One of the three major simmered dishes in Tokyo. I arrived before 5 pm, but the restaurant "Yamaki" in Morishita was already open! It seems that they are opening an hour earlier due to the end of the state of emergency. I dashed up the stairs and managed to get a seat at the counter. Behind the counter, there were two huge pots simmering with what seemed to be their signature simmered dish. The live cooking experience was amazing. The simmered dish had a lot of impact, even though it was a motsu-ni dish. It was like being in an izakaya arena! The "Simmered Dish" was served from the large pot onto individual plates and simmered again, creating a lively bubbling sensation. The taste was not as heavy as it looked, and it was just right with a sprinkle of shichimi pepper. The small simmered egg was also delicious. The "Soft Bone Tataki" was priced at 330 yen (limited to 20 servings) and I chose the salt seasoning. The salt was mild at first, but the deliciousness gradually seeped in from the second bite. I thought I didn't need the mustard that came with it, but it actually complemented the dish well. The texture was superb. With a "Moon Laurel Great Sake" and an appetizer, the total bill came to 1,800 yen. I later realized I should have ordered the garlic toast to soak up the motsu-ni broth. I also wanted to try the shiro (intestines) and harami (skirt steak), but they were already sold out. The terrine at the next table looked delicious too. The fried oysters and tuna sashimi seemed like safe choices. If I had to compare, I would say Yamaki is better than Kishidaya overall. Note: As of today, the rating is 3.74.

I used it for the second time. It has a tavern-like atmosphere, but they also have a good selection of wines. The famous dishes are simmered dishes and grilled offal. Since I had wine at the first place, I had smoked cheese platter and bonito carpaccio with wine here. However, it was disappointing that the service from the part-time staff was a bit rough, as if they were in a hurry to close (they closed earlier than the time listed on food review websites and Google Maps). The food looked delicious, so it might be better to visit as the first place.

I visited the veteran leader of Morishita, Mr. Yamaki. It used to be a popular restaurant that was hard to get into, but unfortunately? Luckily, now you can easily get in. It's a blessing, or maybe not? Even super popular and famous restaurants are accessible these days. The Motsu-nikomi here is the best!! You can spend a whole night just with the Motsu-nikomi. It's the best!!

Riding the Shinjuku line to satisfy my craving for simmered dish, I arrived at Morishita station and headed to Yamaki at 18:10. I was seated at a counter table on the second floor as a solo diner. The restaurant seemed busy, but luckily there was a seat available. I ordered a highball, simmered dish with eggs, garlic toast, and pickles. As I sipped on my highball, I watched the simmered dish being prepared in front of me. It arrived with the toast, both warmed on a gas stove. The dish was delicious, but the oil didn't quite agree with me. The toast, on the other hand, was exceptional and stood out from other places. Thank you for the meal.

At a farewell party for a senior colleague who I have always wanted to go with, we visited "Yamaki" located close to Morishita Station on the Toei Shinjuku Line. This time, we visited the main building. We enjoyed draft beer, simmered dishes, and garlic toast. The simmered dish seemed to be made with Haccho Miso, and it had a richer taste compared to the usual simmered dishes. We also enjoyed yakitori, pate, and wine. It was a fun gathering with cute staff members! Thank you for the meal.

I visited a popular local restaurant to eat grilled meat. It had a lively atmosphere like a casual izakaya, with seating available up to the third floor. Unfortunately, they were sold out of tongue and pork belly, but everything else including simmered dishes and potato salad was delicious! We also had red wine with our meal.

I arrived before 6:30 on a weekday. It was crowded as usual, but I managed to get a seat. The customers were mostly middle-aged to elderly, and the seats were full. Many customers who come early also leave early, so after 7:30, it started to quiet down, and by 8:30, we were the only ones left on the floor. If you want to make sure to get a seat, it might be better to come a little later (although some dishes might be sold out). The specialty motsu-ni stew and bread are delicious, and everything else I tried was also tasty. The sashimi platter had tuna, bonito, octopus, and a couple more items, all of which were traditional but delicious. The quality of this long-established restaurant is truly outstanding, which is why it has become a well-known and respected place.

I visited this restaurant with a friend after a fireworks festival for the first time in four years. It is located right outside Morishita Station. It was a Saturday night around 9 pm, so we were able to get in without waiting. Despite the late hour, the restaurant was almost full, and it seems to be popular among local young women. Tonight, we had grilled pork intestines, rectum, cartilage, and tuna sashimi. The grilled pork had a good texture and the more you chewed, the more depth of flavor you could taste. It paired well with sake.

The grilled pork skewers are so delicious and melt in your mouth! The smoked assortment is amazing, with the bacon being chewy and tasty! Grilled vegetables with miso paste are refreshing, with the eggplant being juicy like a fresh pear! The simmered tripe dish has super big pieces of tripe, which was a pleasant surprise!

I visited for the first time in 16 years since 2007. Arrived 30 minutes before the store opened on Saturday evening, but there were already 3 groups of 6 people waiting in line. However, when we left around 7 pm, there was no line, so I think it depends on the timing. The "stew" I had after a long time was incredibly delicious. It goes really well with garlic toast and white wine.

Famous Tokyo stewed dish from three generations. The specialty stew is simmered slowly until the flavors are deeply infused, making the dish tender and cohesive. It has a sweet taste without the usual greasiness, which sets it apart from others. A unique touch is adding vodka-infused chili peppers on the side, providing a different flavor experience.

I finally made it to Yama Riki! I arrived right at 5 pm when they opened on a weekday. Since it was a weekday, it was easy to get in without a reservation. I ordered the stew, garlic toast, and beer. Almost everyone seemed to be ordering the stew. The hormone stew had a good amount of fat and was tender and delicious. The garlic toast was great on its own or dipped in the stew. Then I had some tuna cheek as a palate cleanser before finishing with the limited two pieces per person of cartilage sashimi. It was a great meal!

Visited on a Wednesday night. There were about 7 people lined up around 6 o'clock. Waited for about 40 minutes before entering. It seems like there are a lot of solo diners and pairs. Ordered the stewed dish with boiled egg, the Tsukishio-style sauce, and the Tareleba-style sauce. The two stew pots visible from the counter were impressive. The stew, being one of the top three stews in Tokyo, had a distinctive and delicious flavor. It seemed to have a lot of fat in it, but it wasn't overpowering. Had 2 beers, a lemon sour, a cup of sake, potato cheese bake, cheese bake, and Kohada vinegar. The total was 5,060 yen per person. Thank you for the meal.

I revisited the restaurant alone. Since it was close to last order and they were out of skewers, I didn't have any, but I was there for the simmered dish anyway so it was not a problem. Learning from my previous visit, I ordered white wine this time. I also ordered the simmered dish with plenty of large intestines, which had a unique taste that I have never experienced before, whether it's from miso or wine. A simmered dish that steals the show with wine. Last time I sat on the second floor, but this time I was on the third floor. Surprisingly, there were counter seats and I personally thought it was good. I will visit again.

I went to this restaurant on a day off and arrived almost at opening time. I realized that I had only been there on weekdays, but since it was right after opening, there didn't seem to be a wait. I climbed the stairs and found that there was no line. I was seated at the last counter seat. It seemed like the group that arrived after me had to wait, so I was lucky. It was good to see that the restaurant was busy even on a day off. I ordered the dashimaki, simmered dishes, and skewers as usual, and they were delicious as always. The guest I brought this time was visiting for the first time, and was particularly impressed by the dashimaki. It's true that Yamazaki's dashimaki is delicious. It was as delicious as ever. Thank you for the meal.

I made a reservation at 6:00 pm on a weekday and the popular restaurant was already almost full. I ordered the long-awaited motsu-yaki and toasted garlic bread to start. It was amazing to dip the garlic toast in the motsu-yaki sauce. Personally, I also enjoyed the smoked platter. The atmosphere was great, and the food came quickly after ordering, which was nice. Thank you for the meal! ⭐️

I was informed of the sudden resignation of the company's ace, which made me feel like drinking, so I decided to go to Morishita Station, a place I don't usually visit. It was Monday today. I had been lazing around over the weekend, so I couldn't sleep at all last night and only got 2 hours of sleep in the early morning. I was struggling with drowsiness during the day, thinking about the upcoming period without the ace. I felt gloomy, so I decided to go out into the city. Yamariki was rumored to be a part of the Kishidaya school, but when I went there, it turned out to be a down-to-earth izakaya. It seemed to be a mix of the Monzen-Nakacho and Morishita brothers, with a touch of youthfulness. I probably won't visit again, but depending on the current head chef, I might be able to expect some strong dishes.

I visited on a Saturday night. Reservations are not accepted on Saturdays, so I lined up from 4:30, 30 minutes before opening. I was able to get a seat in the first round of opening! This restaurant always appears in Tokyo's famous simmered dish rankings. The atmosphere is great, and the simmered dish and garlic toast are exquisite. The taste never changes, which is comforting. The grilled tongue is also recommended. You have to order at least 2 pieces, but the size is just right, so you'll finish it in no time. The atmosphere of this restaurant is unique to Tokyo. I hope it stays like this forever. Thank you for the meal.

One of the three major motsu-ni dishes in Japan. A very famous restaurant. I thought it would be too crowded to get in, but luckily I was able to enter without waiting around 9:30. Motsu-ni tamago was sold out, but motsu-ni was available, so I ordered that. Motsu-ni goes well with garlic toast! I also ordered wakatake with boiled spinach, squid sashimi, and cartilage skewers. I wanted to try tsukune, but it was sold out, so I'll have to come back next time. However, there is no dish to finish off the meal, only garlic toast with carbohydrates. I wanted to eat onigiri to satisfy my mischievous appetite. It was delicious! Next time, I want to drink heartily at the first place! I will come back again, Tanuki-san!

I've always wanted to go here! It's been a few years since I last saw my friends from school and we finally made it here! We arrived just 10 minutes before opening, worried that we might not make it in time, but we were able to get in line and enter without any problems. The place was packed, but we managed to find seats. The building is nice and we enjoyed trying various dishes. It was cold in March, so I had a hot sake. The cup was so cute, I wanted to take it home!

Today's dinner was at "Yamazaki Honkan" in Morishita. After enjoying fried horse mackerel and simmered tripe at "Mitakaya Sakaba," I decided to visit one of Tokyo's top three simmered dishes. They didn't have a lineup of Hoppy, so I chose a "lemon sour." I also ordered the simmered tripe and grilled "harami" skewers. It seemed like they were cooking on the first floor because it took a while for the dishes to be served on the second floor. After about 10 minutes, the simmered tripe arrived. It looked like they had simmered large, tender pieces of tripe carefully. The green onions seemed like a delicious accent. I wonder if they simmer different parts of the tripe separately? Each part was enjoyable. It was a very tender simmer. When I had almost forgotten, the grilled "harami" skewers arrived. There were four pieces on one skewer. The harami was small in size. It had a nice crunchy texture and was tasty, but it wasn't outstanding as I had expected from a famous restaurant.