Tokyo Food Page
ššYamariki/
Morishita: Yakiton
₯3633-1638
€Data
This grilled-pork
specialist is best
known for their
gyumotsu nikomi
(beef tripe stew),
considered by affi-
cianados to be one
of the top three of
its kind in Tokyo.
Fashioned as a
"Western-style"
nikomi, it's fla-
vored with red
hatcho-miso and red
wine, and the chefs
have been adding
ingredients to the
same stew pot for
four decades now.

The rich, fatty stew
is served in clay
pots along with
garlic toast, a
perfect combination.
It makes an excel-
lent starter while
you're waiting for
your grilled pork,
which is also some
of the best in town.
Like most yakiton
shops, pork organ
meats are a high-
light of the menu,
with nearly a dozen
to choose from. Our
favorites here were
the pork tongue and
the kashira (cheek
meat), grilled over
charcoal with just
the right amount of
charring.

The tsukune (ground
pork patties with
cartilage) was also
good, but probably
would have been even
better with tare
(sauce) rather than
just salt. Raw vege-
tables served with
roast miso paste
make an excellent
side dish, and the
picturesque cauli-
flower, turnips,
eggplants and other
vegetables are top
quality, far better
than your typical
supermarket produce.


The sake selection
is limited to around
half a dozen craft
sake, plus two daily
specials. The as-
sorted platter of
smoked meats and
fish makes a good
match for the sake,
and provides a nice
variety of smoky
flavors. There is
also a small wine
selection to supple-
ment the usual beer,
shochu and cocktails
on the drinks menu.

The setting is a
rather traditional
izakaya in style,
with seating on a
few different lev-
els; there's also an
annex around the
corner to handle
overflow. Smoking is
permitted, but ven-
tilation is general-
ly good. English
menus are available
upon request or
obvious befuddle-
ment. Budget around
Y2500-3500 for din-
ner and drinks.
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Koto-ku, Morishita
2-18-8.  Open 5-
10pm. Closed
Sundays.
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