doria based on a rich sea urchin cream sauce.

Please choose from rich vanilla, chocolate, or pistachio