UCHIDA (Keisei Tateishi)

Posted by Tokyo Joe on 01.2012 Yakitori, Yakiton & Kushiage 2 comments 0 trackback
This resto may not be for all of you, but its probably the most famous motsuyaki (roast pork giblets) restaurant and also located at a deep lower middle class area of Tokyo. UCHIDA at Keisei Tateishi is the place where motsuyaki lovers visit from all over from Japan.

If you never been to Uchida, you better start googling on what's available or how to order since there menu on the wall doesn't say what kind of motsuyaki they have. It will only say Motsuyaki 180 yen on the menu.

For drinks, they only have sake, shochu, whisky (all served straight without ice only) and bottled beer, but what almost everyone orders is UME (Shochu wiht plum syrup). It's pretty strong to say the least. Whatever you order, you are only allowed to order 5 glasses since they don't want customers to be completely drunk.

You can have your motsuyaki cooked lightly called WAKAYAKI, well done called YOKUYAKI and some items are served raw called NAMA. If you don't tell them anything, it will be served medium. You can also choose what sauce you want. Lightly salted is called SHIO, normal sweet motsuyaki sauce is called TARE like other motsuyaki restos, soy sauce is called SUYAKI, and they have MISO as well which most people don't order. The above picture is Kashira Yokuyaki Suyaki (Well done cheek meat with soy sauce). KASHIRA is probably the most popular part of all motsu since its actually meat not giblet.

Other motsuyaki's are SHIRO (small intestine), which many customers have it cooked either wakayaki or nama. The picture is Shiro Wakayaki Tare.

NANKOTSU (soft bone) , this is Nankotsu Yokuyaki Shio,

ABURA (fat), picture is Abura Tare,

REBA (liver), picture is Reba Wakayaki Shio,

KOBUKURO (uterus), picture is Kobukuro Nama Suyaki (Kobukuro is actually boiled once before its broiled, so its not actually raw even if you order it Nama)

and then TSURU (penis), picture is Tsuru Tare (Tsuru is also boiled once before its broiled). They also have HATSU (heart).

Other dishes are NIKOMI (guts stew), which most people order,

OSHIKO (pickled vegetables), which you can order just OSHINKO DAIKON (pickled Japanese radish) or

OSHINKO KYURI DAIKON (pickled cucumber and Japanese radish).

宇ち多゛tan nama
And if you are lucky, they have specials like TAN NAMA (Boiled tongue) which only about 10 plates are available daily.

Unless you love motsuyaki, this place is def not for you. But if you do, get there at least 30 min before it opens since there will be a long line of people before it opens.


UCHIDA (in Japanese, 宇ち多゛)
Address: 1-18-8 Tateishi, Katsushika-ku, Tokyo (inside Nakamichi Shotegai)
(in Japanese, 東京都葛飾区立石1-18-8 仲見世商店街)
Nearest train station: Keisei Tateishi (1 min walk)
Tel: 03-3697-5738
Reservations: No
Website: None
English menu: None
Credit Card: No
Open: Monday-Friday 2pm-5pm, Saturday 12pm-3pm (will close when soldout)
Closed: Sunday & Holiday

Prices: Motsuyaki 180 yen
Nikomi 180 yen
Oshinko 180 yen
Shochu 180 yen
Beer Dai (Large bottle of beer) 540 yen
Beer Sho (Small bottle of beer) 360 yen
Seishu Ikkyu (1st grade sake) 280 yen
Seishu Nikkyu (2nd grade sake) 230 yen
Whisky 540 yen
Oolong Tea (Cold) 180 yen
Soda (like Sprite) 180 yen

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2012.07.03 13:08 | | # [edit]
I live on the west side of Tokyo and Uchida is a bit far away, but yes it would be nice to sit next you.
2012.07.04 07:52 | URL | Tokyo Joe #- [edit]

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