Tokyo's Meat Culture

1. Rare Chicken Parts (Yakitori Specialists)

These spots focus on "Kisho-bui" (rare parts) from premium Japanese heritage birds.

Shirokane Toritama

• Type: Yakitori

• Address: 1-22-20 Ebisu, Shibuya-ku

• Recommended: Chochin (unborn egg with fallopian tube), Kinchaku (oviduct), and Azuki (spleen).

Yakitori Imai

• Type: Yakitori

• Address: 3-42-11 Jingumae, Shibuya-ku

• Recommended: Sode (shoulder with skin), Hiza (knee cartilage), and silky Liver.

Bird Land Ginza

• Type: Yakitori

• Address: 4-2-15 Ginza, Chuo-ku

• Recommended: Sansho-yaki (thigh with Japanese pepper) and layered chicken skin.

Kushiwakamaru

• Type: Yakitori

• Address: 1-22-3 Kamimeguro, Meguro-ku

• Recommended: P-man Nikuzume (meat-stuffed peppers) and soft bone skewers.

Yakitori Toriki

• Type: Yakitori

• Address: 1-8-13 Kinshi, Sumida-ku

• Recommended: Teppo (gizzard edge) and Hatsu-moto (the fatty root of the heart).

Torishiki

• Type: Yakitori

• Address: 2-14-12 Kamiosaki, Shinagawa-ku

• Recommended: Engawa (midriff) and Akamichi (inner thigh).

2. Pork Offal & Unique Anatomy (Motsuyaki Izakayas)

Motsuyaki culture is the heart of Tokyo's "nose-to-tail" pork dining.

Motsuyaki Rukuma

• Type: Motsuyaki Izakaya

• Address: 1-13-3 Ebisu-minami, Shibuya-ku

• Recommended: Brenz (pork brain meuniere), Wakka (trachea ring), and Shikin (esophagus).

Motsuyaki Ban

• Type: Motsuyaki Izakaya

• Address: 2-10-1 Kitazawa, Setagaya-ku

• Recommended: Teppo (rectum), Kashira (temple/cheek), and their famous Lemon Sours.

Saitamaya

• Type: Motsuyaki Specialist

• Address: 2-5-12 Higashi-Jujo, Kita-ku

• Recommended: The Omakase course (specifically the salt-rubbed Liver and grilled Heart).

Motsuyaki Ishii

• Type: Motsuyaki Izakaya

• Address: 3-20-1 Kitazawa, Setagaya-ku

• Recommended: Pork Tail and hand-minced Tsukune with cartilage.

Nishitoya

• Type: Motsuyaki Izakaya

• Address: 3-2-15 Meguro, Meguro-ku

• Recommended: Shiro (intestine) and Hoppe (cheek meat).

3. Whole-Animal Beef & A5 Wagyu (Ittougai Yakiniku)

These restaurants buy the entire cow to utilize obscure muscles not found in standard shops.

Yakiniku Jambo Hongo

• Type: Yakiniku

• Address: 3-38-1 Hongo, Bunkyo-ku

• Recommended: Zabuton (the "cushion" cut from the chuck) and Misuji (top blade).

Wagyu Horumon Ittougai Ushihachi

• Type: Yakiniku Tavern

• Address: 2-29-8 Dogenzaka, Shibuya-ku

• Recommended: Kiwami Tan (extreme thick-cut tongue) and fresh Wagyu Liver.

Akihabara Nikuya Yokocho

• Type: Yakiniku / Meat Boutique

• Address: 15-1 Udagawacho, Shibuya-ku

• Recommended: Shintama (rare part of the round) and Ichibo (aitchbone/rump).

Yoroniku

• Type: Yakiniku

• Address: 6-6-22 Minami-Aoyama, Minato-ku

• Recommended: Silk-cut Roast and Chateaubriand (center tenderloin).

Kunimoto

• Type: Yakiniku

• Address: 2-12-2 Hamamatsucho, Minato-ku

• Recommended: The Chef’s Selection (specific cuts change daily based on the whole animal purchase).

4. Horse Meat Specialists (Basashi Izakayas)

Prized for being mineral-rich and lean, with distinct fatty cuts like the mane.

Basashiya Masashi

• Type: Izakaya

• Address: 1-1-16 Asakusa, Taito-ku

• Recommended: Tategami (pure white neck mane fat) and Futago-goe (layered fat and meat).

Bakurou

• Type: Izakaya / Meat Bar

• Address: 3-17-1 Ebisu-minami, Shibuya-ku

• Recommended: Horse Tongue, Heart, and Horse Meat Yukke (tartare).

Ryunosuke

• Type: Izakaya

• Address: 3-11-6 Shinjuku, Shinjuku-ku

• Recommended: Smoked Horse and marbled Harami (diaphragm).

Kurauma

• Type: Izakaya

• Address: 3-12-2 Shinjuku, Shinjuku-ku

• Recommended: Horse Liver Sashimi and premium Loin.

Uma-michi

• Type: Izakaya

• Address: 1-1-10 Kabukicho, Shinjuku-ku

• Recommended: Sakura Nabe (horse meat miso hot pot).

5. Wild Game & Adventurous Meat (Gibier Izakayas)

Focusing on wild boar, deer, and other seasonal yields from the Japanese wilderness.

Yaki Gibier Wana

• Type: Gibier Standing Bar

• Address: 2-11-5 Shibuya, Shibuya-ku

• Recommended: Ezo-shika (Hokkaido Deer) and Inoshishi (Wild Boar) skewers.

Kome to Circus

• Type: Adventurous Izakaya

• Address: 2-19-8 Takadanobaba, Shinjuku-ku

• Recommended: Bear, Crow, Badger, and Kangaroo.

Amakara Kumakara

• Type: Traditional Izakaya

• Address: 1-5-1 Ningyocho, Chuo-ku

• Recommended: Bear Nabe (hot pot) and Deer Tataki (seared deer).

Matagi

• Type: Gibier Izakaya

• Address: 2-1-3 Minami-Aoyama, Minato-ku

• Recommended: Wild Duck, Pheasant, and charcoal-grilled Venison.

Lature

• Type: French-style Gibier

• Address: 2-2-2 Shibuya, Shibuya-ku

• Recommended: Game Pie (Pâté en croûte featuring multiple wild meats).