Motsuyaki Ucchan Shibuya Dogenzaka branch
At noon, I had a quick drink at a whiskey bar, and then attended a whiskey seminar at Mishuku.
After attending the seminar, we will head out to Shibuya.
After checking out a few liquor stores and walking around a bit, I felt a bit less sober, so I decided to have a drink before heading home.
So, ``Motsuyaki Ucchan Shibuya Dogenzaka branch”.
As the name suggests, this is a motsuyaki restaurant that I have recently become addicted to.
``, which operates Benitora Gyozabo etc.International CorporationIt seems to be a shop run by ', so I think it can be said to be a relatively new motsuyaki shop.
Other stores in Tokyo seem to be in Shinbashi, Shinjuku, and Ikejiri Ohashi.
If it was in Ikejiri Ohashi, I didn't have to move to Shibuya. .
I visited after 18:00 on a weekday Friday, and there were a few customers, so I was guided to the counter seat without waiting.
So let's get on with it.
Bin Beeru (Bottled Beer)
First of all,Bottled beer (770 yen)” It starts from.
It's a large bottle, so it's a reasonable price.
I've been drinking whiskey since noon, but the first beer of the day is always delicious.
Kobukuro sashimi
As a connection until the skewer arrives,Kobukuro sashimi (550 yen)” I ordered.
The part of the cervix is the uterus.
It has a crunchy texture, no odor, and is delicious.
The sauce is quite sweet, similar to sweet soy sauce from Kyushu.
Sagari
The skewers arrived a little over 5 minutes after the Kobukuro sashimi arrived.
It will take about 10 minutes from the time the beer arrives, so I think it would be a good idea to have one filler item.
Just to be sure, this serving speed is normal for motsuyaki.
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First of all,Sagari (230 yen)' and seasoned with salt and pepper.
You cannot order the seasoning, so it is up to the restaurant.
The part is the diaphragm, and the skirt steak is also the diaphragm, so they are almost the same, but strictly speaking, the difference is that the lumbar side is the sagari and the rib side is the harami.
It's juicy, meaty, and has a unique texture with a little bit of meat fiber.
Torohatsu
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Next is “Torohatsu (250 yen)' and seasoned with salt and pepper.
The heart is the part of the heart, but there is fat around the heart, and this is what is used to make yam.
Hatsu's characteristic crunchy texture and what could otherwise be a bland taste, are rich in fat, giving it a rich, rich flavor.
Nankotsu (Cartilage)
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Next is “Nankotsu (210 yen)' and seasoned with salt and pepper.
There are multiple parts around the throat, such as the throat tube.
It's delicious because you can enjoy a variety of textures, and when you bite into it, you can really feel the flavor.
I was happy to see that there was a green onion inside the round throat tube.
Shiro (Intestine)
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Next is “Shiro (230 yen)', and the seasoning is the sauce.
The part is the large intestine.
It is delicious with a creamy texture, grilled aroma, and plenty of fat.
Teppo
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The end of the skewer is ``Teppo (230 yen)', and the seasoning is the sauce.
The site is the rectum.
The surface is grilled well enough to be crispy, but the inside has a soft texture.
It has more fat than shiro and has a thicker texture.
It's a matter of preference, but personally I like Teppou better than Shiro.
Impressions
The bill was 2,470 yen for a bottle of beer + 1 item + 5 skewers.
Well, this is what you get when you drink at a Motsuyaki restaurant.
Overall it was delicious.
Recommended if you want to eat classic motsuyaki in Shibuya.
Taste: ★★★⯪☆
Cost performance: ★★★☆☆
Revisit:★★★⯪☆
Menu
The menu is called The Motsuyaki Shop.
The menu is called The Motsuyaki Shop, which includes plum split and drinks.
Store Information
Mon-Sat 16:00-23:00 (Food LO 22:00, Drink LO 22:30)
Sun 16:00-23:00 (Food LO 22:00, Drink LO 22:30)
Regular holidays: Irregular holidays
Access: About 5 minutes walk from Shibuya Station A0 exit
