There are many motsuyaki (grilled offal) restaurants in Kanda. The casual and unpretentious "izakaya" atmosphere is very comfortable for me. This time, I visited with my senior colleagues from Nagoya on a business trip. Hmm, delicious. We had liver, heart, simmered offal, and sashimi platter, and everything was delicious. Especially the liver was juicy and tasty, making me think "this is the best I've ever had." We also had lemon sour with Kinmiya bottle and enjoyed pouring each other drinks and having a great time. I definitely want to visit again.

Just a 3-minute walk from Kanda Station's north exit, I sat at the counter of the yakitori restaurant "Motoki". I started with a citric acid sour, simmered dish, and raw beef intestines with green onions in ponzu sauce. They were all delicious without any unpleasant smell. The grilled items included meatballs, heart, pork belly, liver, white leek, chicken gizzard, and black throat. The dishes came with miso on the side, which enhanced the flavors. The white leek had a slight smell, but personally, I found the chicken gizzard to be the most delicious. I also ordered sliced pork feet, thick fried tofu, pickled radish, and chilled tomatoes. The pork feet were rich in collagen and tasty, while the pickled radish could have been a bit sweeter. To finish off the meal, I enjoyed a highball with shochu and Oronamin C. It brought back memories and was consistently delicious. Thank you for the meal!

On this day, I went to Kanda with a drinking buddy. When we tried to go to Kagaya Kanda branch, it was full. So we changed direction and went to Motomachi Kitaguchi instead. We sat at the counter. The things we ordered, I don't know what my drinking buddy's drink was. - Draft beer medium size @650 yen (tax included) - Hoppy white set @550 yen - Naka @300 x 2 - Draft hoppy @600 yen - Tomato @400 yen - Macaroni salad @450 yen - Gyoza @600 yen - Menchi katsu @450 yen - Chicken skin @ - Shumai @750 yen - Last potato @350 yen - Head, liver, white each @160 yen My favorite is the tomato. It is ripe, with salt sprinkled on the skin. The macaroni salad has a nice mayonnaise taste. It is full of ingredients such as cucumber, carrot, and ham, making it delicious. The gyoza comes in a set of 5 pieces, with a crispy bottom and juicy and tasty filling. The menchi katsu is round in size. When you cut it, the oil oozes out. It also has a great flavor. The chicken skin is topped with plenty of green onions. The onion flavor combined with the chicken skin is delicious. The shumai comes in a set of 3. It looks like shumai from a Chinese restaurant. It is meaty, with a sweet taste from the pork and onions. I finally asked for the draft hoppy. It has a creamy foam with fine bubbles. For me, the taste of draft hoppy is different from white hoppy, and it's a mysterious drink. The last potato is like french fries served in a cone paper from an ice cream stand. It is fried to perfection and goes well with alcohol. We started with the liver, dipped in sauce. With each bite, you can taste the sauce. The head is seasoned with salt. Miso and mustard are served on the side. It was cooked just right. The white is my favorite, with a perfect balance of crispy and chewy texture. The salt is delicious. We finished with a chu-hi. The coordination between the chef and the female staff was good, and there were no issues with the service. We spent a little over 10,000 yen for the two of us. We ate too much that day. I think it's a good restaurant with a variety of dishes other than grilled pork skewers.

I wanted to eat motsu-yaki in Kanda, so I went to this place I hadn't been to yet. It's a motsu-yaki restaurant with a cool izakaya vibe. The famous raw Hoppy for 600 yen was quite thin, like watered-down beer. So, for my second drink, I ordered a strong chu-hai for 400 yen. It got me pretty tipsy. Apparently, the price of raw Hoppy will go up starting in 2023. The skewers were all 160 yen each, and I ordered the cheek, knuckle, liver, and intestines. They were all delicious, especially the rare and sweet liver. I also added tongue and liver with salt. I was satisfied! It would be great if they made this nice place non-smoking. Thank you for the meal!

Hidden gem! This restaurant ranked 20th in Kanda Kajicho on Ad-machi Tengoku✨The fresh liver here is amazing and will leave you impressed☺️ It's tender, without any unpleasant smell, and has a smooth texture, making it enjoyable even for those who are not fans of liver. The kobukuro sashimi is crunchy with a subtle taste, perfect for enjoying the texture while having a drink (*´◒`*) The laspotato is quite rare... It was crispy yet chewy, a great snack to have✌︎◼️Items ordered (tax included):Laspotato 350 yenKobukuro sashimi 620 yenGatsuki 150 yen eachReba 150 yen eachTsukune 150 yen eachCabbage 400 yenKinmiya shochu - price unknown due to being a bottle◼️Restaurant's account: @genki_motsuyaki#Genki #Kanda #KandaGourmet #KandaDinner #KandaIzakaya #Motsuyaki #Izakaya #Yakiton #Chiyoda-ku #Chiyoda-kuGourmet #Chiyoda-kuDinner #Tokyo #TokyoGourmet #Lunch #Cafe #Dinner #FoodWalking #Rice #Tabelog #Gourmet #Gourmetstagram #Foodies #FoodLovers #AdMachi #AdMachiTengoku

Two colleagues and I visited this tripe grill restaurant together. There are quite a few tripe grill restaurants in Kanda. However, this was my first time visiting a tripe grill restaurant. I have eaten tripe stew as a menu item at izakayas many times, but in Osaka, tripe grill restaurants are called horumon-yaki restaurants. The main character Chie in the TV show "Jarinko Chie," which aired from middle school to high school, lived in a horumon-yaki restaurant. I have only seen fragments of the anime, and I was aware that the manga had been serialized since my elementary school days, but I only read it in fragments. It was serialized in a magazine for young adults, so it was a bit out of reach for elementary school students. Now, about 40 years later, I have purchased the complete early episodes on DVD and the reprinted manga in pocketbook style, which is reissued monthly by Futaba Bunko, and I read it every month. It's very interesting. I sometimes visit yakitori restaurants, but for some reason, I had never visited a tripe grill restaurant before. Perhaps there were no such restaurants within my usual range. The first time I visited this restaurant, it was a fittingly down-to-earth establishment in Kanda. The worn-out tables and less-than-comfortable chairs. Smoking was allowed, and the other customers were quite lively. Such restaurants are rare these days. My colleagues switched from draft beer to nama-happy, and I had highballs. I took photos of only a few of the dishes, but that might not be very objective. Well, I ate while thinking that this was how it is. After drinking two or three highballs, one of my colleagues was drinking frozen shochu with a light plum syrup poured over it, so I asked what it was. Then I tried it myself. Basically, it's just frozen shochu, so the alcohol content is the same. By the time I finished drinking it, I was feeling pleasantly tipsy. I wouldn't choose to eat it alone, but it's good for a cheap night out with close friends. Tripe grill is grilled offal, so it's essentially organ meat, but it doesn't seem to have a balanced nutritional value. The term "horumon-yaki" in Osaka, which translates to "throwing away things," may have originated from that, but it was probably grouped together under "horumon" with the image of being highly nutritious.

Located on the backstreet of Kanda Kajicho 3-chome, on the first floor of the Gabanikai Building, is Motoki, a motsu-yaki restaurant. It was ranked 20th in the TV Tokyo show "Shutsujo! Ad Street Heaven" featuring Kanda Kajicho. It also appeared in the TBS drama "My Housekeeper, Nagisa-san." The owner used to work at a meat wholesaler in Kamata before opening this restaurant in 2003. The motsu purchased that morning is priced at 155 yen per skewer. The interior has an L-shaped counter and table seating. In "My Housekeeper, Nagisa-san," there is a scene where the character Nagisa, played by Nao Omori, enjoys a beer at the counter. I ordered a draft Hoppy (500 yen) which has a creamy foam and smooth taste, different from regular beer or Hoppy. I also ordered skewers of liver (155 yen), tripe (155 yen), and heart (155 yen). The macaroni salad (450 yen) arrived quickly, and the motsu-yaki followed shortly after. The liver was cooked rare and had a fresh, chewy texture. It was delicious with the special miso sauce with mustard and green chili. I also had a refill of the Daiginjo Highball (500 yen), which had a refreshing taste with the fragrant notes of Daiginjo sake. This is a cool izakaya in the backstreets.

Before the coronavirus, the restaurant was always packed with customers, and people had to squeeze into tight spaces to find a seat. But now, it seems like only regular customers are coming, and you can easily choose where to sit, even at the counter. It's a situation that feels both grateful and sad. I ordered a draft beer and macaroni salad. The draft beer came in a big glass, so I could drink it quickly. The macaroni salad was warm and creamy, which I really liked. I also ordered grilled beef tongue and white liver with salt. The grilled meats were cooked rare and tasted delicious. I might not know if the restaurant will go back to its lively atmosphere from before, but I would love to visit again when I feel like having draft beer and grilled meats.

Before the lifting of restrictions, all places used to open promptly, but after the lifting, the opening time is strictly at 5 pm!? Finally, we were able to enter at 5 pm and take a seat at the counter. It's been a while since I came here, but the style remains the same as before. Let's order like the old days. First, a draft beer. Next, some grilled dishes perhaps. I'll go with salted tongue. The special macaroni salad is a must-have. Next, a draft Hoppy and a highball with oolong tea. We proceeded with grilled liver and tsukune with sauce. The grilled gyoza and chicken wings were seasoned with salt. Everything was just like before, so nostalgic. Is this what they call "nostalgia"?

Wandering around looking for delicious "motsu" (offal) and cheap sake, tonight I visited a "motsu-yaki" (offal grill) near Kanda Station North Exit, just a short walk across the 17th street. It was around 9 pm on a Thursday, and there was a 6-minute wait to get in. The interior was surprisingly spacious, with about 10 seats at the counter arranged comfortably with chairs. The kitchen was also spacious, resembling a small izakaya (Japanese pub). The prices were reasonable. First, I ordered a draft beer for 400 yen. I couldn't resist ordering a draft beer whenever it's available. It had a good foam and a crisp taste. Expectations were high. The grilled items were all priced at 140 yen each. I tried the "kashira" with salt, "reba" with salt, and "shiro" with sauce. The "kashira" paired well with spicy miso, the "reba" was tender and delicious with just a hint of salt, and the "shiro" had a dark sauce but a mild flavor. Next, I tried the simmered offal for 550 yen. It was pricier than my usual 350 yen limit, but I couldn't resist. It was delicious with a good amount of fat, a hint of miso flavor, and a decent portion. I added a plum wine called "Kinmiya" for 620 yen. It came in a cup with frozen "Kinmiya" which was like a shaved ice dessert. I slowly dissolved it with the syrup provided. It was a unique and enjoyable experience. For additional snacks, I ordered "nankotsu" with salt and "reba" with salt. The "nankotsu" was small but tasty, and I liked the "reba" so much that I ordered more. The total bill came to 2,520 yen before tax. The prices felt a bit high, but it was within an acceptable range for the quality and atmosphere. The two staff members, including a female, were friendly and the ambiance was pleasant. While it may not reach the level of "Hyottoko" in Ningyocho, it definitely ranks high on the list of cozy "motsu-yaki" places. Highly recommended, although I hope it doesn't get too crowded.

Today's dinner was at "Motsuyaki Motoki" in Kanda. I wandered around Kanda after work the other day. I tried to go to the cheapest restaurant in Tokyo, "Yoshinotekiya Asahi," but it was full. It has become quite a popular restaurant. While wandering the back alleys of Kanda, I found a restaurant with red lanterns shining brightly and tables set up outside. The inside of the restaurant was packed, indicating its popularity. After waiting for about 5 minutes, I was seated at the counter. I ordered a draft beer and also ordered "macaroni salad" and a "variety of hormone skewers." As I was drinking my beer, the macaroni salad was brought to me. It was a large portion for 350 yen. The only downside was that it was warm, as if it had just been boiled. I wondered if they cooked the pasta after the order was placed, but I saw the macaroni salad in a container placed in the stainless steel kitchen. Macaroni salad is best served chilled, slightly al dente, to bring out its best flavor. The warmth of the macaroni salad this time was probably due to the heat from the commercial dishwasher. Just as I was about to finish my second beer, the eagerly awaited skewers arrived. There were four types: liver, heart, tripe, and intestines. They looked fresh at first glance. When I bit into the liver, a burst of freshness oozed out from the depths of the fibrous meat. The heart, tripe, and intestines had no unpleasant smell and were incredibly delicious. The grilled skewers were also reasonably priced at 120 yen each and looked very tasty. On this day, I only had these two dishes with beer and shochu on the rocks. The raw meat dishes were quite filling, so I left satisfied. Although the Kuro Kirishima No. 4 bottle was a bit expensive at 2,800 yen, the deliciousness of the food served was guaranteed.

I used it for the second bar after work. The staff were friendly. I recommend having draft beer with shumai and gyoza.

I went to a second bar around 19:15 with a SE from Company I for the first time in a while. This place is known for serving liver dishes incredibly fast. It's usually packed at this time, but maybe due to the influence of COVID-19, it wasn't crowded. A bottle of beer costs 450 yen, which is a medium size. I feel like they used to have larger bottles before. The beef skewers cost 140 yen and are quite meaty and delicious. The liver skewers are served promptly for 140 yen, with the surface grilled but the inside still slightly raw, almost like liver sashimi. It's not smelly at all, which is great. The cartilage skewers cost 140 yen, with more meat and less crunchy texture. It varies from restaurant to restaurant.

It's really delicious. I recommend the liver and cartilage, macaroni salad, tuna cheek, and pickled radish with salt.

This is my fourth time visiting. The liver is delicious as always. I ended up having seconds. The photo is of "raspoteto" - mashed potatoes fried. I can't stop eating. It was delicious again tonight. Thank you for the meal.

I dropped in on a Friday and it was quite crowded! I ordered several types of motsuyaki and a few side dishes like onisura. The motsuyaki in general was delicious. The Kobukuro sashimi was also tasty. The prices are reasonable, so I recommend it! The bottles are also cheap! Thank you for the meal.

Met with colleagues from Company I for a second party around 8:00 PM. Worried about being able to get into the popular restaurant, but managed to find a table for four to share. Ordered a medium-sized bottle of beer and liver and chicken dishes. The liver arrived within 3 minutes, cooked rare with a slightly seared surface. It was a common dark liver, but surprisingly delicious without any unpleasant odor. It was so good that we ordered more. The chicken was also tasty. That was the end of our meal. This kind of restaurant needs to increase their turnover rate to keep up with their popularity.