01 / ABOUT THE PLACE
About this place
At Bukuro Sakaba, the motsu stew has prompted one visitor to order rice and eat every last drop of the broth. Another chose the version flavoured with black garlic oil, recalling a generous portion of tender offal with no unpleasant smell. The menu offers three styles: the standard white, a spicy miso red, and a black version made with black garlic oil. The red stew, marked with a spice level, is an option for those who want some heat. Add rice to make the stew the centre of a meal; one diner reported finishing the broth as well.
Yakiton—grilled pork skewers—is another mainstay. Hearts, liver and tripe are listed at ¥120 each, while cheek, tongue, small intestine and cartilage are ¥150 each. Choose individual skewers by cut or order an assorted selection. One visitor ordered tongue, cheek and liver with salt; another singled out the heart for its firm texture and savoury flavour. Mix and match cuts, perhaps with grilled garlic, and enjoy them a few at a time. Some diners pair the skewers and stew with beer or hoppy, making this an easy choice for an evening drink and a bite to eat.
At lunchtime, set meals combine two items, such as ginger-fried pork with fish, menchi cutlet with fish, or ginger-fried pork with menchi. A visitor who ordered the pork and fish set described the pork as tender and the fish as easy to eat, and noted that rice and clam soup could be refilled freely. The restaurant is presented as a place for set lunches by day and drinks centred on stew and yakiton in the evening, suitable for dining alone or with a group.
